Good idea!

I think so, too, Newport.

I was taught to like dulse, once in a while, when I was a kid.

Now I munch dried kelp, every few days, especially since I now suspect the flour used commercially, or sold in stores.

I met a gal who once had her face frozen, and had healed it, scar-free, with the very same kelp from the WestCoast supplier. (He, by the way, was a university professor, I believe, who saw so much value in the plants that he began a growing operation. The family eats appropriate varieties of seaweed several times daily.)

When I asked at my local healthfood store for Lugol's, they didn't know what I was talking about. Since I didn't either, I shut my trap.

I suppose I can drive to the flour mill up the highway, and ask about that. They have been very informative in the past. There is lots to learn from those who specialize.

Thanks for the tip, Newport. I won't forget.

Fledgling


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