Healthy porridge recipes, light and nourishing the stomach and good digestion

The raw materials are low-irritation, easy-to-absorb basic grains, combined with supplementary ingredients that do not burden the gastrointestinal tract, and the cooking level completely matches your current digestive status. This is truly "light, nourishing the stomach and good for digestion."

I was chatting with a spleen and gastroenterologist who I know well a while ago, and he said that half of the patients in the outpatient clinic complaining of gastric discomfort after the fall are all made by themselves. They put quinoa, red beans, peach gum, and bird's nest in half a pot, euphemistically calling it a nutritionally complete health porridge. As a result, they drank it due to their weak stomach and were so bloated that they tossed and turned all night long. It was a bad thing done out of good intentions.

Regarding the matter of porridge nourishing the stomach, there are actually different opinions in different fields. Traditional Chinese medicine says that porridge is "the most nourishing thing in the world". It is warm, soft and moist, and can best replenish the spleen and stomach fluids. The older generation also always say that the more cooked porridge is, the more nourishing it is. ； However, the view of modern nutrition is that over-gelatinized white porridge will raise blood sugar quickly, and long-term consumption will make the gastrointestinal motility "lazy", so it is not suitable for everyone. In fact, there is nothing wrong with either statement. The key point is that it depends on your situation.

When I suffered from acute gastritis two years ago, the doctor gave me the simplest recipe: 30g of yellow millet and 50g of peeled diced yam. No additional ingredients were needed. Wash it and put it in a casserole. Boil it for 40 minutes until a thick layer of rice oil floats on the surface. Drink it warm. After drinking it for two days, your stomach feels warm. The feeling of acid reflux and bloating is quickly suppressed. This combination is particularly suitable for the damaged gastrointestinal mucosa in the acute stage. The finely divided starch paste will not cause additional peristaltic burden on the gastrointestinal tract. Traditional Chinese medicine says that millet is warm in nature, and yam nourishes the spleen and stomach. Nutrition also recognizes that drinking a small amount in the acute stage can help repair the mucosa. Just be careful to drink it for two or three days, and don’t drink it for a long time, otherwise the stomach will be really "lazy" and will not work well.

If you don’t have any gastrointestinal problems, you just want something comfortable to drink every day. I often cook pumpkin and lily porridge recently. I add 20g of ordinary rice and 10g of glutinous rice. I cut 50g of baby pumpkin into small pieces and soak 5g of dried lily in advance. It is enough to simmer for 30 minutes. You don’t need to cook it until it is completely gelatinized. The sweetness of the pumpkin itself is enough. You don’t even need to add sugar. It tastes like a light pumpkin. It is very comfortable to have a bowl in the morning with pickles or steamed dumplings. If your spleen and stomach are weak and your stomach feels cold after drinking lily, just replace the lily with 3g of Poria diced. There will be no strange smell when cooked, and it can also help remove some moisture.

Friends who have diabetes or want to control their sugar intake are not completely forbidden to drink porridge. The recipe given by a nutritionist friend I know is 15g brown rice, 10g oatmeal, and 5g gordon seeds. Soak it for 2 hours in advance, and cook until the rice grains just bloom and are a little chewy. However, this recipe is only suitable for people with normal gastrointestinal function. People with gastric mucosal ulcers or frequent flatulence should not use it. Coarse grains have a lot of crude fiber in the bran, which will cause stomach discomfort.

Seriously, don’t just add random things to the porridge. Last time I felt sorry for my dad who had a bad stomach after working overtime. I cooked him lean meat porridge. The diced meat was a bit too big. He had a stomachache for a long time after drinking it. Later I learned that if people with weak stomachs want to add meat, they have to mince it into fine pieces and cook it longer for easier digestion. Some people also like to add red dates, longan and wolfberry. Too much sweetness will stimulate gastric acid secretion. People who are prone to acid reflux will feel more uncomfortable after drinking it.

In fact, there is no recipe for stomach-nourishing porridge that is universally applicable. Your stomach is more accurate than any expert recipe. If it is comfortable to drink, does not bloat and does not cause acid reflux, then it is a good porridge for you. If you feel uncomfortable after drinking it, don’t force yourself to add anything to your own pot, even if others praise it. After all, isn’t eating porridge meant to be comfortable?