The effects and functions of eating kelp and the taboos of eating kelp

It is known to everyone that kelp is a vegetable that can resist radiation. In fact, the effect of kelp is not just as simple as anti-radiation. It has many other functions. I will introduce them in detail later. At the same time, I will also write down the taboos of kelp consumption and tell you. After you understand the effects of kelp, you can eat kelp purposefully, which will be of great benefit to your health.

The efficacy and taboos of kelp

1. Kelp can prevent goiter

Kelp can prevent human thyroid enlargement, which is commonly known as goiter, because this disease in humans is mostly caused by iodine deficiency. Kelp contains a large amount of iodine, which can meet the body's needs for this substance, thereby reducing the occurrence of thyroid enlargement.

2. Kelp can lower blood pressure and blood lipids

Kelp can lower blood pressure. It contains laminarin, potassium salt and trace element calcium, which can reduce the body's absorption of cholesterol and is very beneficial for lowering blood pressure. In addition, kelp contains a large amount of unsaturated fatty acids and dietary fiber. After entering the human body, they can regulate the stomach and intestines and clear the cholesterol in the human blood vessels, allowing them to be excreted from the body in time, which can reduce people's blood lipids to normal levels.

3. Taboos on eating kelp

Although kelp is good, it cannot be eaten in large quantities for a long time, because the iodine content in kelp is very high. Excessive consumption will cause the iodine in the body to exceed the standard, which is harmful to health. In addition, kelp also contains a certain amount of arsenic. Excessive absorption of this substance will cause poisoning symptoms. In addition to these taboos when eating kelp, you should also pay attention to not drinking tea or eating fruit immediately after eating kelp, otherwise it will inhibit the body's absorption of the trace element iron in kelp.