The seven effects of eating kelp for longevity
Among many praises, “longevity dishes” should be the highest praise for vegetables.
Kelp, this kind of food that often appears on the table, has been called the title since ancient times. What’s so special about it?
Kelp is salty, cold, and enters the liver, stomach, and kidneys.
Li Shizhen’s “Compendium of Materia Medica” records that kelp “has the same effect as treating algae with water diseases.
“Modern research shows that kelp contains essential nutrients such as carotene, B vitamins, calcium, and iron; kelp contains a variety of functional factors with pharmacological effects such as kelp starch (alginate), alginine (alginate)Kumbu polysaccharide, algin, fucoidan, kumimine, etc.
With the deepening of scientific research, people have discovered that kelp has a wide range of pharmacological activities.
Suffering from iodine-deficiency goiter.
Iodine is a raw material for the synthesis of thyroxine. When iodine deficiency occurs, it causes thyroid tissue hyperplasia.
Kelp insulin helps prevent iodine-deficient goiter.
Kumbu polysaccharide in kelp can kill tumor cells by activating macrophages, inhibiting tumor cell proliferation, and also inhibiting tumor growth by inhibiting tumor angiogenesis, and even directly inhibiting tumor growth.
Both the fucoidin and fucoidan in kelp have anticoagulant effects.
The antihypertensive effect of kelp may be related to the cumin and taurine it contains.
Hypertension patients can often eat kelp.
Kelp can take the aunt in the chyme out of the body in the first stage, so it has a good lipid-lowering effect.
Fucoidan in kelp is a good supplementary fiber. After eating kelp, it can delay gastric emptying and food through the small intestine, and help control blood sugar.
Laminaria polysaccharide is an immune modulator.
Studies have shown that kelp polysaccharides can promote the immune function of normal and immunocompromised mice.
The active substances in kelp can prevent the absorption of various radioactive elements and harmful heavy metals, or generate insoluble compounds to be excreted from the body.
Kelp can be eaten in a variety of ways. It can be simmered in water and served cold, or it can be fried for a short time or used to make soup.
There are four things to watch out for when eating kelp. Kelp cannot be soaked for a long time: Do not soak it repeatedly before eating it.
Generally, it should be immersed for about 6 hours. Because the immersion time is too long, nutrients in the kelp, such as vitamins and inorganic salts, will also dissolve in water, and the nutritional value will decrease.
If the kelp is not properly cooked after being soaked in water, it means that it has deteriorated and can no longer be eaten.
Chinese medicine believes that those with kelp coldness and spleen and stomach deficiency should not eat.
Don’t eat kelp as a staple food: Do not use kelp as a staple food for a long time. This will absorb too much iodine and affect your health.
Moreover, kelp contains a certain amount of nitrate, and excessive arsenic can cause poisoning.
Therefore, before eating kelp, it should be rinsed with water to make dissolved water.
Do n’t drink tea immediately after eating kelp, eat fruit: Do not drink tea immediately after eating kelp (tea contains starch acid), and do not eat sour fruits immediately (acid fruits contain plant acid).
Because kelp is rich in iron, these two foods will hinder the absorption of iron in the body.
Special people carefully eat kelp: Patients with hyperthyroidism should not eat kelp, because the content of iodine in kelp is rich, which will aggravate the disease; pregnant women and nursing mothers should not eat kelp.
This is because the iodine in the kelp can enter the plasma and the baby with the blood circulation, causing thyroid dysfunction.