Chinese medicine diet health grains for health_1

Chinese medicine diet health grain

The nutritional ingredients contained in grains are mainly carbohydrates, followed by plant proteins, which are not high in trace amounts.

Ancient doctors believed that grain could support the vitality of the five internal organs.

In 1997, the Chinese Nutrition Society adopted the “Guide to Chinese Residents’ Replacement”. The first is “food is diverse, and cereals are the mainstay.” It notices that people’s daily energy and protein should be mainly provided by food. Food is the main and fundamental part of nutrients.

It can be seen that food ranks first in people’s diet.

The basic principle of the outstanding “for support” of the ancients was “fine matching, omnivorous grains”.

  Coarse and coarse grains to eat some coarse grains We use rice, flour and fine grains that the residents eat daily, and coarse grains such as corn (noodles), millet, sorghum, beans and potatoes.

Coarse grains are particularly rich in trace elements and vitamins. Coarse grains such as corn and potatoes contain a lot of supplementary fiber.

Nutritionists believe that eating coarse grains at least three times a week can help improve health and make people’s stomachs and appetites stronger.

We know that the nutritional value of different varieties of grains is not the same. Among them, coarse grains are rich in nutrients.

Such as oat protein protein; millet contains tryptophan, carotene; legume-specific high-quality proteins; sorghum oxide fatty acids and rich iron; potatoes contain carotene and vitamin C.

  We should pay special attention to the absorption of soy and soy products.

Soy is a common food supplement, rich in protein (about 40%) and a variety of essential amino acids.

Soymilk is known as “green milk”, but it must be cooked when eaten so that it can be boiled three times, otherwise it is easy to poison.

Tofu is known as “vegetable meat”. It has the effects of nourishing the spleen and stomach, clearing heat and moistening, urination, and antipyretic.

  Coarse grains also have a certain medical value.

For example, corn is recognized as the “golden crop” in the world. Its cellulose is 4% higher than that of polished rice and refined flour.
10 times.

Cellulose can accelerate intestinal peristalsis, reduce plasma absorption, and prevent coronary heart disease; mung bean tastes cold, diuretic swelling, neutralizes detoxification and cools thirst; cereal protein lacks lysine, and legume protein lacks methionine, glutenMixed, protein complementary, nutrition doubles.

  Fresh coarse rice is more beneficial to health than polished rice, because the more refined the grain is, the more vitamins, protein, and cellulose are lost.

Although the precipitated fiber in the coarse grains cannot be digested and utilized by the human body, it can pass through the intestines to gasify and promote the excretion of food residues as soon as possible.

  Coarse grains also have the effect of weight loss. For example, corn is rich in magnesium, which can strengthen the peristalsis of the intestinal wall and promote the excretion of body waste, which is very beneficial for weight loss.

The ears of corn (maize beard) have a diuretic effect when the corn is mature, and it is also good for weight loss.

We can make fresh corn soup for tea, or make cornmeal into corn cakes, tortillas, etc.

  Of course, if you use coarse grains instead of fine grains, it is not only unacceptable in terms of taste, but also unreasonable in nutrition.

Studies have shown that those who are overweight, meat-loving people and sub-healthy people should consume 50-80 grams of coarse grains per day. It can also be adjusted according to individual circumstances.

  The omnivorous grains are supplemented with small amounts of starch and protein. The main crops include sorghum, millet, buckwheat, oats, barley, millet, barley, and kidney beans, mung beans, adzuki beans, broad beans, peas, cowpeas, lentils, and black beans.
China’s medium and long-term food development strategy research shows that small grains should account for 20% of the food supplied to the people of the country.

  Minor cereals not only have high nutritional value, but also contain special nutrients, such as buckwheat and rye, which have high protein content and a reasonable ratio of multiple amino acids. They are known as “beauty, fitness, and disease prevention” health food ingredients.

Buckwheat also contains chlorophyll and rutin that are not found in other grains.

Buckwheat has two times more vitamins B1 and B2 than wheat, and niacin is three to four times more.

Nicotinic acid and rutin contained in buckwheat are medicines for treating hypertension.

Regular consumption of buckwheat also has a certain effect on diabetes.

Beans are also rich in trace amounts and are the main source of human transformation and protein.

  The principle of food complementation in modern nutrition has verified that omnivorous grains are in line with the diet regimen.

For example, when eating white rice and white noodles, it is often paired with some coarse grains such as corn, sweet potatoes, soybeans, and peas, which can obtain comprehensive nutrition and improve the utilization of food.

The combination of rice and corn is a good example.

Rice does not contain vitamin A, and corn is rich in vitamin A. Rice protein contains tryptophan, which contains less lysine, while protein in corn contains almost no tryptophan, but contains lysine, lysine and tryptophan.Acid content of essential amino acids in the human body, rice and corn can complement the complementary effect of protein, make the vitamins and essential amino acids obtained by the human body more comprehensive, and improve the utilization rate of protein.