American scientists found that oat bran can regulate blood fat and blood sugar, which is beneficial to the prevention and treatment of diabetes. A survey by Harbin Medical University also showed that buckwheat is more beneficial to diabetes. Compared to fine grains, the benefits of coarse grains are indeed more. However, many people do not understand coarse grains.
First, what is called coarse grains?
There is no refined grain.
1. Cereals: corn, millet, red rice, black rice, purple rice, sorghum, barley, oats, buckwheat and so on.
2. Miscellaneous beans: soybeans, mung beans, red beans, black beans, green beans, kidney beans, broad beans, peas, etc.
3. Tubers: sweet potatoes, yams, potatoes, etc.
Due to the simple processing, the coarse grains have a rough taste, but it is precisely because of this that the coarse grains contain many fine ingredients that are not contained in or contained in the fine grains. Coarse grain is rich in insoluble cellulose, which helps to ensure the normal operation of the digestive system. It works in conjunction with soluble cellulose to reduce the concentration of low density cholesterol and triacylglycerol in the blood. Extend the residence time of food in the stomach and delay the rate of glucose absorption after meals, thereby reducing the risk of hypertension, diabetes, and cardiovascular and cerebrovascular diseases.
Second, what is fine grain?
After grinding, the rough part of the outer layer of the grain is removed and the middle part is soft and silty.
Rice and wheat are the only two kinds of food in the world that can make "fine grain." White rice is easy to cook, and the color is white and crystal clear after cooking. The taste is very soft. White flour is made into a variety of foods that are flexible and tasty, especially after being baked. It is impossible to reach this taste with coarse grains. Therefore, as long as people eat “fine grain,†they are full of disgust for hard-to-cook coarse grains that require chewing for half a day.
In addition to white rice and flour, all other grains, including unpolished brown rice and whole wheat, and colored black rice, purple rice, and red rice, are called coarse grains. The taste of fine grains is better than that of coarse grains, but because refined grains are refined, nutrient components are lost more, and the nutritional value is not as high as coarse grains. Therefore, we should not eat grain for a long period of time on a regular basis, but should use coarse grains to better ensure a balanced diet.
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