Kombu is known for reducing blood cholesterol and hypertension. It is high in iodine, which is essential for thyroid functioning; iron, which helps carry oxygen to the cells; calcium, which builds bones and teeth; as well as vitamins A and C, which support eyes and immunity, respectively.
Kombu has an almost magical ability to render beans more digestible and less gas-producing. But it isn’t magic: it contains enzymes that help break down the raffinose sugars in beans, which are the gas-producing culprits. Once they are broken down, we are able to absorb more of the nutrients, and we can enjoy these legumes without as many intestinal complaints.
How to use Kombu?
●Add a four-inch strip to beans, whether on the stove or in a slow cooker.
●When adding the water or broth to a soup or stew recipe, pop in a four-inch strip of kombu. Once cooked, remove it, chop it up and return it to the pot.
●Add a two-inch strip to a pot of brown rice. Discard when the rice is ready.
If the cooking time of a recipe is short, soak a strip of kombu in warm water for 20 minutes before adding. Don’t forget to use the soaking water in your recipe, as it, too, is full of minerals.
●Add chopped, soaked kombu to canned soup for added nutrition.
Dried kombu is an ideal pantry staple, as it will store in a cool, dry place for several years if kept airtight. It is found at Whole Foods, Asian markets and many gourmet markets, and in the Asian foods section at some mainstream markets. Purchase organic kombu and other sea vegetables to ensure fewer chemical residues. Some individuals have issues with sea vegetables, especially when on a thyroid or potassium medication, so check with your doctor before consuming too many. If you get the go-ahead, locate the stockpot and bring on it; your soup will never taste as good or be as nutrient-dense.
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