tag:blogger.com,1999:blog-1865745066282508852024-03-16T10:37:01.711-07:00CEREAL SCIENCE AND TECHNOLOGYCereals are cultivated members of the grass family and as such are therefore monocotyledonous angiosperm. By definition, cereal comprises all the cereal products prepared from grain. Cereals represent 60% of the calories and proteins consumed by human beings. Unknownnoreply@blogger.comBlogger173125tag:blogger.com,1999:blog-186574506628250885.post-30383151782359979502024-03-16T08:49:00.000-07:002024-03-16T10:36:27.840-07:00Flaxseed Oil Health BenefitsFlaxseed oil, extracted from the seeds of the flax plant, is gaining recognition for its numerous health benefits when consumed as a supplement. Beyond its culinary uses, flaxseed oil has been extensively studied, revealing a plethora of advantages that contribute to overall well-being.<br /><br />Firstly, research suggests that flaxseed oil can play a pivotal role in cardiovascular health. It has been shown to reduce blood pressure and lower levels of LDL cholesterol, commonly referred to as the "bad" cholesterol. Additionally, flaxseed oil exhibits antiplatelet effects, reducing blood clot formation by inhibiting platelet aggregation. These properties are attributed to its high content of alpha-linolenic acid (ALA), a type of omega-3 fatty acid. ALA is known to improve cardiovascular function, offering protection against conditions such as stroke, myocardial infarction, and arrhythmia.<br /><br />Moreover, flaxseed oil contains lignans and other phytoestrogens, which act as antioxidants, combating free radicals and exerting both proestrogenic and antiestrogenic effects. These compounds have garnered attention for their potential in cancer prevention. Studies have suggested that lignans in flaxseeds may reduce the risk of hormone-sensitive cancers, including breast, ovarian, uterine, prostate, and colon cancer. The phytoestrogens present in flaxseed oil mimic estrogen in the body, potentially disrupting cancer cell growth and proliferation.<br /><br />Historically, flaxseeds have been utilized as a natural laxative, owing to their high fiber content. This traditional use underscores the gastrointestinal benefits associated with flaxseed consumption. Moreover, ongoing research is exploring the potential of flaxseed oil in preventing kidney damage in individuals with systemic lupus erythematosus (SLE), although conclusive evidence is still awaited.<br /><br />While the evidence regarding flaxseed oil's direct impact on cancer prevention remains inconclusive, its broader health benefits should not be overlooked. Incorporating flaxseed oil into a balanced diet can provide a myriad of advantages, from cardiovascular support to gastrointestinal health.<br /><br />The bioactive compounds found in flaxseed, such as lignans, contribute to its multifaceted health benefits. These compounds interact with various physiological pathways, modulating hormone levels and exerting antioxidant effects. Consequently, flaxseed oil emerges as a promising dietary supplement for promoting overall health and well-being.<br /><br />In conclusion, the health benefits of flaxseed oil extend far beyond its role as a source of omega-3 fatty acids. From cardiovascular protection to potential cancer prevention, the myriad advantages of flaxseed oil underscore its value as a valuable addition to a healthy diet. Further research will undoubtedly elucidate its full potential in promoting human health and longevity.<br /><i>Flaxseed Oil Health Benefits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OyW_DPJy4CsePMNo_MYLj4UTIc_ZyIu077R3b16YmepEtt_jS_1tOyZ4diQp3_MIloFzwsbYGju9kHli-WDSioIaYlYTOumW00eG6v5p90infqYvbLCL23au-vOlR0xFhqHhSvj9gBs-TP6OJYsLtiakqhwnlK3RNPUZ8Lccfp432KFXhNxz6hnQEVs/s310/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="245" data-original-width="310" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OyW_DPJy4CsePMNo_MYLj4UTIc_ZyIu077R3b16YmepEtt_jS_1tOyZ4diQp3_MIloFzwsbYGju9kHli-WDSioIaYlYTOumW00eG6v5p90infqYvbLCL23au-vOlR0xFhqHhSvj9gBs-TP6OJYsLtiakqhwnlK3RNPUZ8Lccfp432KFXhNxz6hnQEVs/s1600/3.jpg" width="310" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-66548955251006398262024-03-05T08:07:00.000-08:002024-03-05T08:07:42.682-08:00Rice: A Nutritional Powerhouse for Type II DiabeticsRice stands as a venerable staple in the global diet, revered for its versatility and satiating properties. Beyond mere sustenance, rice boasts a rich nutritional profile, particularly valuable for individuals grappling with Type II diabetes. This essay delves into the intricate dynamics of rice consumption, elucidating why certain varieties hold sway over others for those navigating the complexities of blood sugar management.<br /><br />At the heart of rice's nutritional prowess lies its status as a prime source of complex carbohydrates. These carbohydrates serve as the primary fuel for both physical exertion and cognitive function, as glucose derived from their breakdown powers muscles and nourishes the brain. However, not all carbohydrates are created equal. Rice, especially varieties with slow starch digestion, possesses a distinctive advantage due to its low glycemic index. This attribute stems from the interplay of factors such as the abundance of amylase and the unique size and structure of starch granules inherent in certain rice types.<br /><br />For individuals grappling with Type II diabetes, the choice of rice variety becomes paramount. Opting for slowly digestible rice, such as brown rice, presents a strategic dietary move. Brown rice, with its inherently slow starch digestibility, ensures a gradual release of glucose into the bloodstream, thereby mitigating sudden spikes in blood sugar levels. Moreover, a fraction of the starch in brown rice remains indigestible, traversing through the digestive tract unaltered and conferring additional benefits to gut health.<br /><br />Scientific inquiry corroborates the therapeutic potential of incorporating whole grains like brown rice into the diet of Type II diabetics. Studies, including one published in the Archives of Internal Medicine in 2010, underscore the correlation between substituting white rice with whole grains and a reduced risk of diabetes. Similarly, research documented in the Journal of Nutritional Biochemistry in 2002 extols the virtues of stabilized rice bran in ameliorating hyperglycemia and hyperlipidemia in both Type I and Type II diabetics.<br /><br />However, moderation remains paramount in managing diabetes effectively. Even with the advent of slow-digesting rice varieties, individuals must exercise prudence in their carbohydrate intake, tailoring it to their unique energy requirements and metabolic profiles. Moreover, rice should not be viewed in isolation but rather as a component of a balanced diet, complemented by an array of nutrient-rich foods such as vegetables, fish, meat, and fruits. By embracing dietary diversity, individuals not only fortify their nutritional intake but also foster optimal health outcomes.<br /><br />In conclusion, rice emerges as a formidable ally in the dietary armamentarium of Type II diabetics, offering a blend of complex carbohydrates and therapeutic compounds. By embracing slowly digestible rice varieties and incorporating them into a diverse and balanced diet, individuals can harness the full spectrum of rice's nutritional and medicinal properties, paving the way towards improved health and well-being.<br /><i>Rice: A Nutritional Powerhouse for Type II Diabetics<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzh3pjhlBx1a0CaWL9vjw9lh1N5vwa7PEAyaEUgWPUsdO-KSKdroSpT2YZDNVGJTBDvx3bifsuA8RFlzbOW8Yz4aANypGFfXalZMfJpz6OrD8VMMIHeplYZUxlvmEuUgos8VYdiy5kFn2u5bkkVuHxdgx20Q2UdVx9_Q72S65kv-m71GPrMZg8O7zQpU/s928/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="928" data-original-width="694" height="459" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzh3pjhlBx1a0CaWL9vjw9lh1N5vwa7PEAyaEUgWPUsdO-KSKdroSpT2YZDNVGJTBDvx3bifsuA8RFlzbOW8Yz4aANypGFfXalZMfJpz6OrD8VMMIHeplYZUxlvmEuUgos8VYdiy5kFn2u5bkkVuHxdgx20Q2UdVx9_Q72S65kv-m71GPrMZg8O7zQpU/w343-h459/1.jpg" width="343" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-32567064875799101462024-02-17T06:07:00.000-08:002024-02-17T06:07:25.192-08:00Cereal Grass: Nutritional PowerhouseCereal grass has been an integral part of human civilization for millennia, revered across diverse cultures for its nutritional and medicinal attributes. Dating back to 2800 BC in Chinese culture, particularly with wheat grass, its healing qualities were esteemed. Similarly, ancient Romans and Egyptians conducted ceremonial practices venerating cereal grasses and grains, recognizing their importance.<br /><br />Comprising the tender green shoots of cereal plants such as wheat, barley, rye, and oats, which later yield cereal grains, cereal grass holds a surprising consistency in nutritional benefits despite its varied appearances. The recent surge in human consumption of cereal grass underscores its increasing popularity, although many remain unaware of its true nutritional value and essence.<br /><br />Distinguished by their unique chemical and nutritional profiles, young cereal grasses markedly differ from mature seed grains. A succession of growth stages is imperative for cereal grasses to achieve their complete nutritional status. Nevertheless, the dehydration process preserves the nutritional integrity of cereal grass, offering a convenient and economical source of green food nutrients compared to other greens.<br /><br />The exploration of cereal grass's potential commenced in the late 1920s, as researchers began scrutinizing the nutritional properties of young cereal plant leaves. Dr. George Kohler's seminal findings in the mid-1930s at the University of Wisconsin unveiled the correlation between the nutritional quality of milk and the grass consumed by cows. Consequently, Dr. Kohler's experimentation with young cereal grass resulted in a significant enhancement in milk production among dairy cows.<br /><br />Further investigations in 1940 by Dr. Kohler elucidated the advantages of consuming young cereal grass for pregnant women at risk of miscarriage. This breakthrough paved the way for incorporating dehydrated cereal grass as one of the earliest forms of multivitamins, available in pharmacies by the late 1930s.<br /><br />Abounding in essential nutrients such as beta-carotene, vitamin K, folic acid, calcium, iron, protein, and fiber, cereal grasses also serve as valuable reservoirs of vitamin C, various B vitamins, and chlorophyll, boasting well-established antioxidant properties. Additionally, cereal grasses encompass unidentified elements contributing to diverse health benefits, growth, and fertility in both animals and humans.<br /><br />In summary, the longstanding reverence for cereal grasses, coupled with contemporary scientific revelations, underscores their significance as a nutritional powerhouse. From ancient rituals to modern research endeavors, cereal grasses continue to captivate with their abundant health benefits and potential for holistic well-being.<br /><i>Cereal Grass: Nutritional Powerhouse</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-34046806331678675182024-01-30T07:26:00.000-08:002024-01-30T07:26:06.088-08:00The Nutritional Powerhouse of Cereal Grains: A Closer LookCereal grains, integral members of the grass family (Gramineae), have long been heralded for their crucial role in sustaining both human and livestock populations. As we delve into the multifaceted aspects of these grains, it becomes evident that their significance extends far beyond mere sustenance. While the initial article touches upon the basics, exploring additional dimensions reveals the remarkable nutritional richness and the intricate interplay between various components within cereal grains.<br /><br />Among the stellar cast of cereals, such as rice, wheat, barley, oats, maize (corn), sorghum, rye, and specific millets, certain protagonists emerge with particular importance—corn, rice, and wheat. These grains, with their diverse shapes and sizes, contribute substantially to global nutrition, providing not only the energy-dense starch that constitutes 70% to 90% of daily calorie intake but also a noteworthy amount of dietary protein when complemented with grain legumes.<br /><br />One captivating facet lies in the amino acid balance within cereals. While acknowledged as valuable protein sources, cereals may not always offer an optimal balance of amino acids. This realization underscores the preference of health-conscious individuals for whole grains, a choice motivated by more than just protein content. Whole grains, including the indispensable dietary staples like rice, prove to be rich sources of dietary fiber, essential fatty acids, and a spectrum of vital nutrients, contributing to a holistic approach to nutrition.<br /><br />Examining the cereal landscape, rice emerges as a pivotal player, acting as a staple for over half of the global population. Its consumption, whether in the form of whole grains or as rice flour, underscores its versatility in meeting diverse dietary preferences. On the other hand, oats undergo a fascinating journey of transformation—rolled, ground, or cut before metamorphosing into the beloved porridge. Contrastingly, most other cereals take a different path, undergoing milling to become flour or meal, unlocking a myriad of culinary possibilities.<br /><br />Digging deeper into the composition of cereal grains, we encounter a symphony of nutrients within the whole grain. Averaging around 1% protein, 1% fat, and approximately 70% carbohydrates, the whole grain becomes a powerhouse, providing about 340 kcal energy per 100g. The outer layer, or bran, comprising 7% of the grain, emerges as a treasure trove, housing the majority of grain fiber, B vitamins, phytochemicals, and 40-70% of minerals. In contrast, the endosperm, constituting 80-85% of the grain, predominantly houses starch, forming the energy core of the grain.<br /><br />As health-focused individuals lean towards whole grains, concerns arise about the potential pitfalls of excessive consumption of milled cereals, occasionally linked to obesity. Yet, the appeal of milled grains lies in their extended shelf life, attributed to the presence of fats in the outer layers prone to rancidity.<br /><br />In conclusion, the story of cereal grains unfolds as a captivating narrative, rich with nutritional intricacies. Beyond being simple sustenance, cereals prove to be dynamic contributors to our health and well-being, offering a spectrum of nutrients that goes beyond the conventional understanding. The chemical composition and nutritional value of these grains, influenced by variety and production location, underscore the need for a nuanced appreciation of the cereal landscape.<br /><i>The Nutritional Powerhouse of Cereal Grains: A Closer Look<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIB3zZffZXqNf5WBz8qT41a5gLvZAQn-XR3UYwmT6k1tXo6ZcdcUehI7WJ0t618QtPFr7ayxlglLIAJ3cph3NLb3WN_FilnFRebHusUdqdLwQZTNIFQ_g6a0gjYUkVbTWm9lPFtxmRPBCr_UZ8z_J9DrdpsM2Nbm0kLYFqRhciC2WfAGpELY5L2CPuiyc/s1051/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="767" data-original-width="1051" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIB3zZffZXqNf5WBz8qT41a5gLvZAQn-XR3UYwmT6k1tXo6ZcdcUehI7WJ0t618QtPFr7ayxlglLIAJ3cph3NLb3WN_FilnFRebHusUdqdLwQZTNIFQ_g6a0gjYUkVbTWm9lPFtxmRPBCr_UZ8z_J9DrdpsM2Nbm0kLYFqRhciC2WfAGpELY5L2CPuiyc/w401-h293/1.jpg" width="401" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-74996623156063967762024-01-15T20:47:00.000-08:002024-01-15T20:47:51.083-08:00Wheat Protein PropertiesWheat stands out as a leading cereal primarily due to the distinct chemical and physical properties of the proteins found in its grain.<br /><br />Its importance as a primary food crop is associated with various features, and a notable aspect is the exceptional ability of its protein to form a flexible, cohesive mass when mixed with water.<br /><br />The wheat kernel comprises three main components: bran, germ, and endosperm. The endosperm, the starchy part of the kernel remaining after the removal of bran and germ, constitutes the white portion.<br /><br />The wheat endosperm, containing starch ranging from 68 to 76% and protein from 6 to 18%, serves as the foundation for white flour. In this context, proteins act as binding agents, holding starch granules together in the endosperm.<br /><br />Approximately 80% of the protein in flour consists of glutenin and gliadin. When combined with water and integrated into dough, these proteins give rise to the elastic substance known as gluten.<br /><br />Gluten displays plasticity, strength, and elasticity, allowing it to deform under pressure, resist deformation, and return to its original form when pressure is released.<br /><br />Other proteins present in white flour include enzymes, particularly amylase or diastase, responsible for breaking down starch into essential simple sugars for yeast fermentation.<br /><br />Wheat proteins are categorized based on their extractability and solubility in various solvents:<div><ul style="text-align: left;"><li>Albumin: soluble in water</li><li>Globulin: insoluble in pure water but soluble in dilute NaCl solution, becoming insoluble at high NaCl concentrations</li><li>Gliadin: soluble in 70% ethyl alcohol</li><li>Glutenin: soluble in dilute acid or sodium hydroxide solutions</li></ul>Celiac disease, an immune disorder, occurs when the body produces antibodies against gluten, resulting in inflammation and damage to the intestinal wall, ultimately causing the flattening of villi—fingerlike projections crucial for absorption.<br /><br />The levels of protein in wheat play a crucial role in determining the prices of hard red spring wheat, especially in regions like Minnesota, Montana, North Dakota, and South Dakota. Higher protein content commands elevated prices in the market.<br /><i>Wheat Protein Properties<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZe2wmqAU3aTkE3etW39hG8fUipkMSskoQXcvI7D9rWNwzJhUarL2AhZT_rcWSnoT08rnCuj0MDV5xAx2JGwT_qu39bGbSwHMUHqzmbrMC92P48pAUpcDVkIM8whpiFMWFzuaP_ZfOK2jaF56E1k0_yjqwqCQ9jOIwJPBHHlAkd4auciQIyG1lALakKpo/s993/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="987" data-original-width="993" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZe2wmqAU3aTkE3etW39hG8fUipkMSskoQXcvI7D9rWNwzJhUarL2AhZT_rcWSnoT08rnCuj0MDV5xAx2JGwT_qu39bGbSwHMUHqzmbrMC92P48pAUpcDVkIM8whpiFMWFzuaP_ZfOK2jaF56E1k0_yjqwqCQ9jOIwJPBHHlAkd4auciQIyG1lALakKpo/s320/1.jpg" width="320" /></a></div></i></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-8022352219410920702024-01-15T19:50:00.000-08:002024-01-15T19:50:22.927-08:00Flaxseed: Phenolic Rich SuperfoodNutritionists have been intrigued by the potential health benefits offered by flaxseed (<i>Linum usitatissimum </i>L.). This versatile seed is a rich source of diverse phenolics, encompassing lignans, phenolic acids, flavonoids, phenylpropanoids, and tannins.<br /><br />The inclusion of flaxseed in both food and food products has been consistently on the rise, fueled by its elevated levels of essential omega-3 fatty acid alpha-linolenic acid (ALA), dietary fiber, and natural phenolic antioxidants.<br /><br />Antioxidants, whether synthetic or natural, possess the capability to postpone specific forms of cell damage and neutralize reactive radical species formed during oxidative reactions in metabolism. Primarily consisting of phenols, polyphenols, carotenoids, thocyanins, and tocopherols, antioxidants play a pivotal role as phytochemicals in plants.<br /><br />Due to their safety, consumers tend to prefer natural antioxidants, such as those found in flaxseed, which have been linked to a reduced risk of cancer development.<br /><br />A significant portion of the phenolic acids present in flaxseed, including p-hydroxybenzoic, trans-ferulic, and trans-p-coumaric acids, exists in an ester-bound state. Noteworthy is the accumulation of ferulic and p-coumaric acid glucosides in substantial concentrations within flaxseed. Additionally, phenolic acids like caffeic acid and their glucosides have been detected in flaxseed.<br /><br />Caffeic acid, classified as a hydroxycinnamic acid, is widespread in plants and serves as a crucial intermediate in lignin biosynthesis, a fundamental component of woody plant biomass.<br /><br />Flavonoids, a subgroup of polyphenols featuring a C6-C3-C6 structure comprising two aromatic rings connected by a three-carbon linkage, include diverse categories such as anthocyanins, flavanols, flavones, flavanones, and flavonols.<br /><br />The flavonoid content in flaxseed, ranging from 0.3 to 0.71 g per kg of flaxseed, is contingent upon growth conditions and cultivar types. In flaxseed, flavonoids predominantly exist in glucoside forms, such as herbacetin 3, 8-O-diglucopyranoside, herbacetin 3, 7 O-dimethyl ether, and kaempferol 3, 7-O-diglucopyranoside.<br /><i>Flaxseed: Phenolic Rich Superfood</i><div>Notes: Republished article<br /><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-BH1FNt_WoIvB3K29UDNDhc86iT8VnrgZmUeVbp_XuVmtr8ICKR-W65cSoT4S8C-Vdl756oEGPd4PH7zlEuPO4BT_MLlUZ2_Dq3Tft6Y_d4KOQASpFXcmFN3zV8UB4dDlBKAAcj64UiiPbM84NMh_klfQN8esCvOM_N8d8r5NdD7T5J_DTFLHU19lb8/s241/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="241" data-original-width="201" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-BH1FNt_WoIvB3K29UDNDhc86iT8VnrgZmUeVbp_XuVmtr8ICKR-W65cSoT4S8C-Vdl756oEGPd4PH7zlEuPO4BT_MLlUZ2_Dq3Tft6Y_d4KOQASpFXcmFN3zV8UB4dDlBKAAcj64UiiPbM84NMh_klfQN8esCvOM_N8d8r5NdD7T5J_DTFLHU19lb8/w325-h390/1.jpg" width="325" /></a></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-13319311032369192522023-12-13T21:45:00.000-08:002023-12-13T21:45:59.842-08:00Oats' β-Glucan Health Benefits<i>Avena sativa </i>L, commonly referred to as oats, occupies a prominent position among cultivated oats and is thought to have originated in Asia, resembling wheat as an annual grass. Oats are notably abundant in soluble dietary fiber, specifically β-glucan, renowned for its exceptional functional and nutritional properties. Acknowledged as the primary active component of oats, β-glucan is celebrated for its cholesterol-lowering and antidiabetic effects.<br /><br />β-glucan exhibits outstanding functional and nutritional characteristics, showcasing high viscosities even at relatively low concentrations. The health benefits associated with β-glucan fiber include a reduction in blood glucose and insulin response, the promotion of beneficial digestive bacteria growth, and the regulation of type 2 diabetes. Owing to its fiber content, oatmeal is beneficial in lowering "bad" LDL cholesterol, stabilizing blood sugar levels, and alleviating high blood pressure—significant factors in minimizing the risk of cardiovascular disease.<br /><br />Numerous studies have confirmed the effectiveness of β-glucan fiber in oats, demonstrating its capacity to significantly lower both total and LDL (bad) cholesterol levels. Moreover, β-glucan may induce the release of cholesterol-rich bile, consequently reducing circulating cholesterol levels in the bloodstream.<br /><br />Incorporating 3 grams of soluble fiber from oatmeal into a daily diet low in saturated fat and cholesterol may decrease the risk of heart disease. Notably, each serving of this cereal contains 2 grams of soluble fiber.<br /><i>Oats' β-Glucan Health Benefits</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-41253011904109671012023-07-30T08:31:00.009-07:002023-07-30T08:31:58.032-07:00Endosperm Composition: Nutrients and StructureWhole grain kernels are made up of three components: the bran, germ, and endosperm, each of which contains beneficial nutrients.<br /><br />The endosperm consists of two distinct cell types: aleurone cells, forming the outermost layer with thick walls, and central starchy endosperm cells that are rich in starch and gluten proteins.<br /><br />The aleurone layer, a single layer of living cells, acts as a barrier between the starchy endosperm and the germ and is abundant in essential nutrients such as minerals, vitamin B, and protein.<br /><br />The starchy endosperm is the main and largest part of the grain, serving as a storage compartment to provide energy for the germinating plant. Within the endosperm cells, proteins and starch are stored, resulting in a unique and highly dense structure.<br /><br />The composition of wheat endosperm varies depending on its source, typically containing around 68 to 76% starch and 6 to 18% protein. It holds the highest proportion of protein, carbohydrates, iron, and B-vitamins like riboflavin and niacin, making it a valuable source of nutrients and soluble fiber.<br /><br />Constituting approximately 83% of the kernel weight, the endosperm is the primary source of white endosperm flour. In white flour, proteins play a crucial role as binding agents, ensuring the cohesion of starch granules within the endosperm.<br /><i>Endosperm Composition: Nutrients and Structure<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFoXLN3un0wesm3_OPp8SrozvbQxx9lq-XxRxAOwpD18Cx5eJ2vNcLtnIDA4kqse8rYoWt4sGt11QI5hO5Q56Io7k2cwha6twWz1oxoZ2snM8sZHY2PsCwhXrhP1gum53K2EInlvhZnjXsdR7AYUacpyzQxJN6G0SGELq3GLaP2H_YP1pA5ojhfFtblI/s850/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="622" data-original-width="850" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFoXLN3un0wesm3_OPp8SrozvbQxx9lq-XxRxAOwpD18Cx5eJ2vNcLtnIDA4kqse8rYoWt4sGt11QI5hO5Q56Io7k2cwha6twWz1oxoZ2snM8sZHY2PsCwhXrhP1gum53K2EInlvhZnjXsdR7AYUacpyzQxJN6G0SGELq3GLaP2H_YP1pA5ojhfFtblI/w397-h290/1.jpg" width="397" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-30913967646556893372023-07-05T18:51:00.009-07:002023-07-05T18:51:50.796-07:00Nutritional component in barleyBarley contains several nutritious components that promote health. These include starch (65%–68%), protein (10%–17%), free lipids (2%–3%), β-glucans (4%–9%), and minerals, with mineral content ranging from 1.5%–2.5%.<br /><br />A single cup of cooked, pearled barley provides 193 calories, mostly from carbohydrates. On the other hand, one cup of hulled barley (184g) supplies 651 calories, 135 grams of carbohydrates, 31.8 grams of fiber, and 1.48 grams of natural sugars.<br /><br />When compared to other whole grains, barley stands out as an excellent source of fiber, delivering 6 grams per one-cup serving. Its fiber content has the potential to lower cholesterol levels in individuals with high cholesterol and can also help reduce blood sugar and insulin levels.<br /><br />Barley is also abundant in B vitamins, including niacin, thiamin, and pyridoxine (vitamin B-6). Additionally, it contains β-glucans, a type of fiber associated with various health benefits.<br /><br />Furthermore, the presence of potassium, folate, iron, and vitamin B-6 in barley, combined with its absence of cholesterol, contributes to supporting cardiovascular functions.<br /><br />Studies have identified different phytochemicals in barley, such as phenolic acids, flavonoids, lignans, vitamin E, sterols, and folates. These phytochemicals possess health-promoting properties, including improvements in reproduction, proper growth, and overall development of the human body.<br /><i>Nutritional component in barley<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPx9ClkcOOS82dHcNC1kwpTGosDEjw848jFhvIHiWk8Reu79Riny_LnUxbPrEcFG7ZeJsQjBTE-mAitkaFgo0jNyHva-kE1aPJ5IBT5jDh9PsRo2fi--8I_A6YW8bjdvuApcGr3LJwC8S7JGgJceBSH539KpgCpKDzRYXQEM2VH-kYXJyXiO3ROl0BfY/s471/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="471" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPx9ClkcOOS82dHcNC1kwpTGosDEjw848jFhvIHiWk8Reu79Riny_LnUxbPrEcFG7ZeJsQjBTE-mAitkaFgo0jNyHva-kE1aPJ5IBT5jDh9PsRo2fi--8I_A6YW8bjdvuApcGr3LJwC8S7JGgJceBSH539KpgCpKDzRYXQEM2VH-kYXJyXiO3ROl0BfY/s320/1.jpg" width="320" /></a></div></i><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: #f7f7f8; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; color: #374151; font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px 0px; white-space-collapse: preserve;">
</p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-54345940346809707902023-06-08T08:58:00.002-07:002023-06-08T08:58:09.062-07:00Wheat branConventional milling of wheat grains is based on separating the endosperm (which produces white flour when milled) from the bran layers and embryo. Wheat bran is a fraction of the outer pericarp layer, left as by-product after milling with food and non-food applications <br /><br />Wheat bran is rich in minerals, fiber, vitamin B6, thiamine, folate and vitamin E which are known to possess health-promoting properties. <br /><br />It also contains bioactive compounds such as phenolic acids, arabinoxylans, alkylresorcinol and phytosterols. These compounds have been suggested as an aid in prevention of noncommunicable diseases such as cardiovascular disease. <br /><br />Wheat bran is subdivided into three distinct layers, viz testa, aleurone and pericarp. Wheat bran is composed of about 53% dietary fibre (xylans, lignin, cellulose, and galactan, fructans). <br /><br />Bran is used in the production of brown and whole-meal flours, hence retaining some of the valuable nutritional components that are depleted when these fractions are further removed in the refinement of white flour. <br /><br />It has been suggested that the antioxidant phytochemicals found in wheat bran fractions may modulate cellular oxidative status and prevent biologically important molecules such as DNA, proteins and membrane lipids from oxidative damage, and that this consequently plays a role in reducing the risk of chronic diseases such as CVD and cancer. <br /><br />Wheat bran is subdivided into three distinct layers, viz testa, aleurone and pericarp. Wheat bran is composed of about 53% dietary fibre (xylans, lignin, cellulose, and galactan, fructans). <br /><br />Wheat bran makes up about 13-17% of total wheat grain weight and its extraction is divided into two types depending on the process of milling.<br />1. Dry milling: Involves the separation of bran from the endosperm, which is further ground into fine flour.<br />2. Roller milling: Separation of bran from wheat grain is achieved efficiently using a roller mill.<br /><b>Wheat bran<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCuqScJgHqb6bxEaSHDceRKgPz04mszt9oXMZdSsmXz3AodjLgw29t_V79d7dTQ4pw3p3RRA1XQQnEOXfnjFDbZP8CwORgWSC3AcFSL3QCTdJlG8sV2nhJtSWV5h_q0YQpWhY96oNdZM4uYiDq5Z4128P_pVYvZcslvXAJj1uedjKd78LtGU8TaDO/s1500/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="939" data-original-width="1500" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCuqScJgHqb6bxEaSHDceRKgPz04mszt9oXMZdSsmXz3AodjLgw29t_V79d7dTQ4pw3p3RRA1XQQnEOXfnjFDbZP8CwORgWSC3AcFSL3QCTdJlG8sV2nhJtSWV5h_q0YQpWhY96oNdZM4uYiDq5Z4128P_pVYvZcslvXAJj1uedjKd78LtGU8TaDO/w453-h283/1.jpg" width="453" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-61976613094915401192023-05-09T07:21:00.007-07:002023-05-09T07:21:55.618-07:00Glucofructans in cerealCereal grains contain 66—76 % carbohydrates, thus, this is by far the most abundant group of constituents. The major carbohydrate is starch (55—70 %) followed by minor constituents such as arabinoxylans (1.5—8 %), β-glucans (0.5—7 %), sugars (∼3 %), cellulose (∼2.5 %), and glucofructans (∼1 %). <br /><br />The major carbohydrate found in the endosperm or flour portion of the kernel is the starch. Other carbohydrate material includes free sugars, glucofructans and hemicelluoses (pentosans). Glucofructan (= inulin) in endosperm act as a prebiotic agent and dietary fiber. <br /><br />Glucofructans present in wheat flour (about 1 per cent) represent a group of water-soluble nonreducing carbohydrates which extend in molecular size from sucrose to polysaccharides with molecular weights of around 2000. <br /><br />What are glucofructans? Glucofructans are the fructose molecules polymerized and attached to a glucose molecule. They consist of one fructose molecule chained to at least one glucose molecule. Sucrose (table sugar) is the simplest type of glucofructan. It consists of a bond of just one glucose molecule to one fructose.<br /><b>Glucofructans in cereal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xIvLNNkL6PbBJAusZjidcTeyrzmvKhF1zILpVDIe7PmicLo6I9sEuwEFBJAjDwUVuB_0mC-9hjtgA4yEDRqMpFH87fgF-WyTbvKzYU5HUaBCIG5mJEAeGnCDMr4KUflPd-XcF6ipPz-q0yrnYXvaC8ETvyh--dN98AzKn5zPdHHFl1s-oYfBHk7D/s586/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="586" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xIvLNNkL6PbBJAusZjidcTeyrzmvKhF1zILpVDIe7PmicLo6I9sEuwEFBJAjDwUVuB_0mC-9hjtgA4yEDRqMpFH87fgF-WyTbvKzYU5HUaBCIG5mJEAeGnCDMr4KUflPd-XcF6ipPz-q0yrnYXvaC8ETvyh--dN98AzKn5zPdHHFl1s-oYfBHk7D/w446-h343/1.jpg" width="446" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-5835164062722394432023-04-12T11:05:00.003-07:002023-04-12T11:05:21.792-07:00Amino acid in wheatAmino Acids are molecules that have an amino group and a carboxyl group attached to its α-carbon atom. It’s α-carbon atom is also attached to hydrogen and a side chain that varies between different amino acids. Proteins, also known as polypeptides, are organic compounds made of amino acids arranged in a linear chain and folded into a globular form. <br /><br />The quality and quantity of wheat depends upon the nutritive value of its protein. From nutritional point of view a balance between essential amino acids in the protein complex is important. Albumins and globulins of wheat endosperm represent 20% to 25% of total grain proteins. Nutritionally, the albumins and globulins (non-glutens) have a very good amino acid balance. <br /><br />The wheat protein is rich in non-essential glutamic acid and proline, whereas deficient in most of the essential amino acids, such as lysine, tryptophan, threonine, methionine and histidine. Processing wheat into various products further depletes it of essential amino acids. <br /><br />Gluten is a water insoluble protein composite found in foods processed from wheat and also related grain species, including barley and rye. Gluten is a mixture of two proteins, glutenin and gliadin. It is also the composite of a prolamin and glutelin, which exist, conjoined with starch, in the endosperm of various grass-related grains.<br /><b>Amino acid in wheat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2JKWoK9_dZr2y9iQcV38Q5x7JgGNl-c9rVZKEkhc4s4pBz5fPd2GC_8AttPEO9SpF6YzRv18VXNarKwQH1fIq4bj06OEGNs4o3ZCUMtoOQs104A61r3n79B084lPhYLkzgGMVs2IuzEwErhLIwo5IJ2ymBdz6rOQobNdiBHviVM6CazH6xGmVTrc/s494/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="327" data-original-width="494" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2JKWoK9_dZr2y9iQcV38Q5x7JgGNl-c9rVZKEkhc4s4pBz5fPd2GC_8AttPEO9SpF6YzRv18VXNarKwQH1fIq4bj06OEGNs4o3ZCUMtoOQs104A61r3n79B084lPhYLkzgGMVs2IuzEwErhLIwo5IJ2ymBdz6rOQobNdiBHviVM6CazH6xGmVTrc/w453-h300/1.jpg" width="453" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-33465370511800403582023-03-01T21:07:00.005-08:002023-03-01T21:07:59.786-08:00Iron in barleyIron is an essential nutrient that plays an important role in many bodily functions. A diet lacking in iron can result in low energy levels, shortness of breath, headaches, irritability, dizziness or anemia. <br /><br />Barley is a cereal grain that has a slightly nutty flavor and chewy mouthfeel. Barley contains 1.3 milligrams of iron per 100 grams. <br /><br />Barley is rich in iron and anti-inflammatory nutrient. Iron improves blood volume and prevents anemia and fatigue and other symptoms anemia. <br /><br />Iron is a vital component of hemoglobin, which makes it an important mineral that human bodies need in order to carry oxygen so that our cells can produce energy. <br /><br />Iron together with niacin, riboflavin, thiamin, folate, iron, magnesium, and selenium all enhance the processes of cell formation, such as carrying oxygen through the blood, and the functioning of the immune system. Barley is a good source of all these nutrients.<br /><b>Iron in barley<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NYMVT_6ZRZ_VPwmS2xHZ6Yf5g1dvT8rsNAM4wJRaSHIMUWQ8cSN9gLWnFglHkbeW0gRIzejOjIoTQOrqH2BjFqTP5HdvJBInwb0aHlZ6TpvArPoIKrHzTgoubf4GCtgrBlut8jka9L4_qzWBPwNgMEjyMdaZFAsJ9aRt7yoyaoaaKr61V-AkDfrU/s700/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="666" height="477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NYMVT_6ZRZ_VPwmS2xHZ6Yf5g1dvT8rsNAM4wJRaSHIMUWQ8cSN9gLWnFglHkbeW0gRIzejOjIoTQOrqH2BjFqTP5HdvJBInwb0aHlZ6TpvArPoIKrHzTgoubf4GCtgrBlut8jka9L4_qzWBPwNgMEjyMdaZFAsJ9aRt7yoyaoaaKr61V-AkDfrU/w453-h477/1.jpg" width="453" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-77575881864830577782023-03-01T05:04:00.001-08:002023-03-01T05:04:00.247-08:00De-awning processDe-awner is used for pre-treatment of various grain types; the purpose of the de-awning operation means is to remove the awns from barley kernels, loose husks from wheat, and to clip oat kernels. <br /><br />The de-awning process is usually carried out immediately after the crop has been harvested, the grain is fed with an air/screen cleaner in order to remove the loosened awns. <br /><br />In a modern rice mill, de-awning is an important process before husking operation to eliminate awns of the paddy grains for easy conveying in the elevators, chutes, and hopper orifices. <br /><br />Because of the awns, it cannot be processed mechanically as the seeds club with each other and makes the processing difficult by restricting the flow of material during processing. <br /><br />The clipper/de-awner can be used where heavy de-awning is required but also for products where only a light de-awning is needed. <br /><br />For de-awning of barley, breaking up clusters of beet seed and for surface polishing of grains and vegetable seeds, thereby improving appearance and increasing bushel weight.<br /><b>De-awning process</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-73519789775192703332023-01-28T23:16:00.004-08:002023-01-28T23:20:27.852-08:00Cornmeal: Process and the usage of cornmeal Cornmeal is dried and ground field that ranges in texture from fine to medium to coarse, all of which refer to the size of the bits. Cornmeal has long been used for baked goods and giving fried foods crunch and texture. It is the key ingredient in cornbread, cornmeal pancakes, and cornmeal scones. It is not a suitable replacement for corn flour in gluten free recipes. <br /><br />Cornmeal is ground to fine, medium, and coarse textures but is not as refined as wheat flour. Refined cornmeal is made from maize. The maize goes through treatment in an alkaline medium, such as limewater, which is used to make tortillas and tamales. <br /><br />The traditional way of making cornmeal was through stone-grinding, which retains some of the hull and germ of the kernels. The more modern way of grinding corn is through steel rollers, which remove most of the husk and germ which produce a finer ground, removes the germ and bran, and makes it shelf-stable. <br /><br />Oil, vitamins, fibrous hulls, and starchy endosperm are all in whole-grain cornmeal. It has double the nutrients of determined cornmeal and promotes a rich and full flavor. Most yellow cornmeal is made from dent corn, which has a high starch content and prominent corny texture. Because it’s made just by grinding dried corn, it doesn’t contain any gluten or additional ingredients. <br /><br />There are four types of Cornmeal:<br />*Blue cornmeal<br />*Metallic-ground yellow cornmeal<br />*Stone-ground cornmeal<br />*White cornmeal (mielie-meal<br /><b>Cornmeal: Process and the usage of cornmeal </b><br /><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7GVxnKaT7IMg4dvCcukzdlOlau4GiNWMOO-YRsZAW1ReyL822nFdUqGg5GdTDvZ-EeLOXss5YwomkAM6YsmZBKEWnVVJ41g5o4yUEnTJPyh34Qn8SlIN2XpOZ22Hv-wS_bXQp6Na4jWpi_fLCBxmIzZg-XRCuxbgBlMsVIvJAdHKV82qU4wwN8BS/s634/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="634" data-original-width="542" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7GVxnKaT7IMg4dvCcukzdlOlau4GiNWMOO-YRsZAW1ReyL822nFdUqGg5GdTDvZ-EeLOXss5YwomkAM6YsmZBKEWnVVJ41g5o4yUEnTJPyh34Qn8SlIN2XpOZ22Hv-wS_bXQp6Na4jWpi_fLCBxmIzZg-XRCuxbgBlMsVIvJAdHKV82qU4wwN8BS/w438-h512/1.jpg" width="438" /></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-56352032698203926202022-12-10T05:54:00.001-08:002022-12-10T05:54:10.901-08:00Vitamins in wheatMany vitamins can be found in whole wheat foods. These include vitamin A, vitamin C, the B-vitamin, folate. Wheat can be found all over the world and is very easy to incorporate in daily diet. <br /><br />The bran is the fiber-rich outer layer that supplies B vitamins, minerals, and other nutrients. The germ is the core of the seed where growth occurs; it is rich in with vitamin E, B vitamins, <br /><br />The endosperm is the interior layer that holds the proteins, carbohydrates, iron, and B-vitamins such as riboflavin and niacin. <br /><br />Vitamins A (in the form of beta-carotene), C, and E function as antioxidants, which are vital in countering the potential harm of chemicals known as free radicals. If these chemicals remain unchecked, they can make cells more vulnerable to cancer-causing substances. <br /><br />Wheat protein and vitamins B and E aid to develop and rebuild muscle tissues. The wheat germs that are eliminated during the purification process are also high in important vitamin E, which could also lead to heart disease if not consumed. <br /><br />There are a variety of B vitamins in wheat, such as thiamine, riboflavin, pyridoxine, niacin, pantothenic acid, biotin and folates. These molecules are water-soluble and play an important role in metabolism, particularly the metabolism of carbohydrates (thiamine), proteins and fats (riboflavin and pyridoxine). <br /><br />Consuming a quarter-cup of wheat germ boosts your folate intake by 81 micrograms, or 20 percent of the recommended daily intake.<br /><b>Vitamins in wheat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZWg4hbXpIhJqmqW8DsYnIRGh0wKWhUj8L5yVbos0yxjli1kgt_nwicjgV03tlCVgcp2QtDbr9-r6CbBIgDD1ZohEmuQrYJVVRfB0sErNAzWH_c-WGzLqCWR18ICBddQxbqJkvyRgvdxyrxHyEw5VfK3HJ96eG94CJRMO_SwKV2dKhGpVWgqXj6KM/s1540/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="866" data-original-width="1540" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidZWg4hbXpIhJqmqW8DsYnIRGh0wKWhUj8L5yVbos0yxjli1kgt_nwicjgV03tlCVgcp2QtDbr9-r6CbBIgDD1ZohEmuQrYJVVRfB0sErNAzWH_c-WGzLqCWR18ICBddQxbqJkvyRgvdxyrxHyEw5VfK3HJ96eG94CJRMO_SwKV2dKhGpVWgqXj6KM/w430-h242/1.jpg" width="430" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-91355686285469600342022-11-15T16:29:00.003-08:002022-11-15T16:29:23.722-08:00Wheat kernelWheat is the primary grain used in U.S. grain products — approximately three-quarters of all U.S. grain products are made from wheat flour. The kernel or wheat berry, is the seed from which the wheat plant grows. The kernel’s size generally ranges from 5 to 9 mm long and weighs between 35 to 50 mg. <br /><br />Wheat kernels are loaded with nutrients because they are whole grains. A cup of cooked berries has about 300 calories and is packed with vitamins, fiber, protein, and iron.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytTHYWmvhGL88PYENHmhTFYVVnCd6IdkrwpiS9pSoHd9LqAhQwk05rSWiT4dtWC6gHKBVPlGZ9ERuQyI6y2hlvLauUCjopcEY7MMuPaU3Yk0GKRIa0YNGQ7NglLAyOwQAx_94vY-q0VH-kAGPfjEDdb6CtyNnSCrBTM1jatOR8zmoXeyJfbPqnOyg/s905/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="834" data-original-width="905" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytTHYWmvhGL88PYENHmhTFYVVnCd6IdkrwpiS9pSoHd9LqAhQwk05rSWiT4dtWC6gHKBVPlGZ9ERuQyI6y2hlvLauUCjopcEY7MMuPaU3Yk0GKRIa0YNGQ7NglLAyOwQAx_94vY-q0VH-kAGPfjEDdb6CtyNnSCrBTM1jatOR8zmoXeyJfbPqnOyg/s320/2.jpg" width="320" /></a></div>Each tiny seed contains three distinct parts that are separated during the milling process to produce flour —the endosperm, bran and germ <br /><br /><b><i><span style="color: #2b00fe;">Bran</span></i></b><br />The bran is the multi-layered outer skin of the edible kernel and makes up around 14.5 percent of its weight. The bran contains a small amount of protein, trace minerals, and dietary fiber – primarily insoluble. The bran is an excellent source of insoluble fiber, which makes its inclusion in whole wheat flour valuable to improving digestive health for the end consumer. <br /><br /><b><i><span style="color: #2b00fe;">Endosperm</span></i></b><br />Endosperm is about 83% of the kernel weight and the source of white endosperm flour. It has a high portion of protein, along with carbohydrates and iron. The endosperm is also a source of soluble fiber. <br /><br /><b><i><span style="color: #2b00fe;">Germ</span></i></b><br />The germ is the embryo which has the potential to sprout into a new plant. It is the center of the kernel and only 2.5 percent of its weight. The germ contains minimal quantities of high-quality protein and a greater share of B-complex vitamins and trace minerals. Germ is often separated from flour during milling because the germ’s high fat content can limit the shelf life of flour.<br /><b>Wheat kernel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNLr5enU--1Gz0zSj1Tc6fQ5mYAXevz_rxIxwcU8gDRDv4MNU0l1T5hgXjWsIILoBfiMJivcqOv_d9LMm796mjTctN6LDZxGYXxO9tV5LO5YG70CJIonm5jTmrbw6qkfvQhM72GLyVT53M5wyEi9bue4e-k3qwpHjvlLXi7tLZOfwmsEY0rVt_P81/s420/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="420" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNLr5enU--1Gz0zSj1Tc6fQ5mYAXevz_rxIxwcU8gDRDv4MNU0l1T5hgXjWsIILoBfiMJivcqOv_d9LMm796mjTctN6LDZxGYXxO9tV5LO5YG70CJIonm5jTmrbw6qkfvQhM72GLyVT53M5wyEi9bue4e-k3qwpHjvlLXi7tLZOfwmsEY0rVt_P81/s320/3.jpg" width="320" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-84588949164150943302022-10-10T21:25:00.006-07:002022-10-10T21:25:47.439-07:00Germ of wheatWheat is known to have been cultivated in Europe and Asia as far back as 9,000 years ago. Wheat grains contain three parts: the germ, the kernel or endosperm or floury endosperm and envelopes and integuments forming the bran. <br /><br />The germ is like a little tiny wheat embryo in the center of the grain. It plays a role in the reproduction and production of new wheat. Wheat germ is part of a wheat kernel and is responsible for helping the plant reproduce and spawn new wheat. <br /><br />The germ is the healthiest part of the wheat berry. Even though it’s quite small, only about 3% of the wheat berry, it has a growing reputation as a nutritional powerhouse and breakout health-boosting superhero. The germ is rich in oil and proteins. <br /><br />Wheat germ contains a variety of minerals that help human body perform different functions. Zinc, manganese, phosphorus, and magnesium are all packed inside the germ. <br /><br />Wheat also contains other bioactive compounds such as vitamins, antioxidants, phytosterols, plant-based protein, wheat germ agglutinin, and oxalate. <br /><br />Wheat germ comes in many forms, such as extracted oil, raw, and toasted. Wheat germ is added to some granolas, cereals, and cornbread, and it’s also available raw. It is a popular topping for fruit pies, yogurt, ice cream, and hot or cold cereal.<br /><b>Germ of wheat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tLnaFiMQXgdzKNxxcAgMtGJUm2fgG-RBXz6ka8CfYucVxg4DWPt00IDM7WtSs_LP52DdHWyrz16mdPvFxpLiXa1ky1P3zab2mTGr0GJhptu6Zar8Pg_dUjDsyZHgf16DuwRgXUJrExmIT2lCPxViDgt88oEdLNBEs51JLP8TGkqQhCcNdjlBysmR/s425/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="347" data-original-width="425" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6tLnaFiMQXgdzKNxxcAgMtGJUm2fgG-RBXz6ka8CfYucVxg4DWPt00IDM7WtSs_LP52DdHWyrz16mdPvFxpLiXa1ky1P3zab2mTGr0GJhptu6Zar8Pg_dUjDsyZHgf16DuwRgXUJrExmIT2lCPxViDgt88oEdLNBEs51JLP8TGkqQhCcNdjlBysmR/w454-h370/2.jpg" width="454" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-15115844708168280002022-09-01T18:35:00.005-07:002022-09-01T18:35:46.310-07:00Silica in oatsSilica is also found naturally in some foods, and it is added to many food products and supplements. It is commonly used in the form of silicon dioxide as an anti-caking agent in foods and supplements to keep ingredients from clumping up or sticking together. <br /><br />The best food source of silica is oats. Muesli, a meal that is traditionally eaten for breakfast is packed with silica. Eating 100 grams of oats helps human body to get around 20 mg of silica. <br /><br />Silica in organic vegetal form delivers a wide variety of benefits to the human body. Silica is one of the basic elements from which the lung tissue is formed of. Silica forms the basis for elastin - the substance that gives elasticity of blood vessels. In the absence of silica, calcium takes in its place, making the lung tissue and the blood vessels to become brittle and to lose their elasticity. <br /><br />Silicon dioxide helps minimize damaging effects of aluminium and prevents Alzheimer's disease. Silica also plays a key role in connective tissue formation and synthesis of collagen, a skin tissue. It is also needed for skin and bone health. Low levels of silica manifest in the form of rough skin, brittle nails, and hair dullness among many others. <br /><br />The Food and Drug Administration (FDA) recommends not to consume more than 10-30 grams, or 2% of daily food intake (500-1,500 grams), of silica per day.<br /><b>Silica in oats<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrRvG3CKf_JGYSmeaR3PbnS3GpFA8XIlB2C5JCRyjYE6gyHfoYlZfZn281zVNMgvyHfPpyBp4d96poTfsZbcUY33v7OSBaMwi87ohmcDRVwu7JC4tj7PwDGk0MjWyb_iVSC49JtYiFNSkGWU_v6WEchNPpUdQho1yrWueCTC67z6w004wiTgYk_L9/s737/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="252" data-original-width="737" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrRvG3CKf_JGYSmeaR3PbnS3GpFA8XIlB2C5JCRyjYE6gyHfoYlZfZn281zVNMgvyHfPpyBp4d96poTfsZbcUY33v7OSBaMwi87ohmcDRVwu7JC4tj7PwDGk0MjWyb_iVSC49JtYiFNSkGWU_v6WEchNPpUdQho1yrWueCTC67z6w004wiTgYk_L9/w487-h166/1.jpg" width="487" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-1305062073831814662022-08-03T20:14:00.005-07:002022-08-03T20:14:29.793-07:00Magnesium in Avena sativaThe majority (60%) of magnesium is found in human bones, while the rest is in muscles, soft tissues, and fluids. Every cell in human body needs magnesium to function. <br /><br />The basic type of oats is cereals, QUAKER, Quick Oats, Dry, where the amount of magnesium in 100g is 270 mg. Rolled oats contain 138 mg of magnesium. Oatmeal is one of the most common breakfast foods around the world. A one-cup serving of oatmeal contains 60mg of magnesium. <br /><br />The recommended dietary allowance for magnesium for adult<br />*Men is 400-420 mg per day<br />*Women is 310-320 mg per day <br /><br />Oats are a rich source of magnesium, which is key to enzyme function and energy production, and helps prevent heart attacks and strokes by relaxing blood vessels, aiding the heart muscle, and regulating blood pressure. Magnesium also involved in protein formation, gene maintenance, and nervous system regulation. <br /><br />Magnesium helps regulate blood-sugar levels. People who get enough magnesium appear to have a lower risk of developing type 2 diabetes, and correcting low levels may improve blood sugar control in people who have already developed issues. <br /><br />A deficiency due to low dietary intake is not common in healthy people. Incase of ongoing low intakes or excessive losses of magnesium due to certain health conditions, chronic alcoholism, Crohn's disease, celiac disease, or intestinal surgery, and/or the use of certain medications, can lead to magnesium deficiency. <br /><br />If the patient is low on magnesium for a long time and it becomes magnesium deficiency, which is rare, he may have: poor appetite, nausea and vomiting, sleepiness, weakness<br /><b>Magnesium in Avena sativa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJYrUrZ7PTYXJLKoYRTIGs0FiHSFEFDA1SUhJAiJSUzLPCWL0W_KnXrPsQxyFx0horEG9hqwNzmnvQxlzVs3OutelbbaXam059qLvQ5KAvArxIH22yfnMnZthl3rNAbDVFFFg2z8AOsjwWJ5H7ybCDzkaFIa49kk2khZX5DSIv6jf7ryx8i2u2U4Y/s441/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="213" data-original-width="441" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJYrUrZ7PTYXJLKoYRTIGs0FiHSFEFDA1SUhJAiJSUzLPCWL0W_KnXrPsQxyFx0horEG9hqwNzmnvQxlzVs3OutelbbaXam059qLvQ5KAvArxIH22yfnMnZthl3rNAbDVFFFg2z8AOsjwWJ5H7ybCDzkaFIa49kk2khZX5DSIv6jf7ryx8i2u2U4Y/w467-h226/1.jpg" width="467" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-83875818455636605292022-07-10T22:59:00.005-07:002022-07-10T22:59:34.022-07:00Sodium in wheat productsThe 2020-2025 Dietary Guidelines for Americans recommend that Americans consume less than 2,300 milligrams (mg) of sodium per day as part of a healthy eating pattern. <br /><br />Bread is the top contributor of dietary sodium in the US and many other countries around the world. Whole wheat bread is a staple for many health-conscious people because its high fiber, helps to lower cholesterol and prevent heart disease. According to USDA one slice (43g) of whole wheat bread containing about 170 mg sodium. <br /><br />Sodium in wheat is present at a level of only about 80 ppm and is considered a trace element in this case. Hard wheat generally contains more of these elements than soft wheat. White and whole-wheat flour are key ingredients in baked goods, such as bread. Other wheat-based foods include pasta, noodles, semolina, bulgur, and couscous. <br /><br />One cup of White Wheat Flour (All Purpose) which has about 2 mg of sodium. Amount of sodium in Shredded wheat: 9.9mg. Most people eat much more sodium (salt) than they need. This can lead to health problems like high blood pressure. <br /><br />Try to look for foods with 5% Daily Value (DV) or less for sodium. The best food option includes whole-wheat or whole-grain pasta, whole-grain breads, bagels, English muffins, tortillas, and crackers.<br /><b>Sodium in wheat products<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-poyCj_LKhxG859uIsLlEwiG6UQOkPmbS3eUw72eXucKNZZ-HwW4dpBZvu5QvGECFp2VRhz0F9vOBzmwsOocXcEANWi554zbyXbRT4gyFU_SV7cOLPoItmF-2wFH-L6h6Dad0LB47zzAEI_m737lAsABFvbO3Av7x7q2BwlvhZhALXANzvQNTCcB/s1013/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="949" data-original-width="1013" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-poyCj_LKhxG859uIsLlEwiG6UQOkPmbS3eUw72eXucKNZZ-HwW4dpBZvu5QvGECFp2VRhz0F9vOBzmwsOocXcEANWi554zbyXbRT4gyFU_SV7cOLPoItmF-2wFH-L6h6Dad0LB47zzAEI_m737lAsABFvbO3Av7x7q2BwlvhZhALXANzvQNTCcB/s320/1.jpg" width="320" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-57445542269687489122022-06-05T07:08:00.006-07:002022-06-05T07:08:39.254-07:00Phytin in cerealCereals are a major source of micronutrients, the bioavailability of minerals such as iron, zinc, calcium, magnesium, is low because they are present as insoluble complex with food components such as phytic acid. <br /><br />Phytin or Phytic acid (PA) a myo-inositol hexakisphosphate, Ins (1,2,3,4,5,6) P6, or InsP6 is stored form of phosphorus (P) seeds of cereals and legumes. <br /><br />It is well known to possess anti-nutritional behavior. Because it has strong affinity to chelate divalent ions e.g., calcium, magnesium, and especially with iron and zinc. Therefore, it is extremely poor as a dietary source of P. <br /><br />In maize, it is the storage compound of phosphorus in seeds accounting for up to 80% of the total seed phosphorus and contributing as much as 1.5% to the seed dry weight. <br /><br />Phytic acid will be much higher in foods grown using modern high-phosphate fertilizers than those grown in natural compost. In maize 90% of the phytin is stored in the germ portion of the kernel, while in wheat and rice aleurone layers of the kernel and the outer bran are the primary storage sites. <br /><br />Phytic acid is highest in whole-grain flours and can be decreased considerably by removing its hull. Phytic acid was fully degraded in roller-dried complementary foods prepared from rice, wheat, maize, oat, sorghum, and a wheat-soy blend by adding an exogenous phytase.<br /><b>Phytin in cereal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8_TKqrVSVVJ-Gva-SVlKMsP5yRV1cYiVfx-oMxNyAtUEU7LF-e7vc2_svQEZBKugABDffEGtFgAPc6EJLbQuVo6wqGQIbnjyWbY7VvqwrVUJ509d0FQ9jBdrWM0opw9elNyEd4j1EF9DLN2O0KaSWdUvN-qq7vxmpcirMBAiUW95TTYqBTGMyBqU/s369/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="369" data-original-width="327" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk8_TKqrVSVVJ-Gva-SVlKMsP5yRV1cYiVfx-oMxNyAtUEU7LF-e7vc2_svQEZBKugABDffEGtFgAPc6EJLbQuVo6wqGQIbnjyWbY7VvqwrVUJ509d0FQ9jBdrWM0opw9elNyEd4j1EF9DLN2O0KaSWdUvN-qq7vxmpcirMBAiUW95TTYqBTGMyBqU/w401-h452/1.jpg" width="401" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-63545649824847329902022-04-14T09:03:00.005-07:002022-04-14T09:03:36.795-07:00What is prolamin?Prolamins (glutelin, glutenin, gliadin) are only present in grasses, such as cereals. They form a very diverse group of proteins as well as a mixture of many different subunits of 30 – 90 kDa. <br /><br />Prolamin storage proteins are the main repository for nitrogen in the endosperm of cereal seeds. These stable proteins accumulate at massive levels due to the high-level expression from extensively duplicated genes in endoreduplicated cells. <br /><br />Prolamins contain large amounts of the amino acids proline and glutamine (from which the name prolamin is derived) but only small amounts of arginine, lysine, and histidine. These proteins are characterized by having a-helix globular domain with 6-8 cysteine residues and 3-4 disulfide bonds being highly soluble in ethanol (40-70%). <br /><br />Prolamins are a key determinant of hard kernel texture in the mature seed; an essential characteristic of cereal grains like maize. However, deficiencies of key essential amino acids in prolamins result in relatively poor grain protein quality. <br /><br />The prolamins of wheat, barley, and rye are divided into <i>sulfur-rich </i>(α-, β- γ gliadins), <i>sulfur-poo</i>r (ω-gliadins), and <i>high-molecular-weight proteins</i>. On the other hand, they get their names from the cereal source they are extracted from, for example: secalin (rye), hordein (barley), avenin (oats), zein (corn), orzein (rice), kafirin (sorghum) and gliadin (wheat). <br /><br />The prolamin protein fractions of wheat and related grains are implicated in the causation of celiac disease. The prolamin fraction of wheat is known as gluten, so celiac disease is sometimes referred to as gluten-sensitive enteropathy.<br /><b>What is prolamin?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVK-MEt5WQlJoM1pq9OtEK9Fipz8XphkqR9ZqMDf3qmSL-sf27evgfQG_7S0iT-qezX1Ur-zzT9-DIKIhYNpULICVAm977cfLOYxqrS-TX6IzfauOqUKi8yoKDNoT70uYdWkTP4_mUFLgMe7XlBj89eFqX8QKTQxiBVSt0rTkfPnVS3ChEckt4TrnF/s391/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="391" data-original-width="383" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVK-MEt5WQlJoM1pq9OtEK9Fipz8XphkqR9ZqMDf3qmSL-sf27evgfQG_7S0iT-qezX1Ur-zzT9-DIKIhYNpULICVAm977cfLOYxqrS-TX6IzfauOqUKi8yoKDNoT70uYdWkTP4_mUFLgMe7XlBj89eFqX8QKTQxiBVSt0rTkfPnVS3ChEckt4TrnF/w375-h383/1.jpg" width="375" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-15954143310626485802022-03-13T01:40:00.001-08:002022-03-13T01:40:13.860-08:00Wheat - An important source of mineralsWheat contains many minerals. The amount of minerals present in a wheat sample often varies among cultivars and growing environments. It is also determined by the type, soil, climate, and agricultural practices, such as organic farming. <br /><br />The intake of plant nutrients and their interaction with each other is one of the issues that should be carefully considered. <br /><br />Minerals are essential micronutrients for human health and wheat stands out for being an important source of these components, including microelements such as Fe, Cu, Mn, and Zn; and macroelements, such as Mg, Ca, Na, and K. <br /><br />Minerals form a small part of the wheat kernel, and an even smaller proportion of the endosperm- less than 1%. <br /><br />Even the minerals in wheat kernel are not uniformly distributed; rather, they are concentrated in the area close to the bran coat and in bran itself. It is the aleurone layer that is the primary domain of wheat minerals. <br /><br />Phytin crystals are not found in any other bran structure by the aleurone cells. Aleurone is the layer between the bran and the endosperm. <br /><br />Major constituents of the mineral fraction are the phosphates and sulfates of potassium, magnesium, and calcium. Some of the phosphate is present in the form of phytic acid. <br /><br />Phytic acid concentrated in the bran, phytic acid may impair the absorption of minerals, such as calcium, iron and zinc – to form indigestible compounds, thereby limiting the body’s intake of these minerals and possibly leading to deficiency. <br /><br />One report shows the following ranges, in mg per kg, for wheat: iron 18-31, copper 1.8-6.2, manganese., 24-37, and selenium 0.04 – 0.71. <br /><br />Iron plays an important role in the synthesis of hemoglobin. Moreover, it is a structural component of myoglobin as well as cofactor of several enzymes. <br /><br />Selenium: This trace element has various essential functions in human body. The selenium content of wheat depends on the soil — and is very low in some regions, including China. <br /><br />Sodium in wheat is present at a level of only about 80 ppm and is considered a trace element in this case. Hard wheat generally contains more of these elements than soft wheat<div><b>Wheat - An important source of minerals<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjI6HpiZl5vYxZUPDvbkQ2h8_3SGQbXXar8ymlpWbO0CuCvbHujhFDgQmL2hdAX_3OwjkS1R0pVH8-rSLqEcPirJc--U-DlzFcEF7ru-QUg2G5QNpxPw9EAhAn0aZmcxCTFJs7h031M1SaRbOfIeeAfOG94u6HD5YLFLd6Rff0X5UEoCNw6JeCDF-w3=s309" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="309" data-original-width="291" height="377" src="https://blogger.googleusercontent.com/img/a/AVvXsEjI6HpiZl5vYxZUPDvbkQ2h8_3SGQbXXar8ymlpWbO0CuCvbHujhFDgQmL2hdAX_3OwjkS1R0pVH8-rSLqEcPirJc--U-DlzFcEF7ru-QUg2G5QNpxPw9EAhAn0aZmcxCTFJs7h031M1SaRbOfIeeAfOG94u6HD5YLFLd6Rff0X5UEoCNw6JeCDF-w3=w355-h377" width="355" /></a></div></b></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-186574506628250885.post-42674224400172760312022-01-31T20:47:00.004-08:002022-01-31T20:47:48.270-08:00The importance of fiber in weight lossFiber refers to carbohydrates that cannot be digested by human gut. Though most carbohydrates are broken down into sugar molecules, fiber cannot be broken down into sugar molecules. It is classified as either soluble or insoluble, depending on whether it dissolves in water (soluble) or not (insoluble). <br /><br />Soluble fiber: It can help lower blood cholesterol and glucose levels. Soluble fiber is found in oats, peas, beans, apples, citrus fruits, carrots, barley and psyllium. <br /><br />Insoluble fiber: This fiber promotes the movement of material through digestive system and increases stool bulk. Good sources of insoluble fiber include - whole-wheat flour, wheat bran, nuts, beans, whole grain couscous, brown rice and vegetables, such as cauliflower, green beans and potatoes <br /><br />Most people in the United States do not get enough fiber from their diets. According to some estimates, only 5% of the population meet the adequate intake recommendations. <br /><br />Dietary fiber — found mainly in fruits, vegetables, whole grains and legumes — is probably best known for its ability to prevent or relieve constipation. Furthermore, foods containing fiber also can help to maintain a healthy weight and lowering risk of diabetes, heart disease and some types of cancer. <br /><br />It was reported that people who added more of it to their diets -- without changing anything else -- lost almost as much weight as people who followed the heart-healthy, low-fat eating plan recommended by the American Heart Association. <br /><br />In one study published <i>The Journal of Nutrition (Volume 149, Issue 10, October 2019</i>) in researchers concluded that people who increased their dietary fiber intake increased their weight loss and adherence to their dietary caloric restriction. <br /><br />Fiber-rich foods not only fill-up faster and keep the person satisfied longer, they also prevent his body from absorbing some of the calories in the foods that being eaten. Soluble fiber helps keep human gut bacteria healthy and promotes overall fat loss by reducing the appetite. <br /><br />High-fiber foods tend to be more filling than low-fiber foods, so you're likely to eat less and stay satisfied longer. And high-fiber foods tend to take longer to eat and to be less "energy dense," which means they have fewer calories for the same volume of food. <br /><br />A study published in <i>Annals of Internal Medicine (Feb 2015)</i> suggests that something as simple as aiming to eat 30 grams of fiber each day can help the person to lose weight, lower his blood pressure, and improve the body’s response to insulin just as effectively as a more complicated diet.<br /><b>The importance of fiber in weight loss<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgzRvFMNTGP3tJubERqyP--mfj97AfDsYbpJeYz2tIf6zWbO3xvmXWEeqzYGT-KIVXzRNSu9c7Ve1AsgAx33SHxHMLnYPjDn0e6NG65qkWUWhJK_eL7SkeW7UZlthJxAUoFyH_qqWkQi2GEsBI1f_Y2whxnp9fodSZUGs76RxqytUZ86zHr7Hyv_HmK=s1191" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1191" data-original-width="1122" height="412" src="https://blogger.googleusercontent.com/img/a/AVvXsEgzRvFMNTGP3tJubERqyP--mfj97AfDsYbpJeYz2tIf6zWbO3xvmXWEeqzYGT-KIVXzRNSu9c7Ve1AsgAx33SHxHMLnYPjDn0e6NG65qkWUWhJK_eL7SkeW7UZlthJxAUoFyH_qqWkQi2GEsBI1f_Y2whxnp9fodSZUGs76RxqytUZ86zHr7Hyv_HmK=w388-h412" width="388" /></a></div></b>Unknownnoreply@blogger.com