If you’ve been following the Full GAPS Diet™ for a while, I’ve got a question for you.

How much seaweed are you eating?

If you’re like most GAPS’sters, probably not as much as you intend to. If you’re not eating seaweeds (or much seafood) you’re missing out on all kinds of trace nutrients, including iodine.

Let me introduce you to one of the simplest and most palatable ways to eat seaweed: Sea Tangle Kelp Noodles. These are a go-to for me any time I’m craving noodles in my soup and the spiralized veggie kind just won’t do. Don’t like the taste of seaweed? No problem – these noodles are nearly tasteless!

Of course, they’re free of gluten and grains too. Sea Tangle’s Kelp Noodles have just two ingredients: kelp and sodium alginate. Kelp is a seaweed (or sea vegetable if you want to sound classy) and sodium alginate is a naturally occurring salt that’s pulled from another kind of seaweed, and is used to help these noodles keep their shape.

You’ll find these kelp noodles in a pouch in the refrigerator of many natural food stores or you can buy them online by the case from Sea Tangle directly. They’re packed in a bit of water and the noodles are angel-hair thin and crunchy. They’re raw and you don’t have to cook them if you like the crunch. I prefer them softened and either soak them in filtered water before adding them to a stir-fry or cook them in my broth for 10-15 minutes to get that soft texture that I like in a chicken noodle soup. The packet seems like a small amount of noodles, but they’re really compressed. I consider it 3-4 servings.

If you’re new to GAPS, just bookmark these kelp noodles for later. Seaweed is too “gummy” in the gut for the Intro Diet. Of course, like any new food you introduce on GAPS, start with a small amount to see how you tolerate it, and build up slowly so you don’t overwhelm your digestion.

Have you tried kelp noodles before? What type of recipe did you use them in?

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