Cereals are a favorite meal of many people
Cereals have been a favorite breakfast and meal for years. It is recommended to soak the cereal in water (preferably overnight) instead of cooking. In this way, nutrients are not lost and all harmful substances and acids (which prevent the absorption of useful substances) are expelled. After soaking in the morning, you can only briefly cook cereal porridge (buckwheat, oats, barley and others). Prolonged heat treatment of cereals should be avoided.
Buckwheat – it is best to use green buckwheat and unpeeled buckwheat. It has a lot of protein. It normalizes the work of the intestinal flora and digestion. Buckwheat should be poured with water in a ratio of 1: 2. It can be kept overnight or 5 to 6 hours at room temperature.
The oat-fiber contained normalizes intestinal peristalsis and stimulates the digestive process. 30 to 45 grams of oatmeal should be poured with 200 to 250 ml of water. Keep for half an hour at room temperature.
Wheat – suitable for people with allergies because it does not contain gluten. Rich in vitamin A which regenerates the skin and retains moisture in the skin cells. Pour water over the wheat in a ratio of 1: 3 and after ten hours the porridge is ready.
Rice – it is preferable to use brown rice and unglazed rice. It is easily absorbed because it contains vegetable protein and starch. Pour water with a ratio of 1: 3. Immersion at room temperature lasts 70 hours.
Barley-contains vitamins B, D, E and P groups. It has a rich fiber content. It removes excess cholesterol from the body. It takes 3 glasses of water for one glass of barley. Useful porridge is formed after 24 hours of soaking barley in water at room temperature.
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