Kelp: a neglected affordable health dish

Why is kelp called longevity dish

Traditional Chinese medicine believes that kelp is slightly cold and non-toxic in nature, and has the effects of softening and firming, dissipating phlegm and asthma, promoting water and swelling, removing fat and lowering blood pressure.
In the 1980s, Japanese scholars conducted food surveys among residents in Okinawa, Japan's region with the longest average life expectancy and the highest percentage of centenarians. The results show that the residents in this county eat more potatoes, beans and vegetables, and the special place is that they eat most kelp and other seaweed food. This may be an important factor in the longevity of Okinawa residents.
Modern medical research has proved that kelp contains many nutrients and medicinal ingredients that are beneficial to human health. Eating kelp can reduce blood sugar, blood lipid and cholesterol, and can effectively prevent arteriosclerosis, constipation, cancer, Alzheimer's disease and aging. Therefore, the Japanese call kelp "longevity dish".

Eating kelp often solves eight problems

Kelp is called "longevity vegetable" because its nutritional value and medicinal value are both high.
For example, nourish hair. Maybe you know most of the black sesame seeds that can make your hair black, ginger that can make your hair grow, or walnuts that can make your hair shiny. But the most important hair care is kelp. Nutrition experts believe that regular consumption of kelp can not only supplement the iodine element of the body, but also have special effects on hair growth, moisture, and shine.
In addition, kelp is often attached with a layer of white frost like powder mannitol, which is a valuable medicinal material. Modern scientific research has proved that mannitol can reduce blood pressure, diuresis and detumescence. In addition, kelp contains a large amount of unsaturated fatty acids and food fiber, which can clear cholesterol attached to the blood vessel wall, regulate the intestines and stomach, and promote the excretion of cholesterol.

What should I pay attention to when eating kelp

Three Ways to Identify Chemically Processed Kelp

Some of the kelp on the market looks green and tender, which is easy to attract consumers to buy. However, this kind of kelp is likely to undergo chemical bleaching.
Normal kelp is brownish green and khaki yellow. The emerald kelp is likely to be soaked, dyed and processed by operators with chemical raw materials such as "sodium dithionite" and "alkaline fuchsia". This kind of "chemical kelp" will not fade, but after careful inspection of the dyed kelp knot, it can be found that the fold is different from the apparent color of the appearance.

Kelp should be steamed before soaking

Many people worry that kelp is not easy to cook, so they should soak in water for a long time before cooking. In fact, this is wrong.
Kelp contains algin, alginic acid and other substances. Once absorbing water, kelp will appear sticky colloid on the surface, preventing water from further immersion, so it is difficult to boil it thoroughly. In addition, the nutrients in kelp, such as water-soluble vitamins and minerals, will also be dissolved in water. Long term immersion will reduce the nutritional value.
The recommended method of foaming is steaming first and then soaking

Three taboos to eat kelp

Kelp is not suitable for everyone. Pay attention to the following three taboos: people with spleen and stomach deficiency and patients with hyperthyroidism cannot eat kelp, because the iodine content in kelp is relatively high, which will aggravate the disease
Do not drink tea immediately after eating kelp, because drinking tea or eating sour food will affect the absorption of iron from kelp.

Braised Spareribs with Kelp

Longevity in Okinawa People's Eyes

Okinawa people's love of "braised ribs with kelp" is no less than Chinese people's love of "scrambled eggs with tomatoes". Local people believe that eating spareribs and kelp will "make your body warm from inside to outside, strong". Nutritionists analyze that kelp and ribs are very rich in protein and amino acid, which can quickly supplement physical strength. More importantly, kelp is a typical "alkaline food", while ribs are "acidic food". The combination of the two can make the human body achieve "acid-base balance".

Ingredients

700g~800g ribs, about 20 dried kelp, 600g radish, some salt, soy sauce and ginger.

practice

① Boil the spareribs in hot water for a short time, put them into the pot, add water to cover the spareribs, and set the fire to boil;

② Pour out the water or remove the foam;

③ After washing the kelp, soak it in water until it is soft, cut it into pieces 6~8cm wide and 10cm long, tie the kelp knot, and cut the radish into small pieces;

④ Put water and the ribs that have just been precooked in the pot, boil them over high heat and low heat for 1.5 hours;

⑤ Add kelp, boil for 40 minutes, add radish, salt and soy sauce, and continue to simmer over low heat;

⑥ Prepare a little ginger powder and add it to your taste;