Kombu is an edible seaweed. As such, they absorb nutrients, becoming a food with many properties and uses for health. However, it also has contraindications. Let’s get to know all of this below:
It has been reported that it is somewhat difficult to find historical information on marine algae, because they decompose quickly. However, some evidence points to wakame seaweed, found in the ruins of the Jomon period.
This information and documents dating back to more than 10,000 B.C. C., have been investigated due to the possibility that Kombu was eaten around that time as well.
The seaweed 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 resulted in the export of this seaweed as a product. It is also an Okinawan staple, which 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, occurring in the 1960s. Asian food stores and restaurants were the first to offer, but 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, partly due to the low rate of some types of cancer. This is attributed to the high iodine intake of seaweeds.
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Health Benefits of Kombu
It can help prevent cancer: Seaweed may offer cancer prevention benefits. We know that inflammation and chronic oxidative stress are factors that trigger cancer development, and because Kombu and other sea vegetables are popular for offering anti-inflammatory benefits, researchers are examining sea vegetables as cancer-fighting foods.
In addition, the consumption of sea vegetables can affect a woman’s normal menstrual cycle, affecting the total cumulative secretion of estrogen that occurs over a long period of time. Estrogen buildup can put women at high risk of breast cancer, but Kombu may offer some benefits. Efficient cholesterol levels are needed for estrogen production, and Kombu may be the perfect choice to keep cholesterol levels in check.
Improves digestion and reduces gases: Kombu has certain amino acids that can help break down the 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 savory pleasant flavor, while the fiber aids digestion.
Kombu is also able to minimize the gas-producing effects that grains can have. For those struggling with intestinal gas, it is often due to a lack of enzymes needed to break down the raffinose sugars found in grains.
Bacteria in the gut love these sugars, releasing hydrogen and carbon dioxide and therefore gas and getting rid of a bloated stomach too. Kombu contains digestive enzymes that can offer a more pleasant experience when consuming legumes.
Helps in the fight against anemia: Iron plays an important role in the body’s performance due to its role in the production of hemoglobin, which is what carries oxygen through the blood, as well as providing healthy cells, skin, nails, and hair. However, the seaweed 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 iron deficiency and is quite common, occurring due to a lack of healthy red blood cells. The missing component causes the body to have no production of hemoglobin. These red blood cells have the ability to carry oxygen to tissues throughout the body, removing carbon dioxide.
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How to use Kombu
Kombu is usually found in strips, squares, or circles. These pieces are also popular as kiri. This alga can be found as a fine powder called Saimatsu.
You may be wondering if there is a relationship between kombucha and Kombu, and indeed there is, more or less. This fine powder can make a tea – however, the association is likely more tied 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 fertilizer.
For cooking, you can add a three to four inch strip to beans while cooking or add to your soup recipes. It is an edible sea vegetable, so when the cooking process is done, remove the Kombu, cut into small pieces and put back in the pot.
If you want to add to precooked beans or cans of soup, let soak 18 to 23 minutes, then add the seaweed and water to the pot to get all the minerals. It is better to buy the organic seaweed to avoid chemical residue.
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Kombu Recipes
You can make a delicious broth with Kombu that can be added to just about everything, from soups to beans and much 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 fire, make a mixture of 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 put over medium heat, uncovered;
Discard the Kombu from the pot and save to use in the other dish;
You can use the Kombu more once or twice before discarding. To reuse, add soup or beans or repeat this process.
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Contraindications and side effects
As noted, if you suffer from thyroid problems or are taking potassium medication, please exercise extra caution by consulting a physician. All seaweed has iodine, and with Kombu’s high iodine content, this can result in a daily consumption of about 240 times more than it should.
This would be far in excess of the “highest tolerable upper limit at 800%”. These high levels can suppress thyroid function and, over time, cause a goiter. Some may even experience toxicity, depending on the amount consumed and whether you have underlying issues.
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