Brown rice can regulate unsaturated fat, accelerate intestinal peristalsis, facilitate defecation and detoxification, and prevent constipation and intestinal cancer; The low glycemic index of brown rice is easy to make people feel full, which is conducive to controlling food intake;
2. Promote metabolism.
Brown rice is a natural diuretic, which can promote metabolism and eliminate redundant nutrients and toxins in the body; The dietary fiber contained in brown rice combines with cholesterol to promote the discharge of cholesterol, thus helping patients with hyperlipidemia to lower their blood lipids; In addition, it can also prevent fatigue and diseases, maintain physical strength, and achieve the purpose of beauty and weight loss.
Extended data:
Although coarse grains are healthy, some people can't eat them, which is not suitable for people who eat coarse grains:
1, people with digestive problems
People with digestive problems are not suitable for eating whole grains, because these ingredients are rough and have physical friction on the gastrointestinal tract, which will cause wound pain. People who are prone to flatulence are uncomfortable when they eat too much.
2, anemia, people with less calcium
The high content of phytic acid and oxalic acid in grains will inhibit the absorption of calcium, especially iron, so people with calcium deficiency and anemia should eat smarter. For example, if milk can't be eaten with whole grains, it won't be unable to absorb calcium.
3. People with low immunity
If you consume more than 50g of cellulose every day for a long time, it will hinder people's protein supplement, reduce the utilization rate of fat, damage the functions of organs such as bones, heart and blood, and reduce people's immunity.
4. People with great physical activity and momentum
Coarse grains have low nutritional value and low energy supply, which is insufficient for people engaged in heavy physical labor.
People's Network-How to eat coarse grains is the healthiest. 10 people are the least suitable for eating coarse grains.