The carrageen extracted from Irish moss is used world wide as a colloidal thickening agent in many foods and cosmetics. If you eat ice cream, you have already eaten this Irish moss extract. In Ireland, this short, bushy, red sea plant was traditionally boiled with milk and sugar to release the gelling agent (carrageen), then cooled to form a pudding, sometimes called Blancmange.

Beneficial Uses:

Irish Moss is a demulcent that has a soothing effect on virtually all the mucous membranes throughout the body. This sweet, salty, mucilaginous herb has a softening effect on tissues and helps many respiratory problems including bronchitis and pneumonia. It is especially effective for pulmonary (lung) complaints with its ability to absorb liquid and eliminate it from the body. As an expectorant, it relieves dry, unproductive coughs, and the high mucilage content alleviates catarrh (inflammation) of the nasal passages and eases sore throat.

With regard to good digestion, Irish Moss's demulcent properties soothe the mucous membranes of the digestive tract, and the high mucilage content helps to ease gastritis, dyspepsia, nausea, heartburn, indigestion and is also used to prevent vomiting.

Irish Moss is rich in iodine content, supplying the nutrient through the intestinal tract, and it is highly important in supporting good thyroid gland health and relieving the many problems associated with poor thyroid function and iodine deficiency (goiter, fatigue, inability to tolerate cold, slow heart rate, low metabolism, poor skin and hair condition, etc.).

Among the many qualities of Irish Moss, nutrition is one of them. It is an edible seaweed and a superior nutritive, and like all gifts from the sea, Irish Moss carries all the positive qualities and rich elements that the oceans produce and has been used as a healthy and nutritional food that can

help restore health in recovering invalids.