Can grain porridge help you improve digestion?

Chinese often said that "five valleys for the maintenance" this sentence, perhaps because of the long-term agricultural society, most people rely on the nutrients in food to maintain their own nutritional supply. They are Chinese called "staples".ancients ate a wide variety of "grains", at least dozens of varieties. In addition to the most common rice (source of rice) and wheat (source of flour), common varieties include millet (millet), large yellow rice (sorghum), barley, oats (including buckwheat), rye, buckwheat, sorghum, corn, etc.Each grain is divided into different varieties, in the case of milli, the color has yellow, white, black, green and other types, the taste has sticky milli (often called millige) and non-stick milli (ordinary millige). also have sticky and non-stick varieties, because the sticky varieties are more popular, so the market is common is sticky large yellow rice. Not to mention corn. Some corn is particularly hard, bite up to make the cheek gang tired, some are particularly sticky soft, put a day will not harden, color has yellow, white, red, purple and black and other different types. The characteristics of these varieties have nothing to do with GENETICS, they have been there since ancient times. Yellow corn-yellow milli rice is considered "orthodox", simply because humans prefer a type of high yield, low-yield varieties have long been neglected, less commercialized, and have only recently been marketed on a large scale.other starchy foods besides these grains can also be used as a staple food by humans. For example, beans in the red beans, mung beans, a variety of beans, beans, dried peas, dried beans, lentils, chickpeas, etc. , all contain more than
50%
starch, can partially replace the staple food. Lotus, sashimi, rice and other starch
70%
or so, and rice is similar, can also be used in small amounts to replace food. In addition, there are potatoes, sweet potatoes, yams, taro and other potato foods, they also contain starch. If the water is removed, according to the dry weight calculation, the starch content of potatoes can be as high as
70 to 80%
, no less than a variety of grains. So they can also replace some of the food and serve it as a staple food candidate.because these ingredients come in different shapes and have little to do with the various grains mentioned earlier, people put them in the "grain" ranks.In ancient times, people lacked food, the output of various ingredients is relatively low, the production of white rice white noodles machine has not been invented, poor people can only eat natural forms of grain, and can not rely on one or two kinds of food to feed themselves. So most people will look for a variety of staple ingredients to make ends have. "Five grain grains" mixed to eat, change to eat, is the normal life, and every day after hard work, remove the outer thick skin of rice and flour, is only the nobles can enjoy things., there were no good cooking utensils in ancient times. Cutting wood to pick up water for cooking is an extremely hard and time-time work, so, eating certain high fiber content and difficult to cook whole grains, if not cooked enough, the texture is too hard, it will bring burden to the gastrointestinal tract, resulting in physical discomfort, and even affect digestion and absorption. Whole grains also contain more "anti-nutrients", such as phytic acid, channing, saponin, protease inhibitors and so on, will reduce the activity of digestive enzymes, affecting the body's digestion and absorption efficiency. Beans and wheat seeds, in particular, have a particularly tight texture and take a long time to cook. Therefore, the ancients to eat grains for the bitter, can also understand.To deal with these problems, the ancients had long come up with a clever way to soak for a long time, then add alkali (soda) and a lot of water to cook, the grains into a soft porridge. Whether it's cooking millige, brown rice, corn or beans, many families have a tradition of alkalin cooking. This is because alkali promotes better affinity of protein and water in food and beans, as well as faster absorption and disintegration of starch grains, allowing porridge to be cooked softer and more sticky at the same time. Alkaline also softens the texture of cellulose, allowing some polyphenols to break down and reduce the effects on the digestive tract., many people who know a little food knowledge will say: cooking porridge with alkali, will destroy the vitamins ah! Vitamin
B1
B2
B2
are very afraid of alkalis! That's right. It is precisely because in the past people in adulthood to whole grains, which are rich in
B
vitamins, so occasionally cooking porridge with a little alkali, does not obviously hinder the supply of vitamins. By contrast, protecting digestive and absorption functions may be a more important concern for them. Today's people every day white rice white pasta as the main food, vitamin content is only a few parts of the whole valley, if added alkali to kill the vitamin, it can really not be happy.on the other hand, even without alkalis, modern people have many ways to deal with whole grains, such as cooking in pressure cookers. Most electric pressure cookers have specially designed grain porridge function, as long as the beans and wheat grains soaked overnight, and then put in the pressure cooker, add the equivalent of raw material weight
6-10
times the water, wait for the pressure back to normal pressure and then open, how tenacious seeds can also cook soft, but also issued an intoxicating strong aroma. At this time, feel the taste of beans and red beans that sand, or wheat grain solid that kind of a bit of "chewing head" taste, not so much hard, mo is a great enjoyment. Keeping your teeth tongue in close contact with such grain porridge adds a little more foody taste than drinking white rice porridge.porridge is one of the traditional health methods in China, and it is also helpful to prevent the three highs. However, many people with poor gastrointestinal function worry that grains will "hurt their stomachs", in fact, if cooked well, grain porridge or even a simple and effective method of stomach care, easy to diarrhea and indigestion people can also help. If the stomach power is too poor, can even make grains with soy milk machine paste, can minimize the burden of stomach work, improve digestion and absorption efficiency.when gastrointestinal function is low, or when intestinal infections, diarrhea, etc. occur, or even after surgery, doctors usually recommend patients drink white rice porridge, on the grounds that it is easy to digest. After a gourmet meal, people feel tired and loss of appetite because they have to deal with too much greasy and high-protein food, and it is recommended to drink porridge for a day or two to give the gastrointestinal intestinal boreditor a break., porridge and grain paste work better than white rice porridge, but ingredients need to be chosen wisely.If the body is weak, indigestion, easy to stomach blockage, bloating and other conditions, it is appropriate to use less or do not use soybeans, black beans, mung beans and other ingredients, because they do digest harder, and easy to produce gas. Other miscellaneous beans accounted for no more than one-third of the raw materials of grain porridge, such as beans, red beans, chickpeas, etc. can be used, but before cooking it is best to go through
8
hours of full immersion, so that the grain beans will be soft and delicious after cooking, no obstacle to digestion. If it's paste, it's all the more no problem.With these beans, you can add brown rice, millet, large yellow rice, white sorghum rice and other whole grain ingredients, you can also put in lotus seeds, yam dried, and so on, and add some meat and cinnamon, increase the sweet smell. Such porridge, nutritional value is high, gastrointestinal and very friendly, indigestion people will like very much.If the daily easy fatigue, eat cold food easy diarrhea, and can not find out what disease, indicating that the intestine is very sensitive, poor absorption capacity, you can add some rice, large yellow rice, sticky sorghum, yams, lotus seeds and other soft, sticky, easy to digest ingredients after cooking. Remember that yams and lotusses need to be soaked for a few hours so that they can be cooked to a full soft rot. Replace white rice with this sticky grain porridge as a staple food. For a period of time, digestive function will slowly recover, and then gradually increase the amount of food, increase the protein food supply, the body will be strong.If the chewing ability is relatively poor, stomach power is not enough, the stool can even see the whole grain that is not chewed, it is best to make the ingredients directly into paste to drink, digestion and absorption effect will be more secure. It can be broken with a pulper after cooking porridge, or it can be broken directly with a soy milk machine. However, soy milk machine can not adapt to too thick too sticky paste, otherwise easy to paste, only suitable for doing relatively thin grain paste, used as an alternative to breakfast porridge, but can not replace the meal. It should be remembered that the grain porridge used to feed the stomach, or grain paste, must be thick enough, otherwise the nutrients are too thin, will bring weight loss effect and hunger, and malnutrition will digest worse. To improve digestion capacity, not easy diarrhea is not easy to bloated, you can try one by one to introduce new ingredients, such as raw oatmeal, red rice, black rice, lily, buckwheat, rice, buckwheat grains and so on, can also add some dried fruit, raisins, dried tweezers, as well as pumpkin ding, sweet potato blocks and so on. If you also gradually adapt, no bad feeling, you can try more difficult to digest barley grains, oat grains and wheat grains. If you feel uncomfortable eating, such as stomach blockages, bloating, etc., stop for a time and stay away from these ingredients. In addition to properly formulated porridge, eat fish, egg milk and vegetable foods regularly to ensure the supply of vitamins, iron, zinc, calcium and protein, which are also important materials needed for gastrointestinal maintenance and repair. , of course, the problem of poor digestion, not only by drinking porridge to reduce the burden of digestion can be solved, but also to consider the cause of the problem. Many people because of mental stress, lack of rest, insomnia stay up late, emotional depression and other causes gastrointestinal dysfunction, but also some people because of long-term diet weight loss, malnutrition and cause digestive and absorption disorders, some people because of irregular diet, overeating and other gastrointestinal diseases, and a few people because of adverse drug reactions caused by digestive tract damage. These causes need to be eliminated in order to truly improve gastrointestinal function. while diet adjustment and life adjustment, exercise is also an important method to promote digestion and absorption. Half an hour after the meal can go out to walk, low- and medium-intensity exercise can make the stomach digestion more smoothly, eliminate the feeling of gastric blockage, I believe many people have this experience. For those who are thin and indigestion, if they can do muscle-boosting exercise properly, not only will their digestive function gradually improve, but their body shape will also improve day by day. last word: Diabetics can't use this way of cooking porridge and pasting. Because the easier it is to digest the staple food, the faster blood sugar rises after a meal. Everyone has to plan their diet according to their physical condition, which is why people need a personal dietitian or seek one-on-one nutritional guidance.