Guest guest Posted March 15, 2006 Report Posted March 15, 2006 I generally trust this individual's advice in the area of fermented foods. From his website at http://users.chariot.net.au/~dna/kefirkraut.html I found the following interesting teaser. Unfortunately, he does not provide a reference. - " Seaweed is highly likely to be contaminated with high levels of Mercury. I used to enjoy seaweed in my kefirkraut, but I no longer use it due to the alarming high levels of Mercury found in ocean harvested seaweed. There may be Organic Certified seaweed available commercially, which should be safe for human consumption. But I have not looked into this area in any great depth. I'll let this rest here for you to consider whether or not to use seaweed. " Quote
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