It is not allowed to eat coarse grains every day. Although coarse grains are rich in cellulose, which can help our stomach to exercise, if we eat coarse grains every day, it will cause too much cellulose to our body. It is suggested that you can mix some fresh fruits and vegetables while eating coarse grains, which can also effectively supplement the needs of the human body.

Precautions for eating coarse grains:

1, drink plenty of water after eating coarse grains.

Coarse grains contain more dietary fiber and need enough water to ensure the normal digestion of gastrointestinal tract. So, if you eat coarse grain products with less water content, such as mixed bean rice, corncob and so on. You should drink more water.

2. Old people and children should be made of coarse grains.

Old people and children with underdeveloped digestive system, because of weak digestion and absorption function, eating too much coarse grains will increase the burden on the stomach and hinder the absorption and utilization of other nutrients. For this kind of people, in addition to choosing digestible coarse grains such as millet and rhubarb rice, and appropriately reducing the amount of coarse grains, we can also improve the absorption rate by improving cooking methods, such as cooking porridge soft and sticky and grinding coarse grains. However, it should be reminded that for diabetic patients, the softer the porridge, the faster the postprandial blood sugar rises.

3. Adjust varieties according to your own physique.

Oats are rich in soluble dietary fiber and are suitable for people with hyperlipidemia and obesity. Red beans and barley are suitable for people with edema constitution. People with hot constitution can eat more cold and wet miscellaneous grains such as mung beans and buckwheat; Those with cold constitution should choose sorghum, adzuki bean and glutinous rice isothermal miscellaneous grains; People with a bad stomach can choose millet, rhubarb rice and brown rice, which are easy to digest when cooked into porridge.

4. Cook in a pressure cooker to protect nutrition.

Dark coarse grains such as red beans, mung beans and black rice are rich in antioxidant components, which can help the human body to scavenge free radicals and resist aging. Cooking in pressure cooker can avoid food from being exposed to too much oxygen, which is very beneficial to preserve valuable antioxidant components in coarse grains, such as polyphenols. Foreign studies have also confirmed that cooking will reduce the antioxidant capacity of beans, but cooking beans in a pressure cooker can reduce the loss of antioxidant substances at the same softness.

References:

People's network. Link: 7 kinds of people are not suitable for eating coarse grains. Eating coarse grains is taboo.