porridge (rice porridge) has always been regarded as the “most nourishing” food. It is not only loved by the public, but also the most common “patient food” — many hospitalized patients voluntarily give up the normal solid food (such as rice) and drink porridge instead, thinking that it can supplement nutrition and accelerate recovery. However, is porridge really the most nourishing food?

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are fine processed rice with low nutritional value, mainly providing a large amount of starch (75%), a small amount of protein (8%), and some B vitamins. The process of cooking porridge for a long time has little effect on starch, protein and minerals, but it will destroy vitamin B. The longer the cooking time is, the more vitamin B is destroyed. Therefore, the more delicate and delicious, rotten porridge, the lower the content of B vitamins. If alkali is added in the process of porridge cooking, B vitamins will be destroyed completely. Therefore, compared with white rice or steamed bread, the nutritional value of porridge is lower. Compared with rice,

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have the advantage of being easy to digest. Rice porridge heating cooking time longer, more water content, so the starch gelatinization is more sufficient, more easily by the small intestine amylase decomposition into glucose, and absorbed into the blood. Cooking for a long time also makes a little protein or amino acid dissolved in it, making it easier to digest. Therefore, porridge can reduce the burden of gastrointestinal digestion, especially for patients with gastrointestinal diseases with poor digestive function, such as gastroenteritis, severe peptic ulcer, pancreatitis, and some extremely weak patients. The first time to eat after surgery, liquid food is needed, and easy to digest porridge can be used as the first choice.

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must point out that the characteristics of easy digestion of porridge are only particularly beneficial to some of the above-mentioned patients, while for healthy people or patients with normal gastrointestinal digestive function, porridge has no advantage, and it is better to eat white rice (or other food with better nutrition). What’s more, porridge is easy to digest and absorb. In fact, it is a “double-edged sword”. The harmful side is that the effect of raising blood sugar after eating is stronger. This is not only harmful to the control of blood glucose in diabetic patients, but also to the postprandial blood glucose of healthy people. (Wang Xingguo, director of Nutrition Department of Dalian Central Hospital,

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