In the long-term life practice, people have summed up a lot of tips, either saving labor or time. For example, people didn't have a pressure cooker when they cooked porridge a long time ago. In order to shorten the cooking time, a certain amount of edible alkali is put in the porridge, so that the cooked rice is sticky and rotten, which is more palatable. However, from the perspective of modern nutrition, it will be found that when porridge is cooked with alkali, the nutritional loss of porridge and rice cooked in this way is very large. Water-soluble vitamins, which are necessary for human body but cannot be synthesized by themselves, are extremely important to human physiology. They are: vitamin B 1, B2, nicotinic acid and vitamin C, etc. They all have the same physical characteristics, that is, they are very stable in acidic solutions and will not decompose even when heated. In alkaline environment, even if the temperature is not too high, it is easy to be decomposed and destroyed. Cooking porridge with alkali obviously changed the acid-base environment in porridge soup and promoted the water solubility in food.

Sexual vitamins have been seriously damaged.

Cooking porridge and cooking is almost a daily thing. If the vitamins in it are lost every time, the consequences will be unimaginable. We know that if a certain vitamin is lacking in the body, we will suffer from corresponding vitamin deficiency, not to mention the lack of so many important vitamins at once, which will make us more likely to get sick. Possible diseases include beriberi, symmetrical neuritis, constipation, decreased secretion of digestive juice, dyspepsia, palpitation, shortness of breath and edema. Keratitis, seborrheic dermatitis, blepharitis, wound and ulcer surface difficult to heal, subcutaneous hemorrhage, nutritional anemia, megaloblastic anemia, fatigue, weight loss, limb weakness, etc. Therefore, we should not treat it lightly, and it is not advisable to put alkali when cooking porridge.