Q: Why are the Kelp Noodles white when kelp is green?
A: We use the inner flesh of kelp, which is white in color, after the green, outer skin is removed. The white flesh is then sun-dried and made into a powder, which is what our noodles are made of.
Q: How do I store my unopened Kelp Noodles and Mixed Sea Vegetables?
A: All of our Kelp Noodles and Mixed Sea Vegetables are shelf stable. They can be stored in the pantry, out of the sunlight through the best by date.
Q: Can I consume Kelp Noodles after the best by date?
A: We do not recommend consuming our products after this date unless the product was refrigerated before the best by date. If you refrigerate the product, it will extend the shelf life for up to two months.
Q: Can I freeze Kelp Noodles?
A: Kelp Noodles cannot be frozen due to the high water content.
Q: Which allergens are present in Kelp Noodles?
A: Our Kelp Noodles contain none of the 8 major allergens recognized by the FDA, which are eggs, fish, crustacean, shellfish, milk, peanuts, soy, tree nuts, and wheat.
Q: Are Kelp Noodles gluten free?
A: Our Kelp Noodles are gluten free. There is no wheat flour in our noodles. The Kelp Noodles are also very low in carbohydrate content because there is also no rice flour or tapioca flour in the noodles.
Q: Do I have to be concerned about consuming too much iodine if I eat Kelp Noodles daily?
A: Our Kelp Noodles contain 30 percent kelp so you are safe to eat them every day!
Q: Are your Mixed Sea Vegetables and kelp tested for radiation and heavy metals?
A: Yes, we regularly have our ingredients tested for both radiation and heavy metals. You can rest assured that our products are absolutely clean and safe to eat.
Q: How much iodine is in your Kelp Noodles?
A: Our Kelp Noodles contain 54.8 mcg of iodine per 4 ounce serving. The RDA recommends limiting your iodine intake to 150 mcg per day.