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.[2]
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]
Use
China
Its name in Cantonese sound the same as a Cantonese phrase meaning "struck it rich" (though the second syllable, coi, has a different tone) -- this is found, for example, in the Cantonese saying, "Gung1 hei2 faat3 coi4" (恭喜發財, meaning "wishing you prosperity"), often proclaimed during Chinese New Year. Therefore, it is a popular ingredient for the Chinese New Year, like in the reunion dinner. 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.
Due to its high price, fat choy is considered a luxury food, and only used in limited occasions. It is not eaten as a staple.[4]
N. flagelliforme has no nutritional value,[dubious – discuss] and also contains beta-N-methylamino-L-alanine (BMAA), a toxic amino acid that could affect the normal functions of nerve cells and is linked to degenerative diseases such as ALS, Alzheimer's, Parkinson's, and dementia.[5] Not all real fat choy samples contains BMAA according to a 2009 study, with the maximum concentration being 658.5 ng/g. Imitation fat choy does not contain BMAA.[4]
Across a 28-day duration, laboratory rats fed N. flagelliforme and the control group did not exhibit significant differences in any toxicological parameters.[6]
The algae and its extracts reduce the inflammatory action of white blood cells, specifically macrophages and splenocytes, in vitro.[7]
^ abRoney, BR; Renhui, L; Banack, SA; Murch, S; Honegger, R; Cox, PA (2009). "Consumption of fa cai Nostoc soup: a potential for BMAA exposure from Nostoc cyanobacteria in China?". Amyotrophic Lateral Sclerosis. 10 (Suppl 2): 44–9. doi:10.3109/17482960903273031. PMID19929731. S2CID2893117.
