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Coarse and fine grain nutrition is more reasonable


Coarse and fine grain nutrition is more reasonable

Coarse grains are simple to process and retain many nutrients not found in fine grains, such as dietary fiber doping, and contain B vitamins and minerals.

Many coarse grains also have medicinal value: American scientists have found that oat bran can regulate blood lipids and blood sugar, which is beneficial to diabetes.

A survey by Harbin Medical University also showed that buckwheat is more beneficial for diabetes.

And corn can accelerate intestinal peristalsis, which is beneficial to detoxification in the body, thereby reducing the chance of colon cancer.

In addition, it can effectively treat dyslipidemia, arteriosclerosis, gallstones, etc.

Therefore, eating more coarse grains is a good choice for the elderly who are prone to obesity, dyslipidemia, diabetes, and constipation.

  Dietary fiber containing carbohydrates in coarse grains helps to relieve senile constipation.

However, long-term consumption of too much high-fiber food, long-term high protein supplementation is blocked, the slight supplementation is greatly reduced, and the lack of trace elements has caused the heart, bones and other organ functions and hematopoietic functions to be affected, anemia occurs, and the body’s immunity is reduced.

  Corn, millet, soybeans, etc. alone are not as good as mixing them in a certain proportion for high nutritional value, because mixing can make proteins have complementary effects.

The Laba porridge, Babao porridge, rice millet porridge, buckwheat noodles, white noodles, bean noodles, white noodles, etc. that we often eat in our daily life are very scientific coarse and fine grains mixed with food.

  In addition, you should supplement minerals in time while eating coarse grains.

The higher phytic acid content in buckwheat, oats, and corn can hinder the absorption of calcium, iron, zinc, and phosphorus, and affect the metabolism level of internal minerals. Therefore, the elderly should increase the absorption of these minerals when eating coarse grains.