Boiling millet porridge without alkali is good.

When you add alkali to millet porridge, you destroy the vitamins that people can get from coarse grains. At the same time, eat coarse grains for is to get dietary fiber and resistant starch, is to digest a little slower, postprandial blood sugar rises a little slower. Adding alkali to millet porridge will not have any good effect on the balance of dietary nutrients.

The acidity or alkalinity of human blood has nothing to do with whether the food you eat is acidic or alkaline. Cooking millet porridge put alkali for the prevention of chronic diseases have no benefit, because adding alkali will only make the porridge to raise blood sugar faster, not good for diabetics; add alkali will also make millet porridge sodium content rises greatly, for the prevention of high blood pressure is also very unfavorable.

From a nutritional point of view, cooking porridge with alkali is not worth the effort. Edible alkali has a special effect - it improves the affinity of most proteins for water.

For all kinds of food, adding a little alkali, the proteins will be easier to absorb water and dissolve into the soup, so that the starch particles are also easier to disperse, after cooking porridge taste more viscous.

But alkali is a terrible enemy for most vitamins. Vitamins such as vitamin C, vitamin B1, vitamin B2 and folic acid are all very afraid of alkali.

Heating under alkaline conditions makes the loss even worse. Add alkali, and long time porridge, is tantamount to the vitamin B1 and B2 in which to drive out. If you add too much alkali, there is an unpleasant alkaline flavor and slippery feeling, and it will destroy the original aroma of fresh grain.

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