Kelp
- Supports metabolism
- Supports the glandular system
The Story behind Kelp
Eating “sea vegetables” is not a new idea. The ancient Greeks and Romans ate kelp as a food source. And according to records in China, people have been eating various types of kelp there for more than 2,000 years! And kelp is still HUGE in Asia. Our friends in Japan, Korea and China consume it like crazy. The Japanese eat the most seaweed per capita. And they use more than 20 different species of kelp in their cooking, some of which they can trace back 1400 years! This formula features two North Atlantic kelp species. Oarweed (Luminaria digitata) grows primarily along the coasts of the United Kingdom, Iceland, France and parts of New England. This dark brown kelp is harvested on rocky shores during spring tides and grows up to 7 feet long. Knotted wrack (Ascophyllum nodosum) is a brown seaweed with small strap-like fronds and egg-shaped air bladders that help it float.
Key Ingredients
Kelp leaf and stem
The Story behind Kelp.
Eating “sea vegetables” is not a new idea. The ancient Greeks and Romans ate kelp as a food source. And according to records in China, people have been eating various types of kelp there for more than 2,000 years! And kelp is still HUGE in Asia. Our friends in Japan, Korea and China consume it like crazy. The Japanese eat the most seaweed per capita. And they use more than 20 different species of kelp in their cooking, some of which they can trace back 1400 years!
This formula features two North Atlantic kelp species. Oarweed (Luminaria digitata) grows primarily along the coasts of the United Kingdom, Iceland, France and parts of New England. This dark brown kelp is harvested on rocky shores during spring tides and grows up to 7 feet long. Knotted wrack (Ascophyllum nodosum) is a brown seaweed with small strap-like fronds and egg-shaped air bladders that help it float.
INGREDIENTS
Kelp leaf and stem.
RECOMMENDED USAGE
Take 1–3 capsules daily with a meal.