An organic seaweed, vegetable and herbal formula, which combines the best of what the sea and Earth’s soil have to offer.
This Soil Association organic food supplement offers a unique blend of iodine-rich, food-approved seaweeds (Ascophyllum nodosum and Fucus vesiculosus), with a range of vegetables and herbs: artichoke, chlorella, green tea leaf, spirulina, rhubarb and cayenne.
Seaweed, vegetable and herbal combination
Soil Association and EU organic
Support for your thyroid function
Support for your energy levels
Support for your nervous system
Support for your skin
Support for your cognitive function
Support for the normal growth of children
Dairy-free and gluten-free
Suitable for vegetarians and vegans
About the organic Seagreens® food-approved seaweed
This is a large, common brown alga (Phaeophyceae) in the family Fucaceae, being the only species in the genusAscophyllum. It is seaweed of the northern Atlantic Ocean, and is also known as rockweed, Norwegian kelp, knotted kelp, knotted wrack or egg wrack. It is common on the north-western coast of Europe (from Svalbard to Portugal) including east Greenland and the north-eastern coast of North America. Seagreens® Ascophyllum nodosum is sourced from the Scottish Outer Hebrides and is the highest of Seagreens’® species in terms of iodine levels – typically 700mcg iodine per 1g.
Ascophyllum nodosum contains both macro-nutrients (e.g. nitrogen, phosphorus, potassium, calcium, magnesium, sulphur) and micro-nutrients (e.g. manganese, copper, iron, zinc etc). It is also a source of cytokinins, auxin-like gibberellins, betaines, mannitol, organic acids, polysaccharides, amino acids and proteins.
Known by the common name bladder wrack or bladderwrack, Fucus vesiculosus is a seaweed found on the coasts of the North Sea, the western Baltic Sea and the Atlantic and Pacific Oceans. It also known by the common names black tang, rockweed, bladder fucus, sea oak, black tany, cut weed, dyers fucus, red fucus and rock wrack.
It contains mucilage, algin, mannitol, beta-carotene, zeaxanthin, bromine, potassium, volatile oils, iodine and other minerals. It was actually the original source of iodine, discovered in 1811.
Overall, seaweeds form an essential source of natural iodine and are described as an ideal food-safe natural source of this important mineral.
Iodine in seaweeds
Iodine in seaweeds contributes to:
- the normal growth of children
- normal cognitive function
- normal energy-yielding metabolism
- normal functioning of the nervous system
- the maintenance of normal skin
- the normal production of thyroid hormones and normal thyroid function.
The iodine also has the added benefit of being sourced from seaweed that naturally contains all of the other minerals and micronutrients needed for its proper transport and metabolism (including selenium, tyrosine, zinc, copper, vitamins A, B2, B3, B6 and C).
As most iodine is from dairy and meat, this is ideal for vegan, vegetarian, allergy and intolerance diets.
About the other sea ingredients
Spirulina is a blue-green microalgae. It contains between 55 and 70% protein, 8 essential and 10 non-essential amino acids, as well as gamma-linolenic acid (GLA), beta-carotene, linoleic acid, arachidonic acid, vitamin K, pantothenic acid, magnesium, potassium, thiamin, riboflavin, niacin, iron, copper, manganese, nucleic acids RNA and DNA, chlorophyll and phycocyanin (a pigment-protein complex that is found only in blue-green algae).
An edible, single-cell marine algae (a sea-moss or sea lettuce), chlorella contains chlorophyll, vitamin B12, beta-carotene, polyunsaturated fatty acids and 19 amino acids (including the 8 essential amino acids). It is also a source of calcium, iron, selenium and zinc.
About the soil ingredients
Two of the phtyonutrients found in artichoke (the close botanical cousin of the herb milk thistle) are cynarin and silymarin. Artichokes also contain dietary fibre, potassium, vitamin C, folate and magnesium.
Camellia thea, or green tea, is a source of catechin polyphenols – Epigallocatechin gallate (EGCG), in particular.
Rhubarb contains tannins along with dietary fibre and polyphenolic compounds (such as flavonoids like rutin and quercetin). What’s more, rhubarb’s petioles contain no saturated fats or cholesterol. Rhubarb stalks are a source of several B-complex vitamins (such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid) and minerals (such as iron, copper, calcium, potassium, and phosphorus). As with other greens like kale and spinach, rhubarb stalks also provide vitamin K.
Fiercely hot and pungent, cayenne, also known as cayenne pepper, is one of the most widely used spice ingredients for culinary purposes. Cayenne fruits are slender, elongated pods derived from the capsicum family plant (a cultivar of Capsicum annuum related to bell peppers, jalapeños, paprika, and others). Cayenne contains vitamin A, vitamin B6, vitamin E, vitamin C, riboflavin, potassium and manganese. It is also a source of capsaicin.