Wheat porridge: benefits and harms

Photo by Александр Трубицын from Pexels

The history of wheat porridge
In Russia, wheat porridge was considered one of the most healthy. From generation to generation, people have passed on that wheat porridge can prolong youth and maintain strong health for many years.

A dish of “golden” grains was served on the table for all occasions: for birth, christening, or funeral. Porridge was eaten during Christmas and Great Lent.

Wheat porridge was featured even at wedding feasts. One of the traditions at the holiday was cooking: the bride and groom prepared a dish and treated all those invited to the celebration. From this came the saying: “You can’t cook porridge with him.”

In the first half of the 20th century, two types of wheat porridge appeared in Soviet stores – Artek and Poltava. The first name is timed to the opening of the children’s camp-sanatorium “Artek” in the Crimea. Artek groats turned out to be satisfying and useful, just for a growing child’s body. Poltava groats (larger) were mainly intended for soldiers.

The benefits of wheat porridge
Wheat porridge contains many vitamins and minerals. There are B vitamins, as well as A, E, F, potassium, calcium, magnesium, zinc, molybdenum, and phosphorus.

Fiber improves intestinal motility, gently cleanses the body of toxins, and heavy metal salts. Relieves constipation and dysbiosis.
Wheat porridge lowers the level of “bad” cholesterol, strengthens the immune system. Calcium makes hair, nails, and teeth strong and resistant to the external environment.

Wheat porridge is useful for athletes, children as a growing body, and those who want to lose weight. It satiates quickly and for a long time, dulls the feeling of hunger.

Caloric content per 100 grams 88 kcal
Protein 2.8 grams
Fat 1.5 grams
Carbohydrates 15.3 grams

The harm of wheat porridge
Wheat porridge is contraindicated in that it has gluten intolerance and gastritis with low acidity. Also, do not overeat wheat porridge, this leads to excessive intestinal motility.

The use of wheat porridge in medicine
Wheat porridge is almost identical to bulgur. Durum wheat is crushed and cereals of different sizes are obtained from it. Wheat porridge contains plant fiber, vitamins, and proteins. There is also gluten, so with frequent use of porridge, some may have individual intolerance to gluten. The body begins to react to this protein as a foreign element. The villi of the small intestine begin to collapse, and absorption is impaired in the small intestine. As a result, undigested food particles begin to poison our bodies. Allergies, diarrhea occur, immunity decreases, hemoglobin decreases.

Use in cooking
Wheat porridge is a full-fledged dish; during cooking, wheat groats retain their shape, boil down, and do not stick together. You can bake cakes from porridge, and also mix it with other cereals. Very often, wheat porridge becomes a side dish for meat dishes.

How to choose and store?
When buying wheat cereal for porridge, study its appearance. High-quality wheat groats have a uniform color (dark yellow or gray-brown), it is dry, without litter, lumps, and mold.

Check the tightness of the packaging, if it is broken, then moisture has got on the product. In addition, on the way from the store, cereals can simply wake up.

Check the production date. The highest quality porridge will be obtained from cereals produced during the wheat harvesting season. This is July-August.

Storage conditions. Keep wheat groats in a dry, ventilated place, out of direct sunlight. The shelf life of cereals is about 10 months. After purchase, the cereals can be poured into a glass or plastic jar. Do not store cereals with strong-smelling foods.


Leave a Reply

%d bloggers like this: