|
The best kept secret for the most delicious and emollient raw food creams. Our Irish Moss is wild-crafted and truly raw, fresh from the ocean -- it comes with a little sand and salt; needs to be cleaned and soaked before use. Irish Moss is loaded with minerals and is also very beneficial to strengthen lungs and respiratory system.
Use in the food industry:
Irish moss is used in bulk by the food industry to make jellies or aspic and as a smooth binder. This can go from ice creams, deserts, drinks, savory foods and flans.
Health Benefits:
Irish Moss contains A,B,C,D vitamins that nourishes the skin In addition to its functional benefits. Raw Irish Moss is an excellent source of minerals. This almost-tasteless seaweed is loaded with life-enhancing nutrients such as sulphur compounds, protein, iodine, bromine, beta-carotene, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, pectin, B-vitamins and vitamin C. Notably absent from a vegetarian diet, sulphur-containing amino acids, such as taurine, are abundant in Irish moss, more so than in any other type of seaweed!
it has been used to treat peptic and duodenal ulcers when used as a gelatinous substance and to inhibit arteriosclerosis. Irish moss is reported to be effective against, cancer and radiation poisoning (possibly because of the iodine content of Irish moss), it protects from obesity and cholesterol build up. Irish moss has a well documented anticoagulant effect on the blood, and clears up many bladder complaints. Irish Moss gives excellent sources of calcium, magnesium, sodium and iodine (essential to normal thyroid function).
It is used to increase the metabolic rate and give strengthen connective tissues, including the hair, skin and nails.
Basic Steps in Preparing your Irish Moss
1. Rinse well the Irish Moss under running COLD water. All sand or other traces of seaweed should be gone. (Not cleaning the Irish Moss properly may create a fishy taste in your desserts (especially Lemon Meringue pie)
2. Soak the Irish Moss in a air tight container, completely cover with water.
3. Leave soaking for 24 hours before using.
You want to have the Irish Moss soaking the day before and use it after 24 hours. This batch will keep in the fridge for 7 to 10 days. Do not rinse or change the water as this may wash away some of the carrageen that is becoming active through the saoking process.
It is true that some Irish Moss will expand more or less. Don't worry, just use the amount that's called for in the recipe.
In general 1 oz of Irish Moss will jell 1 cup of liquid
Usage:
According to your recipe blend the Irish Moss and water together until it is well broken down and very creamy. Before adding other ingredients make sure that you blend all chunks of the moss which might kept sticking on the lid and the walls of the blender. Irish Moss will make any liquid fluffy and is a substitute for gelatin and other thickeners such as agar agar, pectin, soy lecithin, tapioca or corn starch.
Serving Sizes: 100 grams or 2 tbsp (1/8 cup)
Total Calories: 49 calories in 100 g
Serving Weight: 100g ≈ 0.220lb ≈ 3.53oz
Caloric Density: 0.49 calories / gram
Calorie Sources: 90% carbohydrates; 8% proteins; 3% fats
Fats: 0.16 g (1 calorie, 0% by weight)
Carbohydrates: 12.29 g (44 calories, 12% by weight)
Proteins: 1.51 g (4 calories, 2% by weight)
Alcohol: ~
Water: 81.34 g (81% by weight)
Fat Composition: 56% polyunsaturated; 33% saturated; 11% monounsaturated
Trans Fat ~
Dietary Fiber 1.30 g (1% by weight)
Cholesterol: ~
Caffeine: ~
Net Wt: 16 oz
|
