First of all, the traditional diet is unscientific:

Traditional methods such as boiling, frying, mixing and stewing can not absorb the most valuable active ingredients such as acidic polysaccharide, holothurin and holothurin saponin. At the same time, the loss of nutrients in sea cucumber is about 10% every time it is cooked for10 minute. After repeated high-temperature processing, dry sea cucumber not only has no effective ingredients, but also loses a lot of nutrients in protein.

Second, the traditional way of eating is not easy to absorb.

Raw or fresh sea cucumber has large molecular weight and complex molecular structure, and the human body itself lacks enzymes for decomposition. Therefore, various nutrients can not be fully digested and absorbed by the human body, resulting in great waste.

Third, the traditional way of eating is inconvenient to eat.

Traditional edible sea cucumbers need to be washed, soaked, boiled, changed in water and boiled for a long time before they can be eaten. The procedure is so complicated that some inland areas don't even know how to eat.

Fourth, the traditional way of eating is unsafe.

In the process of adding water, in order to increase the weight and volume and keep fresh for a long time, some illegal traders added toxic substances such as potassium permanganate and formalin, which made the tonic of sea cucumber harmful.

Fifth, the traditional way of eating is nourishing and single.