Re: Easier to incorporate seaweed in foods:

Hi, paraboy!

I add stevia while cooking, sometimes spices, and lots of fruit when cooked.

The fruit is some I have selected with my refractometer and stored extra of when in season or fresh when available.

Last year, I only has two or three kinds, and it was a bit repetitious. This year, I have several more and more quantity. Has to but a used freezer off Craig's list to store it all!!!!

BTW, bladder wrack is far less gross cooked into oatmeal, rolled rye, or brown rice than it is plain or in the alk drink. I agree that it can be a real taste challenge!!! In general, the more flavorful a food is, the getter it can conceal any seaweed taste, even the dreaded bladderwrack!!!!

Seaweed in your food each day will keep the doctor far away! Believe it or not, one can gradually become more accustomed to, even begin to LIKE the strong seaweed taste. The Japanese are an example of that...what their traditional diet REALLY is, NOT the dumbed-down American restaurant version!

Hope that helps, and sorry to take so long to get back to you!

Di

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