| Fat choy |
|
| Scientific classification |
| Kingdom: |
Bacteria
|
| Division: |
Cyanobacteria
|
| Class: |
see [1]
|
| Order: |
Nostocales
|
| Family: |
Nostocaceae
|
| Genus: |
Nostoc
|
| Species: |
N. flagelliforme
|
|
| Binomial name |
Nostoc flagelliforme
|
Fat choy (Nostoc flagelliforme), also known as faat choy, black
moss, hair moss or hair weed is a terrestrial cyanobacterium (a type of
photosynthetic bacteria) that is used as a vegetable in
Chinese cuisine. When dried, the product has the appearance of black hair. For that reason, its name in Chinese means "hair vegetable." When soaked, this vegetable has a very soft
texture which is like very fine vermicelli, and an appearance very similar to long, black
human hair.
Production
Fat choy grows on the ground in the Gobi Desert and the Qinghai plateau. Over-harvesting on the Mongolian steppes has furthered erosion
and desertification in those areas. The Chinese government has limited its harvesting,
which has caused its price to increase. This may be one reason why some commercially available fat choy has been found to be
adulterated with strands of a non-cellular starchy material, with other additives and dyes.[2][3] Real fat choy is dark green in color, while the counterfeit fat choy appears black.[2]
Chinese culture
The last two syllables of this name in Cantonese sound the same as another
Cantonese saying meaning "struck it rich" (though the second syllable, choi, has a different tone) -- this is found, for example, in the Cantonese saying, "Gung1 hei2 faat3 choi4" (恭喜发财, meaning
"congratulations and be prosperous"), which is often proclaimed during Chinese New
Year. For that reason, this product is a popular ingredient in dishes used for the Chinese New Year. It is enjoyed as an
alternative to cellophane noodles.[citation needed] It is mostly used in Cantonese
cuisine and Buddhist cuisine. It is sometimes used as a hot pot ingredient.
Vietnamese culture
Fat choy is also used in Vietnamese cuisine. It is called tóc thiên
(literally "angel's hair" in Vietnamese.
Health effects
A research team from the biochemistry department of the Chinese University of Hong Kong said that international research has shown that fat
choy, besides having no nutritional value, has also been found to contain Beta-methylamino L-alanine (BMAA), a toxic amino acid
that could affect the normal functions of nerve cells. Professor Chan King-ming of the team told the media that eating fat choy
could lead to degenerative diseases such as Alzheimer's, Parkinson's, and dementia.[2]
Notes
References
- But, Paul Pui-Hay; Ling Cheng; Pui Kwan Chan; David Tai-Wai Lau; and Joyce Wing-Hin But (2002). "Nostoc flagelliforme and
Faked Items Retailed in Hong Kong." Journal of Applied Phycology 14: 143-145.
External links
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