Kelp Health Article

Description

Kelp (Fucus vesiculosus) is a type of brown seaweed, moderate in size, that grows in regions with cold

coastlines, including those of the northwestern United States and northern Europe. There are several varieties of kelp: true kelp, which thrives in cool seas; giant kelp, and bladder kelp, which grow in the North Pacific. Giant kelp is so named because it grows to 213 ft (65 m). Kelp anchors itself to rocky surfaces via tentacle-like roots. From these roots grows a slender stalk with long, leaf-like blades.

Kelp belongs to the Fucaceae family. Other names for Fucus vesiculosus are kelpware, black-tang, bladderfucus, cutweed, and bladderwrack. The main constituents of kelp include phenolic compounds, mucopolysaccharides, algin, polar lipids, and glycosyl ester diglycerides. Kelp also contains protein, carbohydrates, and essential fatty acids.

Kelp contains approximately 30 minerals. It is a rich source of iodine, calcium, sulfur, and silicon. Other minerals include phosphorus, iron, sodium, potassium, magnesium, chloride, copper, zinc, manganese, barium, boron, chromium, lithium, nickel, silver, titanium, vanadium, aluminum, strontium, bismuth, chlorine, cobalt, gallium, tin, and zirconium. Kelp also contains vitamins C, E, D, K, and B complex. The highest concentrations of these vitamins and minerals are found in the tissues of kelp. Since kelp is such a valuable source of nutrients, it is often recommended as a dietary supplement, particularly for people with mineral deficiencies.

Origins

Different kinds of kelp have been eaten for nutritional value for over a thousand years. The Chinese used kelp and other types of seaweed as medicine as far back as 3,000 B.C. The Greeks used kelp to feed their cattle around the first century B.C. Kelp has been a staple food of Icelanders for centuries, and ancient Hawaiian nobles grew gardens of edible seaweed. Kelp was also used in Europe and Great Britain as fertilizer to nourish soil and assist plant growth.

The largest consumer of kelp, however, has been Japan. The Japanese have incorporated kelp and seaweed into their diets for 1,500 years. During the seventh to ninth centuries, only the Japanese nobility consumed seaweed. In the seventeenth century, Japan began farming seaweed. The Japanese and other Asian cultures used kelp to treat uterine problems, genital tract disorders, and kidney, bladder, and prostate ailments.

Kelp is still an integral part of the Japanese diet. The Japanese include kelp in almost every meal, using it in salads or as a garnish, or cooking it in soups, sauces, and cakes. Noodles made from kelp are a staple of the Japanese diet. Until recently, kelp was eaten almost exclusively by the Japanese. Now the Western population is beginning to take note of this nutrient-rich seaweed. However, Fucus vesiculosus is not the kind of kelp that is eaten.

Eating dietary kelp may be responsible for the low rate of breast cancer among Japanese women, and also for the low rate of heart disease, respiratory disease, rheumatism, arthritis, high blood pressure, and gastrointestinal ailments. The occurrence of thyroid disease is also low in Japan.