Can You Substitute Dulse for Salt?

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Dulse is so tasty, North Atlantic fishermen eat it directly off the rocks before or after it's sun-dried. Dulse makes a delicious salt substitute and being rich in vitamins and minerals makes dulse a healthy addition to your diet.

History

  • Dulse (Rhodymenia palmata) is a reddish-brown, edible seaweed grown in the North Atlantic and Northwest Pacific. Dulse is grown on larger seaweeds and rocks, picked by hand during low tides from June to September.

Benefits

  • Eating dulse has many health benefits, including promoting beautiful skin and hair, strengthening your digestive system, alkalizing your blood and reducing excess fat.

Expert Insight

  • According to Jack Ritchason, Ph.D., N.D. in his book, The Little Herb Encyclopedia, dulse reduces high blood pressure, important if you're on a sodium-restricted diet for this condition.

Dosage

  • Dulse is high in potassium and low in sodium compared to salt. Use dulse instead of salt in all of your food, including soups and salads.

Nutrition

  • Dulse has the most protein of sea vegetables next to nori seaweed, about 22 percent protein and is rich with vitamins such as vitamins A, B1, B2, B3, B6, B12, C and E. Dulse also contains important minerals like iodine, potassium, iron, calcium and magnesium.

Warning

  • Avoid dulse if you have thyroid problems. Dulse has a high iodine content, which can induce hyperthyroidism.

    Consult with a doctor before eating dulse if you're pregnant or breastfeeding.

References

  • Photo Credit Image by Flickr.com, courtesy of Lenore Edman
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Resources

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