You must know the three principles of eating coarse grains
Coarse grains mainly include corn, millet, purple rice, sorghum, oats, buckwheat, wheat bran and various dried beans in cereals.
Due to the simplicity of processing, coarse grains retain many nutrients not found in fine grains.
Reasonable consumption of coarse grains is good for preventing bowel cancer and cardiovascular and cerebrovascular diseases, but excessive consumption of coarse grains will affect the body’s absorption of protein, inorganic salts and certain trace elements in food.
Therefore, in our daily life, we should consume coarse grains reasonably.
Principle one: How much is the thickness and thickness of food, “coarse and fine grains can complement each other.”
Middle-aged people, especially those with “three highs”, constipation and other symptoms, who have been sitting in the office for a long time, contact the computer to target their families, and those who become entertainment fans need to eat more coarse grains.
Principle 2: The content of lysine in coarse grains and non-staple foods is reduced, and it can be supplemented with non-staple foods such as milk to supplement its deficiency.
Principle 3: Eating coarse grains and eating coarse grains generally has the disadvantages of poor sensory and poor absorption. You can solve this problem by cooking coarse grains or mixing them with fine grains.
Elderly people with poor long-term function and children with poor digestive function should eat less coarse grains, and eat coarse grains carefully.
Patients with acute gastritis, intestinal ulcers, and acute gastroenteritis have soft food requirements, so avoid eating coarse grains; long-term chronic diabetes, patients with chronic inflammatory inflammation should eat less coarse grains; athletes, manual laborers must request that energy be restored as soon as possible.Eat less whole grains.