Nowadays, we consume a lot of different chemical elements that are not necessary for our body and which are part of the modern products that accumulate in our body and are not fully released from it, settling in various organs, without benefit, which include various dyes, flavoring agents And so on. Porridge is a natural and extremely valuable product for our body as it contains vitamins, amino acids and other microelements necessary for the full-fledged activity of our body. Someone will say - there are porridges with the addition of chemistry, yes, it is, but the choice is yours and decide whether you will boil the porridge or just pour the "bag" with boiling water and in a minute get a "wonderful porridge" with the taste of pork. The porridge that you cook at home on your own will be the most useful for you and your family!
Do not ask doctors, nutritionists recommend their patients it is porridge. Porridge has a positive effect on the human digestive system and metabolism because, it is very easily absorbed by the body. Just do not forget that under the word "porridge" you need to remember the variety of the product and do not get hung up on a certain kind. Firstly: it does not cause a sense of monotony, and secondly: cereals have a variety in their composition of trace elements. For example, the fact that there is no buckwheat porridge in rice. Accordingly, by variety, you "replenish the missing."
As for the recipe, then everything is purely individual, as they say - the taste and color ... I want to recall only that the longer the porridge is brewed, the less it contains vitamins! This, of course, does not mean that, one should eat raw cereals for the sake of good. But there is a recipe that applies only to buckwheat culture, called - infusion: you need to pour the grains with boiled warm water and let them brew for 12 hours, after which you can eat porridge. In this case, almost all vitamins are stored in the grain, while the grain has a moderate elasticity, which, of course, can not be compared with boiled buckwheat porridge.
Nowadays there are so-called cereal mixtures consisting of several cereals that is a good solution not only for nutritional and flavoring qualities, but also for the speed of cooking, because at the production stage the grain passes through a press that breaks the integrity of the grain shell, grain quickly absorbs moisture and boils. Such mixtures are recommended to people who want to lose weight. By the way, you can also, at home, skipping grain through a coffee grinder or by another affordable method to crush it, which will positively affect the speed of cooking porridge!
Porridge is also remarkable in that, unlike other products (for example, meat, etc., hard-to-eat foods), it can be consumed in any of the meals, be it breakfast, lunch or dinner, without fear of unnecessary strain on the digestive system .
When feeding the baby, porridge should be cooked on milk, add a little butter to the plate. In the mess you can add jam, jam, honey or sugar. So the child is much more willing to eat a serving.
In general, porridge is suitable as a garnish for almost any product, be it meat, seafood or greens ...