There is no clinical statement that kelp cannot be eaten together with six kinds of food. Kelp belongs to algae, which is rich in iodine, phosphorus, calcium, dietary fiber, carbohydrates and other nutrients. Moderate consumption can regulate the absorption of fat and sugar to a certain extent, protect cardiovascular and cerebrovascular, supplement calcium and laxative. And kelp is low in calories, suitable for fat loss people to eat. However, because kelp contains a lot of calcium, iron and iodine plasma, try not to eat it together with foods containing tannic or oxalic acid, such as persimmon, plum, tea, pomegranate, hawthorn, peach, spinach, onion, etc., to prevent affecting the absorption of calcium, iron and iodine. Occasionally consuming the above-mentioned foods together inadvertently will not have significant effects and can usually be excreted through the body’s metabolism or promoted by drinking more water. However, frequent consumption together may cause calcium deposits, etc., and induce diseases such as stones. Although kelp is rich in nutritional elements that help promote intestinal peristalsis, reduce swelling and diuresis, prevent and treat iodine-deficient goiter, and control blood sugar, patients with hyperthyroidism should avoid eating kelp because of the large amount of iodine in kelp, which is a cold food and should be used with caution by patients with stomach ulcers, physical weakness, and menstrual disorders.