Kelp and seaweed soup and a scientifically planned weight loss diet
Kelp floss
Eating kelp is beneficial; it can lower cholesterol and blood pressure.
Prepare 500 grams of kelp.
Pre-processed kelp should be rinsed several times to remove mud and sand. After washing, put the kelp in a pot of boiling water and cook until soft. Take it out, wash off the slime, drain the water, roll it up and cut it into thin strips.
Heat oil in a wok over high heat. Once the oil is hot, add the kelp in batches and fry until crispy. Remove and drain the oil, then place on a plate and sprinkle with salt before serving.
★Benefits of Kelp: Kelp is rich in nutrients, containing iodine, iron, calcium, protein, fat, as well as starch, mannitol, carotene, vitamin B, nicotinic acid, alginic acid, and other nutrients needed by the human body. It is also high in iodine, which has a special effect on preventing and treating endemic goiter. It is an economical and affordable food.
Eating kelp has five benefits: First, it promotes metabolism, as its nicotinic acid content aids in the body's metabolism. Second, it lowers blood pressure; kelp effectively reduces intracranial and intraocular pressure, alleviating cerebral edema. Third, it reduces fat deposition in the heart; when kelp is eaten with meat, it causes fat to accumulate in subcutaneous and muscle tissues, reducing its accumulation in the heart, blood vessels, and intestinal membranes, effectively preventing heart disease, high blood pressure, arteriosclerosis, and hyperlipidemia. Fourth, it can break down diseased tissues; the iodides in kelp, once absorbed by the body, can break down and dissolve diseased tissues. Fifth, it lowers cholesterol levels and has calcium-boosting and sodium-excreting effects. This product has good effects on obesity and various related diseases.
Kelp, seaweed, and cucumber soup
snake melon
Kelp is rich in nutrients and helps with weight loss.
seaweed
Prepare 300 grams of cucumber and wash it; 30 grams of kelp, soak it in cold water until soft and wash it; and 20 grams of seaweed.
Cut off both ends of the cucumber, split it open to remove the pulp and seeds, and slice it into 0.3 cm thick pieces; cut the kelp into thin strips; and cut the seaweed into 3 cm long diamond-shaped pieces.
Heat a wok over high heat, add cooked peanut oil and heat to 50% hot. Add kelp strips and stir-fry briefly, then add 1000 ml of water and bring to a boil over high heat for about 10 minutes. Add cucumber slices and boil for 2 minutes. Add Shaoxing wine, soy sauce, MSG and salt and mix well. Place the seaweed in a bowl, pour the soup into the bowl, and drizzle with sesame oil.
★Key points for preparation: Choose tender cucumbers; if using older cucumbers, peel them before cooking. Soak kelp until soft, cut into strips, and boil until tender. Nori seaweed does not need to be cooked; simply place it in a bowl and pour boiling water over it. It is often used as a side ingredient in everyday dishes.
★Features of this dish: The cucumber in this soup is crisp and tender, the kelp is soft and tender, and the seaweed is delicate, resulting in a fresh and delicious broth. Kelp and seaweed are rich in the trace element iodine, which can lower serum cholesterol, inhibit arteriosclerosis, and help prevent obesity combined with coronary heart disease and arteriosclerosis. Kelp and seaweed can also help with weight loss, and their effects are enhanced when combined with cucumber.
★Benefits of Laver (Seaweed) Laver is a seafood product containing protein, fat, carbohydrates, choline, various amino acids, calcium, iron, phosphorus, iodine, and vitamins A, B₁, B₂, B₁₂, C, and niacin. Laver functions to resolve phlegm and soften hardened masses, clear heat and promote diuresis, thus having a certain therapeutic effect on goiter, scrofula, edema, dysuria, diarrhea, urinary tract infections, and beriberi caused by phlegm and damp-heat. Laver is rich in iodine, which helps lower blood lipids and can be used as an adjunct dietary therapy for iodine deficiency-induced hypothyroidism.
Mussel and gourd soup
Tender gourds and mussels
Light in flavor, nourishing and replenishing essence
Prepare 500 grams of tender gourds and wash them; soak 100 grams of dried mussels in water until soft, remove all mud and sand, and trim off the hairs.
Prepare the ingredients by peeling the gourd, splitting it open and removing the seeds, and cutting it into slices 4 cm long, 2 cm wide and 1 cm thick; put the mussels in a pot with a little water and simmer over low heat for 20 minutes until soft and tender.
Heat a wok over high heat, add peanut oil and sauté scallions and ginger slices until fragrant. Add gourd slices and sauté for 2 minutes. Add salt and broth, bring to a boil over high heat for about 5 minutes, add dried mussels and cook for another 5 minutes. Add MSG, pour into a soup bowl, and sprinkle with pepper.
★This dish is characterized by its light flavor, tender gourd, and delicious mussels. It is refreshing and cooling in summer, and also aids in weight loss.
★The Uses of Mussels Mussels are the fresh meat of mussels or processed dried mussels. Mussels live among rocks in shallow seas and can be harvested year-round. Mussel meat is sweet and mild, and relatively nutritious, containing protein, fat, calcium, phosphorus, iron, vitamin B₂, and niacin. It is warm in nature but not hot or dry, making it a nourishing food. Mussels are believed to replenish deficiencies and essence, warm the kidneys and strengthen yang, and eliminate goiter. They are used as a nourishing food therapy for conditions such as chronic illness leading to depletion of essence and blood, deficiency of the five internal organs, and kidney deficiency with yang deficiency, manifested as fatigue, dizziness, forgetfulness, shortness of breath, chronic diarrhea, impotence, seminal emission, leukorrhea, and menorrhagia in women. The fat in mussels is unsaturated fatty acids, which have the effect of lowering blood lipids and preventing arteriosclerosis.
Recipe Selection
I. Scientifically arrange a balanced diet
When using dietary methods to lose weight, it's crucial to plan a balanced diet scientifically. There are two key aspects: nutritional balance and balanced meal timing. People generally believe that obesity is caused by overnutrition, leading to the misconception that dieting can lead to weight loss. However, scientists warn that nutritional deficiencies can also cause obesity. Some people are obese because their diet lacks certain nutrients that enable the conversion of fat into energy. The energy conversion process in the body requires the participation of various nutrients, including vitamins B₂, B₆, and niacin. If the intake of these nutrients is reduced, body fat will accumulate, leading to obesity. Therefore, simply reducing food intake cannot solve all problems. Increasing the intake of nutrient-rich foods and adopting a balanced diet is essential for preventing and controlling obesity. A daily human diet must include four categories of protective foods: grains and legumes, vegetables and fruits, milk and dairy products, and meat, eggs, and fish, plus small amounts of oil, salt, and sugar. The amount of various foods consumed should be adjusted according to the requirements of the balanced diet pyramid, taking into account individual age, gender, height, weight, and labor intensity. It is important to control the intake of calories and fat and to grasp the scientific standard. The daily calorie intake should not be less than 2530 joules (600 kcal), otherwise it will damage health or even endanger life.
Regarding the balanced distribution of meal times, the rate of fat synthesis in the human body varies throughout the day. Metabolism is more vigorous in the morning, and the energy from ingested food is quickly consumed and not easily converted into stored fat. In the afternoon, especially in the evening, due to reduced activity or fatigue, the body's metabolic function is relatively lower. If dinner is too heavy, the calories consumed cannot be burned off and are easily converted into fat and stored in "fat depots." Day after day, excessive fat accumulation leads to obesity. If meal times are properly distributed-breakfast accounting for 30% of the total daily calories, lunch for 40%, and dinner for 30%-energy consumption is generally balanced, and the excess of fat ("more fat than calories") is less likely to occur, thus preventing obesity.
II. The key to a weight-loss diet is quality, not quantity.
An American doctor named Dean O'Neill wrote a book called *Eat More to Lose Weight*. He points out that when you change your diet and eat a lot of vegetables, the amount you eat becomes irrelevant. Therefore, weight loss is about the content of your diet, not the quantity. The author believes that you should eat plenty of fiber-rich vegetables and fruits until you feel full, as this promotes bowel movements. His recommended diet mainly consists of vegetables, fruits, and grains, excluding meat. O'Neill says that meat is easily converted into fat and stored in the body, while the protein and carbohydrates in vegetables and fruits are less likely to be converted into fat. Green leafy vegetables, especially those without sugar, are more effective for weight loss because they cause the body to burn more calories than the other vegetables or fruits consumed. Addressing traditional dieting methods, he incisively points out that when food intake is reduced, the body's metabolism slows down, leading to fatigue, sluggishness, low mood, anxiety, and even some degree of malnutrition. The solution is to change the types of food you eat, increasing your intake of vegetables and fruits. In this way, the amount of food consumed is the same as before. Although the calorie intake is reduced, the metabolic rate will not decrease, which can keep people healthy and energetic.
It should be noted that some vegetables and seasonings are not low in calories, such as dried shiitake mushrooms, enoki mushrooms, wood ear mushrooms, sesame oil, chili sauce, broad bean paste, and starch. Generally, they are used in very small quantities and can be disregarded in terms of calories when used for seasoning and coloring. However, if they are used in large quantities, their calories should be included in the calculation.