Really nourishing the stomach requires comprehensive conditioning, including comprehensive management of diet, work and rest, proper exercise, mental relaxation and drugs, which is more scientific.

Porridge is a liquid food, which can quickly enter the small intestine without a lot of chewing and stomach peristalsis, and is decomposed into glucose and absorbed by the human body, thus greatly reducing the burden on the stomach. Generally, patients with gastritis have insufficient gastric acid secretion. Drinking porridge can promote gastric acid secretion, help food digestion and raise blood sugar. From this perspective, drinking porridge really "nourishes the stomach". 　　

However, for some patients with gastroesophageal reflux who are prone to heartburn and acid reflux, drinking porridge is somewhat "worse". "Porridge food is easy to digest, but because it is liquid, it is easy to cause reflux. If it is reversed together with stomach acid, it is easy to have a feeling of acid reflux. For patients with reflux, we don't recommend eating too much liquid food, but should eat semi-liquid or solid food to avoid hurting the esophagus. " Patients with peptic ulcer with excessive gastric acid secretion should also reduce the frequency of eating porridge, so as not to stimulate excessive gastric acid secretion and aggravate the condition. Therefore, drinking porridge to nourish the stomach does not apply to everyone.

Because of the rapid digestion and absorption of porridge, the postprandial blood sugar reaction is fierce, which is not conducive to controlling blood sugar for diabetic patients, so it is said that diabetic patients should not drink porridge. But in fact, this statement is not absolute. As long as the materials of porridge are well matched, diabetics can also drink porridge properly. 　　

Experiments show that after adding more than half of starch beans (kidney beans, red beans, mung beans, dried lentils, etc.), the postprandial blood sugar response of porridge will be greatly reduced, that is to say, patients with diabetes and hyperlipidemia can drink porridge, but they must use oatmeal, barley, brown rice and other ingredients with low blood sugar response when cooking porridge. This will not only slow down the blood sugar reaction, but also supplement enough dietary fiber and other nutrients, make you feel fuller and better control your food intake. Therefore, when cooking porridge, you may wish to try a variety of ingredients to make porridge more delicious and healthier.