Sea moss wildcrafted 100% Gold Jamaican seamoss irish moss seaweed also known as carragen moss is naturally grown along the shorelines of Jamaica and St. Lucia as well as the Atlantic shorelines of Europe and North America.
It is an ideal binder in smoothies, lassis, shakes and soups. It can also be used as a gelling agent in raw pies and cakes, or as a raw ingredient in salads.
Some natural value of seamoss per 100 g (3.5 oz) (but not limited to) are:
- Iron: 8.9 mg (per 100g)
- Protein: 1.51 g (per 100g)
- Energy: 49 Calories (per 100g)
- Zinc: 1.95 mg (per 100g)
- Vitamin c: 3 mg (per 100g)
This new superfood takes smoothies to the next level.
Sea moss is known to have over 90 health essential benefits. Some of these would include:
Irish sea moss significantly boosts the synthesis of thyroid hormone due to its rich iodine content, thereby boosting metabolism as well.
There are a couple of methods of making Sea Moss gel. It’s fairly simple to do, and basically requires you to properly wash your sea moss, soak it or boil it (I’ll let you know which method I prefer later, and why), and then blending it. I’ve got 2 methods I’ll look at here with you, so let’s get started.
Method 1: Soak and Blend
Take some Sea Moss, use about 30 grams (0.1 ounce) of Sea Moss at a time. This will make about 500 grams (17.6 ounces) of Sea Moss Gel. The amount that you choose to use will depend on what you’re wanting to do with it. I use this over the course of a week. Some people will use this amount in one recipe. Vigorously clean the seaweed in fresh clean alkaline water to get the excess salt and sand off. You might like to do this a couple of times. Using alkalized filtered water, cover the Sea Moss and allow to soak for twenty-four (24) to forty-eight (48) hours. Blend the Sea Moss for about 5 minutes. Pour the Sea Moss Gel into a clean glass jar and store in the refrigerator.
Method 2: Boil and Blend
As above: Thoroughly clean your Sea Moss in fresh clean water to remove any impurities and salt. Using alkaline filtered water, cover the Irish Sea Moss and allow to soak for four (4) to six (6) hours. Transfer the water and Sea Moss into a pot and allow to simmer for fifteen (15) to thirty (30) minutes. Top up the water as needed. Allow the water level to reduce to a small amount. Take the Sea Moss and water mixture off the heat and allow to cool. Once the Sea Moss has cooled sufficiently, transfer the mixture to your blender. Blend the Sea Moss in to a smooth gel consistency. Pour the Sea Moss Gel into a clean glass jar and store in the refrigerator.
For more detailed information about sea moss and its preparation feel free to visit our Healthy Herbs blog page
As an ideal binder in smoothies, shakes and soups, it can also be used as a gelling agent in raw pies and cakes, or as a raw ingredient in salads. Rinse the Irish moss thoroughly with water and leave to soak for between 4-24 hours in lukewarm water. Afterwards, you can eat the Irish moss directly or prepare a gel / gelling agent from it. To do this, place in a blender with a little water and finely blend until it forms a smooth gel, before leaving to rest for a further hour.
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
- Always consult your doctor before you order sea moss, particularly if you suffer from low blood pressure or are taking any medication (especially sympathomimetic - and anticoagulants), as sea (Irish) moss can inhibit the affect of medication and may increase certain side effects.
- Do not buy Irish moss if you suffer (or have suffered) from stomach ulcers.Irish moss can cause bleeding, hypotension, cramps, infections, diarrhoea, dizziness, light-headedness and fainting.
- Do not purchase Irish moss if you are pregnant or breastfeeding.The use of Irish moss is not recommended for children as the seaweed can suppress the natural immune system.