Cereal products, cereals for weight loss. Healthy grains: why they are needed and where to look for them

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Moscow and Moscow region.

We think many people have heard about the unique beneficial properties of cereals, as well as the importance of these types of plants for Agriculture, as well as all human civilization generally. In my own way biological structure and basic properties, cereals or Gramineae belong to the family of so-called monocots. IN scientific literature often cereal crops assigned to the Myatlikov family.

Types of cereals

At present, science knows enough a large number of types of cereals. The Cereal family is divided into more than 700 genera, which contain 11 thousand species of plants. However, among the most widespread and worldwide known species cereals can be distinguished, perhaps, such as wheat, rice, barley, rye, oats, corn, as well as simply sugar cane and bamboo. All of the above listed types of cereal plants play an important role in the food industry of all world countries without exception.

Composition of cereals

It is worth noting that cereal crops can grow in a variety of climatic conditions and ecosystems. According to scientific research cereals are found even in the harsh climate of Antarctica. This speaks about unique properties cereals that have shown to be climate-resistant plants. Usually, chemical composition cereals are enriched with a significant amount of useful and even irreplaceable compounds for the human body.

Thanks to their unique natural composition, cereals have an impact on the human body beneficial influence. For this reason, many cereal crops have long been used in folk medicine as an effective therapeutic and prophylactic agent in the fight against various ailments and diseases. People actively use the benefits of cereals in our time.

The benefits of cereals

Cereals are eaten and also used as fodder plants. In addition, their beneficial features Cereals are used in pharmacological as well as cosmetic applications. Cereals bring benefits to people of all ages, so doctors and nutritionists strongly recommend eating foods made from cereal plants as often as possible. Typically, the caloric content of cereals is at a fairly high level.

This state of affairs is primarily due to the chemical composition of plants. Average level The calorie content of varnishes reaches 293 Kcal, which are contained in 100 grams of the plant. Cereals contain a large amount of carbohydrates, which saturate the human body with energy. Cereals are enriched with vegetable protein, which is quickly absorbed by the human body and contains essential amino acids and other compounds beneficial to humans.

Harm of cereals

True, in addition to the benefits, there is also harm from cereals, which can manifest itself in several main cases. First of all, cereals cause harm when they are consumed incorrectly or excessively. People who suffer from certain types of gastrointestinal diseases should not get carried away with cereal products.

About the benefits and harms of cereals.

Cereal crops include seeds of wheat, rye, oats, barley, millet, rice, corn, and amaranth.

Many thousands of years ago, in the Stone Age, people did not eat grains and their diet consisted of two thirds of vegetables and fruits and one third of lean meat wild animals.

With the advent of agriculture, people began to cultivate grain crops and use them for food. The main advantage of cereals is their ubiquity and the ability to be stored for a long time.

Nutritional value of cereals.

Cereals contain everything that is necessary for our life. Vitamins and minerals, proteins and carbohydrates, vegetable fats and amino acids - this is a far from complete list of useful substances included in cereals.

Our ancestors were strong and healthy because they ate grains and legumes. The entire national Russian cuisine was built on this.

The use of cereals in the modern food industry.

Unfortunately, modern food industry uses purified, refined cereal grains. This means that the least useful part of the grain is used.

For many centuries, people have used whole grains for food. The body has adapted in the process of evolution to digest and assimilate all useful components found in cereals.

Nature has wisely provided grains of cereals useful substances V the required proportion. Modern man, using refined grains as food does more harm to the body than good.

Why are refined grains harmful?

Nutritionists have been sounding the alarm for a long time. The use of flour from refined grains leads to the growth of many diseases.

Here is some information about negative impact consumption of cereals. The absorption of manganese, zinc, and iron decreases.

Dicotyledonous fiber (cabbage, spinach, lettuce) is well absorbed in the human body. Monocot fiber (cereals) does not dissolve and is not absorbed by our body.

Grains contribute to the onset and development of arthritis. Eating completely refined grains leads to polyneuritis.

Lectins make the intestines more porous. Bacteria and fungi settle in these pores. In the future, this leads to blood diseases.

Maybe stop eating grains?

Let me disagree. Primates do not have centuries of experience feeding on cereals. Human body in the process of evolution, it not only adapted to grain food, but also cannot do without it.

An undesirable combination is oatmeal with milk and sugar.

Don't get carried away with corn flakes.

Use breads and products made from whole grains, unpolished rice. Using such products reduces the risk of heart disease by 20%.

More information

Perhaps this is the main cereal product on our menu. A piece of bread contains B vitamins, without which it is impossible to deep sleep And good mood, vitamin E is a recognized fighter against premature aging, iron necessary for blood and beneficial for nervous system magnesium. It has been proven that those who love bread are less likely to become dental patients. The bread crust, no worse than a toothbrush, cleans teeth from plaque, and the bread crumb, in combination with saliva, normalizes the acid-base environment in the mouth and prevents the occurrence of caries.

It is believed that brown bread is much healthier than white bread. This is partly fair. IN rye bread more fiber, which reduces cholesterol levels in the blood, and therefore the risk cardiovascular diseases. In addition, black bread has a beneficial effect on intestinal function, improves appetite and normalizes metabolism. However, black bread is not recommended for those who suffer from stomach ulcers and gastritis with high acidity.

In addition to the usual rye and wheat bread, there are other varieties.

● Gray bread. To make it, flour with plant fiber residues is used. This bread is recommended for those who are prone to constipation.

● Bran bread. Bran cleanses the body of toxins, normalizes intestinal function, improves immunity and promotes weight loss.

● Achloride bread. No salt is used to prepare it. Therefore, this variety is recommended for people with kidney disease and high blood pressure.

● Vitamin bread. Some manufacturers additionally enrich their products with vitamins and microelements. There are long loaves and loaves with vitamin A (this bread is good for vision and skin), buns with iodine (recommended for some diseases thyroid gland), bread fortified with iron (good for people suffering from anemia).

Muesli

Muesli appeared on our tables thanks to the “father of raw food diet” Max Becher-Biener. They say that a famous naturopath was walking through the Alpine meadows and accidentally met an old shepherd. Despite his advanced age, the shepherd was distinguished excellent health and vigor. The shepherd was sure that his feeling good he owes it to the fact that he starts every morning with porridge made from wheat grains, flavored with honey, milk and pieces of berries. Dr. Becher-Biener improved the recipe by adding oatmeal to this mixture, and began feeding “shepherd’s porridge” to the patients of his clinic. The patients liked it, and the doctor found that his patients had improved digestion. This happened due to the fact that oat and wheat grains are rich in fiber, which improves the composition of the intestinal microflora, helps digest food, and at the same time reduces the level of bad cholesterol in blood. However, fiber is far from the only richness of muesli. The presence of B vitamins and vitamin E also speaks in favor of this product. And not so long ago it turned out that muesli also improves mood. Scientists conducted an experiment. For four weeks, the experiment participants ate 50 g of muesli for breakfast every day. The result did not disappoint scientists. Within a week, the subjects’ mood improved, brain function improved, and the feeling of fatigue decreased by 10%! However, since the time of Dr. Becher-Biener, the composition of muesli has been significantly enriched. Now they add nuts, sunflower seeds, dried fruits, jam and chocolate chips.

Thanks to all these additives, muesli has become much tastier and higher in calories. So those who want to lose weight should not forget that a serving of muesli is in no way inferior in calorie content to a bar of chocolate. True, having eaten a couple of handfuls of muesli for breakfast, you will most likely be able to kill the worm before lunch, and in the case of chocolate, you will want to eat after a couple of hours. But still, for those who want to deal with extra pounds, it is better to choose muesli without sugar, chocolate chips and jam, refuse muesli-based bars - these products are very high in calories.

Cornflakes

Corn is one of the best sources vitamin K, which is necessary for the smooth functioning of the cardiovascular system. Apparently, it is the presence of this vitamin that can explain the fact that residents of areas where corn is traditionally grown are less likely to suffer from heart and vascular diseases. Another advantage of corn is high content vitamin E, B vitamins, iron, potassium and magnesium. All these useful substances are also found in corn flakes, although in smaller quantities than in the corn itself - during processing, the grains lose most of the vitamins. Well, the sugar that manufacturers generously flavor the flakes with makes them quite high in calories.

Sprouted grains

Sprouted wheat grains are rich in B vitamins, vitamin E, and contain many beneficial dietary fiber and vital important microelements– iron, calcium, phosphorus, magnesium, zinc, selenium. Sprouted grains can suppress the carcinogenic effects of certain harmful substances.

It is not difficult to germinate grains. Take a glass of unboiled water. Pour 1-2 tablespoons into a tea strainer grains of wheat and place it in a glass so that the water just wets the grains. After three days, the grain in the strainer will begin to sprout (the sprouts should be about 3 mm). To provide the body with useful substances, you need to eat 2-3 tablespoons of sprouted wheat. The grains can be added to raw and cooked vegetable salads, or simply placed on bread and eaten as a “sandwich.”

Oat grains are also rich in vitamins and microelements, but sprouted oats are not eaten.

By the way

Wholemeal bread and cereals for breakfast, if eaten every day, reduce the risk of cardiac arrest by 28%. This is claimed American doctors from the Association for the Study of the Heart. The risk of cardiac arrest decreased by 22% for those who ate this breakfast two to six times a week, and by 14% for those who ate it once a week. Doctors explain this by the fact that breakfasts containing, according to at least, 25% oat grain or bran serve not only as a healthy dietary food, but also reduce arterial pressure, reduce the level of “bad” cholesterol and prevent heart attacks.

The management of a small English breakfast cereal company was puzzled by an unexpected increase in sales of their muesli in Jamaica. It turned out that sales increased after a rumor spread that this breakfast cereal increased potency. Men ate muesli with beer and milk to enhance sexual activity.

Cereals are plants from which cereals or grains are obtained. For example, corn, oats, and wheat are grains. Since ancient times, they have been consumed as food, since grains are very beneficial for the human body.

If you eat yoghurt, bread and cereals with cereals, your intestines and stomach will always work perfectly. Grains improve work beneficial bacteria that break down food. These bacteria also strengthen the immune system. Cereals are very rich in vitamins.

It is difficult to consume cereals in their raw form - they are very hard, so they are usually used to bake bread or prepare porridge. Also, unprocessed grains, which retain all their beneficial properties, began to be added to yoghurts.

The most important of all porridges is buckwheat. Buckwheat is an environmentally friendly plant because it is grown without using chemical fertilizers. Buckwheat has always been famous as a porridge that provides vigor and maximum energy. Buckwheat protein content essential amino acids very close to animal products. Buckwheat contains a lot of zinc, magnesium, potassium, calcium, copper, phosphorus and iron. In addition, it is rich in B vitamins, which ensure the growth of nails and hair.

Oatmeal also has a lot of useful properties. It rids the body of toxins, strengthens muscles and bones, increases general immunity, improves skin and complexion, helps reduce blood sugar.

Barley porridge has mass valuable properties which are not known to everyone. First of all, pearl barley porridge rich in vitamins and nutrients. It contains copper, calcium, phosphorus, iron, magnesium. It is also rich in vitamins.
Barley supports the process of collagen production in the body and gives a feeling of fullness for a long time. Barley also helps rapid decline weights, displays harmful substances from the body, helps get rid of allergies.

Of all the cereals millet porridge is the most ancient. Even in biblical times, it was a staple food. Millet porridge promotes intensive weight loss. It is also indispensable for “naughty nerves”; it helps to normalize the psyche and calm down. Millet porridge contains ten of the twelve amino acids found in breast milk. It also helps remove toxins from the body.

Semolina is able to restore the body's strength after illness. It is a good source of proteins, starches, vitamins and minerals. It is also important that semolina practically does not cause allergic reactions in anyone.

Many people practice treatment with cereals. traditional healers. Due to their beneficial properties, cereals are not only nutritious raw materials for a wide variety of dishes (from hearty soups to healthy desserts), but also serve for general health improvement body. Among the most healthy grains distinguish barley, buckwheat, oats and corn. They are the basis for cooking healing decoctions and tinctures.

Cereals, like other foods plant origin, have a complex chemical composition and a whole set of healing properties, individual for each plant. The benefits of cereals are due to the fact that they all contain fiber, proteins, fats, starch, mineral salts and vitamins. Most minerals, vitamins and fiber are found in the germs and shells of grains. Most often in cooking, dietary nutrition and medicine, cereals are used that are produced from the seeds of barley, buckwheat, wheat, oats, millet, rice, corn and sorghum. All cereals also contain fiber, proteins, carbohydrates (starch), fats, minerals and vitamins (mainly B1, B2, PP). Healing properties The health benefits of cereals also lie in the fact that dishes made from them are easily digested and well absorbed by the body.

Which cereals are the healthiest and properties of cereals

There can be no two opinions about whether cereals are healthy - cereals definitely bring benefits, and they are also very nutritious.

Buckwheat. Buckwheat grains contain up to 14% protein, up to 81% starch, up to 0.5% sugar and up to 3% fat, as well as fiber, apple and citric acid, mineral salts of iron, calcium, phosphorus, copper, zinc, boron, iodine, nickel and cobalt, vitamins B1, B2, PP and P. All these elements are also contained in buckwheat (kernel and prodel). Buckwheat contains several times more vitamin B1 than rice, and 2-3 times more than other cereals.

The benefit of these grains for the body is that they have a beneficial effect on almost all of our internal organs. They are also useful for respiratory diseases.

Corn. Corn grains contain proteins (up to 21%), carbohydrates (up to 70%) and a lot of fat (up to 7%). Proteins contain the amino acids lysine and tryptophan, which are essential for the human body. Corn grains also contain a lot of vitamins B1, B2, PP, C and carotene (in yellow-grain varieties).

Flour and cereals are produced from corn: corn grits And cornflakes. They contain the same nutrients as corn grains. These cereals are useful not only for the respiratory system, but also have a beneficial effect on our other internal organs. Corn is used to make tasty and healing oil, which is used both internally and externally. Therapeutic effect of these food grains is especially pronounced in the treatment of atherosclerosis, bronchial asthma and many other diseases.

Common barley. Barley grain contains proteins, carbohydrates, fats, fiber, enzymes, vitamins B2, D, E, A and some others. In addition, it contains a lot of mineral salts. Mucous decoctions of barley and pearl barley used to treat cough and other colds, and also as a general strengthening and immunostimulating agent. Barley and pearl barley are produced from barley, which contain the above set of substances and are also beneficial for our body as a whole, including the respiratory system.

Cough reliever and also for general strengthening body: 1 tbsp. l. pour 1 cup of pearl barley hot water, leave for 4 - 5 hours, then put on boiling water water bath, cook for 10-15 minutes, strain. Take 1 tbsp. l. decoction 3 times a day before meals for 2 - 3 weeks.

The healing effect of food grains and how oats are beneficial for humans

Speaking about which grains are the healthiest, Special attention worth paying attention to oats. It is a very valuable food and medicinal culture. For nutrition, oatmeal flour and cereals are used, and for treatment, different parts of the plant (grains, cereals, flour, straw and green tops of stems collected during the heading period, as well as grain sprouts) are used.

The grains of this one of the healthiest cereals contain up to 9% fat (this is more than other cereals), up to 60% starch, up to 14% proteins, enzymes, vitamins B1, B2, E, carotene, as well as tyrosine, choline, gum, steroid saponins, organic acids, vanillin glycoside, essential oil, sugar, trigonelline, mineral salts (mainly calcium, phosphorus and copper) and other substances beneficial to the human body. The amino acid composition of oat protein is close to meat protein and contains amino acids important for the human body: arginine, tryptophan and lysine. Oats and their products are useful for many diseases, including respiratory diseases. Oats, oatmeal and flour are widely used in dietary nutrition.

IN folk medicine The beneficial properties of this cereal have been used for many decades to treat various diseases.

Oat straw has a diaphoretic, anti-inflammatory and antipyretic effect, so decoctions and infusions from it are used to treat colds. Decoctions of grain with honey are recommended for pulmonary tuberculosis. Green oat grass has a diaphoretic, antipyretic and diuretic effect, therefore it is useful for colds.

Juice from the green grass of oats is an effective immunostimulant.

Oats are used to produce oatmeal, rolled oats (flakes) and oatmeal (flour), which contain all the nutrients found in oat grains. They are high in calories and easily digestible. These cereals are useful for many diseases, including colds and respiratory diseases.

Recipes from the healthiest cereals

Now that you know the benefits of these grains for humans, check out the best recipes for the treatment of respiratory organs.

Juice from green oat grass: take green grass oats at the beginning of heading, pass through a juicer or meat grinder and squeeze. Take 0.5 glasses of juice 2 - 3 times a day 15 - 20 minutes before meals for 3 - 4 weeks for any diseases, as well as to increase immunity. You can take vodka tincture of green oat grass (20-30 drops 3 times a day 30 minutes before meals). The course of treatment is 1 month.
Oat decoction: take 1 cup of oats, rinse it 6-8 times, add 2 cups of water, bring to a boil, cook until half the liquid has boiled down, strain and add 2 tbsp. l. honey Take 1 - 2 tbsp. l. decoction 3 - 4 times a day 30 minutes before meals for pulmonary dystrophy and tuberculosis. The course of treatment is 1 month, then take a break for 1 week and repeat the course.
Decoction of oat straw: take 50 g of chopped straw, pour 1 liter of boiled cold water, leave for 2 hours, then strain. Take 0.5-1 glass of infusion 3 times a day 30 minutes before meals, adding 1 tsp. honey, as a diaphoretic and antipyretic for colds and respiratory diseases.
General strengthening agent: 1 glass oatmeal pour 1 liter of water, put on fire, bring to a boil, cook until liquid jelly becomes thick, strain, add milk (1:1) to the broth and boil for a few more minutes. Then cool, add 3 tbsp. l. honey, mix well. Take 1 glass of the mixture warm 2-3 times a day 30 minutes before meals for 2-3 weeks with reduced immunity and frequent colds.
For bronchitis, you need to take 0.5 cups of oat grains, pour in 2 liters of milk, put in the oven, simmer on low heat. high temperature 1.5 - 2 hours, strain and take 1 tbsp. l. before bedtime.
For treatment severe cough, bronchitis, tracheitis, pneumonia is used next remedy: 2 tbsp. l. oat grains and raisins pour 1.5 liters of cold water, put on fire, bring to a boil, cook over low heat until half the liquid has evaporated, cool, strain, squeeze, add 1 tbsp. l. honey Take 1 tbsp. l. decoction every hour. Can be given to children from 1 tsp. up to 1 tbsp. l. (depending on age).
For influenza, acute respiratory viral infections and other respiratory diseases, it is useful to take vodka tincture from the green grass of oats, 1 - 2 tsp. 3 - 4 times a day, adding honey. This tincture has a strong antiviral effect.
Remedy for the treatment of pulmonary tuberculosis: pour 1 cup of oatmeal into 1 liter of boiling water, put on fire, cook over low heat until half of the liquid evaporates, strain, add 2 cups of milk (preferably goat's) and 2 tbsp. l. honey, mix well and take 1 glass of this decoction 3 times a day 30 minutes before meals for 1 month.
To prevent influenza and other respiratory diseases, it is useful to consume oat kvass. For 5 liters of water you need to take 500 g of oatmeal, 300 g of sugar, 2 oranges, 1 lemon and 20 g of yeast. Cereals add water, add oranges and lemon crushed together with peel, bring to a boil, cook for 40 minutes, remove from heat, cool, add prepared yeast, sugar, stir and place in a warm place for fermentation. Then strain and pour into bottles, seal well. Store in a cool place. Kvass should not be poured into bottles to the top, but only to the shoulders. After bottling and capping, kvass must be kept for 2-3 days in a cool place so that it ripens, and only after that it is ready for use.

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