If you are weak and have indigestion, you are prone to stomach blockage and flatulence. You should use less or no ingredients such as soybeans, black beans and mung beans, because they are really difficult to digest and easy to produce gas. Other miscellaneous beans account for no more than 1/3 of the raw materials of miscellaneous grains porridge, such as kidney beans, red beans and chickpeas, but it is best to soak them for more than 8 hours before cooking. It would be better if it was mushy. With these beans, you can add whole grain ingredients such as brown rice, millet, rhubarb rice, white sorghum rice, lotus seeds and dried yam. And add some jujube meat and longan meat to increase the sweetness. This kind of porridge is not only nutritious, but also very friendly to the gastrointestinal tract. People with indigestion will definitely like it.
If you are prone to fatigue and diarrhea after eating cold food, and you can't find any disease, it means that the intestine is very sensitive and the absorption ability is poor. You can add some soft and digestible ingredients such as glutinous rice, rice, sticky sorghum, yam and lotus seeds.
If the chewing ability is poor, the gastric motility is insufficient, and even whole grains that have not been chewed can be seen in the stool, then it is best to directly mash the ingredients and drink them, so that the digestion and absorption effect will be more guaranteed.
What needs to be remembered is that the coarse cereal porridge or coarse cereal paste used to nourish the stomach must be thick enough, otherwise too thin nutrition will bring weight loss and hunger, and malnutrition will make digestion worse. The last word of advice: diabetic patients should not use this method of cooking porridge paste, so as not to cause a rapid rise in blood sugar after meals.