to the use of sea vegetables by the nutritional professional · to the use of sea vegetables by the...

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A Food Service Guide to the use of Sea Vegetables by the

Nutritional Professional

SUSTAINABLY HARVESTED

ORGANICALLY CERTIFIED

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Welcome to the world of SEA VEGETABLES

~Dulse~ ~Kelp~ ~Alaria~ ~Laver~ This webpage is designed for and dedicated to the nutritional professional and institutional food service chef, whom it is our hope to serve. The webpage offers:

A description of the nutritional and potentially medicinal contribution of dietary sea vegetables.

Usage and preparation information.

A collection of food service recipes with analysis of nutritional

enhancement.

A description of the sustainable harvest as developed by Maine

Coast Sea Vegetables – where, when and how.

References

[email protected] 207-565-2907 x307 fax 207-565-2144 ````````````````````````````````````````````````````````````````````````````````

TABLE OF CONTENTS

INTRODUCTION 4 Summary of Nutritional and Medicinal Information

MINERAL AND MICRONUTRIENT NUTRITION 6 Micronutrient Highlights Sea Vegetables and Sodium Sea Vegetables and Iodine Sea Vegetables as Cost Effective Micro-nutrient Source Sea Vegetables and the Elderly Sea Vegetables and the Vegetarian Diet Sea Vegetables and Vitamins

DIABETES AND SEA VEGETABLE NUTRITION 11 CANCER AND SEA VEGETABLE NUTRITION 13

Epidemiology Immune System Apoptosis Anti-adhesive Lung Cancer Estrogen Dependent Cancer Conclusion

CARDIOVASCULAR HEALTH AND SEA VEGETABLES 16 Potassium Chloride Magnesium

mailto:[email protected]?subject=Nutritional%20Professional%20Question

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Vitamins Phytochemicals/Fiber Conclusion

ANTI-VIRAL PROPERTIES OF SEA VEGETABLES 18

ANTI-OXIDANT PROPERTIES OF SEA VEGETABLES 19 PEDIATRIC NUTRITION ISSUES AND SEA VEGETABLES 20

Obesity Immune System Brain and Nervous System Conclusion

Cooking with Sea Vegetables

OVERVIEW OF USAGE FOR THE CHEF 22 PRODUCT DESCRIPTION AND SPECS Alaria Powder 24

Dulse Flakes and Powder 25 Kelp Powder 26

Laver Flakes 27 Dulse Whole Leaf 28

Kelp Whole Leaf and Chopped 29 Nutritional Analyses

Whole Leaf Dulse, Alaria, Kelp, Laver 30

Milled Dulse 31 Milled Alaria 31

Milled Kelp 32 Sea Seasonings Salt with Sea Vegetables 32

Milled Laver 33 Milled Sea Lettuce 33 Recipes

INTRODUCTION 34 Summer Vegetable Soup 34

Colcannon Potatoes 36 Cream of Broccoli Soup 36

Tomato Bisque 37 Shrimp Pasta Salad 39

Creamy Potato Soup 40

Vegetable Fried Rice 41 Seafood Stew 43

Basic Stuffing 44 Pasta Primevera 45

Maine Coast Sea Vegetables: The Harvest Story 49 Marine Algae

The Harvest Bio-Region Elements of Sustainable Harvesting

Organic Certification What About Pollution?

Testing Results for Products: 2008 51 References 54

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INTRODUCTION

Sea vegetables, also known as seaweeds, have a long established

tradition as a staple and healing food in many parts of the world, notably the Far East. North Atlantic countries, such as the British

Isles, northern France, the Canadian Maritimes and coastal New England have also enjoyed sea vegetables as a staple food source.

Sustainably harvested, organically certified Maine Coast Sea Vegetables can provide an easy to use and cost effective source of minerals, trace elements, vitamins, and unique fiber. They offer balanced nutrients in a safe, assimilable, cost-effective form, allowing your clients to easily incorporate health-building, disease-preventive nutrients into everyday meals. For over 35 years, Maine Coast Sea Vegetables, www.seaveg.com,

has provided locally and sustainably harvested, organically certified sea vegetables to the natural foods market nationwide,

and now offers these nutrient dense plants to the health care and educational food service community.

THE NUTRITIONAL CHALLENGE Due to the prevalent consumption of highly processed,

adulterated food - intensely marketed - much of the population faces chronic nutritional stress, with rising public health effects

and unsustainable costs. Nutrition professionals thus have the important and challenging task to provide healthy nutritious food to the institutional client, whether in an educational or hospital

setting. The food must be both within budget and acceptable to the end user. Sea vegetables, by virtue of their highly concentrated nutrition, can be used in small, affordable amounts, somewhere between a

side-dish and herb; at first they are often ―hidden‖, unobtrusively (for example in soup stocks), until they become more acceptable

and palatable to food service clients - as they have in niche markets, such as the natural foods consumer.

WHOLE FOODS VS. SUPPLEMENTATION Before we discuss sea vegetables’ specific health benefits as suggested by in vitro, in vivo, and epidemiological data, it is

important to emphasize the synergistic effect of all the nutrients presented in this whole food.

Balance of nutritional elements is key here. It is noteworthy that sea vegetables provide considerable potassium, but even better

that this chelated, bioavailable potassium is presented in a

http://www.seaveg.com/

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natural complex including calcium, magnesium, sodium, iron and many other assimilable micronutrients, including important vitamins (especially B-6 and possibly B-12), along with small

amounts of high quality protein and fiber. A problem with supplementation (for those who can afford it) as a

strategy for meeting micro-nutrient requirements is that too much of one mineral may have an adverse effect on another. For

example, too much dietary iron will decrease the absorption of blood levels and bioavailability of manganese. Some people need to be particularly cautious about potassium supplements,

including those with conditions such as diabetes or kidney disease that may increase potassium levels, or who are taking

medications, such as ACE inhibitors or potassium-sparing diuretics, that limit the kidney's ability to excrete potassium.

Whole foods, including sea vegetables, usually avoid these problems by providing a synergistic nutrient complex suitable for metabolic processes. Further, sea vegetables’ balanced macro and

micro nutrients are accompanied by unique soluble and insoluble fibers with likely beneficial health effects (more detail follows).

Indeed, the whole may be much, much more than the sum of its parts.

Small amounts of sea vegetables provide unique marine soluble and insoluble fibers that may offer important health benefits, along with highly concentrated essential mineral and micronutrient nutrition, enzymes and small amounts of high quality protein.

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MINERAL AND MICRONUTRIENT NUTRITION

Sea vegetables concentrate minerals and trace elements from the marine environment in levels that generally exceed those of land plants. They transform these into chelated, colloidal bioavailable substances, available in ideal proportions for human physiological needs.

HIGHLIGHTS An ideal potassium:sodium ratio, averaging 2.4:1. Research

suggests adequate potassium and calcium intake may be more important in controlling hypertension than sodium

restriction. A 1/4 oz.( 1/3 cup) serving of kelp contains twice the potassium of a banana, and as much as a one potato.

A non-dairy source of calcium, packaged with synergistic minerals and vitamins for optimum absorption. A serving of

Alaria delivers the same calcium as 1/2 cup of cottage cheese, 1/3 cup yogurt, or 3 servings of cream cheese. The same

serving of Alaria contains more calcium than 1/2 cup boiled kale or bok-choy. Calcium is nicely balanced with magnesium, up to 18% of the RDA per 1/4 oz. (1/3 cup)

serving of alaria and kelp.

An impressive amount of iron. A 1/4 oz. (1/3 cup) serving

of dulse or kelp gives up to 30% of the RDA, 4 times the iron in spinach.

An excellent bio-available source of iodine, especially

kelp. Sea vegetables eliminate the need for iodized table salt, and can safely provide many times the RDA. Thyroid

medication should be adjusted accordingly. Dulse and Laver provide less Iodine than Kelp or Alaria, but still significant amounts.

Vitamins, especially B-6 and B-12, especially important in

homocysteine metabolism.

Small amounts of high quality protein with an excellent protein:calorie ratio. Dulse and Laver offer about 2 grams per

1/4 oz. serving. The amino acid composition closely resembles egg white protein.

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SEA VEGETABLES AND SODIUM Almost everyone, except renal, severely hypertensive, and CHF (congestive heart failure) patients, can enjoy organic Maine Coast

Sea Vegetables in varying amounts.

Even patients on modified clinical diets can healthfully incorporate moderate to liberal amounts of sea vegetables into their diets; just remind them to limit soy sauce, tamari, miso and processed foods.

For patients on a no-added-salt diet (3000 to 4000 mg/day), sea vegetables can give just the right saltiness, and are far better in

nutrition and taste than commercial ―lite‖ salts. Used in moderation, they can be enjoyed in a typical serving of 5 to 10 grams (about 1/3 cup) of whole leaf plants, or 1/4 to 1 teaspoon of

Sea Seasonings. EXAMPLES:

A serving of Dulse has one-half to one-third the sodium found in one cup of most breakfast cereals, and less sodium than one

slice of most commercial breads!

One cup of cooked beet greens has as much sodium as two or three servings of Dulse.

Compare the sodium in 1/4 ounce serving (~ 1/3 cup) of sea

vegetables to the sodium in 1/2 teaspoon of table salt: Kelp has 1/3 as much sodium, Alaria 1/4, Dulse 1/8, and Laver 1/9 as much.

The sodium content of an average sea vegetable serving is often less than that of a carrot, serving of chard, or a bagel.

Rinsing can dramatically reduce sodium and potassium content

and has little effect on iron or calcium.

SEA VEGETABLES AND IODINE: THE SUPERSTAR

The superstar element in sea vegetables is iodine, which occurs in much greater quantities than any land plant. There are different perspectives on dietary iodine consumption. Some MD’s and

dietitians contend that most Americans receive enough iodine from iodized salt. But others suggest that many are iodine

deficient even if they are ingesting the RDA of 150 mcg/day, because there is so much competition for receptor sites in the thyroid and other organs from, for example, bromine (used in

bread manufacturing), chlorine, fluoride, and perchlorate (a contaminant in groundwater, especially in western states where

this groundwater is used to irrigate fresh produce). In the latter

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view 150 mcg RDA is simply not enough, even if completely bioavailable from iodized salt. The mainstream recommendation of 150 mcg RDA seeks only to prevent goiter; it does not

address other pathologies that may be influenced by deficient iodine, including thyroid problems.

The normal, healthy thyroid gland has a protective mechanism, limiting the uptake of peripheral (unneeded) iodine. A very small % of

adults are sensitive to iodine intake – thus the UL of 1100 mcg - and may develop iodine-induced goiters that are reversible (that is, eliminate the increased dietary iodine and the goiter goes away).

Sea vegetables are a cost effective, easy to use source of

metabolically valuable minerals and micronutrients. Although the majority of the population receives adequate protein intake, as well as carbohydrates (though often of poor quality), the likelihood exists of a widespread state of chronic mineral/trace

element malnutrition and deficiency, due to the consumption of fast food or highly processed supermarket food.

As one specific example, metabolism of excess refined sugar can deplete metabolic minerals to maintain homeostasis: phosphorous

in sodas has a deleterious effect on calcium absorption. In addition, the modern environmental burden of food, airborne

and water pollutants places an extraordinary demand on the detoxifying organs – especially liver and kidneys, which depend on

trace micro-nutrients for their enzymatic reactions. Individuals mindful of their health can ingest adequate mineral

nutrition through a balanced whole foods diet, (adjusting for individual metabolic needs). For example, lentils, chickpeas and beans are good sources of iron, selenium, and potassium. A

―rainbow‖ of fruits and green vegetables are excellent sources of vitamins and phytochemicals.

For those millions not so mindful, including those who perhaps cannot afford high quality organic food, or who do not have much

choice – especially children - a small amount of sea vegetables,

Because iodine can stimulate and increase metabolism, sea vegetables, with high amounts of iodine and other trace elements,

are a traditional weight loss herbal remedy. Dietary sea vegetables could be part of a strategy to deal with the national obesity problem and the resultant huge public health costs.

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easy to include in the diet, can help address these concerns and positively impact their health by reducing chronic nutritional stress.

THE ELDERLY

Osteoporosis and related fractures are noted public health problems. A 1999 study ―investigated associations between dietary components contributing to an alkaline environment

(dietary potassium, magnesium, and fruit and vegetables) and bone mineral density (BMD) in elderly subjects.‖ The study

supported the hypothesis that alkaline-producing dietary components, specifically, potassium, magnesium, and fruit and vegetables, contribute to maintenance of BMD.1

Sea vegetables, rich in these nutrients and generally alkalinizing, could easily be a part of the solution to this public health issue.

VEGETARIANS Sea vegetables also hold a special appeal for vegetarians, providing

iron and a non-dairy source of calcium without oxalic and phytic acids, compounds which interfere with calcium absorption.

Sea vegetables are especially strong in magnesium, potassium, iron,

and chromium. Some species show significant amounts of manganese (note that manganese superoxide dismutase is the

principal antioxidant enzyme in the mitochondria), and all varieties contain a wide array of other trace elements.

Their rich mineral content may also benefit those people on

unsupervised weight-loss diets, who may have a higher risk of mineral deficiency, including those sub-groups with higher needs for

specific micronutrients, such as folate, iron or calcium, and those participating in diets that promote mineral flushing liquids.

Even a very healthy vegetarian diet can benefit by including sea

vegetables. They offer a fiber content of 30% to 34%, soluble and insoluble, natural sugars, flavor enhancing natural glutamic acid

(Kelp’s ―MSG‖), small amounts of high quality protein, and most importantly, unique potentially medicinal phytochemicals, such as

algin and fucoidan.

VITAMINS

Sea vegetables are also excellent sources of Vitamin B-6 and are a possible vegetable source of Vitamin B-12, due to epiphytic

bacteria on the surface of plant fronds.

http://lpi.oregonstate.edu/infocenter/glossary.html#antioxidant

http://lpi.oregonstate.edu/infocenter/glossary.html#mitochondria

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Vitamin B-6 acts as an essential cofactor for hundreds of enzymes and plays a role in glucose, lipid, and amino acid metabolism and

neurotransmitter synthesis (serotonin) and red blood cell

formation (functions as a coenzyme in the synthesis of heme). Risk of B-6 deficiency is increased with age, alcoholism, high-protein intakes, liver disease, dialysis, and use of medications

such as corticosteroids, penicillamine, anticonvulsants, and

isoniazid. Poor glycemic control may also lead to increased urinary

losses. 2 Adequate levels of vitamin B-6, along with folate and B-12, are

necessary for normal homocysteine metabolism. High levels of homocysteine are positively correlated with coronary heart

disease, cerebrovascular disease, and peripheral vascular disease. ibid

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DIABETES AND SEA VEGETABLE NUTRITION

Diabetes represents a major chronic disease where mineral nutrition plays an important part in its treatment. Numerous studies have reported an association between diabetes mellitus

and alterations in the metabolism of several trace minerals, specifically chromium, magnesium, selenium, vanadium and zinc, deficiencies of which are all linked to impaired insulin release, insulin resistance and glucose intolerance in experimental animals and humans with diabetes mellitus.

―Some of these minerals (e.g., zinc, chromium,

magnesium) are excreted at higher than normal rates in patients with diabetes mellitus, often leading to excessive urinary mineral wasting… If such losses were found to

translate to lowered availability of a mineral required for optimal insulin secretion and/or action, then it would be

important to correct the altered mineral status. Solving this problem could include increasing dietary intake of the mineral or utilizing supplemental sources of the mineral.‖ 1

The five minerals mentioned above (and their co-factors) are critical for adequate blood sugar control.

Chromium is a cofactor with insulin and is essential for normal glucose utilization, works synergistically with nicotinic acid and

glutathione, and is required for normal fat and carbohydrate metabolism. 2

Manganese is also associated with sugar and fat metabolism.

Studies show that manganese-deficient rats exhibit reduced insulin activity, impaired glucose transport, lowered insulin-stimulated glucose oxidation and conversion to triglycerides in

adipose cells. Deficiencies in manganese lead to lessened insulin sensitivity in fat tissue and a decreased ability to transport

glucose through the blood and metabolize it for energy. ibid

Magnesium, part of over three hundred enzymes in the body, also helps maintain tissue sensitivity to insulin, helps control glucose metabolism, and participates in the regulation of insulin.

Strangely, although magnesium is available in many foods,

Americans seem to be taking in far less than the recommended RDA (400 mg/day). ibid Up to three-quarters

of the population may consume less than DV levels (dieters may be even at more risk). 3

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Vandium: while chromium potentiates insulin, vanadium, in the form of vanadyl sulfate, mimics the activities of insulin and is biologically active even in the absence of insulin. It significantly

increases liver glycogen and improves the uptake of glucose by muscle tissues, and inhibits the storage of excess calories from carbohydrates as fat by stabilizing the body's production of

insulin.4

Zinc is also essential to blood sugar regulation by influencing carbohydrate metabolism, increasing insulin response, and

improving glucose tolerance. Zinc influences basal metabolic rate, thyroid hormone activity, and improves taste sensitivity.5

Small amounts of sea vegetables, inobstrusively included in the diet, can improve the magnesium and vanadium intake levels, and to a lesser but meaningful extent address manganese, chromium and zinc deficiencies.

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CANCER AND SEA VEGETABLE NUTRITION The most intensely investigated individual component of seaweed is fucoidan, a family of sulfated polysachharides found in brown

seaweeds, including local kelp, alaria, and bladderwrack. Each species of brown marine algae yields a specific variant of fucoidan

with indications of different clinical benefits, including anti-tumorial, anti-inflammatory, anti-coagulant, and anti-viral properties.

EPIDEMIOLOGY The focused research of the last few decades (cited in approximately

700 studies published in the National Library of Medicine’s database) was inspired by epidemiological observations:

1. A much lower rate of estrogen dependent and other cancers, including lung, is experienced by Asian populations eating sea

vegetables. 2. An notable high rate of longevity is experienced by the kelp eating

Okinawans.

Investigators also noted that traditional oriental medicine uses these plants to treat some cancers, as well as to provide safe nutritional

support for other pathologies.

Recent scientific research suggests some validity to these traditional uses; in Australia, Korea, and Japan, private sector and academic

partnerships have led to commercial applications of sophisticated Fucoidan extracts.

IMMUNE SYSTEM Fucoidan demonstrates an ability to strengthen the immune system,

stimulating an increase in levels of a cytokine known as interferon gamma.1 Cytokines are proteins produced by white blood cells and

are important in regulating immunity. Interferon gamma is a cytokine that generates increased immune activity during infections

and cancer states. 2

Live animal studies demonstrated that fucoidan also activates the tumoricidal effects of lymphocytes and macrophages. 3 Fucoidan

molecules were shown to stimulate phagocytic and bactericidic activity, ibid as well as antioxidative activity against autoxidation and

superoxide, along with immunological enhancing activity. 4 Seaweed components increase hyaluronic acid, the intercellular viscous

solution that makes normal cells strong and able to hold off cancer cell infiltration into healthy tissues. 5,6

Other immunomodulating effects include 1)stimulating natural killer

cells 7, thus slowing tumor growth, 2)inhibiting hyperplasia (abnormal cell overgrowth), and 3)inhibiting tumorial angiogenisis. 8

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APOPTOSIS Fucoidan encourages apoptosis (self-destruction) of some cancer cells. A cold water extract of Japanese seaweed (mekabu) yielded a

strong suppressive effect on rat mammary carcinogenesis, in vitro. This same extract induced apoptosis (programmed cancer cell death)

in 3 kinds of human breast cancer cells. In this study no apoptosis was observed in normal human mammary cells.9 Other studies have

shown enhanced apoptosis with fucoidan in human breast, stomach, cancer and descending colon cells. 10,11,12

ANTI-ADHESIVE Sea vegetables given to healthy adults decreased platelets from

sticking. This may help prevent cancer cells hiding from immune system white cells by covering themselves with platelets - if the

platelets won’t stick, the cancer cells are exposed and can be killed by white cells. Dietary sea vegetables may also help prevent tumor

cells from adhering to the cell walls of blood vessels and lymphatics. If tumor cells do not adhere to the walls, they remain exposed to

attack by white cells. Thus the sea vegetables have the potential to act as anti-metastasic agents. 13,14 (The anti-adhesive effect has

implications for thrombosis and inflammation as well). 15,16

In animal studies using seaweed to treat cancers, it did not matter whether the seaweed was injected or eaten,

it worked the same. In mice with Sarcoma-180 transplanted tumors (the results were) 70.3% - 83.6%

inhibition with dietary seaweed 61.9% - 95.2% inhibition with injected seaweed extracts. 13

LUNG CANCER Although smoking rates are higher in Japan, lung cancer rates are

significantly lower. ibid Sea vegetable extract has slowed bronchopulmonary tumors in mice and in vitro. 17 Investigators

postulate that the average dietary consumption of about 5 grams per day of sea vegetables in Japan plays a role in the low rate of lung

cancer.

ESTROGEN DEPENDENT CANCER According to a recent study, ―Rates of estrogen-dependent cancers are among the highest in Western countries and lower in the East.

These variations may be attributable to differences in dietary exposures such as higher seaweed consumption among Asian

populations. The edible brown kelp, Fucus vesiculosus (bladderwrack), as well as other brown kelp species, lowers plasma

cholesterol levels. Since cholesterol is a precursor to sex hormone biosynthesis, kelp consumption may alter circulating sex hormone

levels and menstrual cycling patterns. In particular, dietary kelp may be beneficial to women with or at high risk for estrogen-dependent

diseases.‖18

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CONCLUSION Although peer-reviewed clinical human trials are needed to provide conclusive evidence, current epidemiological and investigative data

suggest including whole sea vegetables in the diet, whether or not successful pharmacological products result from the scientific

investigation of sea vegetables. The soluble and insoluble fibers in dietary sea vegetables, including the sulfated polysaccharide

fucoidan, presented in a whole food complex of supporting minerals, vitamins, small amounts of high quality protein and minute lipids,

act in a synergistic fashion to support health.

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SEA VEGETABLES AND CARDIOVASCULAR HEALTH

Potassium: Higher dietary intake of potassium is associated with

lower mean systolic pressure and lower absolute risk of hypertension. Small amounts of dietary sea vegetables provide

from 15% to 20% RDA/serving potassium balanced with sodium, calcium, magnesium, and other heart healthy minerals.

Chloride: Sea vegetables provide chloride as well, which enhances

potassium retention. Dietitian Debra Ahern, Ph. D., R.D., writes, ―Chloride may play an indirect positive role in hypertension by

allowing renal retention of potassium. If this is the case, potassium sources that provide chloride may be more effective in raising blood

plasma levels than fruits and vegetables. The high chloride content of {Maine Coast Sea Vegetables} seasonings with seaweed makes them good sources of potassium for clients at risk of hypokalemia

(too little potassium).‖ 1

Magnesium: Sea vegetables, especially Kelp and Alaria, provide

meaningful amounts (~16% RDA/serving) of magnesium in whole food form. Magnesium's role in preventing heart disease and

strokes is generally well-accepted; numerous double-blind studies show magnesium to be of benefit for many types of arrhythmias. 2,3

The beneficial effects of magnesium in angina relate to its ability to: 1. improve energy production within the heart

2. dilate the coronary arteries resulting in improved delivery of oxygen to the heart

3. reduce peripheral vascular resistance resulting in

reduced demand on the heart 4. inhibit platelets from aggregating and forming blood

clots 5. improve heart rate. 4

Adequate magnesium is also important in congestive heart failure (CHF). Many of the conventional drugs for CHF and high blood pressure (diuretics, beta-blockers, calcium channel-blockers, etc.)

deplete body magnesium stores. Studies have shown that CHF patients with normal levels of magnesium significantly live longer

than those with lower magnesium levels. 5,6

Vitamins: Sea vegetables provide meaningful amounts of Vitamin

B6, which apparently increases the effectiveness of magnesium. Also, the amount of homocysteine in the blood is regulated by at

least three vitamins: folic acid, vitamin B12, and vitamin B6. Several large observational studies have demonstrated an association between low vitamin B6 intake or status with increased blood

homocysteine levels and increased risk of cardiovascular diseases. 7

http://lpi.oregonstate.edu/infocenter/glossary.html#observational%20study

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Phytochemicals/Fiber

Besides the contribution of dietary potassium, magnesium and

other trace elements and vitamins, sea vegetables, especially the brown sea vegetables (Kelp, Alaria), provide polysaccharide fibers, especially fucoidan, and specific amino acids with implications for

cardiovascular health.

Fucoidan, a group of sulfated polysaccharides from brown sea

vegetables, inhibits smooth muscle cell proliferation. In live animal studies, low molecular weight fucoidan markedly reduced intimal

hyperplasia, suggesting its use in arterial occlusions following placement of stents in heart patients. 8,9 (This may be a contraindication for patients on coumadin).

In other studies, the introduction of fucoidan led to better coronary blood flow and myocardial oxygen consumption after induced

cardiac ischemia. 10

Fucoidan is able to bind and block the adhesion molecules of the selectin family (mainly P- and L-selectin) that have been suggested to mediate interactions between platelets, leukocytes and

endothelial cells in thrombus formation. Fucoidan also demonstrates anti-coagulant properties (a possible contraindication for patients on cumadin). 11,12

Feeding a brown sea vegetable to stroke-prone spontaneously hypertensive rats attenuated the development of hypertension and its

related diseases. The development of stroke signs was significantly delayed and the survival rate of the test animals improved. 13

Fucoxanthin, a carotenoid isolated from sea vegetable powder was studied for its preventive effect on ischaemic cultured neuronal

death. Fucoxanthin attenuated neuronal cell injury in hypoxia and re-oxygenation and may provide a preventive effect against ischaemic neuronal cell death seen with stroke. 6

Japanese researchers have isolated hypotensive amino acids from brown seaweeds (Laminaria sp), and have demonstrated these effects

in numerous live animal studies, thus supporting the traditional use of seaweeds in oriental cultures for cardiovascular health. 14

CONCLUSION Although peer-reviewed clinical human trials are needed to provide

conclusive evidence, it seems likely that including small amounts of sea vegetables in the daily diet, their complex of minerals, vitamins, and unique non-digestible polysaccharides may make a

positive contribution to cardiovascular health, at relatively minor expense.

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ANTI-VIRAL PROPERTIES OF DIETARY SEA VEGETABLES

Red (Dulse, Laver) and brown (Kelp, Alaria) sea vegetables have

shown inhibitory effects on a wide range of herpes viruses. Fucoidan molecules, for example have been shown to exhibit

inhibitory effects against herpes and HIV both in animal and human studies. Experiments have suggested that fucoidan may not only inhibit the initial stages of viral infection - the

attachment to and penetration into host cells - but also the later replication stages after viral penetration.

In vitro experiments utilizing extracts of sulfated polysaccharides from sea vegetables demonstrate an inhibition of viral entry into

cells (by blocking the receptor site), as well as an inhibition of viral activity inside the cell 1 – while apparently not generating resistant viral strains, as does the drug Acyclovir (ACV) and its derivatives.

In fact, an in vitro study showed sea vegetables to be effective against ACV resistant strains. 2

This inhibitory potential of sea vegetables has generated increased interest as viral connections to breast cancer are being seriously

researched, and as the lower rates of both herpes and breast cancer in sea vegetable consuming populations are noted. Scientists from the USA to Australia are exploring the possibility

of developing low-cost, broad spectrum anti-viral agents from algal extracts.

In 2002 trials were done in Tasmania with a brown sea vegetable used daily in the Japanese diet. ―Ingestion of a proprietary extract (GFS) was clearly associated with increased healing rates in

patients with active infections. In addition, patients with latent infection remained asymptomatic while ingesting GFS. GFS extract inhibited Herpes viruses in vitro and was mitogenic to

human T cells in vitro.‖3

CONCLUSION While it may be productive to develop medicines from isolated plant extracts, the safe, traditional usage of dietary sea vegetables

may be a prudent and less expensive preventative (and perhaps ameliorative) approach. In Japan, where the diet averages > 5g per day of whole, dried sea vegetables, there is a lower rate of

reactivation of Herpes simplex, and the lowest levels of genital herpes compared to other countries. 2 This may in part be due to

dietary sea vegetables.

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ANTI-OXIDANT PROPERTIES OF DIETARY SEA VEGETABLES

Consumption of fruits and vegetables is commonly associated with and recommended for the prevention or reduced risk of a

number of chronic diseases, owing in part to their anti-oxidative properties.

Similar anti-oxidative properties have also been reported for a wide variety of sea vegetables. Algal dietary fibers, acting as antioxidative compounds in the alimentary canal, may contribute

to the prevention of colon cancers by their chemical elimination of carcinogenic compounds (as well as by their known physical

effects and immunomodulating activities).1 Studies have shown sea vegetable fibers were found to quench free radicals O2 as well as O−2 in water and to prevent autoxidation effectively.

Sea vegetables contain not only carotenoids, and polyphenols, but

also high molecular weight phlorotannins, fucans and abundant free amino acids and glucitols.* These combine to demonstrate hydroxyl radical scavenging and anti-oxidative activity.2 For

example, dulse extract was analyzed to quantify its antioxidant potential and total polyphenol content; 1 μg of dulse extract was

found to have a reducing activity equivalent to 9.68 μg L-ascorbic acid and a polyphenol content equivalent to 10.3 μg gallic acid. 3

* A six-carbon sugar alcohol found in some fruits and manufactured from

glucose. Although it is metabolized in the body, it is only slowly absorbed from the intestine and is tolerated by diabetics. It is 50-60% as sweet as sucrose.

Used in baked products, jam, and confectionery suitable for diabetics.

http://www.answers.com/topic/sugar-alcohol

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SEA VEGETABLES AND PEDIATRIC NUTRITION

Sea Vegetables’ micro-nutrient mineral and fiber nutrition may make a meaningful contribution to healthy child development and help address the problem of obesity. Dietary sea vegetables in small amounts – often camouflaged –

can help supply essential micronutrient needs of the pediatric population, including iodine, iron, manganese, magnesium,

potassium and B vitamins, and. Poor eating habits (and physical inactivity) during childhood and

the resulting malnutrition set the stage for sub-optimal development, early onset of health and behavioral problems, and health problems in adulthood.

OBESITY Perhaps the most serious and endemic of pediatric nutritional

problems is childhood obesity. Along with obesity, there has been a dramatic rise in ADHD and ADD, and increases in autism and

adult-onset diabetes 2 in children. It is not unreasonable to suspect that a major causative factor is the over-consumption of soft drinks, processed cereal, pizza, candy, fast food - and french

fries, often the only source of vegetables. Small amounts of sea vegetables, unobtrusively included in the diet,

may help remediate some of this malnutrition., because their complex of mineral micronutrients, especially iodine, effectively

stimulate metabolism.

IMMUNE SYTEM Micronutrient malnutrition contributes to immune deficiency that leads to greater frequency and severity of common infections. ―Primary malnutrition is not uncommon in wealthy industrialized

societies due to poverty, lack of education, food allergies, inappropriate or limited diet, or eating disorders. Inadequate intake of micronutrients including vitamin A, E, calcium, iron and

zinc are prevalent among children under 10 years of age and often unrecognized.‖ The quality and duration of immune response to

vaccines may strongly be impacted by chronic subclinical malnutrition.1

Sea vegetables are strong sources of major minerals and trace elements, and, at least one sea vegetable, Alaria, can make a

contribution to vitamin A intake.

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BRAIN AND NERVOUS SYSTEM Micronutrient nutrition is vital to healthy brain function and neural development. The full genetic potential of the child for physical growth and mental development may be compromised

due to deficiency (even subclinical) of micronutrients. Adequate iodine provided by the thyroid hormone ensures the energy

metabolism of the cerebral cells (and is vital for the fetus to prevent sub-normal development and even cretinism in extreme cases). Manganese, copper, and zinc participate in enzymatic

mechanisms that protect against free radicals, toxic derivatives of oxygen. 2

Sea vegetables are the richest source of bioavailable iodine in the plant kingdom, and contain manganese, copper and zinc.

CONCLUSION Sea vegetables offer a wide variety of micronutrients that may in

part address micronutrient malnutrition in the pediatric population. Very young children have been observed to develop a strong affinity for sea vegetables; by the time children are school

age, it is often more effective to gently insert the sea vegetables into the familiar dishes.

The presentation of sea vegetables in health classes can be a wonderful educational tool – their uniqueness captures children’s attention, and, with the right presentation, including harvesting videos and music, they become a focal point and symbol in the discussion of healthy food choices, where food comes from, what foods are healthy, and why it is important to eat them. Please contact [email protected] for a lesson plan.

mailto:[email protected]

22

MAINE COAST SEA VEGETABLES OVERVIEW OF USAGE FOR THE CHEF

The culinary use of sea veggies is somewhere between an herb and side dish. The mantra is "small amounts of sea vegetables added to your

favorite dishes." Sea vegetables have their primary value in their nutritive qualities, rather than as a taste item, and because they are extremely nutrient dense (nutrient per calorie) only small amounts are

required per serving. The brown seaweeds (Kelp and Alaria) tend to work better in soups and

stews, the reds (Laver and Dulse) more in sandwiches, stirfries, and salads. Of course there are exceptions (eg, New England Dulse chowder,

view home version at http://seaveg.com/dulse/dulse_NEchowder.html. We recommend the milled sea veggies to start with:

Dulse Flakes Dulse Powder

Kelp Flakes Kelp Powder Alaria Powder

Laver Flakes (Dulse and Kelp available as granules as well, but sort of redundant).

The reason we recommend the milled products is that they are less expensive and easier to work with at first. Adding a couple of

tablespoons of Dulse flakes to a stir-fry or pasta salad, or making a soup stock with the Alaria powder is easy to do, doesn't affect the taste profile much, and really bumps the nutrition.

There has been a cultural prejudice in the U.S. about eating sea veggies,

based on an erroneous association of edible sea vegetables with seaweed cast up on the beach. Maine Coast Sea Vegetables harvests only wild living plants at their peak of vitality - like gathering dandelion greens

in spring or wild mushrooms in season. Maine Coast Sea Vegetables also offers a line of Sea SeasoningsTM

shakers which both Blue Hill Memorial Hospital and Mt Desert Island Hospital in Maine have on their cafeteria tables with a very positive

response. Start with the Sea Salt w/Sea Veg. The whole leaf sea vegetables are fun to cook with, a bit more labor

intensive.... mostly the learning curve. When making soups, a piece of kelp is boiled while other veggies are chopped, then pulled out, diced,

and put back in with the veggies… not much work really once you do it a couple of times. Barb Haskell, chef at Blue Hill Memorial Hospital, found

http://seaveg.com/dulse/dulse_NEchowder.html

23

this very workable. Also, the whole Dulse, when used in a soup such as Seafood Chowder, falls apart on it's own after a few minutes in the stock.

Following are Descriptions and General use guidelines for Maine Coast Sea Vegetables food service products.

Following this section are the Nutritional Analyses of individual sea vegetables.

And finally, the Recipes!

Further information and pictures in reference to prep for whole leaf sea vegetables can be found at www.seaveg.com.


24

~ ALARIA POWDER ~

SERVING SIZE (as soup stock base): 1/2 tsp or approx. 1g NUTRITIONAL BENEFITS

Less than .5mg fat, Omg cholesterol

Less than 6 calories per serving

Rich in all major minerals – potassium, magnesium, iron,

calcium - and trace elements

One serving provides more than 100% iodine's RDA (150 mcg)

One serving contains less than 100 mg sodium, and about

150 mg potassium, thus its "salty" taste

FLAVOR CHARACTERISTICS

Cooked: "salty", marine, briny, seafood-like

PHYSICAL CHARACTERISTICS

Uncooked: fine mesh; may lump briefly hitting water

Cooked: dissolves easily, thickens liquid somewhat, olive

green color

Hydration capacity: holds almost 6 times its weight in water

Increases in volume more than 3 times when hydrated

COMBINATIONS

Complimentary: most seafood, vegetables, grains; all beans,

lentils, chickpeas, potatoes, squashes; most bold culinary herbs such as tarragon and sage; some spices such as cayenne, black pepper, garlic, cumin

Uncomplimentary: any delicate flavor, subtle herbs or spices

SUBSTITUTIONS

Chicken or beef in stocks; can replace some salt requirements

in many soups, stews, casseroles or sauces

Complimentary to savory roasted vegetable base

PREPARATION and USAGE

No preparation necessary

Makes high nutrition soup stock

Thicken up a sauce while boosting its nutritional profile

Add to any red sauce to thicken, flavor and reduce NaCl content

Maine Coast Sea Vegetables www.seaveg.com

Franklin ME 04634

207-565-2907 [email protected]


25

~ DULSE FLAKES and POWDER ~

SERVING SIZE (estimated): 1 tsp (l g) for FLAKES; 1/2 tsp (l g) for POWDER

NUTRITIONAL BENEFITS

Less than 30 mg sodium/serving, yet contributes to "salty" taste

Rich in bio-available minerals, trace elements, unique phytochemicals

Vegetable source of Vitamin B-12

Less than .5mg fat, O mg cholesterol, only 3 calories/serving


Uncooked: "marine", "salty", slightly "tangy"

Cooked (with liquid): less "salty", seafood-like, some fish flavor


Uncooked FLAKES: approx. 1/8 in. dia., flat, irregular, maroon, "fluffy"

POWDER: less than 1/32 in dia., round, dusky red, "dense"

Cooked (with water): both lose color quickly: POWDER dissolves (disappears) more quickly than FLAKES

Hydration capacity: FLAKES hold 4.3 times their dry weight in water

POWDER holds 6.2 times its dry weight in water

COMBINATIONS

Complimentary: potatoes, tomatoes, onions, mushrooms; most seafoods, eggs, pastas, breads, nuts, seeds, fruits, salads; most soy

products, especially tofu and tempeh

Uncomplimentary: root vegetables, most sweet or delicate flavors

SUBSTITUTIONS

Clams in chowder, fish in cakes or soups, salt in salsas or red sauces



Any potato dish

Seafood flavor chowders

Accent color and flavor for cream cheese spreads, sour cream dips

Garnish for any fish, egg or cheese dish just before serving

Tangy element for Marinara, Pizziaola, Newburg sauces

Savory addition to breading mixtures, quiche pastry, pie crusts, tarts

Use in pancakes, potato pancakes, fritters with corn, apples or

onions

Sprinkle on any salad or add to any dressing for flavor and color


Franklin ME 04634

207-565-2907

[email protected]


26

~ KELP POWDER ~

SERVING SIZE (as a seasoning): 1/2 tsp or approx. 1g


Less than .5mg fat, O mg cholesterol

Only 2 calories per serving

Rich in all major minerals – potassium, magnesium, iron - and trace elements

One serving provides more than 100% iodine's DV (150 mcg)

One serving contains less than 50 mg sodium, yet tastes "salty"

Natural glutamates act like MSG without side effects


Uncooked: "salty", marine, briny

Cooked: seafood-like


Uncooked: slightly dusty like flour; may lump briefly hitting water

Cooked: dissolves immediately, thickens liquid somewhat, olive

green color

Hydration capacity: holds almost 6 times its weight in water

Increases in volume more than 3 times when hydrated

COMBINATIONS

Complimentary: most seafood, vegetables, grains; all beans, lentils,

chickpeas, potatoes, squashes; most bold culinary herbs such as tarragon and sage; some spices such as cayenne, black pepper,

garlic, cumin; any other sea veggie, particularly dulse

Uncomplimentary: any delicate flavor, subtle herbs or spices

SUBSTITUTIONS

Chicken or beef in stocks; can replace some salt requirements in

many soups, stews, casseroles or sauces, MSG replacement PREPARATION and

USAGE


Season dairy or soy based spreads or dips for sea flavor and lower

sodium

Thicken up a sauce or soup while boosting its nutritional profile

Try as MSG replacement and flavor enhancer in oriental sauces

Add to any red sauce to thicken, flavor and reduce NaCl content

Maine Coast Sea Vegetables

www.seaveg.com

Franklin ME 04634

207-565-2907

[email protected]


27

~ LAVER FLAKES ~

SERVING SIZE (estimated): 1 tsp (l g) for FLAKES


Less than 20 mg sodium/serving, lowest of all sea veggies

Nutrient dense: bio-available minerals, trace elements, vitamins, unique phytochemicals

Suggested as vegetable source of Vitamin B-12

Less than .05mg fat, O mg cholesterol, less than 4 calories/serving


Uncooked: "marine", "salty", slightly "tangy"

Cooked (with liquid): less "salty", nutty, some marine flavor


Uncooked FLAKES: approx. 1/32 in. dia., flat, irregular, purplish, "fluffy"

Hydration capacity: FLAKES hold 4 times their dry weight in water

COMBINATIONS

Complimentary: potatoes, tomatoes, onions, mushrooms; most

seafoods, eggs, pastas, breads, nuts, seeds, salads; most soy products, especially tofu and tempeh

Uncomplimentary: most sweet or delicate flavors

SUBSTITUTIONS

Fish in cakes or soups, salt in salsas or red sauces, salt in stir fries



Stir fries

Seafood flavor chowders

Accent color and flavor for dips

Garnish for any fish, egg or cheese dish just before serving

Tangy element for Marinara, Pizziaola, Newburg sauces

Savory addition to breading mixtures, quiche pastry, pie crusts, tarts

Use in pancakes, potato pancakes, fritters with corn, apples or onions

Sprinkle on any salad or add to any dressing for flavor and color


Franklin ME 04634

207-565-2907

[email protected]


28

~ DULSE WHOLE LEAF ~

SERVING SIZE: approximately 1/4 oz, 7 g, or 1/3 cup loosely packed


Rich in potassium, magnesium, iron, iodine, trace minerals

Vegetable source of Vitamin B-12, high in B-6

Less than 125 mg of sodium/serving, yet "salty" tasting

Less than .5mg fat,

O mg cholesterol/serving, only 18 calories/serving


Uncooked: "marine", "salty", slightly tangy

Cooked (fried, roasted): "intense", "salty", "bacon-y"

Cooked (with liquid): less "salty", more seafood-like, slight fish flavor


Raw: slightly moist (15%), chewy at first, tears or cuts easily

Rinsed: moist (80%), tender, holds red color

Cooked (fried, roasted): brittle, crisp, turns dark reddish green

Cooked (with water): very tender, dissolves in 5 min., loses color

Water holding capacity: holds 3.3 times dry weight in water

Dry to wet volume increase in size is 69%.

COMBINATIONS

Complimentary: most cheeses, nuts and seeds, potatoes, tomatoes, breads,

pastas, most seafoods, most fruits, all salads, all sea vegetables

Uncomplimentary: most sweet or delicate dishes, baked beans

SUBSTITUTIONS

Clams or fish in chowder or fishcakes, anchovies in salad and marinara

sauce, bacon in BLT

PREPARATION AND USAGE

Check whole dulse for foreign material in fronds. Pre-rinsing will dislodge

these. Strain and use rinse water for full nutrition.

UNCOOKED: toss in salads, add to dressings, use as garnish; holds color

ROASTED: spread thinly on sheet pan in 3500 oven, leaves turn slightly greenish-red and crisp in 2 min. Burns easily like nuts or toast.

FRIED: deep-fried with batter for tempura or fritters; pan-fried as "bacon" for DLT's: press into oiled medium hot skillet till reddish green and crisp.

SAUTEED: in stirfries - tear up or chop whole leaves and drop in at last minute to maintain red color; sauté with garlic or onions for garnish.

BOILED: in soups, stews, chowders, sauces for sea flavor; cooks in 1 min., dissolves in 5 min., loses all color

BAKED: in casseroles, breads, rolls to add a slight sea flavor element


www.seaveg.com

Franklin ME 04634



29

~ KELP, WHOLE and CHOPPED ~

~ KELP WHOLE LEAF ~

SERVING SIZE: 1/4 oz, 7g, or 1/3 cup loosely packed


Rich in all major minerals, such as calcium, potassium, iron

Plentiful trace elements, such as copper, zinc, chromium

One serving provides more than 100% iodine Daily Value

Natural MSG-like tenderizer and flavor enhancer

Less than 1 mg fat, O mg cholesterol

Less than 20 calories/serving


Uncooked: "salty", acrid

Cooked: less "salty", seafood-like, slightly sweet


Uncooked: chewy, even when hydrated

Cooked (toasted, fried): tender, brittle, turns greenish-brown

Cooked (with liquid): tender after 15 min., may dissolve in 30 min.

Hydration capacity: holds 5 times its dry weight in water Dry to hydrated volume increase is almost 40%

COMBINATIONS

Complimentary: most seafood, most root vegetables, most grains, all

dry beans and lentils, all winter squashes, all potatoes, most cheeses, some fruit, most nuts, most other sea veggies

Uncomplimentary: milk, melons, most delicate flavors

SUBSTITUTIONS Pork in beans; chicken or beef in soup stocks; Japanese kombu


Check dried fronds for any foreign material

Rinse quickly for decreasing salty taste (some minerals are lost)

Soak to decrease cooking time; use soaking water in stocks

BOILED: add dry to any soup stock for rich mineral flavor and "body"

BAKED: add to all beans for digestibility, shorter cooking and thickening

TOASTED: spread evenly on sheet pan in 3500 oven for 2 min. for

whole Kelp, 1.5 min. for chopped; turns greenish; burns easily!

FRIED: panfry in well oiled, medium-hot skillet until crisp for kelp

"chips" to sprinkle on salads or toss in stir-fries

SAUTEED: soak or toast before adding to any sauté (see recipe on

back) or panfry before adding other ingredients


www.seaveg.com

Franklin ME 04634



30

NUTRITIONAL ANALYSES of Maine Coast Sea Vegetables

WHOLE LEAF PLANTS ONLY The first column for each sea vegetables is based on a 7g serving (approximately 1/3 cup)

The second, bold column is based on 1 cup volumes

ALARIA DULSE KELP LAVER

7g serving Per Cup

7g serving Per cup

7g serving Per cup

7g serving Per cup

Protein g 1.24 3.72 1.51 4.53 1.13 3.39 1.99 5.97

Fat g 0.25 0.75 0.12 0.36 0.17 0.51 0.32 0.96

Carbohydrate g 2.79 8.37 3.12 9.36 2.75 8.25 3.16 9.48

Calories cal 18.3 54.9 18.5 55.5 17 51 22.3 66.9

Fiber g 2.7 8.1 2.33 6.99 2.28 6.84 2.12 6.36

Calcium mg 77 231 14.9 44.7 65.9 197.7 13.2 39.6

Potassium mg 535 1605 547 1641 784 2352 188 564

Magnesium mg 64.3 192.9 19 57 63 189 26.5 79.5

Phosphorous mg 35.2 105.6 28.6 85.8 29.6 88.8 28.6 85.8

Iron mg 1.27 3.81 2.32 6.96 2.98 8.94 1.46 4.38

Sodium mg 297 891 122 366 312 936 113 339

Iodine MCG 1162 3486 1169 3507 3170 9510 98 294

Manganese mg 0.07 0.21 0.08 0.24 0.09 0.27 0.24 0.72

Copper mg 0.01 0.03 0.03 0.09 0.01 0.03 0.04 0.12

Chromium MCG 10 30 10 30 20 60 10 30

Fluoride mg 0.3 0.9 0.37 1.11 0.27 0.81 0.41 1.23

Zinc mg 0.24 0.72 0.2 0.6 0.2 0.6 0.29 0.87

Vitamin A IU 594 1782 46.4 139.2 39.3 117.9 300 900

Vitamin B1 mg 0.04 0.12 0.01 0.03 0.04 0.12 0.04 0.12

Vitamin B2 mg 0.19 0.57 0.13 0.39 0.17 0.51 0.21 0.63

Vitamin B3 mg 0.74 2.22 0.13 0.39 0.25 0.75 0.41 1.23

Vitamin B6 mg 0.44 1.32 0.63 1.89 0.6 1.8 0.78 2.34

Vitamin B12 µg 0.35 1.05 0.46 1.38 0.18 0.54 1.23 3.69

Vitamin C mg 0.41 1.23 0.44 1.32 0.29 0.87 0.84 2.52

Vitamin E IU 0.34 1.02 0.12 0.36 0.19 0.57 0.36 1.08

31

MILLED DULSE DULSE FLAKES DULSE GRANULES DULSE POWDER

1 cup ~ 80 g 1 Tbls ~ 5g 1 cup ~ 130 g 1 Tbls ~ 8.1 g 1 cup ~ 158 g 1 Tbls ~ 9.9 g Fat, g 1.36 0.09 2.21 0.14 2.69 0.17

Sat. Fat, g

Protein,g 17.20 1.08 27.95 1.75 33.97 2.12

Carbohydrate,g 35.68 2.23 57.98 3.62 70.47 4.40

Fiber: soluble,g 13.12 0.82 21.32 1.33 25.91 1.62

insoluble, g 13.52 0.85 21.97 1.37 26.70 1.67

Calories 211.20 13.20 343.20 21.45 417.12 26.07

Boron 16.07 1.00 26.11 1.63 31.73 1.98

Calcium, mg 382.40 23.90 621.40 38.84 755.24 47.20

Chromium, mcg 171.20 10.70 278.20 17.39 338.12 21.13

Copper, mg 0.09 0.01 0.14 0.01 0.17 0.01

Iodine, mcg 13,360.00 835.00 21,710.00 1,356.88 26,386.00 1,649.13

Iron, mg 45.20 2.83 73.45 4.59 89.27 5.58

Magnesium, mg 237.52 14.85 385.97 24.12 469.10 29.32

Manganese, mg 3.44 0.22 5.59 0.35 6.79 0.42

Molybdenum 0.03 0.00 0.06 0.00 0.07 0.00

Nickel 0.62 0.04 1.00 0.06 1.22 0.08

Potassium, mg 5,224.48 326.53 8,489.78 530.61 10,318.35 644.90

Phosphorous, mg 326.40 20.40 530.40 33.15 644.64 40.29

Sodium, mg 1,425.36 89.09 2,316.21 144.76 2,815.09 175.94

Zinc, mg 2.13 0.13 3.46 0.22 4.20 0.26

Vit A IU 530.29 33.14 861.71 53.86 1,047.31 65.46

B1 (Thiamin), mg 0.11 0.01 0.19 0.01 0.23 0.01

B2 (Riboflavin), mg 1.49 0.09 2.41 0.15 2.93 0.18

B3 (Niacin), mg 1.49 0.09 2.41 0.15 2.93 0.18

Vitamin B6 mg 7.20 0.45 11.70 0.73 14.22 0.89

Vitamin B12 µg 5.26 0.33 8.54 0.53 10.38 0.65

Vitamin C mg 5.03 0.31 8.17 0.51 9.93 0.62

Vitamin E IU 1.37 0.09 2.23 0.14 2.71 0.17

MILLED ALARIA ALARIA POWDER

1 cup ~ 208 g 1 Tbls ~ 13 g 1 cup ~ 208 g 1 Tbls ~ 13 g

Protein g 36.85 2.30 Copper mg 0.30 0.02

Fat g 7.43 0.46 Chromium MCG 297.14 18.57

Carbohydrate g 82.90 5.18 Fluoride mg 8.91 0.56

Calories cal 543.77 33.99 Zinc mg 7.13 0.45

Fiber g 80.23 5.01 Vitamin A IU 17,650.29 1,103.14

Calcium mg 2,288.00 143.00 Vitamin B1 mg 1.19 0.07

Potassium mg 15,510.86 969.43 Vitamin B2 mg 5.65 0.35

Magnesium mg 1,910.63 119.41 Vitamin B3 mg 21.99 1.37

Phosphorous mg 1,045.94 65.37 Vitamin B6 mg 13.07 0.82

Iron mg 37.74 2.36 Vitamin B12 µg 10.40 0.65

Sodium mg 8,825.14 551.57 Vitamin C mg 12.18 0.76

Iodine MCG 34,468.57 2,154.29 Vitamin E IU 10.10 0.63

Manganese mg 2.08 0.13

32

I

MILLED KELP KELP GRANULES KELP POWDER

1 cup ~ 175 g 1 Tbls ~ 11 g 1 cup ~ 188 g 1 Tbls ~ 12 g

Fat, g 1.05 0.07 1.13 0.07

Sat. Fat, g - - - -

Protein,g 14.53 0.91 15.60 0.98

Carbohydrate,g 78.05 4.88 83.85 5.24

Fiber: soluble,g 29.23 1.83 31.40 1.96

insoluble, g 27.65 1.73 29.70 1.86

Calories 425.25 26.58 456.84 28.55

Calcium, mg 2,450.00 153.13 2,632.00 164.50

Copper, mg 0.70 0.04 0.75 0.05

Chromium, mcg 122.50 7.66 131.60 8.23

Iodine, mcg 806,750.00 50,421.88 866,680.00 54,167.50

Iron, mg 65.28 4.08 70.12 4.38

Magnesium, mg 1,172.50 73.28 1,259.60 78.73

Manganese, mg 4.55 0.28 4.89 0.31

Nitrogen, mg 0.25 0.02 0.26 0.02

Phosphorous, mg 385.00 24.06 413.60 25.85

Potassium, mg 14,472.50 904.53 15,547.60 971.73

Sodium, mg 5,635.00 352.19 6,053.60 378.35

Sulphur, mg 1,750.00 109.38 1,880.00 117.50

Zinc, mg 2.10 0.13 2.26 0.14

B1 (Thiamin), mg 0.11 0.01 0.11 0.01

B2 (Riboflavin), mg 0.98 0.06 1.05 0.07

B3 (Niacin), mg 50.40 3.15 54.14 3.38

Vit C, mg 29.23 1.83 31.40 1.96

SEA SEASONINGS SEA SALT WITH SEA VEGETABLES

(Kelp & Dulse)

1/2 tsp ~ 3 g 1/2 tsp ~ 3 g

Fat g - Iodine mcg 688.64

Sat. Fat, g

Manganese mg NA

Protein g 0.04 Copper mg

Carbohydrate g 0.11 Chromium mg 0.57

Fiber g 0.08 Fluoride mg 0.11

Calories cal 0.63 Zinc mg -

Calcium mg 4.80 Vitamin A IU 0.71

Potassium mg 34.59 Vitamin B1 mg NA

Magnesium mg 34.68 Vitamin B2 mg -

Phosphorous mg 1.01 Vitamin B3 mg 0.04

Iron mg 0.12 Vitamin B6 mg 0.01

Sodium mg 736.75 Vitamin B12 µg 0.01

33

MILLED LAVER

MILLED Sea Lettuce

LAVER FLAKES LAVER POWDER SEA LETTUCE FLAKES

1 cup ~ 57 g 1 Tbls ~ 4 g 1 cup ~ 208 g 1 Tbls ~ 13 g 1 cup ~ 39 g 1 Tbls ~ 2g

Protein g 16.2 1.01 59.13 3.7

7.80 0.49

Fat g 2.61 0.16 9.51 0.59

1.77 0.11

Carbohydrate g 25.73 1.61 93.9 5.87

14.24 0.89

Calories cal 181.59 11.35 662.63 41.41

104.13 6.51

Fiber g 17.26 1.08 62.99 3.94

12.22 1.35

Calcium mg 107.49 6.72 392.23 24.51

- -

Potassium mg 1,530.86 95.68 5,586.29 349.14

1,092.00 68.25

Magnesium mg 215.79 13.49 787.43 49.21

585.00 36.56

Phosphorous mg 232.89 14.56 849.83 53.11

85.80 5.36

Iron mg 11.89 0.74 43.38 2.71

546.00 34.13

Sodium mg 920.14 57.51 3,357.71 209.86

1,248.00 78.00

Iodine MCG 814.29 50.89 2,971.43 185.71

7.80 0.49

Manganese mg 1.95 0.12 7.13 0.45

1.56 0.10

Copper mg 0.33 0.02 1.19 0.07

0.70 0.04

Chromium MCG 81.43 5.09 297.14 18.57

50.70 3.17

Fluoride mg 3.34 0.21 12.18 0.76

na na

Zinc mg 2.36 0.15 8.62 0.54

0.82 0.05

Vitamin A IU 2,442.86 152.68 8,914.29 557.14

na na

Vitamin B1 mg 0.33 0.02 1.19 0.07

0.05 0.00

Vitamin B2 mg 1.71 0.11 6.24 0.39

0.28 0.02

Vitamin B3 mg 3.34 0.21 12.18 0.76

103.74 6.48

Vitamin B6 mg 6.35 0.4 23.18 1.45

na na

Vitamin B12 µg 10.02 0.63 36.55 2.28

na na

Vitamin C mg 6.84 0.43 24.96 1.56

na na

Vitamin E IU 2.93 0.18 10.7 0.67

34

RECIPES!

And now ...the fun part: recipes! Mostly developed with chef Barb Haskell of Blue Hill Memorial Hospital, Blue Hill, Maine with the help of a Maine Technology Institute grant, these ten tested recipes are good to go, and starting points for your own creative recipe design.

We’re always here to help! [email protected] or 207-565-2907 x307

For a specific NUTRITIONAL ANALYSIS of each sea vegetable, please see “NUTRITIONAL ANALYSES” starting on page 31.

Summer Vegetable Soup

with Maine Coast Sea Vegetables Yields 48 1 cup servings

INGREDIENTS 3oz Olive Oil 2 lb Diced Onion

6oz Finely Chopped Shallots 6oz Minced Fresh Garlic

2 T Dried Tarragon 3 T Dried Italian Seasoning 1 lb Diced Bell Peppers, diced

2 lb Carrots, diced 8 oz Dry Sherry (optional)

1 lb Celery, diced with some of the leaves 1 lb Zucchini, diced 1 lb Green Beans, cut small

1 lb Corn Kernels #10 Can Organic Diced Tomatoes (6 lb, 6 oz)

Alaria-Vegetable Stock: 12qts Cold Water

½ cup MCSV Alaria Powder 2 T Dulse Flakes 12 oz Savory Roasted Vegetable Base (Vegan)


35

1. Fill stock pot with water. Measure the Alaria powder, Dulse flakes and vegetable base and whisk it in to the water.

2. Simmer until completely dissolved.

3. Meanwhile, heat the olive oil in a large, heavy bottomed soup pot. 4. Add the onion and shallots and cook on medium heat until

translucent.

5. Add the garlic, herbs, peppers, and carrots. Continue to sauté until they begin to soften.

6. Deglaze the bottom of the pot, adding a cup of the stock and scraping the browned bits.

7. Add the celery and zucchini.

8. Continue to cook stirring frequently for 4-5 minutes. 9. Add the green beans, corn, tomatoes and kelp stock. Stir to

combine completely. 10. Simmer for 20-30 minutes or until all of the vegetables are cooked

through. Enjoy!

NUTRITION HIGHLIGHTS

Nutrient Per serving

Increase per serving from sea vegetables

% Increase from sea vegetables RDA

%RDA/ Serving

% RDA from sea vegetables

Protein (g) 2.86 0.81 28.3% 50 5.7% 1.6%

Dietary Fiber (g) 4.24 1.74 41.0% 25 17.0% 7.0%

Vit-A IU 3863.43 369.09 9.6% 5000 77.3% 7.4%

Vit-B1 Thiamine

(mg) 0.12 0.02 16.7% 1.5 8.0% 1.3%

Vit-B2 Riboflavin

(mg) 0.21 0.13 61.9% 1.7 12.4% 7.6%

Vit-B3 Niacin (mg) 1.52 0.46 30.3% 20 7.6% 2.3%

Vit-B6 Pyridoxine

(mg) 0.52 0.29 55.8% 2 26.0% 14.5%

Vit-B12 (mcg) 0.22 0.22 100.0% 6 3.7% 3.7%

Calcium (mg) 104.18 48.4 46.5% 1000 10.4% 4.8%

Magnesium (mg) 66.96 40.43 60.4% 400 16.7% 10.1%

Phosphorus (mg) 74.84 22.64 30.3% 1000 7.5% 2.3%

Potassium (mg) 710.5 336.75 47.4% 3500 20.3% 9.6%

Sodium (mg) 275.46 187.56 68.1% 2400 11.5% 7.8%

Chromium (mcg) 6.63 6.63 100.0% 120 5.5% 5.5%

Iodine (mcg) 723.99 723.99 100.0% 150 482.7% 482.7%

Iron (mg) 1.83 0.9 49.2% 18 10.2% 5.0%

Manganese (mg) 0.35 0.05 14.3% 2 17.5% 2.5%

Molybdenum (mcg) 0.08 0.08 100.0% 3 2.7% 2.7%

Zinc (mg) 0.52 0.16 30.8% 15 3.5% 1.1%

36

Colcannon Potatoes with Maine Coast Sea Vegetables

Yield: 16 ½ cup servings

INGREDIENTS

3 lbs Peeled Potatoes 3 oz Butter

1 lb Chopped Cabbage or Kale 1 cup Chopped Scallions ½ cup Finely, Chopped Onions

1 cup Chopped Whole Dulse Leaves ½-¾ cup Warmed Milk or Half & Half ½ tsp Sea Salt with Sea Vegetables

¼ tsp Fresh Ground Pepper 2 T Finely Chopped Fresh Parsley

1. Boil potatoes in salted water until tender, drain and mash them. 2. While the potatoes are cooking, heat a large skillet over medium

heat with the butter. 3. Add the diced onion, cabbage/kale, scallions, and dulse leaves.

4. Cook for 5-10 minutes until the cabbage/kale is tender. 5. Stir mixture in to the mashed potatoes, add the warm milk and

season with sea salt and pepper.

6. Garnish with parsley.





%RDA/ Serving


Dietary Fiber (g) 4.62 1.67 36.1% 25 18.5% 6.7%

Vit-B2 Riboflavin

(mg)

0.09 0.03 33.3% 1.7 5.3% 1.8%

Vit-B6 Pyridoxine

(mg)

0.33 0.12 36.4% 2 16.5% 6.0%

Vit-B12 (mcg) 0.13 0.09 69.2% 6 2.2% 1.5%

Calcium (mg) 40.69 3.07 7.5% 1000 4.1% 0.3%

Magnesium (mg) 31.01 5.90 19.0% 400 7.8% 1.5%

Phosphorus (mg) 77.05 5.36 7.0% 1000 7.7% 0.5%

Potassium (mg) 561.04 104.92 18.7% 3500 16.0% 3.0%

Sodium (mg) 117.76 (0.29) -0.2% 2400 4.9% 0.0%

Chromium (mcg) 5.63 5.63 100.0% 120 4.7% 4.7%

Iodine (mcg) 113.88 113.88 100.0% 150 75.9% 75.9%

Iron (mg) 1.19 0.44 37.0% 18 6.6% 2.4%

Manganese (mg) 0.21 0.02 9.5% 2 10.5% 1.0%

Zinc (mg) 0.41 0.04 9.8% 15 2.7% 0.3%

37

Cream of Broccoli Soup with Maine Coast Sea Vegetables

Yield: 12 1 cup servings

INGREDIENTS 2 T Butter ¾ cup Diced Celery

¾ cup Diced Onion 1 T Diced Shallot 1 ½ lbs Fresh Broccoli

8 cloves Chopped Garlic 1 tsp Fresh Thyme

1 tsp Fresh Chopped Tarragon 5 cups Alaria-Vegetable Stock ½ tsp Sea Salt with Sea Vegetables

¼ tsp Freshly Ground Pepper ½ cup Cream, Half & Half, or Soy Milk

1. Melt the butter in the bottom of a heavy bottomed soup pot. 2. Add onions and shallots. Sauté for 2 minutes stirring occasionally

to prevent burning. 3. Add celery and then continue to cook for 1-2 minutes. 4. Add broccoli, garlic, thyme, tarragon and sea salt with sea

vegetables and continue to cook for 2-3 minutes until broccoli begins to soften.

5. Add the Alaria-Vegetable Stock and simmer until all of the vegetables are cooked through.

6. Remove from heat and carefully blend in a food processor or

blender until smooth. 7. Return it to the soup pot and stir in the cream or half & half. 8. Serve and enjoy!

Alaria- Vegetable Stock: 3 qt Water

2 T Alaria Powder 4 T Roasted Vegetable Base





%RDA/ Serving


Dietary Fiber 1.38 0.75 54.3% 25 5.5% 3.0%

Vit A 3854.79 165.00 4.3% 5,000 77.1% 3.3%

Vit-B1 Thiamine (mg) 0.12 165.00 4.3% 5,000 77.1% 3.3%

Vit-B2 Riboflavin (mg) 0.24 0.02 16.7% 2 8.0% 1.3%

Vit-B3 Niacin (mg)* 1.05 0.05 20.8% 2 14.1% 2.9%

Vit-B6 Pyridoxine (mg)* 0.41 0.12 29.3% 2 20.5% 6.0%

Vit-B12 (mcg)* 0.17 0.10 58.8% 6 2.8% 1.7%

Calcium (mg)* 121.58 20.95 17.2% 1,000 12.2% 2.1%

Magnesium (mg)* 57.9 19.90 34.4% 400 14.5% 5.0%

Phosphorus (mg)* 121.49 9.78 8.1% 1,000 12.1% 1.0%

Potassium (mg) 651 161.73 24.8% 3,500 18.6% 4.6%

Sodium (mg) 184 91.56 49.8% 2,400 7.7% 3.8%

Iodine (mcg)* 139 139.00 100.0% 150 92.7% 92.7%

Iron (mg)* 1.56 0.34 21.8% 18 8.7% 1.9%

Manganese (mg)* 0.4 0.02 5.0% 2 20.0% 1.0%

Zinc (mg)* 0.74 0.07 9.5% 15 4.9% 0.5%

38

Tomato Bisque with Maine Coast Sea Vegetables


INGREDIENTS 2T Butter 1 ½ cups Diced Onion

2 cloves Chopped Garlic 1 15oz can Whole Tomatoes 1 tsp Fresh Thyme

1 T Fresh Chopped Basil 8 tsp Dulse Flakes

¼ cup Uncooked Rice 2 cups Sea Vegetable Stock ½ tsp Sea Salt with Sea Vegetables

¼ tsp Freshly Ground Pepper 2 cups Half & Half or Soy Milk

1. Melt the butter in the bottom of a heavy bottomed soup pot. 2. Add onions and garlic. Sauté for 2 minutes stirring occasionally to

prevent burning. 3. Add can of tomatoes (with juice), sea vegetable stock, thyme, basil,

dulse flakes, rice, sea salt, and pepper.

4. Bring to a boil, then reduce heat, partially cover, and simmer for 30-35 minutes.

5. Remove from heat and carefully blend in a food processor or blender until smooth.

6. Return it to the soup pot and stir in the half & half or soy milk.

Serve and enjoy!

Sea Vegetable Stock: 2 cups Water

2 tsp Alaria Powder 2 tsp Roasted Vegetable Base





%RDA/ Serving


Dietary Fiber (g) 2.74 1.36 49.6% 25 11.0% 5.4% Vit-A IU 664.68 147.22 22.1% 5000 13.3% 2.9% Vit-B1 Thiamine (mg) 0.1 0.01 10.0% 1.5 6.7% 0.7% Vit-B2 Riboflavin (mg) 0.24 0.07 29.2% 1.7 14.1% 4.1% Vit-B3 Niacin (mg) 0.95 0.19 20.0% 20 4.8% 1.0% Vit-B6 Pyridoxine (mg) 0.47 0.29 61.7% 2 23.5% 14.5% Vit-B12 (mcg) 0.49 0.22 44.9% 6 8.2% 3.7% Calcium (mg) 147.54 23.6 16.0% 1000 14.8% 2.4% Magnesium (mg) 50.02 26.35 52.7% 400 12.5% 6.6% Phosphorus (mg) 129.36 16.33 12.6% 1000 12.9% 1.6% Potassium (mg) 602.59 286.19 47.5% 3500 17.2% 8.2% Sodium (mg) 448.96 -150.77 -33.6% 2400 18.7% -6.3% Chromium (mcg) 6.82 6.82 100.0% 120 5.7% 5.7% Iodine (mcg) 416.81 416.81 100.0% 150 277.9% 277.9% Iron (mg) 2.09 1.13 54.1% 18 11.6% 6.3% Manganese (mg) 0.37 0.15 40.5% 2 18.5% 7.5% Zinc (mg) 0.79 0.11 13.9% 15 5.3% 0.7%

39

Shrimp Pasta Salad with Maine Coast Sea Vegetables

Yield: 8 7 oz Servings

INGREDIENTS

8 oz Uncooked Rotini Pasta 1 lb Cooked Shrimp

¾ cup Diced Red Onion ½ cup Diced Celery 1 cup Diced Red Pepper

1 cup Grape or Cherry Tomatoes, cut in half 3/4 cup Chopped Whole Dulse 1 T Lemon Zest

2 T Chopped Basil 1 T Toasted Laver flakes

½ tsp Sea Salt with Sea Vegetables (optional) Dressing: 2 cloves Garlic

1 T Chopped Shallot 1 tsp Chopped Fresh Rosemary

1 tsp Dijon Mustard ¼ cup Rice Wine Vinegar 1 cup Canola Oil

1. Bring 4 qts of water to a boil. 2. Gently add rotini pasta and stir briefly to separate.

3. Cook for 7-9 minutes or until pasta is al dente (cooked through but still firm).

4. Drain and rinse with cold water. Set aside. 5. In a large bowl combine all the ingredients with the drained pasta. 6. Pour dressing on to salad and gently stir until incorporate.





%RDA/ Serving


Dietary Fiber (g) 1.79 0.79 44.1% 25 7.2% 3.2%

Vit-B2 Riboflavin (mg) 0.22 0.05 22.7% 1.7 12.9% 2.9%

Vit-B6 Pyridoxine (mg) 0.45 0.23 51.1% 2 22.5% 11.5%

Vit-B12 (mcg) 1.05 0.21 20.0% 6 17.5% 3.5%

Calcium (mg) 53.52 5.58 10.4% 1000 5.4% 0.6%

Magnesium (mg) 57.11 11.71 20.5% 400 14.3% 2.9%

Phosphorus (mg) 151.11 9.87 6.5% 1000 15.1% 1.0%

Potassium (mg) 458.9 170.52 37.2% 3500 13.1% 4.9%

Sodium (mg) 284.3 -4.84 -1.7% 2400 11.8% -0.2%

Chromium (mcg) 10.95 10.95 100.0% 120 9.1% 9.1%

Copper (mg) 0.24 0.01 4.2% 2 12.0% 0.5%

Fluoride (mg) 0.13 0.13 100.0% 10 1.3% 1.3%

Iodine (mcg) 200.36 200.36 100.0% 150 133.6% 133.6%

Iron (mg) 3.94 0.77 19.5% 18 21.9% 4.3%

Manganese (mg) 0.42 0.04 9.5% 2 21.0% 2.0%

Zinc (mg) 1.58 0.07 4.4% 15 10.5% 0.5%

40

Creamy Potato Soup with Maine Coast Sea Vegetables

Yield: 12 1 cup Servings

INGREDIENTS

1 T Butter 3 T Olive Oil

4 T Shallots (2oz) 1 ½ cup Chopped Onion (8oz) 1 cup Chopped Celery (6oz)

4 lg Potatoes (2 lbs peeled) 2 T Chopped, Fresh Garlic 1 T Italian Seasoning

1 T Tarragon 6 cups Water

6 tsp Vegetable Base 1 cup (~ ½ oz) Whole Leaf Kelp 2T Dulse Flakes

4 cups Milk

1. Make kelp stock by simmering whole kelp in water while preparing other ingredients.

2. Sauté onions, celery and shallots with the butter and olive oil in

the bottom of a stock pot. 3. Peel potatoes and chop into small chunks. 4. Add potatoes to the pot along with the garlic and herbs. Sauté the

mixture for 5-10 minutes on medium heat, stirring frequently to prevent the bottom from burning.

5. Add kelp stock and vegetable base; stir to get any browned bits from the pot. Continue to cook until the potatoes are done.

6. Puree the soup with a blender. Return soup to a double boiler to

heat and add milk.





%RDA/ Serving


Dietary Fiber (g) 3.06 0.68 22.2% 25 12.2% 2.7%



Vit-B12 Cyanocobalamin

(mcg)

0.46 0.08 17.4% 6 7.7% 1.3%

Calcium (mg) 136.53 14.7 10.8% 1000 13.7% 1.5%

Magnesium (mg) 44.93 13.73 30.6% 400 11.2% 3.4%

Potassium (mg) 704.56 191.75 27.2% 3500 20.1% 5.5%

Sodium (mg) 397.8 -110.77 -27.8% 2400 16.6% -4.6%

Chromium (mcg) 5.34 5.34 100.0% 120 4.5% 4.5%

Iodine (mcg) 589.61 589.61 100.0% 150 393.1% 393.1%

Iron (mg) 1.67 0.96 57.5% 18 9.3% 5.3%

Manganese (mg) 0.26 0.06 23.1% 2 13.0% 3.0%

Zinc (mg) 0.72 0.06 8.3% 15 4.8% 0.4%

41

Vegetable Fried Rice with Maine Coast Sea Vegetables

Yield: 8 ½ cup Servings

INGREDIENTS 1.5 cups dried brown rice

3 cups H20 1 T Alaria Powder

2 Eggs 3 T Peanut or Canola Oil ¼ cup Diced Carrot

8 Medium Button Mushrooms 4 Scallions 1 T Minced Fresh Garlic

1 T Sesame Oil 1 T Fresh Grated Ginger

½ cup Peas (Blanched or frozen) ¾ tsp Sea Salt with Sea Vegetables 1 T Reduced Sodium Soy Sauce or Tamari

3 T Laver Flakes 2 T Dulse Flakes

1. Cook rice with Alaria powder in water. 2. Beat eggs with 1 T water and cook over medium heat until cooked

through and then set aside. 3. Dry roast the Laver and Dulse Flakes in a dry skillet over medium

heat for 1 minute and then set aside.

4. Heat a wok or large skillet over high heat with the peanut or canola oil. Add the diced carrots and mushrooms and cook for 2-3

minutes. 5. Stir occasionally as you add the scallions, garlic, and ginger and

cook for 1-2 minutes.

6. Add the sesame oil, brown rice, peas, Sea Salt with Sea Vegetables, and soy sauce cook for 1-2 more minutes.

7. Add the cooked scrambled egg and sprinkle the flakes on the rice, stir to incorporate.

8. Serve and enjoy!

(SEE NEXT PAGE FOR NUTRITION HIGHLIGHTS)

42

Vegetable Fried Rice with Maine Coast Sea Vegetables

NUTRITION

HIGHLIGHTS Nutrient Per serving



%RDA/ Serving


Protein (g) 6.91 1.8 26.0% 50 14% 4%

Dietary Fiber (g) 3.57 1.33 37.3% 25 14% 5%

Vit-A IU 1206.48 203.43 16.9% 5000 24% 4%

Vit-B1 Thiamine (mg) 0.21 0.08 38.1% 1.5 14% 5%

Vit-B2 Riboflavin (mg) 0.31 0.13 41.9% 1.7 18% 8%

Vit-B3 Niacin (mg) 3.01 0.91 30.2% 20 15% 5%

Vit-B5 Pantothenic Acid (mg) 1.04 0.31 29.8% 10 10% 3%

Vit-B6 Pyridoxine (mg) 0.61 0.42 68.9% 2 31% 21%

Vit-B12 (mcg) 0.59 0.4 67.8% 6 10% 7%

Calcium (mg) 54.76 27.94 51.0% 1000 5% 3%

Magnesium (mg) 89.64 49.25 54.9% 400 22% 12%

Phosphorus (mg) 193.13 73.55 38.1% 1000 19% 7%

Potassium (mg) 457.49 291.03 63.6% 3500 13% 8%

Sodium (mg) 365.49 -39.36 -10.8% 2400 15% -2%

Chromium (mcg) 6.91 6.91 100.0% 120 6% 6%

Copper (mg) 0.2 0.03 15.0% 2 10% 2%

Iodine (mcg) 452.68 452.68 100.0% 150 302% 302%

Iron (mg) 2.43 1.44 59.3% 18 14% 8%

Manganese (mg) 1.51 0.76 50.3% 2 76% 38%

Molybdenum (mcg) 0.47 0.47 100.0% 45 1% 1%

Zinc (mg) 1.23 0.38 30.9% 15 8% 3%

43

Seafood Stew with Maine Coast Sea Vegetables


INGREDIENTS

2 tsp Vegetable Oil 2 cups Diced Red Potato

1 cup Diced Onion 2/3 cup Diced Celery ¾ cup Diced Red Bell Pepper

4 cloves Minced Garlic 2 15oz cans Whole Tomatoes, diced 16oz Clam Juice

1 tsp Fresh Thyme ¼ tsp Ground Allspice

¾ lb Firm White Fish (Like Haddock, Cod, or Grouper) ¾ lb Shrimp, peeled and de-veined 2 oz Whole Dulse Leaf

1. Heat the oil in the bottom of a heavy bottomed soup pot. Add

onions, potatoes, celery, and peppers; sauté for 4-5 minutes. 2. Add garlic, thyme and allspice; sauté for 1 minute. 3. Dice the tomatoes and add to the pot along with its juice from the

can. 4. Add the clam juice, partially cover, and simmer for 20-25 minutes. 5. Add fish, shrimp, and dulse leaf; cover and cook for 25-30 minutes

longer or until fish is cooked through.





%RDA/ Serving


Protein (g) 13.68 1.02 7.5% 50 27.4% 2.0%

Dietary Fiber (g) 3.23 1.57 48.6% 25 12.9% 6.3%



Vit-B12 (mcg) 0.99 0.31 31.3% 6 16.5% 5.2%

Calcium (mg) 70.01 10.05 14.4% 1000 7.0% 1.0%

Magnesium (mg) 52.49 12.82 24.4% 400 13.1% 3.2%

Phosphorus (mg) 170.97 19.3 11.3% 1000 17.1% 1.9%

Potassium (mg) 837.95 369.21 44.1% 3500 23.9% 10.5%

Sodium (mg) 419.21 82.35 19.6% 2400 17.5% 3.4%

Chromium (mcg)* 6.75 6.75 100.0% 120 5.6% 5.6%

Copper (mg) 0.21 0.02 9.5% 2 10.5% 1.0%

Iodine (mcg)* 243 243 100.0% 150 162.0% 162.0%

Iron (mg) 3.68 1.57 42.7% 18 20.4% 8.7%

Manganese (mg) 0.24 0.07 29.2% 2 12.0% 3.5%

Zinc (mg) 0.83 0.14 16.9% 15 5.5% 0.9%

44

Basic Stuffing with Maine Coast Sea Vegetables

Yields: 24 ½ cup servings

INGREDIENTS 12 cups ½ - inch Bread cubes

1 cup Diced Celery 2 cups Diced Onion

6T Butter 2 tsp Italian Seasoning 1½ -2 cups Sea Vegetable Stock

1 tsp Sea Salt with Sea Vegetables ½ tsp Freshly Ground Pepper

4 T Laver Flakes 2 T Dulse Flakes

1. In a preheated 400F oven, toast bread cubes 5-7 minutes or until barely golden.

2. In a large skillet, melt butter and cook onion, celery, Italian

Seasoning, Laver flakes, Dulse flakes over medium heat for 3 minutes or until softened.

3. Transfer to a bowl and add bread cubes, sea salt, pepper, and Alaria sea vegetable stock.

4. Toss well and taste to adjust seasonings.

5. Transfer to baking dish and bake at 325F for 20 minutes.

Sea Vegetable Stock:

2 cups Water 2 tsp Alaria Powder

2 tsp Roasted Vegetable Base





%RDA/ Serving


Vit-B6 Pyridoxine (mg) 0.16 0.12 75.0% 2 8.0% 6.0% Vit-B12 (mcg) 0.15 0.14 93.3% 6 2.5% 2.3% Calcium (mg) 40.74 6.89 16.9% 1,000 4.1% 0.7% Magnesium (mg) 16.09 9.69 60.2% 400 4.0% 2.4% Phosphorus (mg) 28.97 5.94 20.5% 1,000 2.9% 0.6% Potassium (mg) 124.07 72.61 58.5% 3,500 3.5% 2.1% Sodium (mg) 282.81 (25.90) -9.2% 2,400 11.8% -1.1% Chromium (mcg) 2.26 2.26 100.0% 120 1.9% 1.9% Iodine (mcg) 137.43 137.43 100.0% 150 91.6% 91.6% Iron (mg) 1.15 0.41 35.7% 18 6.4% 2.3% Manganese (mg) 0.15 0.04 26.7% 2 7.5% 2.0% Zinc (mg) 0.21 0.05 23.8% 15 1.4% 0.3%

45

Pasta Primevera (thanks to the culinary staff at MDI Hospital, Bar Harbor Maine)

Yields 12 1 cup servings

INGREDIENTS 1 cup Broccoli, raw flowerets

1 cup Carrots, raw, chopped 1 ½ cup Snap beans, raw, cut to size 1 small Summer squash, sliced

1 small Zucchini, sliced ½ cup Onion, diced

2 cloves Garlic, diced ¼ cup Margarine, no salt ¼ cup Whole wheat flour

1 quart Fat free half and half ¼ cup Prepared vegetable stock

1 tsp Salt free seasoning (eg Bragg’s) 1 lb Spiral pasta, whole wheat ½ cup Parmesan, grated

2 tbls Dulse Flakes 1 Tbls Laver Flakes ¼ cup Alaria powder

1. Steam vegetables 12 minutes in steamer. 2. Melt onion garlic and margarine together 3. Add flour, cook for one minute

4. Add half and half, cook until creamy 5. Add vegetables, salt, Dulse, Laver, vegetable stock and Alaria

powder. 6. Cook pasta separately. 7. Drain pasta, combine with vegetables.

8. Service in casserole dish.

(SEE NEXT PAGE FOR NUTRITION HIGHLIGHTS)

46

Pasta Primavera with Maine Coast Sea Vegetables





%RDA/ Serving


Protein 12.74 1.03 8.1% 50 25.5% 2.1%

Dietary Fiber (g) 7.37 2.03 27.5% 25 29.5% 8.1%

Vit-A IU 3088.86 385.96 12.5% 5000 61.8% 7.7%

Vit-B1 Thiamine (mg) 0.28 0.03 10.7% 1.5 18.7% 2.0%


Vit-B3 Niacin (mg) 2.38 0.49 20.6% 20 11.9% 2.5% Vit-B6 Pyridoxine (mg) 0.48 0.37 77.1% 2 24.0% 18.5%

Vit-B12 (mcg) 0.42 0.32 76.2% 6 7.0% 5.3%

Calcium (mg) 183.42 52.2 28.5% 1000 18.3% 5.2%

Magnesium (mg) 58.26 43.42 74.5% 400 14.6% 10.9%

Phosphorus (mg) 90 26.4 29.3% 1000 9.0% 2.6%

Potassium (mg) 554 385.54 69.6% 3500 15.8% 11.0%

Sodium (mg) 408.92 203.49 49.8% 2400 17.0% 8.5%

Chromium (mcg) 8.39 8.39 100.0% 120 7.0% 7.0%

Manganese (mg) 0.3 0.09 30.0% 2 15.0% 4.5%

Iodine (mcg) 861.5 861.5 100.0% 150 574.3% 574.3%

Iron (mg) 3.6 1.32 36.7% 18 20.0% 7.3%

Zinc (mg) 0.61 0.18 29.5% 15 4.1% 1.2%

47

MAINE COAST SEA VEGETABLES: Sustainable and Organically Certified THE HARVEST – WHAT, WHERE & HOW?

Out of the sea ―soup― of our Earth’s early oceans arose single-celled organisms that changed everything —algae (probably blue-green algae).

Their ability to transform the sun’s energy, the sea’s water, and the Earth’s minerals into organic carbohydrates, fats, and proteins provided

the basic ―meal‖ for all higher life forms. Their photosynthesis added oxygen to the earth’s atmosphere that led to the evolution of complex animals like humans.

Today there are about 65,000 species of algae still with us; 20,000 of those species still live in the ocean. Only a hundred or so species are consumed by humans.

Maine Coast Sea Vegetables harvests primarily four species of macro algae: Dulse, Kelp, Alaria and Laver, along with small amounts of Irish Moss and Bladderwrack. These grow in the intertidal zone of the Gulf of Maine, an immensely fertile area where the land’s organic and mineral

matter meets the ocean’s mighty mixing of water and sunlight. It is in this highly energized zone where the sustainable harvest of these nutrient rich plants takes place.

Maine Coast Sea Vegetables Harvest Bio-Region: The Gulf of Maine

Within the Gulf of Maine bioregion, the home of Maine Coast Sea Vegetables is located at the head of Frenchman’s Bay, just east of Mount

Desert Island and Bar Harbor. Our sea veggies are hand harvested from the rocky, sparsely populated "Downeast" coastal area between Bar Harbor and Eastport. The Harvest begins in early April, with snow pack

often still on the ground and the shallow coastal inlets still frozen. The low tides of October bring us our last dulse--if we're lucky! All our plants

are wild, hand-harvested, and certified organic. The Gulf of Maine is richer in nutrients than almost any other place in

the earth's oceans. Like a garden, its plants feed a rich abundance of marine life. This ocean "garden" is fertilized with high concentrations of

48

dissolved oxygen and carbon dioxide in the northern cold seawater mixed with nutrients carried by the rivers. These cold, clear and enriched waters are also the perfect environment for abundant macroalgae growth, such as

the kelp, alaria, dulse and laver that MCSV sustainably harvests. Maine Coast Sea Vegetables: Elements of Sustainable Harvesting

• Carefully evaluating plants each season • Noticing population changes and trends

• Choosing the healthiest plants/beds • Selectively harvesting in moderate amounts • Leaving appropriate biomass (30-50%) to insure re-generation

• Making a living not a killing • Promoting cultivation vs. capture mentality

• Establishing regulations with Legislature and the Department of Marine Resources (DMR)

Shepard Erhart, co-founder of MCSV, shares his thoughts:

“Sustainable harvesting is the cornerstone of sustainable business practices which is the cornerstone of MCSV. We'd soon be out of business if we coudn't go back to the ocean's edge each season and find new growth where we've been harvesting. This delicate dance with nature starts with paying attention to the elements listed below:

• seasonal evaluation • population trends • choosing the healthiest plants • not taking too many

The most important is controlling greed so that we get enough and the plant community still has enough to regenerate itself.

Unfortunately, not everyone operates this way. We have been working closely with the Department of Marine Resources and the Maine Legislature through the Maine Seaweed Council over the last 10 years. We're in the process of establishing regulations and guidelines to make sure that this resource is not depleted like many of our other ocean resources.

We are one of the few proactive fisheries that are encouraging legislation and regulation before there is actually a crisis. Some people are starting to listen to us and we are making some progress.

Much more is yet to be done.”

49

Maine Coast Sea Vegetables: Certified Organic Maine Coast Sea Vegetables pioneered the organic certification of wild

harvested sea vegetables, and went to the trouble and expense to become Certified Organic by OCIA. The company was already testing its dried plants for the absence of heavy metals, herbicides, pesticides, and

microbiological contaminants.

Compared to cultivated land plants, there is little control over the growing conditions (growth environment) of the wild marine plants. But

Maine Coast has choices about how, when, where, and how much we harvest . . . as well as how the plants are transported, dried, stored and packaged.

The Organic Standards developed by OCIA address all the areas where

unacceptable practices may lead to resource depletion, product contamination or inferior quality.

These standards give clear and uniform direction to all of the independent Maine Coast harvester/suppliers (more than 40 now)

responsible for harvesting and handling these precious plants.

Maine Coast Sea Vegetables: What About Pollution?

Each year as more people become concerned about the purity of our oceans, we receive more inquiries about the purity of our seaweed products.

Fortunately, the northeastern end of the Gulf of Maine is still unindustrialized and relatively unpolluted. Nevertheless we continue to monitor possible chemical, heavy metal and bacteriological contaminants in

our seaweeds, and we encourage other sea vegetable suppliers, particularly Asian ones, to do the same. Specific results for the 2008 harvest follow this

section.

For more discussion go to: http://www.seaveg.com. Chemicals

Each year Maine Coast Sea Vegetables has all its seaweeds tested for 4 different chemical pollutants. These include PCB’s, petroleum products, 21 different insecticides, and 10 different herbicides.

General Results: No unusual traces of any compound covered by these test procedures have been detected in the seaweeds.

50

Heavy Metals

Each harvest season our seaweeds are tested for the following heavy metals: lead, arsenic, mercury and cadmium. We would like to report ―no

traces,‖ but that is an unrealistic expectation as these metals occur worldwide both naturally (leached from bedrock) and as industrial waste. General Results: Although test levels vary somewhat from year to year,

the average is very low measured against the United Nations FAO/WHO codex of Tolerable Weekly Intake Limits for these metals. Coastal people

worldwide have been eating seaweeds with low levels of metals for centuries without toxic symptoms, perhaps because metals in seaweeds tend to form strong bonds with indigestible polysaccharides and most

metals are found only in their non-toxic organic compounds. For these reasons, we are confident that there is little risk for most people.

Bacteria

MCSV has regular microbiological testing done by two different independent labs to make sure there are no harmful microorganisms

growing in the seaweed or introduced during the drying, storing or packaging process.

General Results: All tests to date for aerobic plate count, coliform, e. coli, yeasts and molds have fallen into acceptable ranges of microbial activity.

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Product Testing for Possible Contaminants Results Report for Harvest Period: 2008

Why We Test: Although we harvest in remote areas of the Gulf of Maine, we cannot control the ocean currents. And although seaweeds have been consumed safely for centuries, we want to make sure there are no significant changes in a plant's analysis from season to season, particularly regarding trace metals.

When We Test: Frequent and extensive microbiological testing is conducted throughout the year, but most of our other tests are done with a sampling protocol after the harvest is completed at the end of the year. Therefore, the results in this report refer to plants/products that will be sold mostly in 2009.

What We Test:

1. Kelp leaf 2. Dulse leaf 3. Laver leaf 4. Alaria leaf

5. Toasted nori sheets 6. Dulse powder 7. Kelp powder 8. Sea Lettuce leaf

9. Ascophyllum powder

What We Test For:

1. Pesticides 2. Herbicides 3. PCB's

4. Petroleum Residues 5. Heavy Metals

6. Microbiological Contaminants

Who Does the Testing? Our testing is performed by Katahdin Analytical Services, Westbrook, ME, an NELAC accredited laboratory.

General Notes on Product Testing: Maine Coast Sea Vegetables are wild, uncultivated marine algae. Specific analysis may vary from the typical analysis. Naturally occurring fluctuations in the sea plants are due to season, weather conditions, tidal flow, and time of harvest. The information presented is believed to be accurate and reliable, but are averages. MCSV makes no warranty, either express or implied, and assumes no liability for this information or the products described.

We believe that traditional whole foods such as seaweeds are well suited for nourishing human cells. World wide, seaweed is and has been consumed in large amounts with healthy results. However, we are unable to predict an individual’s response. There may be elements of these plants not suitable for a particular constitution or condition. Only the individual can determine what is appropriate, in consultation with her health practitioner.

2008 Testing Results:

1. Pesticides (21 compounds): None detected 2. Herbicides (10 compounds): None detected 3. PCB's (7 polychlorinated biphenyls): None detected 4. Petroleum Residues (17 polycyclic aromatic hydrocarbons): None detected 5. Heavy Metals (4 elements) (see table below) 6. Microbiological Contaminants (5 elements) (see table below)

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Table of 2008 Results for Heavy Metal Testing PQL's (Practical Quantification Limits) for each metal are the lowest detection limits, taking into account the method, instrumentation and matrix being tested. Undetected indicates the metal was not detected above its PQL. Inorganic arsenic is tested using the FAO/WHO Food Chemicals Codex (FCC) protocol with a reporting limit of 3ppm. For more on why we only test for inorganic arsenic, see "Trace Elements and Heavy Metals in Maine Coast Sea Vegetables" http://seaveg.com/faq6.php#traceelements

Mercury PQL= .04

ppm

Arsenic (inorganic)

Cadmium PQL= 1

ppm

Lead PQL= .56

ppm

KELP whole leaf Undetected <3.00 ppm

1.74 ppm Undetected

DULSE whole leaf Undetected <3.00 ppm

1.15 ppm Undetected

LAVER whole leaf Undetected <3.00 ppm

4.89 ppm Undetected

ALARIA whole leaf Undetected <3.00 ppm

4.56 ppm Undetected

NORI sheets Undetected <3.00 ppm

2.52 ppm Undetected

DULSE powder Undetected <3.00 ppm

Undetected 1.2 ppm

KELP powder Undetected <3.00 ppm

Undetected Undetected

SEA LETTUCE whole

leaf Undetected

<3.00

ppm Undetected 0.7 ppm

ASCOPHYLLUM powder Undetected <3.00

ppm 1.08 ppm Undetected

http://seaveg.com/faq6.php#traceelements




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Table of 2008 Results for Microbiological Contaminants

Coliforms/g E. coli/g Standard plate count CFU's/g

Yeasts CFU's/g

Molds CFU's/g

KELP whole leaf <3 <3 10 <10 240

DULSE whole leaf <3 <3 240 10 <10

LAVER whole leaf 9 <3 <10 30 60

ALARIA whole leaf <3 <3 10 <10 10

NORI sheets <3 <3 30 <10 <10

DULSE powder <3 <3 810 60 20

KELP powder <3 <3 10 10 <10

SEA LETTUCE whole leaf <3 <3 60 <10 <10

ASCOPHYLLUM powder <3 <3 20 <10 <10

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