A 4-month-old mother asked: "Feed all kinds of beans fried on the market to the baby, and they will be powdered when they are on the spot. When they come home, they will feed the children as soon as they are boiled." Say "not good"! Don''t say much, the baby''s functional development is not yet perfect, which brings about the metabolic burden in the body. Only to say that the baby just added supplementary food, first gradually added nutrient-rich, the ingredients are conducive to the human body to absorb egg yolk, then add rice flour, when slowly adapt to add wheat flour, and wheat flour must be later than rice flour, we must consider preventing allergies.

　　The reporter called today and asked, "Is the fried beans grinded into powder to make a paste with water? Is the convenience really more nutritious than the original bean flavor? Which also asks the baby to eat" . This reminds me of two days of overlapping on the fried beans. Then I will just mix the baked or fried beans and grind them into a little powder. I am most concerned about the pre-processing of these beans. process. Taking soybeans as an example, it is difficult to control the temperature and standard during the process of frying or roasting. There is a big difference whether it is raw fried or cooked thoroughly and then dried and then cooked. It is unscientific to directly fry raw soybeans and grind them into powder for consumption, because soybeans contain antitrypsin, urease, hemagglutinin and other factors. These factors are not decomposed under the condition of dry heat when frying or bursting soybeans. Therefore, after eating the powder of dry fried beans, these statins will cause side effects, such as swollen belly, affecting digestion and absorption. If you eat too much, or stir-fry it endogenously, it will also cause nausea, vomiting, diarrhea and other poisoning. Most of this is caused by another saponin (a glycoside) contained in soybeans. It has a strong stimulating effect on the mucosa. Cause local congestion, swelling and bleeding. This saponin can only be destroyed if it is heated to 100°C for a few minutes. At the same time, the water temperature will not continue to 100 ℃, let alone a few minutes. Therefore, from the perspective of processing methods, it is only convenient. The absorption and utilization of food and the side effects of the human body are not optimized methods.