Rice is not only easy to digest, but also nourishes the spleen and stomach. The new milled rice is more suitable for the digestion and absorption of the elderly and children. Rice is a food suitable for women and children, especially for people with weak spleen and stomach or thirst after illness. When the milk is insufficient, rice soup can also be used to help feed the baby.
Disadvantages of eating rice:
1. Eating rice without coarse grains for a long time will lead to unbalanced nutrition and lack of necessary nutrients.
2. The rice we eat now belongs to mildewproof rice, and the most nutritious germ in rice has been removed.
Precautions for eating rice:
1, try to make the rice "light"
On the one hand, try not to add oil to rice, so as not to add extra energy and avoid raising blood lipids after meals. Therefore, it is best to eat less fried rice, add sausage to cook rice, or mix rice with oily vegetables, and try to avoid it.
On the other hand, try not to add salt, soy sauce and monosodium glutamate to rice to avoid adding extra salt, otherwise it is not conducive to controlling blood pressure and preventing cardiovascular accidents.
It should be explained here that adding vinegar, laver and rice with vegetables and raw fish in the middle is in line with the principle of lightness. Vinegar itself can reduce blood sugar response and help control blood lipids; Porphyra and raw fish are also good ingredients for treating cardiovascular diseases. Therefore, as long as you don't eat salty dishes at the same time, laver rice is a staple food suitable for patients with chronic diseases.
2. Make the rice as thick as possible.
Coarse means to eat as little refined white rice as possible and less glutinous rice. Their blood sugar reaction is too high, which is very unfavorable for controlling blood sugar and blood lipid. Only by taking enough fiber can we effectively reduce the digestion speed of rice and absorb cholesterol and fat in the intestine, thus reducing postprandial blood sugar and blood lipid.
This can also make people eat slowly and eat less, which is conducive to weight control. In fact, most patients with chronic diseases are overweight, and weight control is the first priority of diet adjustment measures.
Some rice with particularly high nutritional and health care value, such as brown rice, black rice and germ rice, have a "rough" taste. Although "coarse" is good for health, eating 100% brown rice every day feels uncomfortable and it is difficult to persist for a long time.
Therefore, when cooking, it is best to use some "coarse grains" such as brown rice, barley and oats to "cooperate" with rice, and the taste will be more acceptable. It is best to soak the "coarse" raw materials in water for one night first, so that they can be ripened at the same time as the rice when cooking.
People with diabetes, hyperlipidemia, hypertension and fatty liver. The staple food should not eat too much white rice.
Diabetic patients require to choose a staple food with slow blood sugar rise and low blood sugar load; Require hypertensive patients to choose the salty staple food as much as possible; Patients with fatty liver need staple foods rich in dietary fiber, while patients with hyperlipidemia need staple foods that are beneficial to lowering blood fat.
3. Try to make the meal "messy"
When cooking rice porridge, it is best not to use single rice, but to use rice, coarse grains, beans, nuts and so on. For example, red bean rice, peanut oatmeal rice porridge and so on are very suitable for chronic patients.
On the one hand, adding these food raw materials increases B vitamins and minerals, on the other hand, it can supplement the nutrition of protein, reduce animal food and ensure adequate nutrition supply.
Of course, more importantly, this can effectively reduce the blood sugar response and control the increase of blood lipids. Among them, the combination of beans and rice is the most ideal, because beans are rich in dietary fiber, and the digestion speed of starch is very slow. Some ingredients that delay the conversion of starch into glucose, such as tannin and phytic acid, are the most effective in preventing chronic diseases.
4. Try to make the rice "colorful"
Although white rice is crystal clear and lovely, it also means no antioxidants and low vitamin content. If we choose colored rice and mix it with other foods to make it colorful, we can greatly improve its nutritional value.
For example, when cooking, adding green peas, orange carrots and topaz rice grains not only looks good, but also provides vitamins and carotenoids with antioxidant components, which is especially beneficial to prevent eye aging; For another example, the combination of purple rice, black rice, Redmi and white rice can also provide a large number of anthocyanin antioxidant components to help prevent cardiovascular diseases.
In short, because rice is a food to be eaten in large quantities every day, its nutritional and health care value is closely related to everyone's health. If you think about these healthy principles of eating rice every day, over time, you can unconsciously prevent diseases and resist aging, which is extremely beneficial to patients with chronic diseases.
Extended data:
Chew slowly to avoid obesity;
When eating rice, as long as you consciously increase the number of chews and chew slowly, you can easily reduce the GI value. This is because most of the starch in rice is amylose, which is difficult to digest. If the rice is cooled, the structure of amylose will change, which will make the digestion more stable and it is not easy to increase the blood sugar value.
At the same time, chewing more rice is easy to stimulate the brain and produce satiety, thus improving satiety and satisfaction and avoiding obesity caused by overeating.
People's Network-Follow the principle of eating rice