According to the nutritional science of Chinese medicine, kelp is a cold food. Food has four properties: cold, cool, warm and hot, which are called “four properties” in Chinese medicine. Warm and hot and cold belong to two different categories of nature. Cold and cool have a common nature, cool is inferior to cold, that is, in the common nature and there is a degree of difference. Kelp has the effect of clearing away heat and resolving phlegm, relieving cough and calming the liver. It can be used to improve gall tumors (equivalent to thyroid tumors), scrofula (mainly refers to neck lymph node tuberculosis), edema and other diseases. It is suitable for cooking soup, cold or fried. Kelp contains more crude fiber, sugar and iodine. Research has proved that the sodium salt of fucoidan in kelp has the effect of preventing leukemia and bone pain, has the effect of hemostasis on arterial bleeding, and has the effect of lowering blood pressure. Note that compared to medicines, foods are weak and slow to work and need to be consumed regularly to be effective. Foods are not generally used to treat diseases. If you feel unwell, please follow your doctor’s advice for diagnosis and treatment.