Back home we need To defend ourselves against this Radiation assault.  (Which hit the coast of California, April 27th.) 

Take Seaweed daily.  Seaweed supplies you with Iodine and Potassium.  And supports a Healthy Thyroid.

I sell Seaweed in a :

• Organic Liquid Extract Form; Apple cider Vinegar Base.  8 ounce Bottle - $49.95.  Directions:  2 teaspoon's daily, 48 tsp in an 8 ounce bottle. 1 tsp of liquid equals 2 tsp ground.
  
•  Also Dried and Granulated which is perfect to sprinkle on food.  4 ounces in a decorative jar with cork lid and spoon.$20.00
  

And...To purchase the seaweed in bulk go to:  www.MaineSeaweedCompany.com.  Larch Hanson owner.

Below is Larch Hanson's description of Seaweed and one of his recipes follows.

Seaweed

The sea contains many life-giving properties. In fact, it is now recognized that ocean water is one of the riches sources of vital mineral elements known to science. Seaweed, in extracting and assimilating these vital mineral elements from ocean water, miraculously converts them from unavailable, inorganic substances into organic minerals which the body can utilize for health! Since no body of water can now be considered pristine, it is helpful to know that wherever seaweeds grow, they do not simply absorb and concentrate toxins. Rather, they detoxify and transform a certain amount of toxic metals, converting them to harmless salts, which the body excretes through the intestines.

Through seaweeds, the earth’s sea-blood strengthens our own sea-blood which we carry within us. Seaweeds are an excellent source of trace minerals in our diet. As our air and water become more acidified through pollution, minerals are leached and depleted from our land fields, and they wash down to the sea, where the wild seaweeds incorporate them. When we eat seaweeds, we take these minerals back into our bodies, and these minerals help us maintain an alkaline condition in our bloodstream, which is a healthy condition, resistant to fatigue and stress.

Seaweeds have admirable qualities: they are flexible, they are tenacious, they are prolific, and they are the oldest family of plants on earth. These plants link us to the primitive vitality of the sea. They strengthen our own primitive glandular system and nervous system.

Don’t fear salt. Salt is necessary to life. The human body begins its development in a saline solution in the womb and is nourished and cleansed by blood that has almost the same composition as sea water. If you are willing to sweat, you can move salt through you, and in the process, you will be actively creating your life and your dream from the universe-intelligent structures of the complex salts and trace elements that are available in seaweeds. Your body is an antenna, and your body can’t receive and comprehend the whole message from the Universe unless it contains all the trace elements of the universe.

In addition to a wealth on minerals, vitamins and amino acids, seaweeds are expecially excellent sources of iodine, calcium and iron. Seaweeds are also one of the few good sources of fluorine, a halogen that boosts the body’s defenses and strengthens the teeth and bones. (Not fluoride, which is harmful to the body.) Since flouring is lost with even minimal cooking, one must eat dried seaweeds raw (after soaking) to gain any fluorine benefit.

Quality counts more than quantity. If you eat the more complex salts of seaweeds, you will have less craving for simple junk food salt, and you will find yourself becoming more whole, satisfied and healthy.

One in ten adult American women have been diagnosed with thyroid disorders, and perhaps as many as 25% have clinically detectable thyroid dysfunction. The American diet is deficient in iodine because most factory food does not contain iodized salt.

The American lifestyle exposes us to halides: fluorine (in water and dental products), chlorine (in water that is chlorinated), and bromine (in pesticides, bromated dough conditioners, disinfectants). All of these tend to displace iodine in the body. Living in America, we are also exposed daily to radioactive iodine 131 which is released from nuclear power plants. Iodine 131 has a short half-life of about eight days, and thus a radiogenic life of about 60 days. This makes it very dangerous, especially because a human being who doesn’t have enough iodine 127 (the normal form of iodine) will absorb iodine 131, and this radioactive isotope will damage the thyroid. The way to remedy all of this is to eat 3-5 grams of kelp each day. This is a good preventative measure. In the event of a nuclear catastrophe, there is another feature of kelp which comes into play: Kelp contains sodium alginate which is capable of binding with ingested particles of toxic strontium 90, cesium 137 and various heavy metals in the digestive tract, thus aiding the body in excreting radioactive fallout. After Chernobyl, the Russians isolated the polysaccharide U-Fucoidan in kelp, an excellent absorber of radioactive elements.

Dr Tatsuichiro Akizuki, MD and the staff of his hospital survived the nuclear bombing of Nagasaki on August 9^th, 1945. The hospital was built of bricks and it was located about a mile from the epicenter of the explosion. Dr Akizuki and his staff had been eating a diet that included brown rice, miso soup and seaweed. Sugar was excluded. After the bombing rice balls, seaweeds, salt, miso and other good-quality strengthening foods were fed to all the patients and staff.

Seaweed is beneficial in maintaining the health of the mucous membranes and in correcting imbalances of the body such as  arthritis, constipation, nervous disorders, rheumatism, colds and skin irritations.

Crepes with Nori flakes:      (Nori Flakes are Nori sheets, you know the ones you roll up sushi with, crumbled.)

• Beat approximately 2 1/2 cups water into 1 cup of whole wheat pastry flour in a mixing bowl to form a very thin batter. 
  
• Add a pinch of sea salt and 1/3 cup nori flakes.  Mix again, and set aside for thirty minutes. 
  
• Brush a small amount of sesame oil on a flat frying pan or crepe pan.  Heat pan. Pour on a small amount of the batter to evenly cover the surface, tilting the pan to form a round shape.  
• Cook one side of the crepe then flip over and briefly cook the other side.  Cooking crepes are fast so keep your eye on the pan.
• Remove the crepe, put on a large plate and cover with a cloth to keep soft.  Repeat the process. 
  
• To fill crepes, spread 2 tablespoons of filling across each crepes, roll and serve.

Filling:  Choose any or all of these items;  grated root vegetables such as carrot, chopped juicy vegetables such as tomato, Chopped herbs and diced avocado with 1/2  teaspoon of mustard,                                                                                                          1 teaspoon of vegan mayo, 1 teaspoon of Tamari and mix well.

I am not a doctor.  I do not diagnose and prescribe, and our services do not take the place of a physician.  We do not use any surgical technique or any legend drugs, and that the substances we use are all legally sold over the counter and regulated as dietary supplements.