Is kelp acidic or alkaline, and is kelp cool or hot?

Kelp is an alkaline food. Common acidic foods are weakly acidic: barley, flour, bran, white rice, bread, cheese, abalone, octopus, shrimp, sea bream, cream, eggs, peas, beer, wine, fried tofu, seaweed, clams, loach.

Medium acidity: ham, bacon, chicken, tuna, pork, eel, beef, wheat, horse meat, etc. Strongly acidic:

Embryo rice, buckwheat flour, oats, rice bran, oysters, peanuts, dried fish, salmon, dried scallops, fish balls, crabs, clams, egg yolks, cheese, sugar pastries, persimmons, mullet roe, bonito, etc. Common alkaline foods are weakly alkaline: red beans, radish, apples, cabbage, onions, tofu, cabbage, corn, lentils, pea clips, bamboo shoots, sweet potatoes, cucumbers, eggplants, lotus roots, apples, pineapples, cherries, pears, peaches, watermelons Alkaline:

Dried radish, soybeans, carrots, tomatoes, bananas, oranges, pumpkin, strawberries, egg whites, prunes, lemons, spinach, etc. Strong alkaline: tea, wine, kelp sprouts, kelp, courgette, konjac, celery, lettuce, red beans, taro, potato, pepper, ginger, shiitake mushrooms, orange.

The kelp must be alkaline.

Kelp is alkaline.

Kelp (laminaria japonica), also known as Lunbu, kombu, and Chinese cabbage, is a large perennial edible algae [1]. The sporophyte is large, brown, flattened and banded. It is divided into blades, stalks and holders, and the holders are pseudoroot-shaped.

The leaves are composed of epidermis, cortex, and medullary tissues, and the lower part of the leaves has sporangia. It has a mucus cavity and secretes a slippery substance. Anchors have tree-like branches that attach to seafloor rocks and grow in cooler seas [2].

Kelp is inexpensive and nutritious, making it an important marine resource.

Morphological characteristics. The algae body is a long flat leaf-like body, brownish-green, with two longitudinal grooves running through the middle of the leaf, forming a middle belt, generally long, 15-25cm wide, the longest can reach 6m, and the width can reach 50cm. [4]

Kelp. Habitat.

Kelp grows on rocks at a depth of 2 m below the low tide line of the seashore and is farmed on ropes or bamboo. [4]

Geographical distribution. Kelp is a subarctic algae endemic to the North Pacific Ocean, and some kelp is also found in the Atlantic Ocean. Most kelp is found in the northern hemisphere, but also in small quantities in the southern hemisphere, and generally grows on subtidal seafloor rocks.

The growth of kelp is mainly affected by factors such as temperature, light, nutrients, and plant hormones [5].

The Pacific Northwest is home to most of the world's kelp species, with the most economically valuable kelp found along the western coast of the Russian Tatar Strait, Peter the Great Bay and Hokkaido, Japan. After introduction, it was widely distributed in the coastal waters of the eastern and southern coasts of South Korea, and also in the coastal waters of the Liaodong Peninsula and the coastal waters of the Shandong Peninsula in China. Rishiri kelp, also known as Okhotsk kelp or Ojo kelp, is widely distributed in the Kuril Islands of Russia and Hokkaido, Japan; Curly seaweed (also known as chicory kelp) is widely distributed in Peter the Great Bay in Russia and Hokkaido, Japan; Widely distributed in the Kuril Islands of Russia and Hokkaido in Japan, the two regions are also special areas for this kelp, and the latitude of Japan and Russia determines the diversity of their natural kelp species, so both countries are major producers of natural kelp.

Kelp is an alkaline food. Kelp is a large marine brown algae plant that grows in the low temperature seawater, belonging to seaweed plants, kelp is born on the rocks at a depth of 2m under the low tide line of the sea, and grows on ropes or bamboo.

Kelp. Kelp sporophytes are large, brown, flattened, and band-like. It is divided into blades, stalks and holders, and the holders are pseudoroot-shaped. The leaves are composed of epidermis, cortex, and medullary tissues.

The lower part of the leaf has sporangia with mucus cavities that secrete slippery substances. Anchors have tree-like branches that attach to seabed rocks and grow in cooler waters.

Kelp is rich in nutrients and is an important marine resource, low in calories and full of gelatinous and trapping minerals, so many people use kelp as their main dish.

Kelp is an alkaline food.

Kelp is an alkaline food, so it is best not to eat it with acidic food. Such as egg yolks, cheese, desserts, sugar, tuna, flounder; Ham, bacon, chicken, pork, eel, beef, bread, wheat, etc.

1. Kelp and persimmon are mutually restrictive: eating the two together will form insoluble conjugates, which may cause gastrointestinal discomfort.

2. Kelp and tea: gastrointestinal discomfort.

3. Kelp and pig blood are mutually restrictive: eating the two together is not conducive to digestion and absorption, resulting in constipation.

Alkaline foods.

Most people have a very vague understanding of the acidity and alkalinity of food, and think that lemons that taste sour are acidic. In fact, the acidity and alkalinity of food are not determined by simple taste. The so-called acidity and alkalinity of food refers to whether the inorganic salts in the food are acidic or alkaline.

The acidity and alkalinity of food depends on the type and amount of minerals contained in the food: potassium, sodium, calcium, magnesium, and iron enter the human body and show an alkaline reaction; Phosphorus, chlorine, and sulfur are acidic when they enter the human body.

Alkaline foods are mainly divided into:

1. Vegetables and fruits;

2. Seaweeds;

3. Nuts;

4. Sprouted cereals and legumes.

Avoid or reduce the intake of the following acidic foods:

1. Starch;

2. Animal food;

3. Sweets; 4. Refined and processed foods (such as white bread, etc.);

5. Fried food or cream;

6. Legumes (such as peanuts, etc.).

List of food acids and bases.

Strong acidic foods: egg yolks, cheese, desserts, sugar, tuna, flounder.

Medium acidic foods: ham, bacon, chicken, pork, eel, beef, bread, wheat.

Weakly acidic foods: white rice, peanuts, beer, seaweed, octopus, chocolate, water pasta, green onions.

Strong alkaline foods: grapes, tea, wine, kelp, citrus, persimmons, cucumbers, carrots.

Medium alkaline foods: soybeans, tomatoes, bananas, strawberries, egg whites, prunes, lemons, spinach, etc.

Weakly alkaline foods: red beans, apples, cabbage, tofu, cabbage, rape, pears, potatoes.

Under normal circumstances, each kilogram of kelp contains 240 mg of iodine, and the daily iodine intake of 18 years old should be 900 micrograms, and the preliminary calculation should be 4 grams of kelp per day! However, excessive iodine intake will not have adverse effects on the body in the short term!

Alkaline The remaining inorganic matter after complete combustion is alkaline.

Kelp is cool.

Kelp has the effect of dissolving phlegm, softening and firmness, clearing heat, and can be eaten by ordinary people, especially suitable for people with iodine deficiency. The fucoidan in kelp has a good effect on reducing cholesterol and preventing and treating arteriosclerosis. Kelp is the food found to contain the highest potassium content and is the most ideal food for the prevention and treatment of goiter.

Kelp gum can promote the excretion of radioactive substances in the body with the stool, reduce the accumulation in the human body, and reduce the incidence of radiation sickness. Kelp contains a lot of iodine and should not be eaten by patients with hyperthyroidism.

Salty, cold, phlegm dissipation, water swelling.

Kelp is an alkaline food.

Kelp is a large marine brown algae plant that grows in low-temperature seawater, it is a seaweed plant, kelp grows on rocks at a depth of 2m below the low tide line of the sea, and grows on ropes or bamboo.

Kelp sporophytes are large, brown, flattened, and band-like. It is divided into blades, shanks and holders, and the holders are in the form of false roots. The leaves are composed of epidermis, cortex, and medullary tissues.

The lower part of the leaf has a sporangia with a mucus cavity that secretes a slippery substance, and a sessile dendritic branch that attaches to seafloor rocks and grows in the sea with low water temperatures.

Kelp or silver is rich in nutrients and is an important marine resource, low in calories and full of gelatinous and various minerals, so many people take kelp as their main dish.

Classification of alkaline foods

According to the degree of alkalinity, common alkaline foods in daily life are divided into strong alkaline foods, moderately alkaline foods and weak alkaline foods, specifically:

1. Strong alkaline food: wine, tea, kelp, grapes, citrus, persimmon, cucumber, carrot, natural green algae, snails, black fungus, etc.

2. Medium alkaline food: protein, soybeans, tomatoes, spinach, bananas, strawberries, lemons, prunes, soybeans, carrots, tomatoes, rape, amaranth, celery, pickled snow ferns, mustard, dried radish, pumpkin, oranges, seaweed, pickled greens, soybean milk powder, etc.

3. Weakly alkaline foods: tofu, potatoes, cabbage, cabbage, rape, red beans, pears, apples, radish, onions, etc.

Summary. Kelp is an alkaline food, kelp can mainly achieve the effect of software dispersion, but also can achieve the effect of phlegm and swelling, mainly used to assist in improving bronchitis or edema, and at the same time can also play a good role in regulating beriberi or tuberculosis, but can only achieve the effect of assisting in improving the condition, can not achieve the effect of thoroughly. In daily life, we should also pay attention to dietary adjustment, try to achieve a balanced diet, and replenish the nutrients needed in the body in time.

Kelp liquid Xiangsou is an alkaline food, kelp can mainly achieve the effect of dispersing the software, and can also achieve the effect of eliminating phlegm and swelling, mainly used to assist in improving bronchitis or edema, and at the same time can also play a good role in regulating beriberi or tuberculosis, but it can only achieve the effect of assisting in improving the condition, and can not achieve the effect of thorough **. In daily life, we should also pay attention to dietary adjustment, try to achieve balanced nutrition in the diet, and replenish the nutrients needed in the body in a timely manner.

Common acidic foods are weakly acidic: barley, flour, bran, white rice, bread, cheese, abalone, octopus, shrimp, sea bream, cream, eggs, peas, beer, wine, fried tofu, seaweed, clams, loach. Medium acidity:

Ham, bacon, chicken, tuna, pork, eel, beef, wheat, horse meat, etc. Strong acidity: embryo rice, buckwheat flour, oats, rice bran, oysters, peanuts, dried small fish, salmon, dried scallops, fish balls, crabs, clams, egg yolks, cheese, sugar pastries or persimmons, mullet roe, bonito, etc.

Common alkaline foods are weakly alkaline: red beans, radish, apples, cabbage, onions, tofu, cabbage, corn, lentils, pea clips, bamboo shoots, sweet potatoes, cucumbers, eggplants, lotus roots, apples, pineapples, cherries, pears, peaches, watermelons Alkaline: dried radish, soybeans, carrots, tomatoes, bananas, oranges, pumpkins, strawberries, egg whites, prunes, lemons, spinach, etc.

Strong alkaline: tea, wine, kelp sprouts, kelp, courgette, konjac, celery, lettuce, red beans, taro, potatoes, pepper, ginger, shiitake mushrooms, orange.