Professor Miao Yide, executive director of China Geriatrics Association and member of the Osteoporosis Committee of China Geriatrics Association, introduced that according to the research on the digestion and absorption of porridge, rice and steamed bread, the sugar absorption rate of porridge is 96.5%, rice is 99.5% and steamed bread is 99.9%. Protein absorption rate of porridge is 56. 1%, that of rice is 99.5%, and that of steamed bread is 99.9%.

Miao Yide said that drinking porridge for a long time has the following disadvantages: because drinking porridge does not need to chew slowly, lack of chewing will accelerate the degradation of chewing organs in the elderly; The fiber content in porridge is low, which is not conducive to detoxification for the elderly.

You must chew when you eat. Chewing not only needs to finely divide rice grains with teeth, but also can promote saliva secretion. Enzymes contained in saliva also have a preliminary digestion effect on starch.

After mixing and boiling cereal with water for a long time, chyme is formed, which can be digested by gastrointestinal tract without the help of teeth chewing and saliva.

Without chewing, amylase in saliva can not fully decompose starch in porridge into maltose, thus affecting digestion.

Saliva can also neutralize gastric acid and repair gastric mucosa. When drinking porridge, there is almost no need to secrete saliva in the mouth, which is naturally not conducive to protecting the gastric mucosa. So if you want to drink porridge, you'd better add some accessories.