Seaweed – A Natural Filtration System - Laura's Idea
post-template-default,single,single-post,postid-19722,single-format-standard,bridge-core-3.1.3,fts-remove-powered-by,qode-page-transition-enabled,ajax_fade,page_not_loaded,,footer_responsive_adv,transparent_content,qode-child-theme-ver-1.0.0,qode-theme-ver-30.2,qode-theme-bridge,wpb-js-composer js-comp-ver-7.3,vc_responsive

Seaweed – A Natural Filtration System

Seaweed – A Natural Filtration System

Seaweed Salad - Vegan - Laura's IdeaLaura uses seaweed but she doesn’t use it everywhere (although she would if she could). Some people are just not ready to accept it and only particular people enjoy the flavour. But that doesn’t stop us from using it in our products because it truly is one of the most amazing foods out there, and here’s why.


The main functions of seaweed in the ocean are to provide shelter for organisms and to filter the water of unwanted toxins. The latter is what it can also do for your body. Consequently, it’s a wonderful detox food. Whenever we eat something, we are also consuming the immune system of that food. Since the immune system of seaweed is very strong, when we eat it, it subsequently amplifies your immune system and filters your blood the way it does the ocean.


seaweed under oceanHealth Benefits

This ‘vegetable from the sea’ is rich in vitamin A, iodine, calcium, magnesium and iron. Seaweed is known to help lower cholesterol, regulate blood pressure, reduce tumour formation and eliminate heavy metals from our bodies. Regular consumption can protect you from the bad iodine that we breathe in through the air. Moreover, with an estimated 90% of the population being magnesium deficient, eating seaweed could significantly improve this mineral intake.

How to Use Seaweed

Each seaweed acts completely differently. Some you can eat raw, some cooked and some as a jelly.

Kombu is a fantastic seaweed for multiple purposes. Kombu-dashi is the basis of all Japanese soups and sauces. When making broth with it, start with cold water and bring it to a boil then bring it down to a simmer. Remove the kombu from the water after 5-6 minutes as after this time it retracts all the minerals it released into the water back into itself! You can reuse the kombu in salads or in a bean stew to help soften the legumes and add flavour.

Wakame is what you’re probably used to seeing in miso soups. They’re wonderful in soups and salads.

Nori is the dried paper-like seaweed that is used for sushi and onigiri (rice balls). They make great healthy snacks and can be sprinkled on soups and salads. We use nori on our Vegetarian Sushi.

Dulse is the red one which is high in iron. With an interesting texture and zesty flavour, they make a nice addition to salads.

Agar-agar is a jelly-like substance obtained from algae. It’s a great gelatine replacement for vegans and can be used for jellies and desserts.

Arame is thought to help with digestion and reduce tumour formation. Its sweet flavour is brought out when cooked with carrots. We at Laura’s Idea use arame in our Seaweed Salads and Rice Pouches.