Iodine Anyone? page 17

[healthy11]

Next time I make broth I might add Kombu to it. Thoughts?

[Clabbergirl]

There is a brand of permanent color called Palette By Nature- I believe it's the only truly natural permanent hair color on the market (it's the only one that doesn't have any PPD). Hair Color - The Nature of Beauty (Page 2)

My mother tried it and the results were really nice. It's a bit trickier to work with than regular dye, but here is a guide to using it: The Nature of Beauty Blog: Introducing Palette By Nature (with my own personal review)

Thanks, but that is also henna. Nothing against henna except that it's messy/muddy and will eventually straighten out my natural curl. I don't have an allergy to PPD (at least yet!), and am looking for a hair coloring system that is non-henna and non-bromide.

[Faumdano]

Kombu is fantastic in any broth -- it's the base of nearly all Japanese cuisine; it doesn't really lend any particular flavour, but rather adds a richness to whatever it's used in. I always add it to my chicken stock and any other soupy dishes.

[Clabbergirl]

@MamaGrok,

Here are my notes on seaweed to help me purchase this stuff. I know NOTHING about seaweeds, I'm learning along with everyone else.
* plain Nori sheets.

* Nori tastes way better to me in the toasted salted versions than just the plain sushi sheets.

* Kombu next time... it is the bacon of the ocean... YUM you would like Kombu. It comes dried and hard, but you can soak it in water and warm it up in some butter, bacon fat, etc. and it tastes like bacon. It is delicious! It doesn't taste like what you think of as seaweed

* I LOVE SeaSnax toasted seaweed sheets. They are salted and have a small amount of olive oil. Delicious. I ate several packages the first day I tried them! (pre reset)

* Fueru Wakame Dried Seaweed. 1 pound for $3.99. I put a 3/4 cup of the dried with water and it exploded into 5-6 cups of hydrated seaweed. Wow. It is pretty good with hot water as a soup by itself. Somewhat salty. I plan on making some brothe tonight and will add the hydrated. First experience with seaweed. I like it.- Dextery

* Seagreens (MamaGrok)
Seagreens

Thanks for sharing the seaweed info. I'm going to have to try some of this Kombu...

[Faumdano]

Sea vegetables are something that we in NA really miss out on -- they're all fantastic and have a variety of textures and flavours:

nori, ao nori, aosa, wakame, hijiki, kombu, mozuku, umi budou, kanten, mekabu and tororo kombu are the common ones that I see and eat on a daily basis here in Japan.

[Grizz]

Kombu is fantastic in any broth -- it's the base of nearly all Japanese cuisine; it doesn't really lend any particular flavour, but rather adds a richness to whatever it's used in. I always add it to my chicken stock and any other soupy dishes.

Faumdano,
YAY ! My Kombu just arrived today 5 packages, 2 ounces each. How much should be added to a soup? A whole 2 oz package ? Or less?

Grizz

[sbhikes]

I've tried kombu in the past. I believe the recipes I had said put one or two strips in your soup as it cooks. It stays pretty hard so the recipes said to discard it before eating the soup. Seems like a waste to me but I did find it too hard to eat.

Another good seaweed is hijiki. It's usually really expensive. Looks like black branches. I've had it as a salad with julienne or shredded carrots at vegetarian restaurants and thought it was delicious.

I found some frozen fresh seaweed salad at the Asian market and plan to make a sashimi salad with it. I've had this at a local restaurant and it's really good. The lady at the market said to wash the seaweed well because they put a lot of salt on it. I can see the salt grains. Then she said use sugar, sesame oil, soy sauce and sesame seeds. I'll add some sashimi tuna and skip the sugar.

I recently bought some wakame and thought making a bone soup with leftover duck bones and then after straining out the bones, adding some wakame and shitake mushrooms might be good. I'm just making this up in my mind but it just seems like it would go together.

I was reading this old article yesterday and today: Paleo Diet Problems | Free The Animal and there are a few comments in there suggesting that paleo is low in iodine/iodide and that it could contribute to thyroid problems people sometimes see on the paleo diet. (Other things were also listed as possible contributors to thyroid problems, too, like going low-carb too long.) One guy who is a little critical of paleo now, at least low carb paleo, says this:

2. Hypothyroidism. a) iodide — a paleo diet without adequate seafoods (animal or vegetable) could result in iodide deficiency. Price noted that several of the inland tribes he studied went out of their way to get seaweeds and seafoods, and reported to him that if they did not, they got “big neck” disease, ie goiter. b) too little carbohydrate (can cause decline in thyroid function, as I mentioned in my book). c) do you go by labs or by symptoms? Standard labs values are based on agricultural people. I have not had any decline in lab values, I remain normal, for 10 years paleo. But I maintain a moderate carb intake (100-150 g daily most days) and regularly eat seaweeds or take iodide.

[smgj]

Paleo diets may give more of most of the other vitamines/minerals and thus also increase the need for iodine.

[hazyjane]

Thanks, but that is also henna. Nothing against henna except that it's messy/muddy and will eventually straighten out my natural curl. I don't have an allergy to PPD (at least yet!), and am looking for a hair coloring system that is non-henna and non-bromide.

Are you looking at Palette By Nature or the Logona (which is henna)? PBN isn't henna- trust me, I've used henna (and it's super messy!) and PBN is permanent hair dye in liquid form, not henna.

[sbhikes]

I think his thoughts were that on paleo a lot of people maximize ruminants and maybe don't get enough seafood or seaweed or salt, forgetting that even in paleolithic times inland people likely traded with others for foods from the sea.