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 will physically rub the gastrointestinal tract, thus causing wound pain. People who are prone to flatulence will feel uncomfortable if they eat too much.
People with gastrointestinal diseases should not eat too much buckwheat, because buckwheat is easy to indigestion; You can also consider eating soybeans to avoid flatulence. If you have cirrhosis, esophageal varices or gastric ulcer, eating a lot of coarse grains can easily lead to 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 the absorption of calcium, especially iron, so people with calcium deficiency and anemia should eat smarter. For example, milk can't be eaten with five grains of rice, so that calcium can't be absorbed.
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. If they blindly eat whole grains for health, it will lead to negative effects. Clinically, some people can't improve anemia because they eat too many miscellaneous grains.
So do women. If they have anemia problems and like to eat miscellaneous grains, they must supplement red meat. Half of the meat in a day must come from red meat.
3. People with low immunity
If you consume more than 50g of cellulose every day for a long time, it will prevent people from supplementing protein, reduce the utilization rate of fat, damage the functions of organs such as bones, heart and blood, and reduce people's immunity.
4. People with great physical activity and momentum
Coarse grains have low nutritional value and low energy supply, which is insufficient for people engaged in heavy physical labor and teenagers in their growth and development period.
Due to the special requirements of growth and development for nutrients and energy and physiological requirements for hormone level, coarse grains not only hinder the absorption of cholesterol and its transformation into hormones, but also hinder the absorption and utilization of nutrients.
6. Old people and children
Because the digestive function of the elderly is declining, and the digestive function of children is still not perfect, digesting a large amount of dietary fiber is a great burden to 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. Patients with kidney disease
Patients with kidney disease 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 renal dialysis crisis, they will go home and quickly give up white rice and eat whole grains to restore health. Results After three months of follow-up, blood tests showed that the patient's potassium and phosphorus suddenly soared, and it was only after careful inquiry that the patient was mistaken.
8. Diabetic patients
People with diabetes should control their intake of starch, even if they eat whole grains.
In addition, although whole grains help to lower blood sugar because they have enough fiber, medical staff encourage diabetic patients to eat more, but once diabetes complicated with renal disease changes, they can't eat whole grain rice at this time, but can only return to the state of eating polished rice.
9. Gout patients
Gout patients eat more legumes, which will lead to the increase of uric acid, and the intake of legumes in grains will be minimized.
10. Cancer patients
Cancer patients can eat whole grains if their gastrointestinal function is good, but as long as they are gastrointestinal surgery or gastrointestinal cancer, they are 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 to prevent foods containing too hard fiber from rubbing and opening 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 eating buckwheat to avoid affecting digestion and bad conditions; At the same time, it is best to ask the doctor's opinion first and allocate the dosage.
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