This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
Iceland moss is used extensively as a food by dwellers in the arctic regions.
König gives the percentage composition of the dried moss as follows: Water, 15.96; nitrogenous matter, 2.19; fat, 1.41; non-nitrogenous matter, 76.12.
A bread is made from it after carefully washing out two bitter organic acids which it contains. Senator has recommended this bread for use by diabetics. .
 
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