The efficacy and effects of agar and the taboos of eating agar

Have you ever eaten agar? It is also called agar agar, a kind of seaweed food containing a lot of natural colloid. It is often used as a substitute for fish glue in life. It is an important raw material for making jelly, vegetable cake and salad. Agar has many functions, but there are also some taboos when eating it. Today I will focus on introducing the functions and taboos of agar.

The efficacy and contraindications of agar

1. Medicinal effects of agar

Agar is an important raw material for making agar. The agar made from it is a polymer of polysaccharides and has excellent antiviral effects. The sulfonated polysaccharides obtained after sulfonation can inhibit the encephalitis virus in the human body. Therefore, people can prevent encephalitis by eating agar. In addition, agar can also reduce inflammation and kill bacteria, and it also has a good preventive effect on common human diseases such as enteritis and nephritis.

2. Agar can clear the lungs and reduce phlegm

From the perspective of traditional Chinese medicine, agar is a natural vegetable with a cold nature. It tastes sweet and salty, can enter the liver meridian and lung meridian, and has many functions such as clearing the lungs and resolving phlegm, clearing away heat and drying dampness. It can be used for the prevention and treatment of respiratory diseases such as cough, sputum, and asthma. The therapeutic effect is very obvious. In addition, agar can cool blood and stop bleeding, and eating it in summer can also play a good role in preventing heatstroke.

3. Taboos on eating agar

Although agar has many benefits, there are some taboos when eating it. The most important thing is to blanch the agar in hot water, but do not cook it for a long time, otherwise the agar will dissolve. In addition, agar is a cold dish, so people with weak spleen and stomach and kidney yang deficiency cannot eat agar. If you want to reduce the coldness of agar, you can use ginger juice and ginger powder to season the cold agar. Ginger is hot in nature and can neutralize the coldness in the agar.