|
|
The Iodine Group | |
|
Home | Orthoiodosupplementation | Body | Disease | Special | Overviews |
||
|
|
Adams
Ocean Medicine: The Miracle of Brown Seaweed ExtractAdams M 2007
"It’s a little tugboat from which we gather bunches of leaves hand-cut by divers and tow them to shore. The kombu leaves are huge.
"In order to make our product extract, you have to have a very large, elephant-type of leaf so you have lots of the gooey inside parts to squeeze out. It’s like aloe vera. When you cut it in half, you can even see some of the polysaccharide—that gooey substance inside the leaf.
"So the divers cut them in shallow waters, probably not more than 15 meters deep—which is what, like 45 feet deep—usually no deeper. They put several leaves in a bunch, tie them with a rope, and the little boat brings them onshore. We gather raw material for our product twice a year.
"The good thing about collecting this way—when we do it by hand—is that when you cut it with a knife, you come to the same spot next year and the plant will have mushroomed. You’ll see four leaves growing from exactly the spot where you got only one before. But if you do it by dragging—like they do it in the northeast states, Ireland or Japan—you have to look for these plants somewhere else...."
"We don’t just squeeze it, but it’s not a chemical process. After we pull them to shore, we have to instantly dry them so they don’t rot, so we put them on a wooden fence to dry out—it’s a very fast process, especially if you do it in the sun and the wind, which is a constant factor on those shores. And then we put the dried seaweed in little rolls and transport them to the mainland, where the initial processing takes place.
"We put a very small amount of water in to bring them back to life, which is a very fast process. They absorb an enormous amount of water, but at the same time, we have to use just enough to make the leaves juicy again. So we skin them, and the outer part of the Laminaria leaves goes into something that looks like a big meat grinder.
"We don’t throw away the skin part of kombu leaves, we grind it into something that looks like a paste. What is left behind of those leaves after we skin them is very thin, but you can touch it. It’s a small layer, a very thin layer of gel, the inside part of the kombu leaves. We don’t put that layer through the grinder; we cut it into chunks. That paste we get after we put the outer parts through the grinder; the paste gets mixed with those chunks of the inner part of the kombu leaves, and it’s squeezed through cheesecloth-like....."
|
|
Home | Orthoiodosupplementation | Body | Disease | Special Topics | OverviewsThe Iodine Group | Books | Disclaimers | Contact Us | Search
|
||
