The first principle-try to make rice "light"
1, oil-free rice
On the one hand, try not to add oil to rice, so as not to add extra energy and avoid raising blood lipids after meals. Therefore, it is best to eat less fried rice, add sausage to cook rice, or mix rice with oily vegetables, and try to avoid it.
2. Rice without seasoning
On the other hand, try not to add salt, soy sauce and monosodium glutamate to rice to avoid adding extra salt, otherwise it is not conducive to controlling blood pressure and preventing cardiovascular accidents.
3. Porphyra kimbap is suitable for patients with chronic diseases.
It should be explained here that adding vinegar, laver and rice with vegetables and raw fish in the middle is in line with the principle of lightness. Vinegar itself can reduce blood sugar response and help control blood lipids; Porphyra and raw fish are also good ingredients for treating cardiovascular diseases. Therefore, as long as you don't eat salty dishes at the same time, laver rice is a staple food suitable for patients with chronic diseases.
The second principle-try to make rice "coarse"
1, eat rice slowly and eat less rice.
Coarse means to eat as little refined white rice as possible and less glutinous rice. Their blood sugar reaction is too high, which is very unfavorable for controlling blood sugar and blood lipid. Only by taking enough fiber can we effectively reduce the digestion speed of rice and absorb cholesterol and fat in the intestine, thus reducing postprandial blood sugar and blood lipid. This can also make people eat slowly and eat less, which is conducive to weight control. In fact, most patients with chronic diseases are overweight, and weight control is the first priority of diet adjustment measures.
2. Coarse grains and rice are cooked together.
Some rice with particularly high nutritional and health care value, such as brown rice, black rice and germ rice, have a "rough" taste. Although "coarse" is good for health, eating 100% brown rice every day feels uncomfortable and it is difficult to persist for a long time. Therefore, when cooking, it is best to use some "coarse grains" such as brown rice, barley and oats to "cooperate" with rice, and the taste will be more acceptable. It is best to soak the "coarse" raw materials in water for one night first, so that they can be ripened at the same time as the rice when cooking.
The third principle-try to make rice "messy"
When cooking rice porridge, it is best not to use single rice, but to use rice, coarse grains, beans, nuts and so on. For example, red bean rice, peanut oatmeal rice porridge and so on are very suitable for chronic patients. On the one hand, adding these food raw materials increases B vitamins and minerals, on the other hand, it can supplement the nutrition of protein, reduce animal food and ensure adequate nutrition supply.
Editor: admin?
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