Why do I have pantothenic acid after drinking porridge and why does cooking porridge sour

It turns out that I am like this sometimes, my insider is a doctor, I asked her, and said that she has a slight stomach problem, three points of treatment, seven points of nourishment; My approach is: don't drink rice porridge, drink millet porridge and use some light side dishes, and it has been good since then. You might as well give it a try, I'm sure you'll get better, and I wish you good health.

Gastroduodenal disease. There are symptoms of pantothenic acid.

The reasons why cooking porridge will be sour are:

1. Poor quality of rice: high-quality rice should be used for cooking porridge, high-quality rice tastes good, and it is slightly sweet, which is tantamount to blocking the key to tease. Inferior millet tastes tasteless, with a slight bitterness, bright smile astringency and other undesirable tastes;

2. The water quality of the water used for cooking porridge is not good, resulting in the porridge becoming sour: high-quality water should be used to cook porridge;

3. Failure to eat the porridge in time after cooking causes the porridge to become sour: It should be eaten in time after cooking.

Summary. The reason why porridge has a sour taste after a few hours may be because the starch in the porridge is exposed to the air for a period of time, and the amylase enzyme it contains will begin to break down the starch and produce acidic substances (such as lactic acid). This fermentation process causes the taste of the porridge to become sour.

Therefore, if you want to keep the porridge fresh and not sour, it is recommended to eat it as soon as possible after making the porridge or put the leftover porridge in the refrigerator to refrigerate.

The reason why the porridge will have a sour taste after a few hours may be because the starch in the porridge is exposed to the air for a period of time, and the amylase enzyme contained in the porridge will begin to break down the starch, producing only acidic substances (such as lactic acid). This fermentation process causes the taste of the porridge to become sour. Therefore, if you want to keep the porridge fresh and not sour, it is recommended to eat it as soon as possible after the porridge is ready, or let the leftover porridge go in the refrigerator.

Fellow, I really didn't understand, I can be more specific.

Porridge turns sour because the starch in the porridge will begin to break down the starch after contact with air, producing acidic substances, resulting in a sour taste. In order to keep the porridge fresh and not sour, it is recommended to eat the porridge as soon as possible or refrigerate the leftovers.

Rice is acidic, acid reflux is abnormal stomach function, and acid reflux is not only acid reflux in white porridge.

Maybe you have something wrong with your stomach, go to the hospital and check it out. There is also this phenomenon if you often go to bed late and lack of sleep.

Zongzi is mostly made of glutinous rice, which is highly viscous, indigestible, and lacks fiber, and contains too much fat, salt, and sugar. An ordinary salted meat dumpling contains about one bowl of rice and about 400 to 500 calories. Therefore, experts suggest that it is best not to eat more than 3 zongzi a day for women and 5 for men.

While eating zongzi, it can be combined with vegetables and fruits to help intestinal and stomach peristalsis, and can avoid intestinal and gastrointestinal digestion caused by eating zongzi.

Good. In addition, it is best not to eat zongzi two hours before going to bed, and do not touch cold melons and fruits that contain a lot of water, such as watermelon, so as not to cause diarrhea or abdominal pain.

These people should not eat zongzi.

In addition to this, experts also advise some people that it is better not to eat zongzi.

Patients with cardiovascular disease: there are many varieties of zongzi, among which meat zongzi and lard bean paste zongzi contain a lot of fat and are greasy foods. People with high blood pressure, hyperlipidemia, and coronary heart disease eat too much, which can increase blood viscosity, affect blood circulation, increase the burden on the heart and the degree of ischemia, and only induce angina pectoris and myocardial infarction.

The elderly and children: Zongzi is mostly made of glutinous rice, which is sticky, and the elderly and children can easily cause indigestion and the resulting symptoms such as excessive stomach acid, bloating, abdominal pain, and diarrhea.

Patients with stomach and intestinal diseases: After steaming, zongzi will release a gelatinous substance, which will increase the load of digestive enzymes after eating.

Diabetic patients: zongzi often have high sugar content of red dates, bean paste, etc., usually have to add sugar to mix, if not controlled, it will damage the function of pancreatic islets, causing the patient's blood sugar and urine sugar to rise rapidly, aggravate the condition, and even coma and poisoning.

No. Under normal circumstances, the porridge is sweet and soft when cooked, and there is no other peculiar smell, rot and other deterioration. The freshly cooked porridge is sour, it may be that the rice has deteriorated, or the deterioration caused by the high temperature of the outside after the porridge is cooked, no matter what the situation, the porridge can not continue to be eaten, so as not to enter the human body with harmful substances, thus causing discomfort to the body.

No. Under normal circumstances, the porridge is sweet and soft when cooked, and there is no other peculiar smell, rot and other deterioration. The freshly cooked porridge is sour, it may be that the rice has deteriorated, or the outside temperature is too high after the porridge is cooked, and in either case, the porridge can not continue to be eaten, so as not to enter the human body with harmful substances, thus causing discomfort to the body.

Summary. The sour cooking porridge is most likely due to the mildew of the rice, which may have been left for too long. It is recommended that you do not play with food, and try not to pick bulk rice next time you buy.

Why does cooking porridge sour?

What kind of ingredients do you use to cook porridge? Is it regular rice, or millet or something?

It's rice. Rice's ***? Is there any dampness or something?

How so. It also has a lot to do with the water you use to cook your porridge.

Freshly bought rice.

Is this the case with rice? Is only cooking porridge sour? The rice you just bought does not mean that the rice has just been produced in the factory, and there will be stale rice in the supermarket or wholesale market.

It's not me who cooks it in the morning and gives it in the evening.

This kind of rice also makes the people how to eat enough.

The sour cooking porridge is most likely due to the mildew of the rice, which may have been left for too long. It is recommended that you do not play with food, and try not to pick bulk rice next time you buy.

I bought it in bags.