Kombu

kombu

Kombu is a type of seaweed used in Japan for making soups. Kombu, like other seaweeds contain easily digestible protein, essential fatty acids, vitamins, and minerals. Kombu also contains glutamic acid, which tenderizes beans and grains, making them even easier to digest after they've been SOAKED

Kombu has a nice flavor and enhances the flavor of grains or beans and other foods cooked with it. 

Kombu has great concentration levels of iodine, a mineral that is deficient in most peoples diet. Iodine has antibacterial properties, fights against chronic diarrhea and bacterial overgrowth in the intestines. It also helps your body detox from heavy metals, like chlorine, bromide, and fluoride (all heavy metals that block thyroid function and which contribute to hormonal imbalances- think hair loss, constipation, and sleep issues).

Other properties:

  • Improves brain, muscle, and prostate function.
  • Rich in minerals it provides vitamin C and E, calcium, magnesium, potassium, iron, and iodine
  • These nutrients reduce blood clots, lowers bad cholesterol, and have anti-viral properties. 

Simply, add a strip to your stocks, grains, and beans for at least 15 minutes. You can also cut them into tiny pieces and add them  to your pot of steamed veggies to cook together.