Question 1

what ocean does the seaweed come from and is it high in iodine?

Accepted Answer

Seaweed comes from all oceans in the entire world.  Wakame grows especially well in cooler oceans and less well in warm, tropical oceans.  The beneficial marine antioxidant mineral, iodine, is especially high in kombu (kelp), arame (kelp), mozuku (kelp), and limu moui (kelp).  Iodine is moderately high in wakame and mekabu (wakame).  Iodine is lowest in nori (laver), ogo (limu), and dulse.  All seaweeds are higher in iodine than fish and shellfish.  All fish and shellfish are higher in iodine than land-source foods.  Iodine deficiency is common only in the Great Lakes states of the United States because they are farthest from the ocean.  People who live within 500 miles from the ocean almost never develop an iodine deficiency.  The reason is that iodine gas, which is excreted by underwater kelp beds, is blown in toward the land by the prevailing winds.  If you want to eat more iodine, then just eat your seaweeds raw.  If you want much less iodine than the seaweeds contain, then simply boil your seaweeds for at least 10 to 15 minutes and about 90% of the iodine in the seaweed will go into the delicious seaweed soup, which you can throw away together with the salt, which causes cancer, high blood pressure, stroke, kidney disease, and osteoporosis.Some experts believe that vanadium, which is plentiful only in seaweeds, fish, and shellfish, should also be classified as a beneficial marine antioxidant mineral together with iodine.  Zinc, selenium, and iodine are widely regarded as the 3 beneficial antioxidant minerals.  However, compared to marine life, terrestrial (land) life requires only a small trace of vanadium.  Although it is not an antioxidant, magnesium is the most beneficial mineral overall because it has been shown to strongly prevent sudden cardiac deaths (heart attacks) in humans.  Meanwhile, iron, copper, manganese, and aluminum are pro-oxidant minerals, which if consumed in excess, will damage every cell in our bodies.

Question 2

where is this material com from?  (ex : japan.... o or x )

Accepted Answer

Where is the brown macroalgae in Best Fucoidan harvested from?According to their website, it is sourced from protected coastal marine agricultural area off the coast of China in the city of Weihai.Below is the website for more information on this product.http://www.drbvitamins.com/products/best_fucoidan_300mg_60vc

Question 3

I'm looking for fucoidan without iodine. Does this product has iodine?

Accepted Answer

I looked at the bottle, and it was not listed.

Question 4

how the products works

Accepted Answer

Biologists can't agree on the total number of kingdoms that all living things should be divided into. Many of the most modern biologists prefer to create eight separate kingdoms instead of the just four, five, or six kingdoms preferred by past biologists.Seaweeds belong to three kingdoms:Kingdom Plantae (chlorophyte, or "green" algae seaweeds),Kingdom Plantae (rhodophyte, or "red" algae seaweeds),Kingdom Chromista (phaeophyte, or "brown" algae seaweeds)Kingdom Chromista (xanthophyte, or "yellow-green" algae seaweeds), andKingdom Bacteria (cyanophyte, or "blue-green" algae seaweeds).Seaweeds that belong to the Kingdom Plantae are plants; the others, strictly speaking, are not. Kombu (kelp), arame (kelp), limu moui (kelp), hijiki, mozuku, and wakame are not plants. Wikipedia places them under Kingdom Chromalveolata because they are classified as "brown" algae seaweeds. However, nori (laver), ogo (limu), and dulse are classified as "red" algae seaweeds and are placed under Kingdom Plantae.Kingdom Protista, which includes the chlorophyll-containing, self-propelling euglenozoa, is a fourth kingdom of algae which contains no species of seaweeds.Thomas Cavalier-Smith defined Kingdom Chromista in 1981 and redefined it as Kingdom Chromalveolata in 2005. However, in 2008, other biologists have proposed splitting Kingdom Chromalveolata into at least two smaller kingdoms and this newer version has gained increasing support.The cancer-preventing marine polysaccharide, fucoidan, and the weight loss causing marine carotenoid, fucoxanthin, are both always plentiful in "brown" algae seaweeds, including kombu, arame, limu moui, hijiki, mozuku, and wakame. "Yellow-green" algae seaweeds, which are never sold commercially, do not contain much fucoidan or fucoxanthin, even though they are still classified as members of Kingdom Chromalveolata together with the "brown" algae seaweeds.Studies in the U.S. have shown that people who ate salt-free wakame regularly developed substantially lower blood pressures and lost significant amounts of weight (body fat) compared to people who didn't eat any wakame.Studies in South Korea have shown that women who ate just one sheet or more of gim (nori/laver) daily had a 52% lower risk of having developed breast cancer compared to women who didn't eat any gim. However, Korean women in this same study who ate fucoidan-rich miyeok (wakame) daily did NOT have "significantly" lower risk of having developed breast cancer compared to Korean women who didn't eat any miyeok. Researchers proved that women who ate gim regularly had lower blood estrogen levels, suggesting that gim prevented breast cancer in a somewhat similar way as the phytoestrogens (isoflavones) in soy foods or the phytoestrogens (lignans) in ground flaxseeds.Based on these studies, I would say that regularly eating salt-free wakame, which is rich in both fucoidan and fucoxanthin, will probably help us to lower our blood pressure and help us to lose weight but might NOT help us to prevent cancer that well.  Strangely enough, eating salt-free nori (laver), which doesn't contain much fucoidan or fucoxanthin, might help us to prevent all cancers, not just breast cancer.

Additives	Antioxidant
Allergen Information	Gluten Free
Weight	0.12 Kilograms
Units	60 count
Brand	Doctor's Best
Format	Capsule
Age Range Description	Adult

Doctor's BestFucoidan 70%, Non-GMO, Vegan, Gluten Free, 60 Count

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