Can You Use Sea Vegetables To Protect Your Thyroid & Balance Hormones?

To be produced in the body our thyroid hormones need iodine, but your body doesn't produce this necessary element on its own. The only way to get iodine is through diet, but we aren't very good at accomplishing this because about 40 percent of the entire world is at risk for iodine deficiency. As a functional medicine expert, I'm always amazed at how many people come back again and again with low iodine levels. And while there are a variety of foods that contain iodine, there is no food more effective at boosting iodine supplies than sea vegetables like seaweed. These superfoods have an amount of iodine per serving that is unmatched by any other food medicine out there.

But what the heck are sea vegetables anyway? And where do you get them? And once you’ve bought them, how do you even eat them? Well, look no further, friends. This is your go-to guide to these superfood powerhouses.

How to use: You can purchase dulse in powdered form that can be used just like a spice to flavor everything from soup to pizza—or added to smoothies for a morning iodine boost!

How to use: Since it's pretty chewy it’s not usually eaten by itself. However, it can be added to other foods like soups to add flavor. In fact, it’s a common ingredient in Japanese soup stock and broths. You can also buy it powdered to add to smoothies, soups, or other dishes.

How to use: Dried kelp flakes are crunchy, salty little pieces of delicious goodness. Add these to salads for a crouton-like crunch, to soups, or top any dish that could use a little jazzing up.

How to use: Buy these nori sheets and make yourself some delicious sushi or wraps! Add in some of your favorite seafood, avocado, cucumber, and cauliflower rice; wrap it up; and enjoy! Perfect for a quick snack or on-the-go lunch, these are great dipped in some coconut aminos.

How to use: Best soaked in liquid, it can be added to soups or broths. When soaked in water it leaves behind a gel-like substance once the solids have been strained, which can then be used as a thickener in different recipes.

How to use: This kelp has a slightly mild, sweeter flavor than other varieties. When added to water it can easily retain its original state after being dried and can easily be added to anything from salads to baked goods.

How to use: This powerful superfood most commonly comes in powder form. Add this to anything liquid such as tea, soups, and smoothies to get a boost of its amazing food medicinal capabilities.

As the awareness of sea vegetables continues to grow, so does their availability. You don't have to go to a specialty store to get these, as Whole Foods carries a large variety. Amazon is also a great source if you do not have a Whole Foods or other natural health food store near you. When buying sea vegetables you need to make sure you are buying reputable brands that source their products sustainably. If you are getting sea vegetables from a contaminated water source containing toxins or other chemicals the sea vegetables will be contaminated as well. Thankfully, the U.S. Food and Drug Administration has very high standards for commercial sea vegetables.

Want to add some seaweed to your diet but aren't sure where to start? Try this delicious soup recipe to get in a couple of different varieties!

Ingredients:

Place kombu and bonito in water in a large pot and bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile, chop greens and cut the fish into 1- to 2-inch cubes. Cook kelp noodles as per directions on package. Pour broth through a strainer lined with cheesecloth to remove bonito and kombu. Return the broth to the heat and add coconut aminos and coconut water vinegar. Add the fish and simmer for 5 minutes or until fish is cooked through. If you are using tougher greens—such as bok choy, cabbage, snow peas, or kale—add them at the same time as the fish. For more tender greens—such as spinach, chard, or beet greens—add them after the fish is cooked and simmer one minute to wilt. Add the kelp noodles and simmer.