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Below is some useful information about our different products.

  • Kelp Meal

Used as a herb for centuries, Kelp can help hormone imbalance, lower high blood-cholesterol levels, prevent arthritis, and reduce bloating and water retention. It is an excellent source of iodine, a mineral that is vital for the normal functioning of the thyroid gland. The thyroid gland produces hormones that regulate the body’s metabolism and therefore its growth and development.

Kelp is rich in B complex vitamins, vitamins D, E and K, magnesium, calcium, amino acids, biominerals and carotenoids. We use milled kelp as a replacement for salt and in soups, fish dishes and salads and it can also added to flour.

Kelp is the only vegetable we know of that is able to bind and remove radioactive substances from your body, an important property because of the large areas contaminated after the nuclear testing of the past. Its water retention properties can also help in weight loss.

The Kelp meal we supply is highly concentrated, 20 kilograms of fresh kelp will produce 1 kilogram of dried product. This increases its shelf life and also helps to keep down the cost of postage. Because it contains a lot of iodine you should not use it excessively as iodine can work as a toxin. Recommended use is 150-300 micro grams but if you are in any doubt then please contact your doctor.

We carefully inspect all the kelp we harvest and then dry it without washing to keep all the important nutrients. Once dried a whitish stain consisting of dried sugar and salt is visible on the surface.

Kelp meal is also an important nutrient added to horse food to prevent illness, improve the digestion and compensates for any food insufficiencies.

  • Dulse, Palmaria Palmate or Laver

Long used as emergency food in sailing boats and under the name MIWA or GRASS as a snack served in Irish pubs, although nowadays replaced by salted peanuts. The bartender would tell his customers that it was good for their health and increase their age. Others would say that he offered it because it contained a lot of salt and that would make the customers thirsty!

Mix it with cereals in the morning, add it to flour for pancakes, cookies, bread or soups.

  • Sea Lettuce or Ulva Lactuca

Used for seasoning meals and for decoration. Can be used to replace salt.

Expensive because the fronds are only one or two cells thick so it has no real mass and you need a lot of material for drying. Fresh it will be rinsed and rolled into salt to preserve it. Its use is therefore limited to local houses and restaurants.

  • Irish Moss

Used as thickening agent in combination with dairy products, jam, marmalade and so on.

Irish Moss is widely collected and used for industrial purposes and its extracts used as a thickening agent in paint, lubricants and ice cream.

The old Irish people would cook it with milk, remove the Irish Moss and add a little whiskey as a cure for colds and flu.

After collecting it is rinsed and left to dry on a net outside where the sun will bleach it and its colour will change from black to brown.

  • Wild Nori
The Japanese use large amounts of its cultivated cousin in their country. As a result it became popular to use it to make sushi. In many ways it is similar to Kelp but without the strong flavour. Here it is relatively rare and the wild version is difficult to get.



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