To supplement iodine, use 150 g of chives and 100 g of clam meat cooked daily. In 100 g of dried clam meat, there are up to 240 micrograms of iodine. Clam meat helps clear heat and phlegm and is commonly used to treat edema, jaundice, and goiter. Chives warm the spleen and stomach, tonify the kidneys, and complement the cold nature of clam meat.
Although iodine is only a trace element present in the body in very small amounts (about 0.00004% of body weight, or 15-23 mg), it plays a crucial role in the formation of thyroid hormones that regulate bodily development. Iodine deficiency can lead to goiter, impaired intellectual development, stunted growth, decreased agility, and reduced work capacity. To prevent iodine deficiency and simple goiter, providing this essential trace element through drinking water, iodized salt, and various foods is extremely important.
In traditional medicine, iodine deficiency and simple goiter fall under the category of conditions known as “qi ying,” “ying disease,” and “ying liu,” commonly referred to as “daibai disease.” To prevent these conditions, in addition to using medications and acupuncture, ancient practitioners also utilized simple yet effective herbal dishes.
Kelp (Laminaria japonica) 100 g, washed and cooked as a soup daily. Kelp is a type of seaweed known as the “king of iodine” because it contains up to 24 mg of iodine per 100 g. Regular consumption of this vegetable can help prevent iodine deficiency, promote metabolism, and maintain the normal function of the thyroid gland. According to traditional herbal medicine, kelp is sweet and cool in nature, with functions to resolve phlegm, promote diuresis, and clear heat, commonly used to treat conditions such as “qi ying” (simple goiter).
Jellyfish 50 g, oyster meat 50 g, cooked regularly. Oyster meat, also known as ostrea arivularis, is a type of seafood rich in iodine and zinc. In 100 g of oyster meat, there are 70-100 mg of iodine and zinc. In 100 g of dried jellyfish, there are 132 micrograms of iodine. Many seafood specialty restaurants prepare oysters and jellyfish as a delicious and attractive salad. However, individuals with weak spleen and stomach, or “weak belly,” should avoid consuming them.
Sea clams 50 g, purple algae (Porphyra) 50 g, cooked together for regular consumption. Both sea clams and purple algae are iodine-rich foods, with purple algae being one of the highest iodine-containing seaweeds, estimated to contain 1.8 mg of iodine per 100 mg. According to traditional nutrition, red seaweed is sweet and salty, with a cooling nature, and is effective in resolving phlegm and promoting diuresis, often used to treat conditions such as lymphatic tuberculosis, asthma, and simple goiter.
Green persimmon 1,000 g, washed, crushed, and juiced, then cooked down into a concentrated syrup with honey in equal amounts to the juice, continuing to reduce until it reaches a thick consistency. Let it cool and store in a sealed jar for later use, taking one tablespoon daily. According to traditional herbal medicine, green persimmon is sweet and cold, with functions to clear heat, quench thirst, and moisten the lungs, commonly used to treat conditions such as asthma, hemorrhoids with bleeding, and “ying liu.” Modern research shows that 100 g of green persimmon contains up to 49.7 mg of iodine.
Seaweed (Sargassum), kelp, côn bố, purple algae, and jellyfish, each 15 g. All washed, steeped in boiling water in a sealed container, and consumed after about 20 minutes as a tea substitute throughout the day. Côn bố, jellyfish, and seaweed are all types of seaweed rich in iodine. According to modern nutrition, there are up to 0.28 g of iodine in 100 g of côn bố. Over 2,000 years ago, the ancient medical text “Bản thảo kinh sơ” wrote: “Seaweed is primarily used to treat ‘ying liu.’”
Purple algae and côn bố each 15 g; fine flower herb and yellow gentian each 9 g. All washed and steeped in boiling water in a sealed container, consumed after about 20 minutes as a tea substitute throughout the day.
In addition, to prevent iodine deficiency, other seafood such as sea cucumbers, shrimp, clam fish, pomfret, squid, and silver fish can also be consumed. In areas at risk of iodine deficiency or for individuals in need of increased iodine, such as women during menstruation, pregnancy, and adolescent girls, it is advisable to consume more of these herbal dishes.
