In the evolution of the human diet, multigrains have been one of the main foods, nourishing generations of people. However, in modern times, with the change of social structure, lifestyle and dietary concept, coarse grains have gradually fallen out of favor and been replaced by fine grains. This change is due to a number of factors, showing a huge evolution in eating habits.
The rise of modern urban life has been accompanied by a change in people's tastes. Fine grains, such as white rice and white flour, have gradually become mainstream because of their more delicate taste. It is more convenient to cook fine grains, the cooking time is shorter, and it adapts to the fast-paced life of modern people.
Innovations in grain processing technology have accelerated the rise of fine grains. The simple processing process of white rice, white flour, etc., makes it easier to produce and sell on a large scale. The commercialization of this processing method has promoted the popularity of fine grains in the market, and has gradually become a favored choice for merchants and consumers.
The rapid development of information dissemination and the impact of globalization have made it easier for people to access dietary information from different regions. Some ideas that advocate a low-carbon, healthy diet have given rise to a boom in fine grains, believing that white rice and white flour are easier to digest and more in line with modern people's health concepts.
The fast pace of modern life has made people more inclined to choose fine grains with short cooking times and easy preparation. Fine grains such as white rice and white flour have a relatively short cooking time, adapting to a fast-paced lifestyle, and becoming the first choice for many people on their daily tables.
The needs of the commercial market tend to be easier to promote and meet the needs of fine grains. Fine grains such as white rice and white flour are relatively more convenient in terms of storage, transportation and sales, providing convenient conditions for large-scale production in the commercial market.
With the advancement of science and technology, the storage and transportation technology of fine grains has been improved. Fine-grained grains are easier to make globally** than grains, and their long shelf life makes them more competitive in the market.
While fine grains are more popular in some ways, in recent years there has been a gradual return to multigrains due to the growing focus on healthy eating. People have begun to re-understand the nutritional value of cereals, and traditional cereals such as brown rice and oats have gradually attracted attention and become the first choice for modern people who pursue health.
In modern society, people are gradually realizing that overly refined eating habits can lead to several health problems. Multigrains are considered more in line with the principles of a healthy diet due to their rich fiber, vitamins and minerals, as well as their lower level of refinement. Grains such as brown rice and quinoa are gradually becoming the new favorites of the healthy table and have regained the love of consumers.
In this age of diversity, maintaining a balanced diet that combines the advantages of fine grains and grains may be the best way to pursue a healthy and delicious diet. In the future, cereals are expected to regain their diversity and health value in the field of diet, and become an indispensable part of people's pursuit of a healthy life.