Children and elderly people should eat more fermented coarse grains
Nutritionally, coarse grains such as cornmeal, sorghum, and buckwheat noodles are nourished after fermentation.
In addition to retaining protein, carbohydrates and lipids, whole grains also contain a variety of B vitamins.
B vitamins are essential nutrients to eliminate fatigue and are especially beneficial for people with chronic fatigue syndrome.
The human body lacks vitamin B1 and feels fatigued, and vitamin B2 lacks muscles and muscles.
The insolubility in coarse grains is expected to decompose to a certain extent and the absorption of some internal minerals, especially calcium, iron, zinc and other elements.
After fermentation by yeast, yeast can promote the activity of certain enzyme systems (such as phytase), and the absorption of minerals such as calcium, iron, and zinc has been improved, thereby promoting the absorption of internal minerals.
Therefore, for some scholars, the practice of supplementing vitamins and trace element mixtures properly while eating coarse grains is not necessary as long as the coarse grains are fermented.
Due to the decomposition of phytic acid or cellulose, it is degraded into small molecules that are easily digested and absorbed after fermentation, which can improve the taste, enhance digestion, and stimulate absorption, thereby eliminating the unfavorable factors in coarse grains.
Therefore, while eating fermented coarse grains, it is not necessary to supplement the vitamin and trace element mixture.
At the same time, it is expected that the burden of fiber on nitrate emissions will be reduced accordingly, which will not cause abdominal distension and indigestion.
Children and the elderly, as well as some patients with hypertension, or those with weaker rehabilitation capabilities, will be more adaptive.
After fermentation of coarse grains, due to the reduction of cellulose and phytic acid contained in them, the absorption of protein for a long time will be blocked, which will cause damage to muscle, heart and other functions, and reduce immunity.
The fermentation process of coarse grains is the same as that of white noodles, and there are many ways to do it, such as buns, steamed buns, steamed buns, buns, etc. You can also make various coarse grains.