We need different porridges, different porridges are important

A different porridge is needed, different cereals are important

We need different porridges, different porridges are importantBitter

One of these miracle caches is buckwheat because it boasts vegetable proteins, an impressive amount of B vitamins, to combat stress and sleep disturbances. It also improves the skin, hair and nails.

It should also be mentioned that buckwheat has a lot of iron (hemoglobin is delighted), enough potassium (useful for hypertension), calcium (strong teeth and bones) and magnesium (good for cheering up, metabolism, heart and thyroid).

And, according to doctors, this grits is rich in routine, which is remarkable for strengthening the walls of blood vessels, stops bleeding, improves the condition of veins. Hence, an extremely simple conclusion: if your plans do not include “communication” with varicose veins or hemorrhoids, eat more buckwheat porridge.

By the way, not only buckwheat, but also other cereal grains is great to apply also externally, as a cosmetic – cheap and beautiful.

Mask for all skin types

Raste to a powder state of 1 tbsp washed and dried buckwheat. Add 1 tsp of honey, 1 tsp of sour cream and 10 drops of lemon juice. Mix the face and rinse with warm water after 10 minutes.

Oat

One plate of whole-grain oatmeal per day – and you've made up for the body's daily need for powerful antioxidants such as vitamin E and selenium, which means that your cells will stay young and healthy longer.

Another undoubted advantage of oatmeal is the abundance of soluble fiber and gluten. The first, “fitting” intestinal peristalsis, cleans the intestines from toxins and other debris, prevents gastrointestinal diseases. The second one gently envelops the stomach mucosa and therefore helps in acute gastritis.

Just for God's sake, don't buy these brewable porridge “minutes”! They have been treated well in advance with high temperatures, and useful substances need to be searched for. In addition, the content of starch in such samples is higher than normal, which is also minus.

Pancreas and figure you will definitely not thank you. Oatmeal should be eaten either in the form of ordinary “Hercules”, or (which is even better) – in the form of cereals, oats.

Moisturizing Mask

Mix 2 tablespoons of oatmeal flakes with warm milk to form porridge, add 1 yolk and 1 tsp of honey. Leave it for 15 minutes. Rinse with a tampon soaked in unsolid green tea.

Manka

8 out of 10 people will shiver when they hear the word “manka” – they fed us this porridge too often and too much as a child. However, sometimes it has to be eaten in adulthood as well – in case of a number of diseases it is one of the few dishes allowed to eat.

Anyway, the semolina is versatile: it is used not only for cooking porridge, but also for passivation when frying meat, fish and vegetables, it is added to the minced meat instead of bread or flour, in various sauces and first courses; it is a good way to make baked goods and even creams.

Due to its microscopic size (0.75 mm), the grits are quickly cooked, and for this reason, it retains everything useful.

The characteristic feature of the manca is that it has very little fiber, but it is thanks to this fact that the porridge is included in the diet menu of people with various gastrointestinal problems.

The second significant difference between our heroine and analogues is that it is digested not in the stomach, but in the lower part of the intestine. In general, this product is well assimilated, it is nutritious and high-calorie.

However, it also has some negative properties.

First of all, the mank contains gluten, and some do not tolerate it. Secondly, modern experts believe that the phytine present in it contributes to the “washout” of calcium from the bones. That's why recently children (first of all babies) were not fed with flour.

But a couple of times a week a child should be given flour – many doctors have no doubts about it. However, if the child is in a scandal whenever he or she tries to feed it, do not use forceful methods of action.

The protest against the porridge manna is probably not a whimsy, but a defensive reaction from the body.

2 tonic mask for mature skin

2 tbsp porridge + 1 tbsp honey + the same amount of carrot juice + pinch of salt. Carefully stir the mass and apply it to the face. After 15 minutes, cleanse the skin with a tampon soaked in warm milk. Wash with cool water.

Ris

Like other cereal plants, rice is rich in B vitamins, vitamin E, and contains iron, zinc, magnesium, calcium and potassium. But here it is necessary to be specified: the quantity of utilities which we can extract from rice grains, is in direct dependence on a way of their processing.

Uncompetitive, of course, brown rice. From habitual for us white it differs that at processing of grain are cleared only of a rough and inedible peel, and the cut off cover remains intact and safety. Most of the nutrients are concentrated in it.

True, such a copy is more expensive than its white “brother”, which is generally understandable.

Mask for a beautiful complexion

Brew 2 tbsp. of ordinary rice, stretch, add 2 tbsp. of grated cucumber and a little lemon juice. Wear on your face for 20 minutes, then rinse off the water at room temperature.

Perlovka

The main advantage of “pearl” cereals is phosphorus. It's almost twice as big in a pearl shop as in other cereals. This microelement not only normalizes metabolic processes and activates the thought processes, but also provides speed and power of muscle contractions, which will appeal to athletes and adherents of a healthy lifestyle.

Children perlovka is also strongly recommended, as phosphorus is directly involved in the formation of the skeleton. He'll appreciate the pearl porridge and the beautiful floor. Lysine in the groats helps to produce collagen, which, as we remember, improves skin elasticity.

Don't forget that such a dish is both nourishing and low-calorie – the most important thing for those who are concerned about the state of their bodies.

But unfortunately, few people also complain about the pearls. Some of them are not satisfied with its long cooking, although this “disadvantage” is easily eliminated by means of preliminary soaking of cereals (for 3 hours). She seems unhappy to others. In fact, as soon as the porridge cools down, it tastes noticeably different, so you need to eat it with the heat from the heat.

Lifting-mask

2 tbsp. clean and dry pearl groats “chop” through a coffee grinder, pour out the egg white and enough apple juice to get the porridge. Apply the product to your face and walk like this for 15-20 minutes. Wash with water.

As you can see, the inclusion of certain porridges in the diet is a great solution, because they supply the body with vitamins, trace elements and other nutrients, and also prevent and, in some cases, treat a number of diseases in a targeted way.

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Source: https://polikliniki.kz/ru/article/kashi-raznye-nuzhny-krupy-raznye-vazhny_143

All different kashi need | Article

All kinds of kashi are needed, different kashi are important

Staropolska cuisine – both dainty and folk – knew many ways of preparing cereals: they were baked, pierced in the oven, boiled to the point of thickness or to the point of crumbling. With coarse, nutritious, rich soups were prepared, which were eaten with sour milk, cheese, buttered or fried.

They were served with mushrooms, as well as prunes and raisins, and served with sauces as a side dish for meat. Kasha – usually barley or buckwheat – was also an indispensable element of traditional sausage – “kashanka”, along with blood and pork by-products.

Not surprisingly, that the love of kasha is reflected in numerous tales and sayings.


Today, cereals, even those that have already been forgotten (such as Krakow cereals) or are not so popular (such as pearl or wheat cereals), are in the spotlight of fashionable restaurant chefs, vegetarians, all those who diet.

They are shredded or simply purified, they have a high nutritional value. They are a highly digestible source of complex carbohydrates. According to recent studies, cereals are recommended for people under stress.

Buckwheat groats

Buckwheat porridge with mushrooms, photo Value/East news

Buckwheat groats are made of gluten-free buckwheat, which, although not a grain, is subjected to such treatment. The most popular variant in Poland is fried buckwheat with intense aroma and taste.

It is known that buckwheat porridge is good for health and is therefore highly valued as a source of protein, calcium, iron, phosphorus, potassium and magnesium. Most often buckwheat porridge is served on side dishes, such as baked meat with a variety of sauces, zrazam and vegetarian dishes. The most classic combination is buckwheat porridge with mushroom sauce or dried mushroom broth.

A popular dish that can be found in a restaurant or snack bar – buckwheat porridge with fried eggs and spinach, with a cup of fresh sour milkfish (it's getting harder and harder to get), buttermilk or kefir.

Buckwheat groats can be added to vegetarian stuffed cabbage rolls or cutlets (on the Kresy – former Polish territories in Western Ukraine, Lithuania, Belarus – made by “buckwheat”, buckwheat cutlets with cottage cheese). This cereal is also perfect for dumplings – for example, in combination with cottage cheese or cheese.

The variety of this cereal – the so-called “Cracow porridge” (slice) – was once very much appreciated, but today it is difficult to find. It is crushed, roasted cereals with fine grains and soft taste.

It can be used not only to prepare unsweetened dishes, such as soups, but also desserts.

It was Queen Anne Jagiellonka's favorite groats, and she was regularly sent from Krakow to Warsaw to the royal court.

Milk

Produced wheat grits, photo by Jerzy Romanowski / East News

This grits (the only one causing an alkaline reaction) is again gaining popularity – for those who follow a gluten-free diet, and for allergy sufferers it is a real treasure. The corpse is obtained from purified millet.

It has an antiviral effect (and is therefore recommended for colds, especially for children), is useful for joints, skin, nails and hair. Most often, sweet wheat porridge is cooked and served, for example, for breakfast with fruit, nuts, seasoning.

Wheat can be a great dessert, but it is also suitable for hard dishes: pies, soups, salads, gluten-free pancakes, pancakes or buns.

Barley grits

Perlovka salad, photo Forum

Poland produces the most of these cereals in Poland, and of different types. There are several varieties of barley croups depending on the way they are processed (pearl, Dutch, barley). The largest variety of this cereal – pearl – is peeled and polished barley grains.

For a long time, it was considered “second-rate”, although of all types of barley cereals, it is the most useful. Like wheat, it is used for risotto or salads with original additives. In the past, it has also been used to make East Slavic Christmas dessert.

The smaller Dutch grits are considered to be the tastiest of barley groats. It is first of all added to the krupnik, a soup that has a history of several hundred years. The name of the soup comes from the word “cereal.” Barley porridge serves as a perfect complement to meat and sauces and, like buckwheat porridge, fits very well with mushrooms.

In regional cuisine and old cookery books you can find sweet dishes from this cereal.

Manaclaw grits

Manaclaw gritsManaclaw grits, photo Value/ East news

Manaclaw grits – this is crushed wheat. It is easily digested and is usually added to dishes for small children, although a gluten-free diet excludes it.

Old cookbooks offered a variety of recipes for desserts made from semolina – pudding and so-called “legumina” (a thick sweet dish, usually based on flour). Munka is also used to thicken dough or soups.

Magdalena Kasprzyk-Shevrio, April 2015

Source: https://culture.pl/ru/article/kashi-raznye-nuzhny

Kashi different need, porridges different important!

Kashi different need, porridges different important

I want to rephrase the classics and talk about the painful: are porridges really so useful (are they always?), with what and how they are eaten, and how should porridges be cooked?

How to eat porridge

Everyone knows that porridge (or rather cereals) is a source of slow carbohydrates that saturate the stomach for a long time (without leaving a feeling of heaviness or discomfort in the stomach) and do not provoke a sharp surge in blood sugar levels. But I want to make a reservation: on how exactly you cook the grits and what exactly you use, will depend on the slow carbohydrate your porridge or fast.

Say, if you like to eat porridge with butter (or other sources of animal fats: milk / cream, cheese, etc.), then consider that the overall glycemic index of the product increases. Of course, it's not criminal, if you know the measure and use a whole-grain cereal (not instant cereal, which already has a high glycemic index).

If you add a little vegetable oil or, say, natural peanut butter to the cereal (in other words, “correct” vegetable fats – unsaturated), the overall glycemic index of the product can be lowered slightly.

The combination of proteins and carbohydrates also reduces the overall glycemic index. Thus, porridge should be combined with protein products (for example, to add an egg or a little cottage cheese, a piece of meat): proteins slow down the absorption of sugars into the blood, and the presence of carbohydrates contributes to the best absorption of proteins – “mutually beneficial cooperation” turns out to be:)

Probably, everyone knows that the content of fiber in the food also reduces the total glycemic index. Therefore, for example, to add in oatmeal (or other viscous) a spoon of oat bran will be rather pertinent.

Besides bran will absorb superfluous moisture, and the porridge from it becomes only more tasty.

Thus to subject bran in this case to thermal processing it is not necessary, it is enough to add them in a warm finished product and to allow to be infuse 5-10 minutes.

Also in almost any porridge it would be useful to add a spoonful of ground flax seeds (in other words, flax flour, which is rich in both vegetable protein and valuable unsaturated fats and fiber – 3 in 1). I add ground flax seeds to oatmeal, barley, corn.

How to cook porridge

Oh, how to cook porridge, also say a few words.

Excessive cooking of any grain increases their glycemic index, so do not digest porridge. Ideally add 2-2.5 portions of water per 1 portion of cereal.

How much porridge should I cook? Of course, it all depends on the cereals here. As a rule, buckwheat, barley, corn, wheat and wheat porridge will be cooked in 10-15 minutes. I cook brown rice for about 20 minutes, pearl and oatmeal groats (about 30 minutes) are cooked a little longer – by the way, it is better to soak them in cold water for a few hours beforehand.

It is also one of the “secrets” of cooking long-life cereals: soaking them, add a few drops of lemon juice to the water (it softens the grain), then rinse and boil as usual. Turn off the grits and leave some liquid in the pot, and in 10 minutes it will “reach”.

Burning porridge on water or milk – of course, it's up to you to decide. There's no definitive opinion here. One thing is well known – the milk-welded porridge has a higher caloric value and, again, a glycemic index. So, if you want to lose weight, I advise you to cook porridge on water.

There is an opinion that milk can form insoluble compounds with substances from cereals during cooking.

For this reason, some scientists tend to think that it is more useful to cook porridge on water (and add milk if you want to add it at the very end of the cooking process, or directly to the plate).

In the same context, in many people, the use of milk and dairy products causes digestion disorders. But if you're not one of them and you like porridge only for milk and you don't feel any discomfort from it, then eat it to your health:)

Previously I liked porridge for milk (yes, it's more fatty:), now I can say quite sincerely: I like porridge on water and from whole grains (i.e. not cereal).

By the way, to the question of how many cereals to take (of course, it should be weighed dry before cooking).

If you lead an inactive measured lifestyle (rather sitting), it will be enough 40-50 grams of cereals in dry form.

You don't have to think that this is very little: once boiled, the grits will increase in volume by at least 2 times (or even more). If your lifestyle is active, mobile, then orient yourself to your appetite.

The most delicious porridge, or my secrets of cashmere:)

Cashi is not boring or primitive! How to serve porridge to make it truly delicious (and of course useful), I will tell you below.

As a rule of thumb, I add a little unroasted nuts or seeds (no more than 10-15 g) to the ready porridge, sometimes 1 teaspoon of ground flax/flax seeds, sometimes a little vegetable oil (olive, mustard or pumpkin seeds).

In the berry season I can add a handful of blueberries, blueberries, raspberries, etc. And sometimes (in the mood:) – a little dried fruit.

Sweet porridge I never boil (moreover, I don't even like to add honey/cookie to porridge), so porridge with a sweet “filler” on my table is rather rare.

It makes me want a creamy flavor – then I add a little butter.

Sometimes I want something spicy – then I add a little bit of grated parmesan to the porridge (especially for oatmeal and pearl cereals).

By the way, if it comes to cheese, I can't help but share it: the crazy taste comes from literally adding a little soft cheese with blue mold to the porridge (a prerequisite is that it must melt in the porridge!), although it must be so “spicy” on the amateur.

I also like to add a little pesto sauce to some types of cereals (pearl, barley, brown rice): delicious, useful, bright!

Sometimes I mix several types of cereals when I cook morning cereal.

For example, the ideal combination for me is barley-corn porridge (due to the low GI of barley groats averages the total GI), rice wheat (using brown rice), buckwheat rye.

By the way, the latter perfectly complements the soufflé from the chicken liver. Cereals can be mixed in any ratio (50:50 optimally, or to your taste).

When I was a child, I liked to add jam to the porridge: strawberry, plum, apricot, blackcurrant. Now my passion for sweets (in this form) is gone and reminds me of myself very rarely:) If you want spicy and sweet porridge, you will definitely like oatmeal baked with apples in the oven.

At the time of my childhood: my baby diet was much less oatmeal (oatmeal made of cereal, rice, manna and less often wheat).

Yes, I'll say a few words about manna porridge. I don't cook it. It's not because it's “not tasty with lumps and lumps.” And because “empty” – practically does not contain fiber and consists of 2/3 starch, so it is a fast carbohydrate and usefulness in it, compared to other cereals, little.

Eat useful porridge, do not “dwell” on one oatmeal (many underestimate the usefulness of barley, corn, pearl, wheat, rye groats)! Remember that porridge is different, porridge is different and important!

Source: http://food-hunter.ru/kashi-raznye-nuzhny-kashi-raznye-vazhny.html

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