Benefits of eating grains and cereals:
Matching food, balanced nutrition. As early as in the "Yellow Emperor's Classic of Internal Medicine - Su Wen" put forward the "five grains for nourishment, five fruits for help, five animals for the benefit of the five vegetables for filling, the smell of the combined service, in order to replenish the essence of the qi," the principle of dietary regimen, but also explains the dominant position of the five grains and miscellaneous grains in the diet.
Nutritional science believes that the best diet is actually a balanced diet. The first principle of a balanced diet requires food to be as diverse as possible. One is the diversity of classes, that is, we should try to eat grains, meat, beans, dairy, eggs, vegetables, fruits, fats and oils and other types of food; the other is the diversity of species, that is, we should try to eat a variety of food in each class, such as meat to eat pork, beef, lamb, chicken, fish, rabbit, duck and so on.
Grain is also so, only eat refined rice, white flour is inconsistent with the principle of balanced diet, but also eat coarse grains, such as millet, corn, buckwheat, sorghum, oats and so on. This ancient Chinese medicine "Huang Di Nei Jing" has been recognized,
"Five grains for nutrition, five fruits to help, five animals for the benefit of five dishes for the full. Inside the five grains is usually considered rice, wheat is fine grains; coarse grains is in addition to rice, wheat, other than other grains, that is, the previously mentioned corn, buckwheat, oats, millet, sorghum, potatoes and so on. Coarse grains of certain trace elements, such as iron, magnesium, zinc, selenium content than fine grains. The value of these trace elements to human health is considerable. Coarse grains are also richer in potassium, calcium, vitamin e, folic acid, and bioflavonoids than fine grains.
Coarse grains are good for diabetes with coarse grains instead of part of the fine grains to help diabetic patients control blood sugar
Research has shown that the postprandial glucose changes after eating coarse grains and legumes are generally less than wheat and rice, which is conducive to diabetic patients' blood sugar control. Some foreign diabetes dietary guidance organizations have recommended that diabetic patients try to choose to eat coarse grains and legumes, which can be consumed as a staple food or part of the staple food. But the ability of these coarse grains and miscellaneous legumes to maintain postprandial glycemic response is also different. Such as oats, buckwheat, barley, red rice, black rice, adzuki beans, lentils, etc. can significantly alleviate the postprandial hyperglycemic state of diabetic patients, reduce blood glucose fluctuations within 24 hours, lower fasting blood glucose, reduce insulin secretion, and facilitate blood glucose control in diabetic patients.