Introduction: When it comes to nourishment, people's first thoughts often turn to various tonics, meats, or delicacies. In fact, the grains and cereals we eat daily are also excellent "tonics." Traditional Chinese Medicine has a concept called "medicine and food share 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 tonifying the middle and replenishing qi, strengthening the spleen and harmonizing the stomach, and relieving vexation and thirst. In winter, indoor heating is strong and the air is dry. Drinking rice porridge in the morning and evening can help you stay away from the problem of a dry mouth and tongue. A special reminder for diabetic patients is that 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, diabetic patients eating dry rice for breakfast is beneficial for blood sugar control.
Millet: The nutrition of millet is relatively balanced, with a wide variety of vitamins and minerals, and relatively high content. The biggest feature of millet is that it is easy to digest and absorb, so it does not put a great burden on the stomach, hence the saying that "millet protects the stomach." Millet can not only be used to make porridge, but also can be cooked with rice to make "erfan rice" (a mixture of millet and rice).
Apple Millet Porridge
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Wheat: Wheat is sweet in taste, neutral and slightly cool in nature, and has the effects of strengthening the spleen and benefiting the kidneys, and nourishing the heart and calming the mind. For those with vexation and insomnia, wheat can be 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.
Corn: Sweet in taste and neutral in nature, it has the effects of strengthening the spleen to promote urination, whetting the appetite to benefit intelligence, and calming the mind to invigorate blood. The linoleic acid in corn oil can prevent cholesterol from depositing on the blood vessel walls, and has a positive effect on preventing hypertension and coronary heart disease. In addition, it also has the effects of promoting urination and lowering blood sugar, making it especially suitable for diabetic patients. 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 light in taste, slightly cold in nature, and has the effects of strengthening the spleen, tonifying the lungs, clearing heat, and promoting urination. Modern research has proven that coix seed has effects such as anti-tumor, enhancing immunity, and lowering blood sugar. Coixenol, found in coix seed, has been found 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, and has the effect of strengthening the spleen and benefiting the stomach. For children with indigestion, sorghum can be taken, stir-fried in a pot, hulled, and ground into powder. Take 2-3 grams each time and mix it with water for consumption. However, sorghum is warm in nature and has an astringent effect to stop diarrhea, so it is not suitable for people with constipation.
Sorghum Flour and Nut Meal Buns