The benefits of eating "grains" have long been popular among people: increasing satiety, controlling blood sugar and blood lipids after meals, and preventing constipation... In addition to eating whole grains, grinding various grains into powder is also a popular way of eating. Some people think this is more convenient, while others worry that grinding it into powder will destroy the nutrition of cereals. What is the difference between grinding it into powder and eating it whole?

Grains are rich in dietary fiber and are very beneficial to human health. They can help control blood lipids and blood sugar and maintain intestinal health. Dietary fiber is divided into soluble dietary fiber and insoluble dietary fiber according to different solubility. Both are micron-sized and can only be separated from food through industrial methods. The process of grinding grains into powder is mainly a physical process. The ordinary cutter head only loosens the dietary fiber and makes the particles smaller, but the characteristics of the food do not change.

Miscellaneous grains include whole grains and miscellaneous beans. After being ground into powder, eating them will affect blood sugar. Among them, even if beans are cooked and smashed, the blood sugar response is still relatively low, but grains such as millet, brown rice, and black rice need to retain a certain chewing texture to effectively control the rate of blood sugar rise after a meal. Therefore, for diabetics and other people with blood sugar control disorders, cereals are more suitable for cooking whole grains, which can retain the natural physical structure of grains to a certain extent and can better delay the rise in blood sugar and blood lipids after meals.

It should be noted that after the cereals are ground into powder, the contact surface with air moisture will increase, which will accelerate the oxidation rate of the oil in the cereals, absorb more water, and increase the reproduction of microorganisms. Therefore, cereal powder must be placed in a sealed container in a cool, ventilated and dry place, and be protected from moisture and mildew. In addition to breakfast, multigrain powder can also be eaten between meals, which will not affect your appetite for dinner and offset some hunger pangs.

Four groups of people are particularly suitable for eating multigrain powder. For people with poor digestion, eating multigrain powder is easier to digest than eating whole grains, does not increase the burden on the gastrointestinal tract, and is helpful for adjusting intestinal flora; for people with bad teeth, it is more convenient to make a paste of multigrain powder and can also be used Supplementing nutritional elements; For people who want convenience, such as students, office workers and other groups, eating cereal paste is convenient and time-saving. It is also convenient as a snack between meals, a late-night snack and a snack when traveling; the elderly have bad teeth Grinding the grains into powder helps to obtain the nutrients in the food. For the elderly without diabetes, the grains powder is made into a paste and is easier to digest. There is no need to worry about flatulence and other problems after eating.