Is it really healthy to eat only coarse grains?

In the traditional sense, coarse grains refer to coarse grains and miscellaneous beans, including millet, sorghum, corn, buckwheat, oats, coix seed, red beans, mung beans, kidney beans and so on. Coarse grains mainly refer to corn, sorghum, oats, buckwheat, soybeans, mung beans, sweet potatoes and other coarse grains as food relative to polished rice and white flour. Generally speaking, for ordinary people, long-term consumption of white rice flour is prone to cardiovascular and cerebrovascular diseases such as obesity, hyperlipidemia, diabetes and hypertension. And adding coarse grains properly can reduce the risk of illness, but eating coarse grains for a long time is easy to make people lack all kinds of nutrition and malnutrition.

Compared with polished rice, coarse grains generally do not pursue fineness, because they are processed, so the content of B vitamins is higher. In addition, coarse grains are rich in dietary fiber, potassium, calcium and other minerals. When they have high requirements for various nutrients, the digestive system is not fully developed and the chewing ability is still very poor. If they eat too much coarse grains, it is easy to cause indigestion, and some coarse grains will also affect the digestion and absorption of minerals such as calcium, iron and zinc, which is not conducive to children's growth and development.

However, not everyone is suitable for eating coarse grains, such as the elderly and children. Their gastrointestinal function is weakened or immature. Eating too much coarse grains will increase the burden on the gastrointestinal tract and cause flatulence and constipation. Whole grains are good for health, but in fact, eating too much will also bring a burden to the body. The main nutrients of coarse grains are vitamins, minerals and dietary fiber, which are the main sources of carbohydrates.

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