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Ya gotta love Iodine

Tasmanian Bull Kelp (Durvillea potatorum) grows in the Great Southern Ocean and contains the vitamins A, B1, B2, B3, B6, C, E as well as many trace minerals. Bull Kelp is also high in Iodine, a natural element that is low in Australian soils and therefore low in our food but vitally important for our well-being. Iodine deficiency is estimated to affect 2 billion people worldwide. Wow.

Iodine is essential for maintaining thyroid health, reducing toxicity in the body and improving immune function as well as for the prevention of fibrocystic breast disease in breast-feeding mothers. Many studies have also shown that babies and children who have learning and problem solving difficulties have been moderately low in Iodine. The leading cause of preventable intellectual disability worldwide is Iodine deficiency.

Fortunately, Tasmanian Bull Kelp is an excellent source of Iodine and can be taken at around 1-2 teaspoons per day. However the amount of Iodine required can vary depending on your individual needs and its possible to take too much. An overload of Iodine can be detrimental to your body, especially your thyroid gland. I would recommend asking your doctor for a urinary Iodine test (usually free) to accurately measure your iodine levels. I can interpret this result and determine the best course of action for you.

Iodine can also be found in fish, seaweed and shell-fish. Smaller amounts can be found in eggs and dairy when the soil is rich in Iodine and iodised salt contains some Iodine.

Along with its many health benefits, Bull Kelp is also great to cook with. Dried and ground Bull Kelp has a fresh ocean saltiness and can be used to enhance the flavour and nutritional quality of many of your common dishes. Add to soups, casseroles and stews, mix in with your savoury pastry dough or sprinkle into your omelette mix. Bull Kelp can be used when making pickles, added to salad dressings and with it’s unique salty sea flavour is especially fantastic in seafood dishes.

With care,


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