Kombu – Benefits, what it is for and side effects!

Kombu – Benefits, What It’s For and Side Effects You May Not Know About. In addition, it is no secret that most Brazilians eat unhealthy foods, which is perhaps the main reason why many health problems occur. In fact, compared to Japan , Brazilians are more likely to develop heart disease and cancer. However, if we change the way we eat, we may have a chance to reverse this trend and Kombu is a good item to start with.

Kombu is an edible seaweed found in marine forests, also popular as kelp forests. These forests are very beneficial in providing an important ecosystem for organisms that live between the ocean surface and the sea floor.

As such, seaweed absorbs a wide range of nutrients, making it a health-promoting food. That’s right, seaweed is the new superfood – so let’s see what amazing capabilities Kombu has.

Kombu History and Interesting Facts:

It has been reported that it is even a little difficult to find historical information about seaweeds, because they decompose quickly – however, some evidence points to wakame algae, found in ruins from the Jomon period. This information and documents dating back to over 10,000 BC has been researched due to the possibility that Kombu was eaten around this time as well.

The kelp was offered as a tribute to the Yamato Court, among others, but it was during the Muromachi Period that a new drying technique was found, allowing Kombu to be stored for a few days or more. This gave rise to the export of this seaweed as a product. It is also an Okinawan staple that differs from mainland Japanese cuisine.

The word “ Kombu ” first appeared in an English publication in the year 1867. It took some time for dried Kombu to be exported from Japan, happening in the 1960s. Asian food stores and restaurants were the first to offer it. lo — however, it can now be found in some supermarkets, health food stores, and specialty stores.

It is well known that the Japanese have a long life expectancy, in part due to the low rate of some cancers. This is attributed to the high iodine consumption of seaweed.

Nutritional Value of Kombu:

A half piece of dry Kombu (three grams) contains about:

  • 1 gram of fiber;
  • 5 calories;
  • 1 gram of carbohydrates ;
  • 20 milligrams of calcium (2% of DV).

In addition, five grams of most greens contain about:

  • 0.1 milligrams of vitamin B2 (11% of the DV);
  • 81 micrograms of vitamin A (9% of DV);
  • 0.1 milligrams of copper (9% of DV);
  • 111 milligrams of potassium (3% of DV);
  • 1.8 grams of protein ;
  • 750 micrograms of iodine (500% DV);
  • 12.2 milligrams of vitamin C (16% of the DV);
  • 0.3 milligrams of manganese (16% of DV);
  • 0.6 milligrams of iron (3% of DV);
  • 0.3 milligrams of zinc (3% of DV);
  • 0.1 milligrams of vitamin B6 (3% of DV);
  • 0.5 milligrams of vitamin B3 (3% of the DV);
  • 18 milligrams of phosphorus (3% of DV).

Health benefits of Kombu

May Help Prevent Cancer:

Seaweed may offer cancer -prevention benefits . We know that inflammation and chronic oxidative stress are factors that trigger the development of cancer , and since kombu and other sea vegetables are popular for offering anti-inflammatory benefits, scholars are examining sea vegetables as cancer -fighting foods .

Also, consumption of sea vegetables can affect a woman’s normal menstrual cycle by affecting the cumulative total estrogen secretion that happens over a high period of time. Estrogen buildup can put women at a high risk of breast cancer , but Kombu may offer some benefits. Efficient cholesterol levels are needed for estrogen production, and Kombu could be the perfect choice for keeping cholesterol levels in check.

Improves Digestion and Reduces Gas:

Kombu has certain amino acids that can help break down heavy starches found in foods like beans. This allows them to be digested much more easily. The glutamic acid found in this seaweed provides its pleasantly flavorful flavor, while the fiber aids digestion.

Kombu is also able to minimize the gas producing effects that the beans can have. For those who struggle with intestinal gas, it is often due to a lack of enzymes needed to break down the raffinose sugars that are found in grains. The bacteria in the gut love these sugars, releasing hydrogen and carbon dioxide and therefore gas and eliminating the bloated stomach as well. Kombu contains digestive enzymes that can provide a more pleasant experience when consuming legumes.

Helps Fight Anemia:

Iron plays an important role in the performance of the body due to its role in the production of hemoglobin, which is what transports oxygen through the blood, as well as providing healthy cells, skin, nails and hair. Despite this, the kelp we are talking about may be able to provide the amount of iron needed to maintain good health.

For those who don’t know, anemia is caused by an iron deficiency and is quite common occurring due to a lack of healthy red blood cells. The missing component causes the body to fail to produce hemoglobin. These red blood cells have the ability to carry oxygen to tissues throughout the body, removing carbon dioxide.

How to use Kombu:

Kombu is usually found in strips, squares or circles. These pieces are also popular as kiri. This seaweed can be found as a fine powder called Saimatsu.

You might be wondering if there is a relationship between kombucha and kombu , and there is, more or less. This fine powder can make a tea – however, the association is likely more linked to the SCOBY, or mushroom-like bacteria, used to make kombucha and its resemblance to floating seaweed. Doshi Kombu is a form of broth used for soups, and there is even a form used as a fertilizer.

For cooking, you can add a three- to four-inch strip to beans as you cook or add to your soup recipes. It is an edible sea vegetable, so when the cooking process is done, remove the Kombu , cut it into small pieces and put it back in the pan.

If you want to add it to pre-cooked beans or soup cans, soak for 18 to 23 minutes, then add the seaweed and water to the pot to get all the minerals. It’s best to buy organic kelp to avoid chemical residue.

Kombu recipes:

You can make a delicious Kombu broth that can be added to almost anything from soups to beans and more. This recipe is very simple, check it out:

INGREDIENTS:

  • 4 to 6 cups of water ;
  • 6 inch piece of dry Kombu .

PREPARATION MODE:

  • In a pot on the stove, mix 4 to 6 cups of water and a 6-inch  piece of dry Kombu ;
  • Let the Kombu soak for about 14 to 19 minutes and place over medium heat, uncovered;
  • Take the Kombu out of the pan and save it to use in the other dish;
  • You can use Kombu one or two more times before discarding. To reuse, add soup or beans or repeat this process.

Side Effects About Kombu:

As noted, if you suffer from thyroid problems or are taking potassium medication, please exercise extra caution by consulting a physician. All seaweeds contain iodine, and with  Kombu ‘s high iodine content , this can result in a daily consumption of around 240 times more than you should.

This would far surpass the “highest tolerable upper limit by 800%”. These high levels can suppress thyroid function and, over time, cause goiter. Some may even experience toxicity, depending on the amount consumed and whether they have underlying issues.

Final Thoughts on Kombu:

Useful links: 

Kombu is an edible seaweed found in sea forests that has been shown to improve digestion, prevent cancer, reduce gas, prevent anemia, fight arthritis, and improve thyroid function. It can be a delicious addition to soups, stews and more, while also offering a good amount of nutrients as it is full of useful minerals.

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