100% Naturally harvested Purple Gracilaria Seamoss from Tanzania. Although Seamoss is super nutritious and packed with essential micro and macro minerals lets forget how many minerals it has……92 blah blah ( Guess what’s? most seamoss does NOT have 92 minerals despite the type, Chondrus Crispus, Gracilaria, Cottoni ect) Most of these claims can not be confirmed as different environments yield have different mineral contents, but it is still amazingly mineral dense and can show over 70 – 80 minerals in tests. Seamoss does on the other hand have an array of health benefits. Seamoss helps the functionality of the mucus membrane, which controls the absorption of nutrients, it also helps on a micro level to structure cell plasma and preform chelation (expelling toxins from the cell)
Compared to the Golden or Green Seamoss Purple Seamoss has an exceptionally high content of antioxidants and flavonoids.
Purple Seamoss can help:
- Reduce inflammation
- Helps cells to do chelation ( expel toxins and radiation)
- Promoting heart health
- Manage blood sugar and issues accosted with type 2 diabetes
- Protecting against certain types of carcinogenic cells
- Combating free radicals in the body
- Supplying the body with essential minerals and nutrition, like Omega-3, iron and iodine.
See below or how to use tab for cooking instructions.
This is a 75g packet use 37g (roughly half the pack) for this process.
How to prepare Seamoss to make Seamoss gel: This is a 75g packet use 37g (roughly half the pack) for this process. The process of making you own Seamoss yield much higher volumes of the product for you to use.
Ensure you rinse thoroughly to wash off any excess sea salt and debris.
Soak in water for at least 12- 24 hours preferably overnight (24 hours)
Add soaked seamoss to a pot and add roughly 750ml (3-4 cups of water, does not need to be exact but careful to not add to much water).
Bring to the boil, reduce heat and cook down on a low heat until the Seamoss is a smooth gel-like consistency, stir occassionally.
Switch off the heat and allow to cool, add to a blender from this point or strain for a smoother gel (if strained do not throw away any Seamoss that has not fully broken down)
Add to jars or a glass bowl and refrigerate. use with 2 weeks but can last upto 4 weeks if kept cold.
Seamoss should not be taken raw unless in powder form, the heating allows the carrageenan ( The gelling agent) to break down and become digestible, like cellulose in plants, Advice to use raw seamoss or just blend soaked Seamoss into gel should be taken with caution.