Drinking porridge is not as good as eating beef? What does Dr. Zhang Wenhong mean by this?

I remember that in the first half of the year, the sentence "Drinking porridge is not as good as eating beef" directly pushed Dr. Zhang Wenhong, who was fighting the epidemic, to the forefront of public opinion.

Because of this simple suggestion from Dr. Zhang, it was criticized by many people.

What's wrong with drinking porridge? You want to drink porridge, especially for breakfast, isn't that a custom and tradition passed down from generation to generation by Chinese people?

Being suddenly overturned will inevitably cause heated discussions among everyone.

In order to find out the reason, Gougou recently found the video of the interview and watched the full version. I have to say, we still have to listen to what the doctor says.

But is it really bad to drink porridge? In fact, from the perspective of dogs, it should be viewed dialectically.

Next you will see:

1. Is it really bad to drink porridge?

2. How to drink porridge correctly?

3. How do special groups of people drink porridge?

Whether porridge is good or not cannot be generalized in the eyes of dogs, because the way modern people make porridge has actually changed a lot compared to the past, and the ingredients are also richer and more varied.

When Dr. Zhang Wenhong said that we should not drink porridge for breakfast, he actually meant the traditional porridge made from refined white rice.

And many people like to pair it with staple foods such as steamed buns or fried dough sticks.

Therefore, there are some problems with the nutrition of such a bowl of porridge:

1. Single nutritional ingredients

The most traditional way to make white porridge is to boil white rice with water. For this kind of rice porridge, all the nutrients come from rice.

As a common staple food for the people, rice provides carbohydrates as its main nutrient. In addition, it is paired with fried dough sticks, steamed buns, etc.

Although it seems like a rich breakfast combination, its main ingredient is still carbohydrates, with very few other nutrients.

Such as nutrients such as protein, vitamins and minerals.

As a staple food, the calorie density of white porridge is actually not enough. Although it looks full, it is actually mostly water. Even if you are full for a while, you can only fill your stomach with water.

When Dr. Zhang Wenhong introduced the dietary recommendations, the country was still at a critical time of the epidemic.

The daily supply of protein plays a decisive role in immunity and resistance.

That’s why people said at that time that drinking porridge is not as good as eating steak, eggs and milk.

2. Large fluctuations in blood sugar

The easier a food is to digest and absorb, the faster it is converted into blood sugar in the body.

Of course, what we are mainly talking about here is the comparison between different cooking methods of staple foods. Generally, the glycemic index of white rice is 46, but once it is boiled into porridge with water, its glycemic index can reach about 90.

Dog, from what you said, it seems that this porridge not only affects blood sugar, but also has poor energy and nutrition. Then how did the saying that drinking porridge is good for health come about?

In fact, with the development of the times, foods such as rice and flour have been refined, but our ancestors at that time could not eat such delicious and soft rice.

What they actually drink is unrefined grains, that is, rice porridge made from brown rice, or some even drink millet porridge.

So the porridge at that time cannot be compared with the porridge now.

1. Add some ingredients to the porridge

It is said that porridge has only one nutritional value, but in fact it can be improved by adding some other nutrients.

For example, fish, lean meat, eggs, and milk are all fine. This way the protein content in the porridge will increase.

Vegetables, dried fruits, etc. can also be added, so that the content of vitamins and minerals can be increased.

In addition, as Dog has always told everyone, it is best to add some coarse grains, various cereals, beans, etc. to the staple food.

The porridge cooked in this way not only does not require excessive concerns about the impact on blood sugar, but it is also more nutritious.

So how should we add miscellaneous grains and beans?

First, we rule out the situation of diabetics. It is generally recommended to replace part of the ingredients with whole grains and potatoes, but mostly keep white rice.

When you feel that your body has adapted well to the diet after eating it for a while, you can increase the amount of whole grains and potatoes appropriately.

Add it slowly until it can replace half or two-thirds of the rice.

1. People with poor stomach

Drinking porridge is good for the stomach. This principle is almost imprinted in the minds of most Chinese people. However, porridge made from refined white rice and flour is not as good for the stomach as everyone thinks.

First of all, gastrointestinal repair actually requires more nutritional support from whole grains, and the microorganisms in the intestines also need dietary fiber and oligosaccharides in food as fermentation substrates.

If you can try eating this kind of mixed grain porridge for a period of time, you will find that your intestines will become healthier.

For people with excessive stomach acid, Gougou recommends avoiding adding several ingredients such as rhubarb rice, glutinous rice, sweet potatoes and corn when cooking porridge.

Adding beans that can be cooked soft, such as kidney beans and adzuki beans, is beneficial to reducing stomach acid.

On the contrary, if you have insufficient gastric acid secretion, are prone to indigestion, intestinal flora disorder and diarrhea, you need to pay special attention when choosing ingredients for making porridge.

Ingredients such as soybeans, black beans, and mung beans are difficult to digest and easily produce gas.

People with severe bloating and diarrhea should not use whole wheat grains, barley, oats, etc.

Generally speaking, if your stomach is not very good, you should use more brown rice, millet, yam and other ingredients that have little irritation to the intestines. The proportion of miscellaneous beans and grains should not be too large, not more than one-third of the raw materials.

Of course, in addition to miscellaneous grains and beans, ingredients such as lily, sesame, peanuts, longan, red dates, etc. can also be added to the porridge, which not only enhances the aroma but also the taste.

2. Diabetic patients

Whether it is a diabetic or a person with high blood lipids, the selection of raw materials and proportions of multi-grain bean porridge will be much stricter.

The most important purpose of course is to control blood sugar changes after meals.

When choosing miscellaneous beans or grains, it is best to check the glycemic index of the corresponding ingredients, and it is best to choose ingredients with a GI of less than 40.

Do not add ingredients with high GI such as glutinous rice, white rice, rhubarb rice, and sticky millet. In addition, people with high blood sugar do not need to consider sweet ingredients such as dates and raisins.

What should I do if I want to make porridge thicker without rice?

Oats and barley can be used as substitutes for rice.

Okay, that’s all I’m going to talk about today regarding the art of drinking porridge.

If you want to drink porridge in the future, you might as well find this article about dogs and add miscellaneous beans and grains that suit you.

References

[1] Fan Zhihong, There are also some rules for drinking porridge [J] Health Expo. 2015(9):56-57