2008-03-18 | cook polenta base should not be increased
Tags: vitamin nutrition porridge base
Background:
Recently, there have been many people to ask two questions:
1 cook big watery alkali bad, cook polenta alkali heard but is conducive to the use of vitamins?
2 heardËáÐÔÌåÖÊis not conducive to health,ÖóÖàCanadian base is not able to help the body regulate acid-base balance?
on these two questions are as follows.
northern residentsÖóÖàalkali because the base of a special role - it can increase the majority of pro-protein and water and capabilities. For example, bubbles of various seafood, if a little alkali, water more, after the bubble on the full. For a variety of food for the research, some alkali, which is easier to proteins on the water into the soup, so starch particles are more easily dispersed, afterÖóÖàmore viscous texture.
However, the base for most vitamins, however, it is a terrible enemy. Vitamin C, vitamin B1, vitamin B2, folic acid and other vitamins are very afraid of alkali. Heating under alkaline conditions, the loss is even more disastrous. The addition of alkali, but also long°¾Öàis no different from the one of vitamin B1 and B2 ruthless. Extra base, there is also the uncomfortable alkali and slippery sense of taste, but also would undermine the Central Plains and some fresh aroma.
do want to add alkaliÖóÖàreally is not worth the candle.
polenta should be added that the base on the grounds that because of corn in nicotinic acid (also known as niacin) This B vitamin is a combination of state, can not easily be absorbed by the body. If the rate base, it can be released. Eat corn in the past there are no other things to eat, people prone to Pellagra comparison, they are in certain areas to promote cooking polenta base plus points. In this way, it is enough niacin, vitamin B1 and B2 have been sacrificed as a result. Because the corn inside the B1 and B2, many people simply do not eat tortillas bases will be able to add back.
However, times have changed, said the change also. Today there are a few people every day in addition to corn polenta cake eat other things? Nicotinic acid in meat and fish are a rich pasta are also quite a number of nicotinic acid. Nutrition Survey found that the people of the nicotinic acid is still relatively abundant supply, while it is generally inadequate vitamin B2, vitamin B1 and some people lack. Under such circumstances, to increase base polenta, not dietary balance the role of any good.
As for many people to the mung bean porridge Canadian base, but also±©éåÌìÎï.¶¹Öàin the original B vitamin content is much higher than large watery, adding alkali will destroy the benefits. Yuba also rich in polyphenols, they would also change the structure of alkali.
then, many people will ask: I do not base, thick delicious soup, how can it? In fact, many methods. You can put a small to glutinous rice, you can put a spoonful of oatmeal, or adding a little Gleditsia meters, can increase the viscosity. This is not just a loss of nutrition, can better enjoy the natural beauty of grain fragrance.
Finally, after the food in the body metabolism is into acid or alkali into, and its own vinegar or added nothing to do with the addition of alkali. FangÖóÖàbase for the prevention of chronic diseases without any help. Canadian base will only porridge faster increase in blood sugar, diabetics were not good. Canadian base will allow the sodium content of congee greatly increase, and for the prevention of high blood pressure is also very unfavorable.
my relevant log:
2007-11-20 | eat gruel to keep the United States and youth
2007-10-05 | cooking sauce or drink
2007-10-22 | busy office workers how to eat breakfast
