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Can miscellaneous grains be eaten as drink?
Have you ever thought of changing grains into drinks? Red soy milk, mung bean milk, millet milk, sorghum milk, buckwheat milk, and oat milk in the market... are grains that can be drunk. With the attention to their own health, people have conducted a comprehensive review of the existing diet structure. Although people’s living standards have been continuously improved in recent years, the dietary structure has caused a serious imbalance. Due to excessive intake of high-protein and high-fat foods, various modern “rich people’s diseases†such as high blood pressure, high cholesterol, and diabetes are plagued by more and more problems. Many people, combined with excessive work pressure, are also expanding their populations in sub-health conditions. Nutrition experts believe that the biggest difference between the traditional dietary structure and the current diet structure is that the proportion of miscellaneous grains is relatively large. The beneficial elements of miscellaneous grains, vitamins, lysine, etc. are of complete types and proportions are quite high, and contain a large amount of dietary cellulose. It can well balance the internal environment and enable food users to achieve "balanced nutrition." Therefore, people re-recognized the role of "grains and grains," but the average consumer is in an embarrassing situation of respect and love for miscellaneous grains. Because the taste of grains is generally poor, the production is also time consuming and laborious, and the re-use of grains is affected. Certain restrictions. How to make everyone happy to accept coarse grains? It is a bold idea to produce whole grains into drinks, so red bean milk, mung bean milk, millet milk, sorghum milk, and buckwheat milk have appeared in the market one after another. According to relevant sources of "Guasuixiang" miscellaneous grain drinks, the world's most recognized sunshine area for the cultivation of coarse grains is the northeast region at 42 degrees north latitude, and on the basis of good raw materials, high-tech patented biotechnology can be used. The absorption of the nutrients of the grains is greatly increased. The use of high-quality dairy products and natural honey as auxiliary materials can achieve the taste of popular beverages while fully retaining the flavor of the grains.