Less Staple Food, Unhealthy Health In many common words, we can see the role of "rice": a stupid and lazy person is scolded by the boss as a "rice bucket"; a submissive husband is called a "rice ball" by his wife; a banquet set up to achieve a certain goal is called a "rice gathering"; a person with no ability is called "eating soft rice" or "eating idle rice"...... The reason why "rice" is used to express meaning is indeed because this "rice" is too important. In modern life, the status of rice, especially staple food, seems to be less important. This situation is particularly prominent at banquets. At Chinese banquets, what is first placed on the table is not rice or steamed buns, but a table full of big fish and meat, and people toast each other frequently. Often when the dishes are cold and the cups are empty, people think about whether to eat some staple food, but at this time most people are already full of dishes and wine, where is there an appetite to eat staple food. More worryingly, this eating habit has already appeared in the daily diet of many families. Many people, even when eating at home, end their meal without eating staple food. This diet is unhealthy. Because the main component of staple food is carbohydrates. Carbohydrates are the main "basic raw materials" needed by our body. Among the protein, fat, and carbohydrates that supply energy to the human body, carbohydrates are the best and fastest source of energy. In addition to the carbohydrates in staple food providing energy to the human body, staple food is also the main source of B vitamins. The change in the status of staple food has an obvious harm, which is the lack of nutrients and the increase of chronic diseases.
Five Grains for Nourishment, Diversity for Health More than two thousand years ago, the "Huang Nei Jing" proposed the dietary principle of "five grains for nourishment, five fruits for assistance, five livestock for benefit, and five vegetables for supplementation". The five grains in the "Huang Nei Jing" refer to "japonica rice, red beans, wheat, soybeans, and yellow millet". Later generations often called rice (rice), millet (yellow millet), millet (millet), wheat (wheat), and beans (soybeans) the five grains. The concept of grains we talk about now is broader than before, usually including wheat, rice, corn, barley, millet, yellow millet, etc. These foods are rich in carbohydrates and can provide the necessary energy for the human body. The five fruits refer to various fruits, and the five vegetables refer to various vegetables, which provide the human body with a variety of vitamins and trace elements, which are also indispensable in metabolism and life activities. The five livestock refer to pigs, cattle, sheep, chickens, etc., which provide the human body with protein and fat. Protein is the main material that constitutes human tissues and cells, and fat can also provide energy. In short, the dietary principle suggested by the "Huangdi Neijing" has all kinds of foods, reasonable coordination of the main and secondary, and all kinds of nutrients needed by the human body to maintain life activities. Nowadays, it still meets the requirements of reasonable diet and balanced nutrition. Specifically, the daily intake of grains for an adult should be about 400 grams, and the minimum should not be less than 300 grams. Rice, millet, mung beans, corn, white flour, oats, etc. should all become frequently consumed foods. The principle of matching staple food and non-staple food: rice, vegetables, meat dishes and fruits should be reasonably consumed, of course, the proportion of staple food should be larger. In addition, it also depends on the growth stage and physical condition of each person. The ratio of staple to non-staple food needs to vary from person to person.
Taiwanese Braised Pork Rice Ingredients 100 grams of rice, 200 grams of pork belly, 50 grams of bok choy, 3 grams of bean paste, 2 grams of chili sauce, 5 grams of light soy sauce, 5 grams of scallion and ginger each. Preparation 1. Cook the rice first, steam the pork belly, and make the braising liquid with bean paste, chili sauce, light soy sauce, scallion, ginger, and spices. 2. After the meat is steamed, take it out and cut it into pieces. Then put it in the braising liquid for half an hour, then stir-fry with oil. 3. Boil the bok choy in salt water until cooked, and serve with rice and meat. Nutritional Explanation Rice provides the carbohydrates necessary for the human body. The braised pork has the characteristic of being rich but not greasy, and can provide the protein, lipids, and vitamins needed by the human body. Bok choy is rich in dietary fiber, vitamin C, and carotene, providing rich nutrition.
Refreshing Brown Rice Ingredients 100 grams of rice, 100 grams of brown rice, 50 grams of red dates. Preparation 1. Soak and wash the rice and brown rice together. 2. Wash the red dates, remove the pits, and cut them into small pieces. 3. Then steam the japonica rice, brown rice, and red dates together in a pot for about half an hour until cooked.
Nutritional Explanation Coarse and fine matching is an important principle of a healthy diet. In the refreshing brown rice, integrating brown rice and red dates into refined grains such as rice is a classic combination of coarse and fine.
This article is excerpted from Ma Guansheng's "Dr. Ma Talks About Nutrition", authorized by Phoenix Hanzhang Books, and is strictly prohibited from being reproduced without permission.