Many people are used to adding a little alkali when cooking porridge, because using alkali to cook porridge can shorten the cooking time, and it will also make the porridge sticky and rotten after cooking, making it palatable. However, when cooking porridge, Using alkali will destroy nutrients.

The human body needs many vitamins. Vitamins cannot be synthesized in the human body or the amount synthesized cannot meet the needs of the human body and must be obtained from food. Brown rice, millet, glutinous rice, sorghum, etc. used for making porridge all contain more vitamins. Vitamin B1, vitamin B2, niacin and vitamin C are very stable in acidic environments, but are easily decomposed and destroyed in alkaline environments. Therefore, it is not advisable to add alkali when cooking porridge. Experiments have shown that when 250 grams of rice are used to cook porridge, if 0.3 grams of alkali are added, 90% of the vitamin B content in the rice will be lost.

Cooking porridge is almost a daily task, and rice is also the largest source of vitamins for the human body. If alkali is added to porridge, it will inevitably cause the human body to lack vitamins. We have known from before that vitamin deficiency in the human body will cause many diseases, such as beriberi, symmetrical neuritis, constipation, reduced secretion of digestive juices, indigestion, palpitations, shortness of breath, edema, vomiting, glossitis, angular cheilitis, sebum Overflow dermatitis, blepharitis, wound ulcers that are not easy to heal, subcutaneous bleeding, nutritional anemia, macrocytic anemia, easy fatigue, weight loss, limb weakness, etc. Therefore, we cannot take things lightly when adding alkali to porridge improperly.