One of my friends just completed a raw food fast and another woman told me she is going to begin a raw food program next week. Experiencing myself the great results of more energy, losing weight, and being more clearheaded and spiritually attuned, I rejoiced for both of them. They both tapped into my knowledge and I was more than happy to help them begin and stay the course. So often people lung head-on into becoming a vegetarian or a vegan but are lacking essential knowledge that could be damaging to their bodies. Last week I told you a major problem for vegetarians is a lack of protein in their diet and gave you some non-soy vegetarian protein sources that I eat. A lack of protein isn’t the only issue that vegetarians tend to have. Additionally, we lack iodine (mostly obtained from meat and their products) and vegans lack calcium so many have weak bones. In an upcoming week, I’ll discuss vegetarian food options for calcium, but today I give you a list of vegetables high in iodine (I give descriptions for those that are not so common):
Kelp—a sea vegetable that tuna eat and gives tuna its distinct flavor
Dulse—a sea vegetable that is a red algae
Agar—a gel derived from red algae
Swiss chard—a leafy green vegetable
God has given us everything we need for life and godliness, including to those on a largely plant-based diet (2 Peter 1:3). Check out some of these and get the iodine you need without having to add iodine enriched table salt to your food.