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Introduction
Dulse is a red seaweed harvested in the cool waters along Atlantic coast of Canada and also along the shores of Ireland and Norway. Its fronds grow in tidal areas on rocks, shells, and the larger, longer, brown seaweeds. Dulse can be eaten raw, roasted, fried, dried, or roasted, or as a thickening agent for soups. It is a superior source of the iodine the body needs to make the thyroid hormones thyroxine and triiodothyronine which are important to healthy weight and metabolic rate.

Constituents
Alpha-carotene, beta-carotene, calcium, chromium, cobalt, iodine, iron, lutein, manganese, magnesium, niacin, phosphorous, potassium, riboflavin, selenium, silicon, sodium, tin, vitamin C, zeaxanthin, and zinc.

Parts Used
The entire plant, dried and cut.

Typical Preparations
Added to food in the form of dried flakes or powder for a slightly salty flavor, can be drunk as a tea. Also suitable as an extract or capsule.

Summary
Dulse is an excellent source of phytochemicals and minerals, and a superior source of iodine. The complex polysaccharides in the herb make it a gentle alternative to psyllium or senna.

Precautions
Don't overdue, and avoid it entirely if you suffer hyperthyroidism. You only need a few flakes, or as little as a quarter-teaspoon a day, to get your mineral needs, and it is best to get your minerals from a variety of whole food and whole herb sources. Don't use on a daily basis for more than 2 weeks at a time, taking a 2 week break before using again. This will prevent you from overdosing iodine with potential imbalance in thyroid function. For periodic use only and not to be taken for extended periods of time. Not to be used while pregnant.