Dulse
Palmaria palmata
Sea Moss & Algae. Western & European and Modern nutrition.
Also called Dillisk, Dulce, Red seaweed
Spanish: Dulse
Iodine and metals varyA soft, reddish seaweed from cold North Atlantic coasts, eaten dried as a snack or in soups.
Did you know? When fried in a pan, dulse turns crisp and salty, with a smoky taste that many people compare to bacon.
What it may help, and how strong the proof is
- Anemia & blood building. Contains some iron, but plant iron is poorly absorbed. Not a reliable treatment for anemia.Traditional proof
- Inflammation. Lab studies on seaweed pigments show anti-inflammatory activity. Human evidence is lacking.Traditional proof
Parts of the body
Traditional use
Ireland, Iceland, Scotland and Atlantic Canada have eaten dulse as food for centuries. It was also used in folk remedies for general health.
How it is classified
- Herbal actions
- Nutritive, Antioxidant. Energy: neutral.
How people take it
Eaten dried, in salads, soups or fried as a snack. Supplements are less common.
Food and powder.
Where to get it
Grows on rocks in cold North Atlantic and North Pacific waters. Sold dried, flaked, powdered and as snack chips.
Be careful
Iodine and metal content vary widely, so people with thyroid disease should be careful. Seaweed allergy is possible.
Avoid if: thyroid disease; seaweed allergy.
Mixing with other things
- Use cautionThyroid medicine (levothyroxine (Synthroid))
Iodine content varies, which can change thyroid medicine effects.
Adds up with others that carry iodine: , , , , , .
The honest take
Dulse is a nutritious seaweed, but it has few human studies. Its iron is poorly absorbed, and its iodine level varies from batch to batch. Claims that it treats anemia or detoxes the body are not supported.