People with spleen and stomach deficiency and cold should eat less: laver is cool seafood. Excessive consumption of laver will aggravate the coldness of the spleen and stomach and easily cause indigestion symptoms such as abdominal pain or diarrhea.
People with weak constitution should eat less: although laver is rich in nourishing ingredients such as magnesium, vitamins, dietary fiber, ribonucleic acid, choline, mannitol, etc., it has the functions of strengthening the brain and improving eyesight, preventing cancer, detoxifying and diuresis, but it belongs to cold food, and people with weak constitution will cause indigestion if they eat too much.
Overeating: Porphyra is a kind of seafood with high nutritional and health care value, but it is cold. Excessive consumption may cause discomfort such as abdominal pain or diarrhea.
Avoid purple-blue laver after drinking water: purple-blue laver after drinking water contains toxic cyclic polypeptide, which will not be destroyed by high temperature decomposition. Eating blue-purple laver after water is harmful to human health.
Don't eat with persimmon or tea: laver contains a lot of calcium, and persimmon and tea contain tannic acid. When laver is eaten together with persimmon or tea, it will react and form sediments that the human body can't digest and absorb, which is not only bad for the human body to absorb calcium, but also may cause lithiasis.
Choose high-quality dried laver: High-quality dried laver will emit purple-black luster, with uniform thickness, high density, no impurities, fragrant smell and soft taste. After soaking in water, the leaves will generally be neat and light green or lavender.
The purchased dried laver is stored in a dry place at low temperature: dried laver is easy to absorb moisture and regain moisture in humid air, causing mildew and even breeding bacteria, which is not conducive to eating. Dried laver should be stored in a dry place at low temperature, which can keep its taste and nutrition well.
Do not use high-acid or high-alkali seasoning when cooking laver: Do not use high-acid or high-alkali seasoning when cooking laver to avoid reaction, which will not only reduce the nutritional and health care value of laver, but also cause gastrointestinal discomfort and even food poisoning.
We must pay attention to eating seaweed: people with weak spleen and stomach and weak constitution should eat less, don't eat seaweed that turns blue and purple after drinking water, don't eat it with persimmons and tea, buy high-quality dried seaweed, store it in a low-temperature and dry place, and don't use high-acid or high-alkali seasoning when cooking seaweed.