Is the kelp most people take the dried material? Or fresh as in sushi?
I sometimes wonder about the dried stuff because of chemicals that might be used in the drying process. For example, sulphur dioxide is used to prepare some dried fruits and root vegetables (apricots and ginger root). I don't know how kelp is processed.
I wonder if contaminants could be introduced in the drying process.
Another example is hydrogenated foods. They use certain minerals in the hydrogenation process, which are then [supposedly] removed in a post-processing step.
I think so too. Not that there isn't some good kelp out there, but it is true there is much pollution. From my perspective, those who take it are introducing another variable into the equation. Tis their choice and I respect it.
Reminds me of Edgar Cayce and his recommendation of Atomidine (detoxified iodine) since it has the "poisons removed". Perhaps there was some real truth to his words, and if so how much more true would it be now, since pollution levels of today (esp. our oceans) are MUCH greater than circa 1930's, when he did those readings!