In life, some people often put some alkali in the porridge when cooking white rice porridge, especially the chefs in the canteen like to do so. On the one hand, the picture shows that it is cooked quickly, on the other hand, the porridge cooked after adding alkali is more sticky and fragrant, and tastes good. However, they don't know that this will destroy the most precious nutrients in rice (rice and millet), such as vitamin B 1 and vitamin B2. Moreover, because vitamin B 1 is called a mental nutrient, it has a very important influence on nervous tissue and mental state, and it can also cause symptoms such as fatigue, forgetfulness and anxiety when it is insufficient. Therefore, do not add alkali when cooking millet porridge.

But there is an exception, that is, when cooking corn porridge, corn paste, making corn products such as Wowotou, a small amount of alkali should be added. This is because the content of nicotinic acid in corn is very high, but 63% ~ 74% of it is bound nicotinic acid that cannot be absorbed and utilized by human body. Long-term consumption of this corn food may cause niacin deficiency-pellagra: dermatitis, diarrhea, dementia. The initial symptoms include laziness, loss of appetite, chapped lips, red tongue and pain. If the disease continues to develop, it will cause dermatitis on the skin in the sun, and the skin on the face, hands and feet will have symptoms such as redness, blisters, peeling, brown pigment precipitation, roughness and wrinkles. In order to avoid this situation, the best way is to add some alkali to corn food, that is, when cooking corn porridge, corn batter and making corn bread, put some alkali in moderation. In this way, the combined nicotinic acid in corn can be released into free nicotinic acid, and the release rate of nicotinic acid in corn food containing alkali can reach 37% ~ 43%, and vitamin B 1 and vitamin B2 can be preserved, which is very beneficial.