Preface
Do you also want to eat whole grains for health but are worried about hurting your body? Then read on, this article will give you a detailed analysis of how to eat whole grains correctly.
1. Why do doctors warn about the risks of whole grains?
In this era of the pursuit of returning to basics, eating whole grains has become a way for many people to choose to maintain their health.
After all, whole grains provide the body with more minerals, vitamins and dietary fibre than delicate white flour foods.
This is beneficial for improving the intestinal environment and reducing the risk of cancer.
However, have you also heard the recent news that doctors are warning about the risks of coarse grains, claiming that some coarse grains can be harmful to the body and that what you have at home needs to be disposed of immediately?
This has confused many people, and even begun to question the safety of whole grains.
In fact, the doctor was referring to spoiled and moldy whole grains.
The molds and mycotoxins in such coarse grains can indeed enter the human body through ingestion, causing damage to the liver, kidneys, digestive system and immune system, and increasing the risk of cancer and disease.
Therefore, the doctor's warning is based on the judgment of the change in the quality of the whole grain itself, not a simple prejudice.
Excessive shelf life and humid storage environment may lead to the deterioration of coarse grains, so as eaters need to be vigilant to avoid accidental ingestion.
2. How terrible is the harm of spoiled coarse grains?
When you buy a well-packaged whole grain product from the supermarket or get a bag of new rice from a relative's house, it can be difficult to tell directly how safe it is.
After all, it is difficult to distinguish the difference between fresh and old grains with the naked eye.
But once you eat spoiled whole grains, the risks that come with them are enough to make you lose your appetite.
Spoiled whole grains contain a wide variety of toxins such as aflatoxins, ochratoxins, parasite eggs, etc., most of which can be dissolved in fat, and after entering the human body, they will accumulate in the liver or kidneys, directly damaging the structure and function of these important organs.
According to statistics, 60% of liver cancer is related to the consumption of moldy food.
This is because fat-soluble mycotoxins are also carcinogens that can induce tumor growth when they accumulate in certain amounts in the body.
In addition, the mold spores contained in spoiled coarse grains enter through stomatitis and settle on the intestinal mucosa to release toxins, which can also induce allergic reactions.
If you've ever had diarrhea, headaches, vomiting, or other symptoms after eating a cereal, it's likely an allergic reaction.
Although fever reducers can temporarily relieve symptoms, the immune system will gradually be depleted over time.
3. Three key points for the correct preservation of coarse grains
In the face of the multiple health threats posed by spoiled whole grains, we need not be helpless.
Proper storage and regular inspections are the keys to avoiding risks.
The following three key points hope to provide you with a reference for preserving coarse grains at home:
1. Moisture-proof and moisture-proof
The starch and protein in whole grains are easily chemically affected by moist air, so a dry storage environment is required.
Usually choose a cool and ventilated cupboard, preferably equipped with dehumidifier or sprinkle a little rice around it, which can absorb the trace moisture in the air.
If possible, vacuum bags can also be used for pressurized storage, which saves space and isolates air.
2Avoid direct sunlight
Ultraviolet radiation from sunlight destroys the fat in whole grains, causing them to oxidize and deteriorate.
If rice or flour is exposed to the sun, it will soon emit an unpleasant odor, indicating that the ylum has oxidized.
At this time, in addition to the deterioration of taste, the nutritional value of whole grains will also decrease.
The correct way to do this is to put it in a cool place, or cover it with a blackout cloth, and turn it regularly for ventilation.
3. Check the texture before opening
Whether it's rice, millet or soybeans, fresh whole grains look basically the same.
The rice grains are plump and crystalline, and the size is uniform; The skin of beans is firm and shiny; The dough feels soft and malleable.
Once you find mold, cracked rice grains, insect eaters, etc., it means that it has deteriorated and must be discarded immediately, and do not eat it by mistake.
It can also be smelled before opening, as any strange smell is an indication of risk.
epilogue
Although the consumption of spoiled whole grains can cause health damage, it should not be choked.
It is still wiser to eat whole grains reasonably.
Compared with refined white rice, indica rice, which has a 20% elimination rate, is richer in nutrients such as vitamin B1, vitamin E, calcium, magnesium, and potassium.
These are all minerals and coenzymes that are essential for maintaining normal metabolism.
Starch is also more difficult to digest and absorb by the gastrointestinal tract, so blood sugar rises more slowly and does not stimulate insulin secretion, reducing the risk of diabetes.
Similarly, eating natural couscous bread with a 90% mill rate of whole wheat flour retains the rich nutrients of bran and malt while providing both soluble and insoluble dietary fiber.
This can help the intestines form a good decaying environment, increase the number of probiotics, and also promote the passage of stool to prevent diseases such as colon cancer.
It can be seen that eating whole grains reasonably is not only harmless, but also more beneficial to the body.
Of course, it is also necessary to keep the ingredients fresh, store them away from light, and check them regularly, so that you can enjoy delicious food with confidence.