Eat 5 coarse grains with great skin changes
Corn is recognized as the “golden crop” in the world. Its cellulose is 4-10 times higher than that of polished rice and refined flour.
And cellulose can accelerate intestinal peristalsis, can exclude factors of colorectal cancer, reduce plasma absorption, and prevent coronary heart disease.
Mung bean tastes sweet and cold, diuretic and swelling, neutralizes detoxification and cools thirst; buckwheat contains “chlorophyll” and “rutin” that other grains do not have. Its vitamins B1 and B2 are more hydroxyl than wheat, and niacin is 3-4 times.
At the same time, niacin and rutin contained in buckwheat are medicines for treating hypertension.
Regular consumption of buckwheat is also effective for diabetes.
Fresh coarse rice is more beneficial to health than polished rice, because the more refined the food is, the more vitamins, protein and cellulose are lost.
The large amount of moisture in coarse grains directly brings benefits to the skin. For example, the cellulose in coarse grains accelerates intestinal peristalsis, promotes defecation and detoxification, and reduces skin diseases such as acne. Coarse grains have diuretic swelling to make the skin delicate and even. For the skin, beansAnd vitamin E in nuts, which can help antioxidants and eliminate free radicals, is an angel protecting the skin; especially coarse grains also contain a large amount of magnesium, which can promote the excretion of body waste and have the effect of weight loss, which also guarantees skin fitnessThe essential.
Ms. Aimei, middle-aged people with “three high” symptoms, long-term constipation, long-term office sitting, contact with a computer to target the family, and people who eat dinner even eat more coarse grains.
Especially summer is rich in fruits and vegetables, coarse grains can be tired, it is more appropriate to eat more.
For example, you can eat more fruits during the day and multi-grain porridge for dinner.
If you stick to it for a summer, your skin will definitely improve.
However, it should be noted that coarse grains generally have the disadvantages of poor sensory and poor absorption. This problem can be solved by cooking coarse grains or mixing them with fine grains.
Elderly people with poor long-term function (over 60 years old) and children with impaired digestive function should eat less coarse grains and eat coarse grains carefully.
Patients with chronic gastritis, gastrointestinal ulcers, and acute gastroenteritis have soft food requirements, so avoid eating coarse grains;