Professor Yang said that from the perspective of traditional Chinese medicine, seawater is cold and cold, and kelp growing here has strong cold resistance. Kelp is salty in nature, and it has the effect of warming kidney and invigorating qi after long-term consumption. Therefore, eating kelp in winter can increase the cold resistance of human body.
In addition, people's fear of cold is related to their less intake of some minerals. For example, the content of calcium in human body can directly affect the flexibility and excitability of myocardium, blood vessels and muscles; Iron deficiency in the blood is often characterized by low heat production and low body temperature. Therefore, supplementing foods rich in calcium and iron can improve the body's ability to keep out the cold. Kelp is a treasure house for human beings to absorb calcium and iron. Every 1 grams of kelp contains as much as 1177 mg of calcium and 15 mg of iron, so eating kelp in winter has important health care effects for children, women and the elderly.
In addition, kelp is rich in iodine, which can promote the secretion of thyroxine and generate heat. The average adult needs about 15 micrograms of trace element iodine, while 1 grams of kelp actually contains 24 milligrams of iodine.
In addition, Professor Yang suggested that other spicy or positive foods also have the effect of keeping out the cold, such as pepper, onion and chestnuts, which all warm the body and generate heat. Mutton, shrimp and sea cucumber are rich in protein and fat, which have the functions of warming the middle and warming the lower, invigorating qi and generating blood.