sea veggies

[Guest guest]

http://www.healthyhealing.com/aisle273.html

Sea vegetables are one of the oldest living species on Earth.

Biologists believe that green marine algae are the ancestors of

literally every land vegetable we know today! The first ever recorded

use of sea greens as a food source goes all the way back to 300 B.C.

in China. The most ancient law book in Iceland dating back to 961

B.C. includes the rules for harvesting dulse on neighboring lands.

Remnants of " Stone Age " seaweed dinners have been discovered in South

Africa. The Greek mathematician, Pythagorus, referred to sea greens

in his dietary treatises.

Sea vegetables have been a mainstay of the traditional Japanese diet

for thousands of years. Sea vegetables' remains have actually been

found in ten thousand year old Japanese burial mounds. In addition,

many ancient Polynesian and Asian cultures used sea plants as worthy

offerings to gods and foods fit for only kings. The pre-European

Hawaiians had at least 60 different species (mostly eaten raw) that

were maintained and harvested exclusively for royalty. Here in the

United States, aboriginal Native Americans also harvested their

favorite sea green, mei bil (which we know today as nori), to be used

as a food in their regular diet.

Sea vegetables play a valuable role in industry, too. In the 16th and

17th centuries in Europe, sea greens were burned for ash needed to

manufacture glass and soap to fuel major industries in Spain,

Ireland, France and Britain. Today, components of sea greens are

regularly added to ice cream, sauces, soups and salad dressings to

thicken or stabilize the other ingredients.

Sea vegetables have superior nutritional content. They transmit the

energies of the sea to your body as a rich source of nutrients. Ounce

for ounce, along with herbs, they are higher in vitamins and minerals

than any other food. Sea vegetables are one of nature's richest

sources of vegetable protein, and they provide full-spectrum

concentrations of beta carotene, chlorophyll, enzymes, amino acids

and fiber. The distinctive salty taste is not just " salt, " but a

balanced, chelated combination of sodium, potassium, calcium,

magnesium, phosphorus, iron and trace minerals.

Sea vegetables help re-mineralize us. They convert inorganic ocean

minerals into organic mineral salts that combine with amino acids.

Our bodies use this combination as an ideal way to get usable

nutrients for structural building blocks. In fact, sea greens contain

all the necessary trace elements for life, many of which are depleted

in the Earth's soil.

Our body fluids have the same chemical composition as sea water. The

same 56 elements that circulate in the ocean course through our

veins. Sea plant chemical composition is so close to human plasma,

that perhaps the greatest benefit from sea greens is promoting our

internal rebalance. Sea greens act as the ocean's purifiers, and they

perform many of the same functions for our bodies. Their rich

antioxidant qualities are effective toxin scavengers for

detoxification. Sea greens help alkalize and normalize our bodies

from the over-acid effects of a modern diet. They strengthen us

against disease, and reduce excess stores of fluid and fat.

Sea vegetables are some of our most powerful healers.

They have anti-inflammatory, antiviral, antimicrobial, antifungal,

and anticancer activity. Modern science validates many of the

traditional benefits of sea plants, especially their algin, the

element thought to be responsible for sea plant's success in treating

obesity, asthma and atherosclerosis. Algin absorbs toxins from our

digestive tracts in much the same way that a water softener removes

the hardness from tap water. Less toxins enter our bloodstream

because of algin's activity.

Sea vegetables are the most nutritionally dense plants on the planet.

They have access to all the nutrients in the ocean, acquiring

nourishment across its entire surface through wave action and

underwater currents. Sea greens are rich in fiber and packed with

vitamins, with measureable amounts of vitamins K, A, D, B, E and C,

and a broad range of carotenes. Sea vegetables are almost the only

non-animal source of vitamin B-12 for our cell development and nerve

function. They are full of amino acids, up to 20% protein, active

enzymes and essential fatty acids to rejuvenate us. They contain 10

to 20 times the minerals of land plants, and beyond their mineral

quantities, their mineral balance is a natural stabilizer for

building sound nerve structure and good metabolism. Sea plant iodine,

for example, helps control and prevent gland disorders like breast

and uterine fibroids, prostate inflammation and adrenal exhaustion.

Here are some of the things sea vegetables can do for you:

1: Sea vegetables and our destructive environment: Sea vegetables can

protect us from a wide range of toxic elements in the environment,

including heavy metals (most dental fillings still contain them) and

radiation by-products, converting them into harmless salts that our

bodies can eliminate. The natural iodine in sea greens can reduce by

almost 80% the radioactive iodine-131 absorbed by the thyroid. Still,

although seaweeds contain the compounds that directly counteract

carcinogens, most researchers believe that their success is in

boosting the body's immune system so it can combat the carcinogens

itself.

Sea vegetables contain powerful antioxidant and anti-cancer

properties, to arrest the proliferation of cancer cells. Some experts

consider them more potent than the drugs used to treat breast and

prostate cancer, especially as interceptive measures. Japanese

studies show that a diet with as little as 5% sea greens inhibits

cancer growth, even causing remission of some active tumors.

2: Sea vegetables and breast cancer: Iodine deficiency and

hypothyroidism are clearly involved with a higher incidence of breast

cancer. Japanese women have less than one-sixth the breast cancer

rate of American women of similar age. Japanese women who live in

rural areas have a much lower breast cancer rate than Japanese women

in urban areas. The determining factor seems to be diet. The rural

Japanese women routinely eat sea plants - a food uncommon in the

diets of American and urban Japanese women who eat many processed

foods. In animal studies, rats exposed to chemicals known to cause

breast cancer were fed sea greens and were protected against getting

cancer.

Women with low iodine levels often have cervical hyperplasia and

breast fibroids, too. In clinical trials, hyperplasia lesions have

been corrected by sea plants. My own experience with sea plant iodine

shows that it reduces both breast and uterine fibroids, with

significant anti-inflammatory and anti-scarring effects.

3: Sea vegetables and bone health: Sea greens have high magnesium,

essential for the absorption of calcium. Magnesium stimulates

production of calcitonin, the hormone which increases calcium in the

bones. Sea greens are a good source of natural vitamin D, also

essential for calcium absorption, bone health and muscle function.

Many people don't store vitamin D very well; our indoor lives don't

let us get out in the sun as much as in times past. Forty percent of

Americans (especially women) are deficient in this nutrient. Even

many who take vitamin D supplements show a deficiency.

4: Sea vegetables and your thyroid: In our era of processed foods and

iodine-poor soils, sea greens and sea foods stand alone as potent

sources of natural, balanced iodine. Iodine is essential to life; the

thyroid gland cannot make thyrozin, the enzyme that regulates

metabolism, without it. Iodine is an important element of alertness

and rapid brain activity, and a prime deterrent to arterial plaque.

Thyroid hormones are made from iodine and the amino acid tyrosine.

Thyroglobulin, the mixture of tyrosine and iodine stored in the

thyroid gland, is transformed into hormones that regulate our

metabolism, protein, carbohydrate and carotene use, and cholesterol

(sea greens help lower cholesterol). The amount of thyroid hormone

released into the bloodstream determines the body's basic energy

level and along with the adrenal glands, the rate that sex hormones

are made. Sea plants nourish an underactive thyroid and normalize

adrenal functions to trigger increased libido.

Goiter, a thyroid disorder, develops when the pituitary gland

stimulates the thyroid to make more hormones but the thyroid can't do

it because of an iodine deficiency. It enlarges in the attempt and

goiter develops. The rate of goiter in the U.S. is still relatively

high - 6% of the population in some areas. It's a strange situation,

because few people in the U. S. are iodine deficient (the average

American intake of iodine is estimated at over 600 micrograms daily

from iodized salt). Since the recommended adult allowance for iodine

is quite small, 150 micrograms, experts believe that at least some of

the high rates of goiter are really connected to too much sugar,

alcohol, fats and caffeine, or to eating a lot of goitrogen foods,

which block iodine absorbtion.

Goitrogen foods are cruciferous vegetables like broccoli, cauliflower

or cabbage, legumes like beans, peas and peanuts, beets, and nuts

like almonds, which may cause a mild hypothyroid state when eaten

raw. Cooking neutralizes the thyroid-blocking components. If you have

a tendency to goiter or hypothyroidism, cook these healthy foods

lightly.

5: Sea vegetables and pregnancy: Iodine deficiency has a profound

effect on the health of the fetus early in conception. I recommend

that a woman who wants to become pregnant consider adding sea greens

to her diet while she is trying to conceive, rather than waiting

until she realizes that she is pregnant. Most American women get

enough iodine from fish and seafood, but in developing, landlocked

countries, where iodine is not plentiful in food, infants are often

born with cretinism which results in stunted growth, mental

deficiency, puffy facial features and lack of muscle coordination,

all signs of low iodine.

Sea vegetables in a pregnant woman's diet help the health of the

mother, too.

-Hemoglobin counts rise from 65% to 83%

-Colds decrease in number and severity; arthritic conditions improve

-Hair color and quality improve; fingernails grow stronger

-Skin texture improves; capillary strength increases, so there is

less bruising

-Eye conditions improve, especially if there is eye redness or

inflammation

-Constipation lessens and a sense of well-being increases

-Stretch marks are less during pregnancy and skin heals better

afterwards

6: Sea vegetables are a valuable treatment for candida albicans.

Their high mineral, especially selenium content, builds up immunity

against candida. Enzymes use the rich iodine in seaweeds to produce

iodine-charged free radicals, which deactivate yeasts. Other immune-

compromised diseases like chronic fatigue, HIV infection, arthritis

and allergies respond to sea plant treatment, too.

7: Sea vegetables and vaginal infections: Iodine-rich sea plants are

effective against a wide range of harmful organisms like trichomonas,

candida and chlamydia. A douche solution with 1 tablespoon dried sea

vegetables to 1 quart of water, used twice daily for 7 to 14 days, is

effective against most of these pathogens.

8: Nutrition studies show that sea vegetables effectively lower blood

pressure and cholesterol, help deter arteriosclerosis and reduce

toxins in the liver and kidneys.

9: Sea vegetables boost weight loss and deter cellulite build-up.

Virtually fat-free (mostly healthy EFA's), with low calories, sea

plants help your thyroid normalize metabolism, especially as you age.

Sea plant fiber and algin lower bowel transit time to aid weight

loss. Sea plant antioxidants increase your body's fat-burning ability.

The detoxifying qualities of sea plant algin stimulate lymphatic

drainage to discourage cellulite. Seaweed helps your skin tissue and

fat cells absorb minerals. The minerals act like electrolytes to

break the chemical bond that seals the fat cells. The fat cells open

temporarily to allow trapped wastes to escape into the lymph system

and be eliminated by the kidneys and bladder. Both eating sea greens

and bathing in them helps reduce cellulite. The best spas apply a sea

plant solution as part of a body wrap or bath to do this very thing.

It's called thalassotherapy, and it's been used for centuries to

speed up metabolism and increase circulation to cellulitic areas.

10: Sea vegetables are a beauty treatment: Seaweeds add amazing

luster to the skin. The sea-loving Greek culture said that Aphrodite,

the goddess of love who rose out of the foaming sea, owed her supple

skin, shiny hair, and sparkling eyes to the plants of the sea. A

seaweed face mask increases circulation, stimulates lymphatic

drainage and dilates capillaries to tone your skin. Seaweed returns

mineral salts to your skin that stress and pollution deplete. Skin

cells hold moisture better when they absorb the mineral salts, making

the skin more supple and elastic. By retaining moisture, the skin

plumps, removing the look of dry skin, lines and wrinkles. Many women

report smoother skin and better skin texture after a seaweed

treatment. Amino acid, mineral and vitamin content help nourish the

skin, too. Certain types of seaweeds possess molecules similar to

collagen.

[Guest guest]

http://www.healthyhealing.com/browse.esiml?CID=243

try this site they must of moved

[Guest guest]

I have bought many of these--the whole plant I grind up in my coffee

grinder and cook with them--and we use the seaweed with salt as well--

M takes these with her in plastic bags and sprinkles on her food as

well. You can't really taste it unless you use a lot--so it's not bad

tasting.

> http://www.healthyhealing.com/browse.esiml?CID=243

>

>

> try this site they must of moved

[Guest guest]

I just heard back from Eden Foods about a question I asked about

Arsenic in the sea veggies they sell.

Alobar

---------- Forwarded message ----------

From: Baker <sbaker@...>

Date: May 9, 2007 10:41 AM

Subject: Re: sea veggies

Alobar <alobar@...>

Dear Alobar,

In the last 80 years scientist have found that arsenic is not just one

compound but is made up of over 12 different compounds or more. Most

of these compounds are in an organic form, which pose no toxicity in

human consumption. These make up 87 to 97 percent of the arsenic found

in marine phytoplankton and algae.

The way they test for arsenic in foods is to determine which compounds

are water soluble, and which are not water -soluble. The inorganic are

soluble in water and the organic is not soluble in water. Even though

3 to 13 percent of the phytoplankton and algae tested was in the form

of inorganic arsenic, when they tested the inorganic arsenic for

water-soluble and non-water soluble compounds, they actually found

that even the majority of the inorganic arsenic was made up of

non-water soluble organic arsenic.

The researcher, Dr. Shibata, concluded that, " arsenosugars found in

sea vegetables have no toxicity or mutagenecity " . According to Dr. H.

Hikino, Faculty of Pharmacy, Tohoku University, Tokyo, Japan, 1980,

" the arsenic in sea vegetables is an organic compound, which is

readily decomposed into sugar " . Furthermore, studies in 1988

researchers isolated two types of arsenic compounds – arsenobetaine

and arsenocholine. Arsenobetaine has been shown to have no substantial

acute toxicity and was completely absorbed into the gastrointestinal

tract and rapidly excreted in the urine. Arsenocholine on the other

hand, which is toxic, when administered had similar absorption and

excretion patterns in the urine but when the urine was tested it

contained arsenobetaine and not arsenocholine, suggesting that a

bio-transformation had occurred. In other words the body had change it

into the non-toxic compound arsenobetaine.

Rather than being a source of heavy metals in the diet, sea vegetables

have been shown scientifically to cleanse the body of toxins. Alginate

or alginic acid, a polysaccaride that is abundant in sea vegetables

classified as " brown algae " , which include kombu, hiziki, (hijiki),

arame and wakame. Research conducted by a team of scientist led by Dr.

Yukio Tanaka at McGill University, Toronto, Canada, demonstrated that

the alginic acid binds with heavy metals in the intestines, renders

them indigestible, and causes them to be eliminated. Their research

concluded that is any heavy metals found in sea vegetables such as

barium, cadmium, lead, mercury, zinc, arsenic and even radioactive

strontium 90, is present in the intestines, from any source, will not

be absorbed by the body. Jan Belleme, a representative of one of the

companies that Eden Foods imports sea vegetable through, recently

contacted Dr. Tanaka, who now works at the Toronto Children's Hospital

and he confirmed this research, according to a letter Ms. Belleme sent

to use.

Doctors Seiben and Teruko Arasaki, Japanese scientists who have

published several books on sea vegetables, also report that the sea

vegetables classified as " brown algae " contain alginic acid. They

concluded that, " Heavy metals taken into the human body are rendered

insoluble by alginic acid in the intestines and cannot therefore, be

absorbed into the body tissues. " They further report that the alginic

acid in sea vegetables actually helps bind and draw out any similar

toxins that are stored in our bodies. This confirms the research of

Dr. Tanaka's team at McGill University.

-2-

It is common scientific knowledge that many foods contain arsenic and

other heavy metals, for example shellfish, meat, dairy, water,

vegetables and sea vegetables. The amount contained in sea vegetables

varies depending on the species and where it is growing. The arsenic

and other heavy metals found in sea vegetables most of the time, is

not from polluted seawater. Often these metals are naturally found in

rocks, lava and glacial deposits under the sea, which are broken down

and become part of the natural, organic chemical makeup of seawater.

Arsenate, which is the major component of inorganic arsenic in water

is taken up as arsenate by marine organisms such as phytoplankton or

algae and is concentrated and reduced in the plant to arsenite and

converted to organic arsenic compounds.

The Japanese and many other cultures around the world have safely

consumed sea vegetables for thousands of years, along with a diet that

contains a good percentage of grains, beans, vegetables, and other

foods.

The amount of sea vegetables consumed in the diet is relatively small

in comparison to the other foods they consume, roughly 5% daily.

Different sea vegetables are consumed periodically, rather than all of

them daily. As many people are unfamiliar with the use of sea

vegetables and the frequency of consumption, they often eat too much.

Most of these are very high in minerals and trace minerals as well as

sodium. The following guidelines are recommended for sea vegetable

consumption:

Nori – 1/2 sheet per day

Wakame – up to 1 teaspoon 3 to 4 times per week, after soaking. Wakame Flakes

Are even less salty and may be eaten a pinch or so daily

Kombu – 1 square inch after soaking 2 to 3 times per week cooked with

Beans, grains or vegetables, or in soup

Arame or Hiziki – choose 1 of these and have approximately 2 – 3 Tbsp cooked

Together with vegetables once every 7 to 10 days

5. Agar Agar – may be eaten in desserts and spics 2 to 3 times per week

EDEN Foods carefully selects the areas which we receive the best

quality sea vegetables. These areas are away from sources of

industrial pollution in clean and protected areas of the Pacific.

K Baker

Customer Service

Eden Foods

800.248.0320

517.456.7424

Fax: 517.456.7025

www.edenfoods.com

[Guest guest]

Thanks, Alobar! Eden Foods is a major supplier of seaweed products, so it is good to hear from them. A very interesting and thoughtful reply.

Zoe

I just heard back from Eden Foods about a question I asked aboutArsenic in the sea veggies they sell.Alobar---------- Forwarded message ----------Dear Alobar,In the last 80 years scientist have found that arsenic is not just onecompound but is made up of over 12 different compounds or more. Mostof these compounds are in an organic form, which pose no toxicity inhuman consumption. These make up 87 to 97 percent of the arsenic foundin marine phytoplankton and algae.....

[Guest guest]

Has anyone ever had their endocrinologist tell them they should not take Kelp? My endo told me not to take it but that all other sea veggies were ok...never understood that. :/ In His Grace...Robbie From: [mailto: ] On Behalf Of Lea Ann SavageSent: Tuesday, March 20, 2012 10:55 AM Subject: Re: sea veggies I put Kelp (and sometimes Kelp powder if I don't have any kelp on hand) in my fermented veggie mix. Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 20, 2012, at 11:52 AM, Lea Ann Savage wrote: Thanks for this information/tip. I added a link to this post here:/links/Food_Preparation_and_Storage_Tips_001328221951/ I take Kelp capsules daily for the iodine and mineral content. I try to use Sea Veggies in recipes, but have never pre-soaked and I bet that I should have been doing this all along. I just put some dried Kelp in some water to soak and will see what it is like in the morning - THANKS again! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 20, 2012, at 11:39 AM, hai quan wrote: Following last weeks unsuccessful addition of dried kelp and dulse to my morning smoothing I followed my husband's advice this time. I soaked some kelp overnight in filtered water. This morning I tore off several large pieces (they had really thickened and now felt a bit slimmy). The vitamix could now blended if into little specks that now of us could feel as " texture " . Just tiny flecks hardly noticeable and my son and I drank it fine. Without the soaking the leather pieces just stayed rather large and tough. So I will soak first!Thanks, My Favorite Video for My Little One!http://www.youtube.com/watch?v=3n1faCCXbeM On Mar 16, 2012, at 1:22 PM, hai quan wrote: Add sea veggies to my morning smoothie for the first time. Dried kelp and dulse (stronger flavor!). both made some wild noises in the vitamix and were still in good size pieces. Everything else in the mornings smoothie disappeared into a creamy blend including the frozen, raw liver, blueberries, half a zucchini (not even chopped) and egg yolks all disappeared into a creamy, sweet mix with the milk and sweetener but the sea veggies were still in pieces and not good. My husband suggested that we soak them in water overnight before adding them to a smoothie and that in the soften v. leathery state they would blend easier. We have used these in stew, soups & broth. Any suggestions for including in smoothies with the vitamix? Thanks, My Favorite Video for My Little One!

[Guest guest]

I suspect that (for whatever reason) he does not want you to have the iodine in it. Kelp is a decent source of natural iodine.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Mar 20, 2012, at 8:14 PM, Robbie wrote:

Has anyone ever had their endocrinologist tell them they should not take Kelp? My endo told me not to take it but that all other sea veggies were ok...never understood that. :/ In His Grace...Robbie From: [mailto: ] On Behalf Of Lea Ann SavageSent: Tuesday, March 20, 2012 10:55 AM Subject: Re: sea veggies I put Kelp (and sometimes Kelp powder if I don't have any kelp on hand) in my fermented veggie mix. Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 20, 2012, at 11:52 AM, Lea Ann Savage wrote: Thanks for this information/tip. I added a link to this post here:/links/Food_Preparation_and_Storage_Tips_001328221951/ I take Kelp capsules daily for the iodine and mineral content. I try to use Sea Veggies in recipes, but have never pre-soaked and I bet that I should have been doing this all along. I just put some dried Kelp in some water to soak and will see what it is like in the morning - THANKS again! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 20, 2012, at 11:39 AM, hai quan wrote: Following last weeks unsuccessful addition of dried kelp and dulse to my morning smoothing I followed my husband's advice this time. I soaked some kelp overnight in filtered water. This morning I tore off several large pieces (they had really thickened and now felt a bit slimmy). The vitamix could now blended if into little specks that now of us could feel as "texture". Just tiny flecks hardly noticeable and my son and I drank it fine. Without the soaking the leather pieces just stayed rather large and tough. So I will soak first!Thanks, My Favorite Video for My Little One!http://www.youtube.com/watch?v=3n1faCCXbeM On Mar 16, 2012, at 1:22 PM, hai quan wrote: Add sea veggies to my morning smoothie for the first time. Dried kelp and dulse (stronger flavor!). both made some wild noises in the vitamix and were still in good size pieces. Everything else in the mornings smoothie disappeared into a creamy blend including the frozen, raw liver, blueberries, half a zucchini (not even chopped) and egg yolks all disappeared into a creamy, sweet mix with the milk and sweetener but the sea veggies were still in pieces and not good. My husband suggested that we soak them in water overnight before adding them to a smoothie and that in the soften v. leathery state they would blend easier. We have used these in stew, soups & broth. Any suggestions for including in smoothies with the vitamix? Thanks, My Favorite Video for My Little One!

[Guest guest]

Yes to no kelpIf you are soon going to go for an iodine body or are on an iodine free diet before radioactive iodine then you need to be off of all iodine incliludinf that in your vitamins •Robbin On Mar 20, 2012, at 8:14 PM, "Robbie" <Lordshelpr@...> wrote:

Has anyone ever had their endocrinologist tell them they should not take Kelp? My endo told me not to take it but that all other sea veggies were ok...never understood that. :/ In His Grace...Robbie From: [mailto: ] On Behalf Of Lea Ann SavageSent: Tuesday, March 20, 2012 10:55 AM Subject: Re: sea veggies I put Kelp (and sometimes Kelp powder if I don't have any kelp on hand) in my fermented veggie mix. Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 20, 2012, at 11:52 AM, Lea Ann Savage wrote: Thanks for this information/tip. I added a link to this post here:/links/Food_Preparation_and_Storage_Tips_001328221951/ I take Kelp capsules daily for the iodine and mineral content. I try to use Sea Veggies in recipes, but have never pre-soaked and I bet that I should have been doing this all along. I just put some dried Kelp in some water to soak and will see what it is like in the morning - THANKS again! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Mar 20, 2012, at 11:39 AM, hai quan wrote: Following last weeks unsuccessful addition of dried kelp and dulse to my morning smoothing I followed my husband's advice this time. I soaked some kelp overnight in filtered water. This morning I tore off several large pieces (they had really thickened and now felt a bit slimmy). The vitamix could now blended if into little specks that now of us could feel as "texture". Just tiny flecks hardly noticeable and my son and I drank it fine. Without the soaking the leather pieces just stayed rather large and tough. So I will soak first!Thanks, My Favorite Video for My Little One!http://www.youtube.com/watch?v=3n1faCCXbeM On Mar 16, 2012, at 1:22 PM, hai quan wrote: Add sea veggies to my morning smoothie for the first time. Dried kelp and dulse (stronger flavor!). both made some wild noises in the vitamix and were still in good size pieces. Everything else in the mornings smoothie disappeared into a creamy blend including the frozen, raw liver, blueberries, half a zucchini (not even chopped) and egg yolks all disappeared into a creamy, sweet mix with the milk and sweetener but the sea veggies were still in pieces and not good. My husband suggested that we soak them in water overnight before adding them to a smoothie and that in the soften v. leathery state they would blend easier. We have used these in stew, soups & broth. Any suggestions for including in smoothies with the vitamix? Thanks, My Favorite Video for My Little One!