Category Archives: Nutrition: Food: Grain Products

Whole grain benefits described in more detail






Most people are aware that rye bread is healthy, but not many know that what makes bread a healthy food is not only vitamins, minerals, protein and fibre. Rye bread and other wholegrain foods contain a particular group of health-promoting … Continue reading






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R.I.P. Tony Tiger? Cereal dying a slow death.






Research has shown that cereal consumption decreases with age, and Millennial birth rates are declining. According to Mike Van Ausdeln, a senior brand strategist at Stealing Share, kids today don’t identify with cereal as much as the older generations once … Continue reading






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Consuming oatmeal is consistent with better nutrient intakes and a higher diet quality






Nutr Res. 2015 Oct 5. pii: S0271-5317(15)00228-6. doi: 10.1016/j.nutres.2015.09.015. [Epub ahead of print] Oatmeal consumption is associated with better diet quality and lower body mass index in adults: the National Health and Nutrition Examination Survey (NHANES), 2001-2010. Fulgoni VL 3rd1, … Continue reading






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Whole-grain oat appears to be the most effective whole grain for lowering cholesterol






Whole-grain and blood lipid changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies 1,2,3 First published August 12, 2015, doi: 10.3945/​ajcn.115.109165 Am J Clin Nutr September 2015 vol. 102 no. 3 556-572 Pernille LB Hollænder4, … Continue reading






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Instant oatmeal for breakfast may help curb your appetite at lunch: Quaker Oats, Pepsi






CHICAGO, IL, August 19, 2015 - A new study revealed that your cereal choice at breakfast might have an impact on how much you eat for lunch. Newly published research in the Journal of the American College of Nutrition showed … Continue reading






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No Grain No Pain: The Truth About Grains, Carbs, and Sugar






Contrary to all of the doctor’s expectations that Max will live in pain for the rest of his life, Max completely recovered in less than six months. Max’s blood sedimentation rate was reduced 20 times. From 61 mm/hr on 02/11/2013 … Continue reading






Posted in Inflammation, Nutrition: Carbohydrates, Nutrition: Food: Grain Products, Nutrition: Food: Sugar, Pain | 1 Comment

Brown versus white bread: the battle for a fibre-rich diet






Choosing novel bread for its nutritious value without losing the attractiveness of white bread, is now possible thanks to European research There are two main types of bread, wholemeal, or brown, and white. But most people in Europe prefer white … Continue reading






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8 Whole Grains You May Not Be Eating






You’ve probably had oatmeal for breakfast, and if you haven’t yet tried quinoa I bet you’ve heard of it, or have seen it on a menu or social media recipe (it’s all over Pinterest!). But there are many other whole … Continue reading






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5 Grains That Will Overthrow Quinoa






All trendy foods must eventually be replaced by something newer, hotter and more interesting FWx can’t pinpoint when exactly it happened. One day people pronounced quinoa as KWEE-no, and the next day everyone’s mom was plating up a dish of … Continue reading






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How grain devastates the brain: a new book coming out September 17






The devastating truth about the effects of wheat, sugar, and carbs on the brain, with a 30-day plan to achieve optimum health. Renowned neurologist David Perlmutter, MD, blows the lid off a topic that’s been buried in medical literature for … Continue reading






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Whole grains affect fat, not body weight, says new meta-analysis






Whole grain and body weight changes in apparently healthy adults: a systematic review and meta-analysis of randomized controlled studies 1,2,3 First published August 14, 2013, doi: 10.3945/​ajcn.113.064659 Am J Clin Nutr October 2013 ajcn.064659 Korrie Pol, Robin Christensen, Else M … Continue reading






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Whole grains, fiber, bran and diabetes: new research






Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease 1,2,3,4; Susan S Cho 5, Lu Qi 6, George C Fahey Jr 7, and David M … Continue reading






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Whole grains helpful in diabetes: new study






Consumption and acceptability of whole grain staples for lowering markers of diabetes risk among overweight and obese Tanzanian adults; Alfa J Muhihi, Dorothy Gimbi, Marina Njelekela, Emmanuel Shemaghembe, Kissah Mwambene, Faraja Chiwanga, Vasant S Malick, Nicole M Wedick, Donna Spiegelman, … Continue reading






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Whole grain is healthy is, apparently, a lot of hype






Public Health Nutr. 2013 Jan 4:1-10. [Epub ahead of print] Identifying whole grain foods: a comparison of different approaches for selecting more healthful whole grain products Mozaffarian RS, Lee RM, Kennedy MA, Ludwig DS, Mozaffarian D, Gortmaker SL. Source 1 … Continue reading






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New vegetarian recipe book hits Number 17 on all of Amazon






For anyone new to a vegetarian diet-flexitarians who adopt plans like Meatless Mondays-as well as committed vegetarians and fans of Power Foods, here is a comprehensive collection of easy, meat-free mains for everyday. As inspiring as it is practical, Meatless … Continue reading






Posted in Nutrition: Food: Asparagus, Nutrition: Food: Avocado, Nutrition: Food: Broccoli, Nutrition: Food: Carrots, Nutrition: Food: Celery, Nutrition: Food: Grain Products, Nutrition: Food: Legumes, Nutrition: Food: Microgreens, Nutrition: Food: Mushrooms, Nutrition: Food: Olive Oil, Nutrition: Food: Organic, Nutrition: Food: Peppers, Nutrition: Food: Potatoes, Nutrition: Food: Soy, Nutrition: Food: Spinach, Nutrition: Food: Sprouts, Nutrition: Food: Sweet Potatoes, Nutrition: Food: Tomatoes, Nutrition: Vegetarianism | Comments Off on New vegetarian recipe book hits Number 17 on all of Amazon

Whole grains stave off prediabetes






Consumption of whole grain reduces risk of deteriorating glucose tolerance, including progression to prediabetes First published December 12, 2012, doi: 10.3945/​ajcn.112.045583 Am J Clin Nutr December 2012 ajcn.112.045583 Tina Wirström, Agneta Hilding, Harvest F Gu, Claes-Göran Östenson, and Anneli Björklund … Continue reading






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How bread consumption can improve cardiovascular health: new study from University of Barcelona






According to a study, daily bread consumption, especially wholemeal bread, can prevent cardiovascular disease. The study has been led by the professor Rafael Llorach from the Department of Nutrition and Bromatology at the Faculty of Pharmacy and from the Food … Continue reading






Posted in Nutrition: Food: Grain Products | 1 Comment

Whole-grain intake lowers BMI, says new study






J Nutr. 2012 Sep 5. [Epub ahead of print] Plasma Alkylresorcinols, Biomarkers of Whole-Grain Intake, Are Related to Lower BMI in Older Adults. Ma J, Ross AB, Shea MK, Bruce SJ, Jacques PF, Saltzman E, Lichtenstein AH, Booth SL, McKeown … Continue reading






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Trendy veggies: kale, farro, Brussels sprouts, sea vegetables, sweet potatoes






NEW YORK, NY-(Marketwire - Jan 19, 2012) - Add increased selection and tasty preparations to the good nutrition and overall wholesomeness long associated with vegetables, and you have a food group that’s claiming an ever bigger portion of the dinner … Continue reading






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Caramel Cheerios rolled out by General Mills






MINNEAPOLIS-(BUSINESS WIRE)-Cheerios is adding some excitement to breakfast tables everywhere with its newest cereal flavor, Dulce de Leche Cheerios. Traditionally used in Latin American desserts, dulce de leche is a caramel flavor now available in a breakfast treat that will … Continue reading






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USDA, Kraft partner on finding the best whole wheat flour






Festive cookies, served at year-end holiday gatherings, may in the future be made with a larger proportion of whole-grain flour instead of familiar, highly refined white flour. That’s a goal of ongoing studies by U.S. Department of Agriculture (USDA) scientists … Continue reading






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High-cereal-fiber intake and insulin sensitivity: new information






Changes in dominant groups of the gut microbiota do not explain cereal-fiber induced improvement of whole-body insulin sensitivity Martin O Weickert, Ayman M Arafat, Michael Blaut, Carl Alpert, Natalie Becker, Verena Leupelt, Natalia Rudovich, Matthias Mohlig and Andreas FH Pfeiffer … Continue reading






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Whole grains: the hottest single category for consumers






Newswise — CHICAGO- Grocery Shopper Trends report whole grains are now the most sought after health claims on food packages, followed closely by claims about dietary fiber. In the December 2011 issue of Food Technology magazine, published by the Institute … Continue reading






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