1. The harm of not eating for a long time is easy to suffer from diabetes and cardiovascular diseases.

Susceptible to diabetes: If you only eat vegetables instead of rice all day, and your body lacks carbohydrates for a long time, you will supplement foods with high fat and high protein. Fat accumulation will lead to increased blood lipids and induce diabetes.

Susceptible to cardiovascular diseases: most vegetables on the table are fried, and there is too much oil, which is easy to be ingested. At the same time, livestock and fish rich in protein and fat will also eat a lot, leading to fat accumulation in the body.

2. The hazards of not eating for a long time include digestive tract diseases and gallstones.

Susceptible to digestive tract diseases: if you don't eat for a long time, there is no food to digest in your stomach, and the secreted gastric acid will directly harm the gastric mucosa, causing stomach diseases such as gastric oxygen and gastric ulcer. In addition, if you don't eat for a long time, it may also slow down the peristalsis of the gastrointestinal tract and damage the normal function of the digestive tract. Once eaten again, it will cause gastrointestinal burden and cause discomfort.

Susceptible to gallstones: People who don't eat for a long time are more likely to suffer from gallstones. Because the cholesterol concentration in human bile on an empty stomach is much higher than that after eating, if it is left empty for a long time, cholesterol cannot be discharged with the contraction of the gallbladder, which is easy to form gallstones.

The hazards of not eating for a long time include malnutrition and accelerated physical aging.

Not eating for a long time can easily lead to malnutrition. If you don't eat, your body doesn't get enough nutrition from food in time to maintain your daily needs, which will lead to malnutrition and decreased immunity.

Accelerate the aging of the body: if you don't eat for a long time, the carbohydrate contained in the body is insufficient, which will affect the detoxification function of carbohydrates to the body. A lot of toxins in your body, including toxic waste in your blood, can't be excreted in time, which will make your skin dull, ugly and rough and accelerate skin aging.

Extended data

Various functions of various kinds of rice

1, the most nourishing is japonica rice.

Ordinary rice, also known as japonica rice or polished rice, is cooked with brown rice every day, which is translucent, oval or oval, with high rice yield, small rice swelling, but high viscosity.

As a daily edible rice, japonica rice contains starch, protein, fat, vitamin B 1, nicotinic acid, vitamin C, calcium, iron and other essential nutrients, which can provide nutrition and heat for human body.

Gu Wan Li said that cooking porridge with japonica rice has a history of two thousand years in China. The porridge oil on the top layer of japonica rice porridge can replenish body fluid and essence, which is of great benefit to nourishing yin and kidney essence of human body, and is most suitable for patients, parturients and the elderly.

Japonica rice has the functions of strengthening the spleen and stomach, invigorating middle qi, nourishing yin and promoting fluid production, relieving vexation and thirst, moistening intestines and stopping diarrhea. Can be used for spleen and stomach weakness, polydipsia, malnutrition, post-illness weakness and other symptoms, but diabetic patients should be careful not to eat more.

2. The easiest thing to digest is brown rice.

The so-called brown rice is the "light yellow rice" in which the husk is removed and the germ and endothelium are retained during rice milling. The contents of protein, fat and vitamins in brown rice are higher than those in polished rice.

Crude fiber molecules in rice bran layer contribute to gastrointestinal peristalsis and are effective for gastrointestinal diseases such as stomach disease, constipation and hemorrhoids. Brown rice is more nutritious than polished rice, which can lower cholesterol and reduce the chances of heart disease and stroke.

Brown rice is suitable for the general population. However, due to its rough taste, dense texture and time-consuming cooking, Gu Wanli suggested washing it before cooking, soaking it in cold water overnight, and then soaking it in an autoclave with soaking water for more than half an hour.

3. Black rice is the most tonifying kidney.

Black rice is rich in nutrients, including protein, fat, B vitamins, calcium, phosphorus, iron, zinc and other substances, and its nutritional value is higher than that of ordinary rice. It can obviously increase the content of hemoglobin and hemoglobin in human body, which is beneficial to the health care of cardiovascular system, the development of children's bones and brains, and can promote the recovery of lying-in women and the weak after illness. It is an ideal nutritional and health food.

Gu Wan Li pointed out that black rice has the effects of nourishing yin and tonifying kidney, invigorating qi and strengthening the body, strengthening the spleen and stimulating appetite, nourishing the liver and improving eyesight, nourishing essence and strengthening astringency, and is a nourishing good product for anti-aging beauty, preventing diseases and strengthening the body.

Regular consumption of black rice has a good nourishing effect on patients with chronic diseases, convalescent patients and young children. Because black rice is not easy to cook, it should be soaked overnight before cooking. Therefore, kidney deficiency should eat more black rice. Children with weak digestive function and old and weak patients are not suitable for eating.

References:

People's Health Network-Do you want to eat staple food?