Kitchen9 min read
Heavy Metals in Seaweed: Arsenic, Cadmium and Safe Eating
Practical rules for eating seaweed safely: the hijiki arsenic warning, cadmium in kelp, prep steps that cut exposure, and sensible portions.
Dr. Theo Nakamura ·
#nutrition
8 articles
Science10 min read
What Kelp Is Made Of: Alginates, Fucoidans and the Chemistry of a Forest
Inside kelp tissue: alginate cell walls, laminarin energy stores, mannitol, iodine and pigments — the chemistry that feeds kitchens, clinics and industry.
Dr. Theo Nakamura ·
Kitchen9 min read
Iodine and Sea Vegetables: How Much Seaweed Is Sensible?
Species-by-species iodine ranges, weekly portion math, and the prep tricks (soaking, boiling, dashi steeping) that keep sea vegetables a safe daily habit.
Sofia Andersson ·
Kitchen8 min read
Heavy Metals in Seaweed: What's Known, What's Exaggerated
Seaweed absorbs minerals from seawater — including some heavy metals. An honest look at arsenic, cadmium, hijiki, and how to eat seaweed safely.
Sofia Andersson ·
Kitchen9 min read
Iodine and Seaweed: How Much Is Too Much?
Seaweed iodine varies wildly by species — kombu can hold 100x nori's load. Safe serving sizes, prep methods that cut iodine, and who should be careful.
Sofia Andersson ·
Kitchen7 min read
Seaweed and Gut Health: What the Fibre Research Actually Shows
Seaweed fibres — alginate, laminarin, fucoidan — reach your gut intact and feed its microbes. What the research actually supports, and how to eat for it.
Sofia Andersson ·
Kitchen9 min read
Seaweed Smoothies: Tasty, Trendy — and How Much Is Too Much
Seaweed smoothies can be delicious and safe — or an iodine overdose in a glass. Species choice, gram-level dosing, and three blends that get it right.
Sofia Andersson ·
Kitchen8 min read
The Edible Seaweeds: A Cook's Field Guide
Learn the main culinary seaweeds — kombu, wakame, nori, dulse and more — what each tastes like, how to buy it, and which pot or pan it belongs in.
Sofia Andersson ·