I often hear old people say that eating more whole grains is good for health, but do you know what kind of whole grains are there? Which grains are they? What role does it play in our health? Today, the nutrition and health editor will introduce to you the benefits of whole grains. Let’s learn about them together.
Rice
Rice, also known as japonica rice, has a sweet and flat taste. It has the effects of replenishing qi, strengthening the spleen and stomach, and eliminating polydipsia. The climate is dry in spring. Drinking some rice porridge in the morning and evening can keep you away from the trouble of dry mouth and tongue. Patients need to be reminded that different cooking methods of rice have different effects on blood sugar. Research shows that dry rice cooked with the same amount of rice has less impact on blood sugar than porridge. Therefore, diabetic patients eating dry rice for breakfast can help control blood sugar.
Corn
Corn is sweet in taste and mild in nature. It has the functions of strengthening the spleen and promoting dampness, appetizing and improving intelligence, calming the heart and activating blood circulation. Linoleic acid in corn oil can prevent cholesterol from depositing on the blood vessel wall, and has a good effect on preventing coronary heart disease. In addition, it also has diuretic and hypoglycemic effects, making it especially suitable for diabetics. American scientists also discovered that eating corn can stimulate brain cells and enhance people's memory. The lutein and zeaxanthin contained in corn can prevent the occurrence of macular degeneration in the eyes of the elderly.
Yimi
Yimi, also known as barley, contains much higher protein than rice and noodles, and is easy to digest and absorb. It is beneficial to reduce gastrointestinal burden and enhance physical fitness. According to traditional Chinese medicine, barley is sweet in taste and slightly cold in nature. It has the functions of strengthening the spleen, nourishing the lungs, clearing away heat and promoting dampness. Modern research has proven that barley has anti-inflammatory, immune-enhancing, and hypoglycemic effects. Cooking porridge with barley and rice or adding rock sugar to eat can increase the appetite of cancer patients and reduce the side effects of radiotherapy and chemotherapy. In addition, the coixin contained in barley has an inhibitory effect on striated muscles and can reduce wrinkles. Regular consumption has a beauty effect.
Millet
Millet, also known as corn, is sweet in nature and mild in taste. It has the effect of strengthening the spleen and stomach. It is suitable for people with spleen and stomach deficiency and heat, nausea and vomiting, and postpartum illness and physical weakness. When millet is cooked into porridge, a layer of fine viscous substance floats on it, commonly known as "rice oil". Traditional Chinese medicine believes that rice oil is extremely nutritious and has the strongest nourishing power. There is a saying that "rice oil can replace ginseng soup".