Nutrition experts remind us: while whole grains are beneficial, they should be consumed in moderation, as they can cause harm to certain individuals.
It is understood that "whole grains" are highly nutritious because they are grown with minimal use of pesticides and fertilizers, and are recognized as natural green foods with special therapeutic and nutritional benefits. Additionally, whole grains contain a large amount of dietary fiber, which provides mechanical stimulation to the large intestine, promotes intestinal peristalsis, and softens stool. These effects are beneficial for preventing colon cancer and cardiovascular and cerebrovascular diseases caused by high blood lipids. When consuming whole grains, one should follow the principle of "finely, more, less."
Finely – Elderly people (over 60) with poor gastrointestinal function and children with underdeveloped digestive systems should eat less whole grain, and what they do eat should be prepared finely.
More – Middle-aged people, especially those with "three highs" (high blood pressure, high blood sugar, high blood lipids), constipation, or those who sit in an office for long periods, work extensively with computers, or frequently attend business dinners should eat more whole grains.
Less – Patients with gastric or intestinal ulcers and acute gastroenteritis require a soft diet, so they should avoid whole grains. Patients with chronic pancreatitis and chronic gastroenteritis should eat less whole grains. Athletes and manual laborers, who need to provide energy quickly, should also eat less.
It is best to consume whole grains at dinner.
The best time to eat whole grains is at dinner. For healthy individuals, a frequency of once every two days is appropriate. If it is necessary due to conditions like the "three highs," it can be increased to twice a day.