Old Irish tradition.
They would add a small piece of kelp to vegetables like beans, potatoes or rice while cooking.
Remove the piece of seaweed before serving.
Kelp/Kombu added to the bottom of a pot of rice, vegetables, beans or potatoes to help them keep from sticking;
added to a pot, kombu helps them cook faster and renders them more digestible due to the high mineral content/nutrients.
Enhance the flavour of many dishes/food. Ability to absorb and neutralise harmful substances in food, water and body.
Now we known that these old people had it right; There is no family of foods more protective against radiation and environmental pollutants than sea vegetables .
Sea vegetation contains compounds which bind with and remove toxins from water, the tissues of animals
and humans. Many of them using seaweed for this purpose already some time. To compensate for using polluted food, compensate for air, water, land and products. This removal of toxins from there bodies becoming more and more and more important.
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