Dulse Seaweed (Palmaria palmata): North Atlantic & Pacific Red Dulse, Marine Iron, Potassium Peptides, and Thyroid Balance

The Ancient Red Dulse of Coastal Island Foragers

Harvested at extreme low tide along the cold, turbulent rocky coasts of the North Atlantic and North Pacific, Dulse (Palmaria palmata) is a deep ruby-red leafy seaweed that dries into a savory, umami-rich marine snack eaten by Celtic and Pacific islanders for over a millennium.

1. High Plant Iron & Balanced Electrolyte Matrix

• Dense Non-Heme Marine Iron: Contains up to 50 mg of iron per 100 grams—higher than raw spinach—bound alongside Vitamin C bioflavonoids for superior intestinal absorption.
• High Potassium & Low Sodium Ratio: Supports healthy intracellular osmotic pressure and vascular tone without excessive salt loading.

2. References & Clinical Citations

• Galland-Irmouli, A. V., et al. (1999). Nutritional value of edible red alga Palmaria palmata (dulse). Journal of Nutritional Biochemistry, 10(6), 353-359. [PubMed: 15539306]
• Mouritsen, O. G., et al. (2013). The science of seaweeds: culinary and nutritional applications of Dulse. Flavour, 2, 29.

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