Relieves chronic fatigue symptoms for weak gastrointestinal function
In terms of nutrition, coarse grains such as cornmeal, sorghum noodles and buckwheat noodles are more nutritious after fermentation. In addition to protein, carbohydrates, and lipids, coarse grains are rich in B vitamins. B vitamins are essential nutrients for eliminating fatigue and are particularly beneficial to people with chronic fatigue syndrome. The lack of vitamin B1 in the human body can cause fatigue. The lack of vitamin B2 can cause muscle weakness, decreased stamina, and fatigue.
Insoluble dietary fiber in coarse grains will to some extent hinder the absorption of some minerals in the intestine, especially calcium, iron, zinc and other elements. After yeast fermentation, yeast can promote the activity of certain enzyme systems (such as phytase), calcium, iron, zinc and other minerals will have a strong improvement, which promotes the absorption of intestinal minerals . Therefore, for some scholars in the consumption of coarse grains at the same time, can be an appropriate way to add vitamins and trace elements mixture, as long as the coarse grains after fermentation is unnecessary.
Due to the decomposition of phytic acid or cellulose, it is degraded into easily digestible small molecules after fermentation, which can improve the taste, enhance digestion and stimulate absorption, thus removing the unfavorable factors in coarse grains. Therefore, it is not necessary to add vitamins and trace element mixture at the same time as eating coarse grains. At the same time, dietary fiber burden on the gastrointestinal tract will be reduced accordingly, will not cause abdominal distension, indigestion and other conditions. Children and the elderly, as well as some patients with gastrointestinal disorders, or those with weaker gastrointestinal function will also be more comfortable.
After the fermentation of coarse grains, the cellulose and phytic acid contained in the coarse grains are reduced and long-term consumption will not hinder the absorption of proteins, resulting in impairment of functions such as muscles and heart and reducing immunity.
The fermentation process of coarse grains is the same as that of white flour. There are also many practices, such as paste cake, steamed bean noodles, steamed bread, steamed stuffed buns, and the like, as well as various kinds of coarse grains.
