Health Benefits of Kelp/Kombu

Kelp is a type of seaweed, or algae, commonly eaten in Asian countries, such as Japan and China which is also known as Kombu. Kelp is found mainly in kelp forests within shallow bodies of saltwater and can grow up to half a meter a day, ultimately reaching heights of 30 to 80 meters. Kelp is considered a super-food because of all the nutrients it contains. Eating large amounts of it can cause side effects.
Kelp also produces a compound called sodium alginate. This is used as a thickener in many foods you may eat, including ice cream and salad dressing. 


Chlorophyll
Chlorophyll is used by plants to convert sunlight into energy, and it contains many nutrients, including antioxidants and amino acids. Chlorophyll is also similar in composition to human blood, so consumption of it can stimulate red blood cell production, which can increase oxygenation around the body. Kelp contains plentiful amounts of chlorophyll.


Source of iodine
Many people are avoiding sodium in their diets, and for good reason. Sodium is harmful in a variety of ways as it is associated with heart disease and water-weight gain. But when salt first became available for seasoning food right at the table, manufacturers added iodine as a health benefit. For years kelp stayed hidden in the closet while people got their necessary iodine from table salt. But now that salt is being avoided, iodine is not as readily available and so kelp is becoming more and more favored as a healthy source of iodine. Vegetarians, and especially vegans who are avoiding dairy and animal products should be taking kelp since, healthy as these diets are, they are lacking in certain minerals and nutrients necessary for a healthy lifestyle.

Flavor and Digestibility

Kelp has been used for centuries as a flavor enhancer. In addition to the commonly recognized salty, sweet, sour and bitter taste qualities, kelp contributes a fifth taste, umami. This savory fifth taste is the result of taste receptors for glutamate, or glutamic acid which is naturally present in kelp. Kelp also increases the digestibility of foods. The glutamic acid present in kelp helps break down the tough fibers in beans. Adding a soaked piece of kelp to the beginning stages of any dish can also introduce additional minerals into the diet. Kelp can also be used in the sprouting process to increase mineral content.

Nutritional Benefits
Because it absorbs the nutrients from its surrounding marine environment, kelp is rich in:

• vitamins
• minerals
• trace elements
• enzymes

According to nutritionist Vanessa Stasio Costa, M.S., R.D.N., C.D.N., kelp “is often considered a ‘superfood’ due to its significant mineral content. It’s especially concentrated in iodine, which is important for optimal thyroid function and metabolism.”

The National Institutes of Health (NIH) say that seaweed such as kelp is one of the best natural food sources of iodine, an essential component in thyroid hormone production. A deficiency in iodine leads to metabolism disruption and can also lead to an enlargement of the thyroid gland known as goiter.

But beware of too much iodine. Overconsumption can create health issues, too. The key is to get a moderate amount to raise energy levels and brain functioning. It is difficult to get too much iodine in natural kelp but this could be an issue with supplements.

The benefits of these vitamins and nutrients are substantial. B vitamins in particular are essential for cellular metabolism and providing your body with energy. According to UCSF Medical Center, kelp has more calcium than many vegetables, including kale and collard greens. Calcium is important to maintain strong bones and optimal muscle function.