What we are concerned about now is the collocation of thickness. Because many nutritionists tell us to be familiar with the collocation in the choice of grain, which can make the nutrition more abundant. Preserving dietary fiber and some vitamins and minerals in grains will be very beneficial to the human body. It can reduce the risk of getting fat and help prevent some diseases.

Coarse grains and miscellaneous beans can be put into rice as staple food, and some miscellaneous beans, such as red beans, mung beans, kidney beans or some coarse grains, such as brown rice, corn stigma and oats, can be put into rice for cooking. This will reduce a lot of calories than white rice and increase satiety. For people who live on rice, it is especially good to lose weight in this way.

We must match coarse grains with flour and rice. Although we all know that coarse grains have many benefits, we can't just give up some food of flour and rice. Because if you are a person with weak spleen and stomach or indigestion, don't eat more coarse grains, so as not to increase the burden on the digestive system. But adding some coarse grains can also make you healthier. The most important thing is to grasp this scale.

You can eat fermented pasta properly because yeast contains many vitamins, minerals and some enzymes. For the human body, the nutrients such as steamed bread made by yeast fermentation are much higher than those of non-fermented pasta. Moreover, such food is especially beneficial to human digestion and absorption, and it can also integrate excess gastric acid in our stomach and protect gastrointestinal health.

Generally speaking, mixing coarse grains with staple food can reduce our calorie intake, thus achieving the effect of losing weight. Eating other coarse grains can also make us get more nutrition, and at the same time, it is easy to digest and absorb, making our bodies healthier. So I'm here to encourage you to eat more coarse grains, but pay attention to the matching of thickness.