Animal proteins vs. plant proteins: why kelp is the answer

Since the dawn of time, we’ve looked to the sea for answers. Today is no different. In an age where 70% of our agricultural land is used for livestock, accounting for 15% of greenhouse gas emissions, there’s an increasing demand to pursue plant proteins over animal proteins. Why? Research has linked plant-based diets to lower risks of heart disease, obesity, hypertension, type 2 diabetes, and cancer. Studies consistently show that plant-based diets are better for the environment. To lessen our impact on agricultural land, we’ve looked to the sea, utilizing seaweeds as a source of protein. Namely, kelp. 

Grown in shallow, nutrient-rich waters, kelp grows over a foot a day and can reach heights of 250 ft. Used medicinally for hundreds of years, it’s a natural source of vitamins A, B1, B2, C, D and E, as well zinc, iodine, magnesium, iron, potassium, copper and calcium. Not only does kelp contain the highest natural concentration of calcium of any food - 10 times more than milk – but it’s the richest natural source of iodine, helping regulate metabolism.
 

Kelp contains the critical trace minerals that enhance insulin signalling and blood sugar balance. The process reduces glucose formation and aids in storing sugar in the form of muscle and liver glycogen, helping the body withstand stress more effectively. More so, kelp contains a unique group of polysaccharides known for their ability to reduce inflammation, reduce pain, fight viruses, and prevent atherosclerosis.