In recent years, the streets of China are filled with a health wind, the first is the grains and cereals, as the saying goes, eat more grains, no miscellaneous diseases! So, corn, millet, sorghum, oats, buckwheat, bran, barley and other cereals, as well as soybeans, green beans, adzuki beans, mung beans and other dry legumes, gradually become the table favorites. Mixed grains are good, but for many people, it is very troublesome to eat mixed grain meals every day, so there are also a lot of grains and cereals on the market for health powder. There are many diabetic patients are also enthusiastic about this, that the powdered grains are convenient to eat, both to supplement nutrition, control blood sugar, but also as a meal replacement for hunger. However, is it really so amazing? Mixed grains are rich in vitamins, minerals and dietary fiber and trace elements. Dietary fiber is a substance that cannot be digested, which includes cellulose, hemicellulose, lignin, pectin, gum and some non-cellulosic sugars. Fiber can promote intestinal peristalsis, make the body defecate smoothly, strengthen the metabolic function, which in turn makes the skin more radiant. Vitamin B1 is an essential vitamin for the human body, mainly from staple foods, because vitamin B1 is mainly concentrated in the outer layer of the grain, and fine grains lose a lot of vitamin B1 after meticulous processing, while the processing of coarse grains generally does not pursue fine, so the vitamin B1 content is higher than that of fine grains. Certain trace elements of coarse grains, such as iron, magnesium, zinc and selenium, are more abundant than fine grains. Potassium, calcium, vitamin E, folic acid and bioflavonoids in coarse grains are also richer than fine grains. The content of lysine and methionine in coarse grains is much higher than in fine grains. Grains and cereals powder, is a variety of grains, cereals, beans and dual-use raw materials by grinding and then refined from a powder products, grains and cereals food in the most important component is starch, which is what we call polysaccharides, the more finely ground its particles, the softer the texture, the more thoroughly heated burnt, the faster it is digested, the faster the absorption rate in the intestine will be fast, a large number of absorbed glucose into the blood vessels in a short period of time When, it will cause a rapid rise in blood sugar, which is what we call coarse grains than. Some mixed grain flour will also add some sugar and honey in order to taste good. So a bowl of hot grains powder may rise faster than white rice. At the same time, the grain flour through fine processing will also lose the vitamins, dietary fiber, amino acids and other nutrients contained in coarse grains. Therefore, if diabetic patients want to choose mixed food, try to choose unprocessed or coarse processed, to maintain the original flavor of the food, preferably mixed rice or whole grain cooking mixed porridge, cooking try to choose to retain the food chewing sense of the way, do not use the mixed grain powder burnt to replace the main food, so that both nutrition and health.