Rus Articles Journal

What porridges not only are tasty, but also diseases treat? Rice and buckwheat

Porridge became a traditional dish at many people long ago. Somewhere prefer corn, in other places - buckwheat, and someone considers that the most tasty and useful - oat. There is a mass of recipes of preparation of porridges, and, almost for each cook is available, treasured.

If about what porridge is more tasty, argue infrequently, based on the rule that “on taste and color...“, about usefulness of this or that porridge of opinion often disperse. At the same time nutritionists and doctors classified everything for a long time, having defined what useful properties various porridges possess, and even - what diseases they help to treat.

In disputes on porridges the sociologists who defined that at us in the country buckwheat, rice and oat porridges “are most authoritative“ made the contribution also, and with considerable lag follow them millet, semolina, pearl-barley, yachnevy and corn.

It is considered that one of the most ancient porridges - rice . Archeologists found out that rice in Hugo - East Asia was grown up more than 5 thousand years ago. In Russia rice appeared about three hundred years ago, having quickly won popularity. In Japan where rice is one of the main food for a long time, consider that it not only contains the mass of substances, extremely useful to health, but also promotes development of intelligence.

High biological usefulness of rice is based that it contains eight the amino acids, major for an organism (tryptophane, methionine, is well-cared, lecithin, a lysine, a histidine, cystine and arginin), vitamins of group B (including folic acid) and RR, carotene, tiamin, potassium, zinc, iron, phosphorus, calcium, iodine and other minerals, one of the highest in cereals amount of protein and starch. At the same time in rice there is no vegetable protein of gluten which for many people is allergen.

Rice porridge highly nourishing is also among recognized dietary products. It is recommended at diseases zheludochno - an intestinal path, nervous and it is warm - vascular systems. At diarrheas the rice porridge cooked on water with formation of slime with success will replace drugs. By the way, from far labor youth I remember how one colleague, having come in the morning to work from a cruel hangover, first of all ran to the dining room and took three portions of rice which was prepared as a garnish. According to him, if there is nothing to freshen the nip, scare up money for rice (in Soviet period the portion cost 5 - 7 kopeks) the result will be analogous.

There are many grades of rice between which there are certain differences in the content of useful substances. But the way of processing of rice grains as the majority of vitamins and minerals are not in the grain, and in its cover is far more important. Therefore brown (kept part of a cover) or steamed (at it when processing useful substances from a cover pass into grain) rice contains more vitamins and minerals, than polished white.

One of the porridges, most popular in Russia, undoubtedly, buckwheat . There was even in our not such far history a period when buckwheat was in deficiency and it was included in structure of festive grocery sets.

On the content of useful substances, vitamins and minerals buckwheat does not concede to rice. It contains B1, B2, B6, B9, PP, P, E vitamins, and also iron, calcium, potassium, iodine, phosphorus, zinc, fluorine, cobalt, molybdenum, organic acids (menolenovy, maleic, oxalic, lemon, apple), starch, sugar, oil, proteins (by quantity of a lysine and methionine she is a champion among grain). It is a little carbohydrates in buckwheat, but they are long acquired by an organism that provides feeling of satiety for considerable time. Therefore buckwheat cereal is often used in various diets, but not recommended to give to small children.

For preparation of porridges three main types of buckwheat are used: unground buckwheat (whole grain), passed (the split grains), Smolensk grain (shredded grains). Sometimes porridge - a gruel is cooked from buckwheat flour. Porridge from any kind of buckwheat not only is useful to health, but also can purposefully be used in the medical purposes.

Since ancient times buckwheat cereal is recommended to eat at cold, cough, diseases zheludochno - an intestinal path, big loss of blood and poisonings, man`s sexual frustration. The modern medicine established that the use of buckwheat cereal stimulates blood formation, strengthens vessels and capillaries, increases resistance of a human body to harmful effects of environment, even to ionizing radiation. Thanks to the high content of lecithin, buckwheat is recommended to people with liver diseases, is warm - vascular and nervous systems. Besides, it is shown to people with metabolic disorders, a hypertension, pancreas diseases, oporno - motive system, at hemorrhoids and a varicosity. Buckwheat cereal promotes healing of ulcers in a stomach and a duodenum, reduces the cholesterol level (“bad“ lipoproteins) in blood.

It is curious that buckwheat cereal can even promote overcoming of a depression as increases dopamine hormone level. By the way, buckwheat cereal it is possible not only is, but also to apply outwardly. Inhalations the ferry from svezhesvarenny porridge help at diseases of the top airways. Bandages with razvarenny buckwheat cereal promote reduction of pain in joints, treatment of furuncles, ulcers and various diseases of skin. In traditional medicine flowers and leaves of a buckwheat are actively applied, and add a peel from seeds to pillows, it is considered that its smell promotes a sound and quiet sleep.

There are many ways of preparation of buckwheat cereal. It is possible to make porridge and without cooking that allows to keep the useful substances which are available in it to the maximum. For this purpose grain in densely closed pan is filled in with boiled water, placed between two pillows or in something wrapped up and left for 8 - 10 hours. At such way of preparation porridge turns out not so friable as when cooking, but it is much more useful.

Except rice and buckwheat, curative properties also other porridges, but about them in the following article possess.