If you cook corn porridge, millet porridge, barley porridge and other mixed grain porridge with alkali, you can add the vitamins from the coarse grains to the destruction. 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. In this case, adding alkali to polenta will not have any good effect on the balance of dietary nutrients.

Adding alkali to mung bean porridge and red bean porridge is even more of a waste. Bean porridge in the original B vitamin content is much higher than rice porridge, adding alkali will destroy this benefit. Bean skin is also rich in polyphenols, they will also be alkali and change the structure.

Note:

The acidity or alkalinity of human blood has nothing to do with whether the food you eat is acidic or alkaline.

Cooking porridge with alkali is not good for preventing chronic diseases, because adding alkali will only make the porridge raise blood sugar faster, which is not good for diabetics; adding alkali will also make the sodium content of the porridge go up greatly, which is also very unfavorable for preventing high blood pressure.

So, unless the stomach acid is too much, the doctor ordered to eat some of the food with alkali, otherwise there is no need to add baking soda, soda ash and other alkaline substances when cooking porridge.

People's Daily Online - Is it right for northerners to cook porridge with alkali or not?