Today, we're going to demystify the ages of grain and give you an idea of what this ubiquitous word is in our lives. Aged grain, as the name suggests, refers to the grain that has been stored for too long, and after a long time of oxidation, decomposition, and deterioration, resulting in a decrease in its original nutritional value and taste, and may even have adverse effects on the human body.
The formation of aged grains is mainly due to the poor storage conditions of grains, such as excessive light, high temperature, humidity and other environmental factors, which lead to the gradual decomposition of nutrients in grains, deterioration of texture, and deterioration of taste. In addition, aged grains may also be caused by quality problems of the grain itself, such as immaturity, moisture, mildew and other factors.
The harm of aged grain to human health is mainly reflected in the loss of nutrients and the harmful substances that may be produced. The fatty acids, vitamins and other nutrients in the grain stored for a long time will gradually decrease, resulting in incomplete nutrient intake by the human body. In addition, harmful substances such as aflatoxin may also be produced in aged grains, which can have a negative impact on human health.
Therefore, in daily life, we should try to avoid eating aged grains. When buying grain, choose food that is fresh, mold-free, and odorless. At the same time, reasonable storage of grain is also an important means to avoid the production of aged grain. When storing grain, you should choose a dry, ventilated and dark place, and turn the grain regularly to avoid moisture and mildew.
In short, aged grain is a kind of food with potential safety hazards, we should understand its causes and harms, and take effective measures to avoid eating aged grain to protect our health.