1. People with digestive problems
People with digestive problems (such as gastric ulcer and duodenal ulcer) are not suitable to eat whole grains, because these ingredients are rough and physically rub against the gastrointestinal tract, which will cause wound pain. People who are prone to flatulence are uncomfortable after eating too much.
People with gastrointestinal diseases should not eat too much buckwheat, because buckwheat is prone to indigestion; Also consider eating soybeans to avoid flatulence. If you suffer from cirrhosis, esophageal varices or gastric ulcer, eating a lot of coarse grains is easy to cause venous rupture and ulcer bleeding.
2. People with anemia and low calcium
The high content of phytic acid and oxalic acid in grains will inhibit calcium, especially the absorption of iron, so people who are deficient in calcium and anemia should eat smarter. For example, milk can't be eaten with five grains of rice, so it won't be unable to absorb calcium.
In addition, the blood matrix iron contained in red meat is not affected by phytic acid, but most elderly people dare not eat red meat, and if they blindly eat whole grains for health, it will lead to negative effects. Clinically, some people have been unable to improve anemia because they eat too much miscellaneous grains.
The same is true for women. If they have anemia problems and like to eat miscellaneous grains, they must supplement red meat. Half of the meat sources in a day must be red meat.
3. People with low immunity
If you consume more than 50g of cellulose every day for a long time, it will hinder people's protein supplementation, reduce the utilization rate of fat, cause damage to the functions of organs such as bones, heart and blood, and reduce people's immunity.
4. People with heavy physical activity
Coarse grains have low nutritional value and little energy supply, which is insufficient for people engaged in heavy physical labor, and adolescents in growth and development period.
Due to the special requirements of growth and development for nutrients and energy and the physiological requirements for hormone levels, coarse grains not only hinder the absorption of cholesterol and its transformation into hormones, but also hinder the absorption and utilization of nutrients.
6, the elderly and children
Because the digestive function of the elderly is declining, and the digestive function of children is not perfect, digesting a lot of dietary fiber is a great burden for the gastrointestinal tract. Moreover, the absorption and utilization rate of nutrients are relatively low, which is not conducive to the growth and development of children.
7. Kidney patients
Kidney patients need to eat delicate white rice instead. Because of the high content of protein, potassium and phosphorus in whole grains, it is easy to eat more as a staple food, which is unbearable for patients.
A clinical expert pointed out that from time to time, when patients are on the verge of kidney dialysis crisis, they will go home and quickly abandon white rice and eat whole grains in order to revive their health. Results After three months' follow-up, blood test showed that the patient's potassium and phosphorus suddenly soared, and it was only after careful questioning that the patient was mistaken.
8. People with diabetes
People with diabetes should control the intake of starch, even if they eat whole grains, they should also control the amount.
Moreover, although the whole grains are helpful to lower blood sugar because of enough fiber, medical staff encourage diabetics to eat more, but once diabetes complicated with nephropathy changes, they can't eat whole grains rice at this time and have to go back to eating polished white rice.
9. Gout patients
Gout patients eat more beans, which will lead to an increase in uric acid, and the intake of beans in grains will be minimized.
10. Cancer patients
Cancer patients can eat whole grains if their gastrointestinal function is good, but as long as it is gastrointestinal surgery or gastrointestinal cancer, it is not suitable for eating. Especially for patients with colorectal cancer, from the treatment period to at least two or three months after treatment, they should adopt a low-residue diet, avoid foods with too hard fiber that will rub and open the gastrointestinal tract, and then confirm with the doctor whether they can eat whole grains when they return to the clinic after recovery.
Cancer patients should avoid buckwheat, so as not to affect digestion and have a bad condition; At the same time, it is best to ask the doctor's opinion first and allocate the amount.
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