Sea Vegetables
Read in order — each article goes deeper than the last.
- Iodine, Fucoidan, and the Nutritional Power of the Ocean 7 min read How seaweed and sea vegetables deliver iodine, anti-inflammatory compounds, and cardiovascular benefits backed by clinical research
- Wakame: Blood Sugar, Cholesterol, and the Bioactives in Your Miso Soup 10 min read How wakame's three active compounds — fucoxanthin, fucoidan, and ACE-inhibiting peptides — support blood sugar control, cardiovascular health, and inflammation reduction
- Bladderwrack: The North Atlantic Brown Seaweed Behind Iodine, Phlorotannins, and Hormone Balance 8 min read Why Fucus vesiculosus has been used for thyroid and hormone support for centuries, what its phlorotannins actually do, and where the modern evidence is strong versus thin
- Nori: B12 for Plant-Based Eaters, Porphyran, and Lower-Iodine Seaweed 9 min read Why nori (Porphyra/Pyropia) stands apart from other seaweeds — bioavailable vitamin B12 confirmed in human trials, the porphyran polysaccharide, and a lower iodine load than kelp or kombu
- Kelp: The Iodine Powerhouse, Alginate Fiber, and Why Dose Matters 12 min read Why kelp delivers more iodine per gram than any other common food, how its alginate fiber binds bile acids and lowers cholesterol, and the cardiovascular and thyroid stakes of getting the dose right
- Dulse: Red Seaweed Protein, ACE-Inhibiting Peptides, and a Lower Iodine Profile 13 min read Why Palmaria palmata stands out among edible seaweeds — high-protein red algae with phycoerythrin pigments, blood-pressure-lowering peptides, and a more moderate iodine load than kelp