Dividing the nutritional function of coarse grains in two

Dividing the nutritional function of coarse grains in two

Many older people like to eat coarse grains. Reorganization is in memory of their past lives. Transformation also believes that it is nutritious and tastes good.

However, although coarse grains are good, it is best not to eat more.

Because it contains too much dietary fiber, it will hinder the body’s absorption of other nutrients and reduce immunity.

  Absolutely, coarse grains are “fried” very hot.

  Heat seems to have its “hot” reasons.

The effect of coarse grains on the human body comes from the supplementary fibers it contains, which are mainly insoluble implanted fibers.

As the food becomes more and more fine, the amount of fiber supplementation is showing a gradual increase. Today, it is of practical significance to pay attention to increasing coarse grains, supplementing fiber supplementation, complications, diabetes, and hyperlipidemia.

  However, eating coarse grains is a “double-edged sword”. If it is transferred uncontrollably, it may even be difficult to maintain health and prevent diseases. On the contrary, it may cause many problems.


Eating large amounts of coarse grains may overwhelm the gastrointestinal tract.

  Eating a large amount of coarse grains can lead to a large amount of insoluble dietary fiber supplementation at one time, which is likely to increase the delay of gastric emptying, which may cause abdominal distension, early satiety, and indigestion.

In particular, some children and the elderly, as well as some patients with gastrointestinal diseases, or those with weak hospitalization function. After eating a large amount of coarse grains, they experience symptoms such as upper abdominal discomfort, belching, bloating, and decreased appetite, and may even affect the next mealEating.


Eating a large amount of coarse grains may affect the absorption of calcium, iron, zinc and other elements.

  Eating a large amount of coarse grains, while delaying the absorption of sugar and lipids, at the same time offsets the absorption of some constant and trace elements, especially calcium, iron, zinc and other elements.

For middle-aged and elderly people and patients who may lack these elements in themselves, this is tantamount to worsening.

Therefore, some scholars have suggested that it is not advisable to eat a large amount of coarse grains. While eating coarse grains, vitamins and trace element mixtures should be supplemented.


Consumption of coarse grains in large quantities may reduce protein digestion and absorption.

  Protein supplementation should supplement the amount of supplementation, supplementation should pay attention to protein digestion and absorption rate.

Consumption of coarse grains in large amounts, in which insoluble supplementary fiber, will cause resonance peristalsis to slow down, making protein digestion and absorption weaker.

In addition, some elderly people deliberately reduce the intake of high-quality protein foods such as meat, eggs, and milk due to weight, blood lipids and blood sugar. This positive and negative overlap “effect” often leads to negative nitrogen balance and lower plasma protein levels.Over time, this will cause protein malnutrition in the elderly.


For diabetics, eating large amounts of coarse grains at one time may cause hypoglycemic reactions.

  Some people with diabetes have very “brittle” blood sugar, and often have hypoglycemia due to changes in diet, exercise, medications (including insulin), or improper control.

Some people with diabetes suddenly change from low fiber metabolism to high fiber dosage in a short period of time. While causing discrete gastrointestinal intolerance, it will also prevent energy-containing nutrients (such as sugars, lipids, etc.) from being absorbed in time.Causes hypoglycemic reaction.

This is especially important for diabetics who are injected with insulin.

  In summary, while we fully understand the fatality of coarse grains, we should also clearly realize that eating coarse grains is not “the more the better.”

The scientific method is to mix and match the thickness. The general ratio is 1 coarse grain + 3 to 4 fine grains.

This can not only exert the effect of coarse grains, but also avoid adverse reactions caused by excessive consumption of coarse grains.