Introduction: When it comes to nourishment, people's first thoughts often turn to various tonics, meats, or delicacies. In fact, the common grains we eat every day can also be considered excellent "tonics." Traditional Chinese Medicine has the concept of "medicine and food sharing the same origin." The medicinal properties of grains can be used to prevent and treat diseases, are economical and practical, and have no side effects.
Rice: Also known as japonica rice, it is sweet in taste and neutral in nature, with the effects of replenishing the middle energizer, strengthening the spleen and harmonizing the stomach, and relieving vexation and thirst. In winter, indoor heating can be hot and the air dry, so drinking some rice porridge in the morning and evening can help you avoid the discomfort of a dry mouth and tongue. A special reminder for diabetics: different cooking methods for rice have different effects on blood sugar. Studies have shown that an equal amount of rice cooked into dry rice has a smaller impact on blood sugar than congee. Therefore, diabetics eating dry rice for breakfast is beneficial for blood sugar control.
Millet: Millet has relatively balanced nutrition, with a wide variety of vitamins and minerals, and relatively high content. The biggest characteristic of millet is that it is easy to digest and absorb, so it doesn't put a great burden on the stomach, which is why there's a saying that "millet protects the stomach." Millet can not only be used to make porridge, but also can be cooked with rice to make "mixed rice."
Apple Millet Porridge
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Wheat: Wheat is sweet in taste, neutral and slightly cool in nature, with the effects of strengthening the spleen and benefiting the kidneys, and nourishing the heart and calming the mind. Those with vexation and insomnia can use wheat cooked with rice and red dates into a porridge for consumption. In addition, wheat bran is high in dietary fiber and has preventive and therapeutic effects on hyperlipoproteinemia, diabetes, atherosclerosis, hemorrhoids, senile constipation, and colon cancer.
Mung Bean: From the perspective of Traditional Chinese Medicine, mung bean is cool in nature, thus it has the function of clearing heat and detoxifying. From a nutritional perspective, the health benefits of mung bean come from its antioxidant components, such as flavonoids, tannins, and saponins, which have the effect of clearing heat and detoxifying. Mung bean can be used for soups, porridge, or soaked and added to rice to make mung bean rice.
Corn: Corn is sweet in taste and neutral in nature, with the effects of strengthening the spleen and promoting diuresis, whetting the appetite and benefiting intelligence, and calming the heart and activating blood. The linoleic acid in corn oil can prevent cholesterol from depositing on the artery walls and has a positive effect on preventing hypertension and coronary heart disease. In addition, it also has diuretic and blood sugar-lowering effects, making it especially suitable for diabetics. American scientists have also discovered that eating corn can stimulate brain cells and enhance human memory. The lutein and zeaxanthin in corn can prevent the occurrence of age-related macular degeneration in the elderly.
Chinese Yam and Corn Pork Rib Soup
Job's Tears: Also known as coix seed, its protein content is much higher than that of rice and flour, and it is easy to digest and absorb, which is beneficial for reducing the burden on the gastrointestinal tract and enhancing physical fitness. Traditional Chinese Medicine believes that coix seed is sweet and bland in taste, slightly cool in nature, and has the effects of strengthening the spleen, tonifying the lungs, clearing heat, and promoting diuresis. Modern research has proven that coix seed has anti-tumor, immune-enhancing, and blood sugar-lowering effects. Coixenolide found in coix seed has been shown to have a good function in controlling the growth of cancer cells, making it a very ideal anti-cancer food.
Sorghum: Sorghum is sweet in taste and warm in nature, with the effect of strengthening the spleen and benefiting the stomach. For children with indigestion, sorghum can be stir-fried in a pan, hulled, ground into powder, and 2-3 grams taken each time with water. However, sorghum is warm in nature and has an astringent effect to stop diarrhea, so it is not suitable for those with constipation.
Sorghum Flour and Nut Bread Rolls