[Do you want to fry the whole grains?]_ Methods_Methods
It is a very common way to eat grains with whole grains, just because the whole grains taste good and because they are rich in nutrients and have many benefits to the human body. They can promote metabolism and peristalsis, facilitate digestion, and clear heat and detoxify.Blood sugar and so on.
Do you need to fry the grains before using them? This is a question that many people have. Then, let ‘s introduce the details about whether to fry the grains.
Yes, the whole grains need to be cooked before milling.
The reason why the whole grains are cooked after being cooked is that the whole grains are transported. During storage, they will come into contact with some bacteria, parasites, impurities, and molds. After being cooked, they can kill these harmful substances to the human body.After cooking, the taste is better and more fragrant, with complete appetite; after cooking, it will be easier to digest and absorb.
For brewing, just take an appropriate amount of powder into the cup and pour 3 times of boiling water; do not stir, soak for one or two minutes; then stir the powder and water with a spoon, add sugar or honey and drink.
Tip: Choose a larger cup or bowl to make it easier to stir.
Extended information: The same is true for grains. Eating only polished rice does not meet the principle of a balanced diet. It also requires coarse grains such as millet, corn, buckwheat, sorghum, oats, etc.
In grains, rice and wheat are generally considered to be fine grains; coarse grains are grains other than rice and wheat, that is, the aforementioned corn, buckwheat, oats, millet, sorghum, and potatoes.
Coarse grains have more trace elements than fine grains.
These trace elements are of great value to human health.
The content of potassium, calcium, vitamin e, and bioflavonoids in coarse grains is also richer than that in fine grains.
Coarse grains are beneficial for diabetes. Using coarse grains instead of some fine grains to help control blood sugar in diabetic patients has shown that the change in postprandial blood glucose after eating coarse grains and miscellaneous beans is generally less than that of wheat and ordinary rice, which is beneficial to blood glucose control in patients with diabetes.
Coarse grains and beans have different abilities to maintain a postprandial blood glucose response.
Such as oats, buckwheat, barley, red rice, black rice, red beans, lentils, etc. can significantly prevent the post-prandial hyperglycemia status of diabetic patients, reduce blood glucose changes within 24 hours, reduce fasting blood glucose, reduce insulin secretion, and help blood glucose control in patients with diabetes.