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Whole Grain Benefits

Is It Safe to Eat Watermelon Seeds and Do They Have Benefits?

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You probably remember the story of this old woman from your childhood: when you eat the seeds of a watermelon, one of the large fruits will grow in your belly.

Of course, it’s a total myth to just look back on right now. Even if you buy seedless watermelons, it goes without saying that with every snack you will stumble across a crispy black spot or two on the water-rich fruit.

But is it really safe to eat watermelon seeds? Sure, you probably won’t sit down and nibble on a whole bowl, but do they have any side effects that could cause stomach upset? Here’s what you should know about summer staples.

What happens when you eat watermelon seeds?

If you happen to eat a few seeds while working through a slice of watermelon, it’s really no big deal. “Watermelon seeds are safe to eat,” says Beth Warren, RD, founder of Beth Warren Nutrition and author of Secrets of a Kosher Girl.

“If they’re consumed 100% raw – in other words, you still have the black clams – you don’t digest them; they pass through your whole body,” says Keri Gans, RD, author of The Small Change Diet. So you’ll end up on the toilet in a day or two, much like swallowing gum.

Therefore, if you are prone to a sensitive digestive system, eating too many seeds can cause stomach problems like gas or bloating, says Jessica Cording, RD, author of The Little Book of Game Changers.

The seeds can also cause constipation. “It’s all about the amount you consume,” says Gina Keatley, a certified nutritionist who practices in New York City. “The seeds are high in insoluble fiber which can cause your digestive system to slow down if there isn’t enough water and other material to push it through.”

However, when the seeds are sprouted or cooked, “your body digests them completely for the health benefits,” says Gans.

What are the benefits of watermelon seeds?

It turns out that watermelon seeds have some nutritional value, but only when consumed in larger quantities since they are so small.

“They’re a good source of magnesium,” a mineral that is involved in more than 600 chemical reactions in the body, says Cording. A 1-ounce serving of the seeds would give you roughly 30% of your daily magnesium needs.

The seeds even have some heart-healthy benefits, thanks to an antioxidant called lycopene, which gives red fruits and vegetables their vibrant pigment. The nutrient has been “linked to tons of positive health benefits, from cardiovascular health to cancer prevention,” says Keatley.

Watermelon seeds also contain other essential vitamins and minerals such as folic acid (a B vitamin), manganese, zinc, protein, and some iron.

How to eat watermelon seeds

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If you want to use some leftover watermelon seeds, toss them with some olive oil and salt and put them in the oven. “Watermelon seeds can be a great healthy snack option when roasted,” says Warren.

These toasted seeds can also be a great way to add some crunch to salads, yogurt, and oatmeal, says Gans.

Cording also recommends trying watermelon seed butter, which has a creamy, peanut butter-like texture. You can spread it on whole grain toast, use it as a dip for fruit or add a spoon to smoothies.

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Whole Grain Benefits

6 farro benefits for nutrition, weight, and more

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Farro is a type of wheat grain that includes three different types: emmer, einkorn and spelled. It is thousands of years old and was one of the first crops humans grew for food.

Farro’s offers several benefits, including fiber, protein, vitamins, and minerals. As a wheat variety, however, it is not suitable for people with celiac disease.

This article takes a closer look at Farro’s health benefits and how it compares to other grains like rice.

Farro is an umbrella term for three different types of wheat, consisting of:

  • Einkorn or Farro Piccolo
  • Emmer or Farro Medio
  • Spelled or Farro Grande

While all of this is a type of farro, the variety that companies in the United States refer to as farro is usually emmer.

Farro can be a whole grain, but not always – it depends on how the manufacturers process the grain. With that in mind, people can buy:

  • Whole grain farro that still has its outer layer of bran in it
  • semi-pearl farro that keeps part of the bran
  • pearly Farro that has no bran at all

Whole grain farro has the best nutritional profile, while pearly and semi-pearly farro are quicker to prepare and cook.

People can eat farro whole or as part of a meal by adding it to soups, salads, and other dishes. It is also possible to use certain varieties to make baked goods such as bread.

Whole grain farro offers similar health benefits to other types of wheat, but in some cases contains higher amounts of nutrients. We explain these nutrients below.

Emmer contains a number of important vitamins and minerals, including:

  • Vitamin B3 (niacin), which regulates cholesterol levels
  • Zinc, which plays a role in the immune system
  • Magnesium, which affects muscle and nerve function
  • Iron, which is needed for the formation of hemoglobin

Some types of emmer also contain high amounts of antioxidants compared to other types of farro. These include carotenoids, flavonoids, and ferulic acid, which can lower inflammation and reduce free radical damage.

Learn more about the benefits of antioxidants.

Old wheat varieties like Farro contain more protein than modern wheat varieties in bread. This can be useful for people who want to consume more plant-based protein, or who want to follow a vegetarian or vegan diet.

A high-fiber diet can help digestive health, bring “good” bacteria to the intestines, and reduce the risk of colon cancer. However, the Dietary Guidelines for Americans 2020-2025 report that more than 90% of women and 97% of men do not get enough fiber in their diets.

A quarter cup of cooked whole grain emmer provides almost 5 grams (g) of fiber, which is more than a fifth or a sixth of the daily requirement for adult women and men.

Fiber can also help people maintain a moderate weight. A 2019 study of 345 participants found that fiber intake promoted weight loss and adherence to a calorie-controlled diet.

This can make Farro a suitable addition to a balanced diet. According to the American Heart Association (AHA), the fiber from whole grains can help people feel full even if they are consuming fewer calories than usual.

Farro has a low glycemic index, which means it doesn’t increase blood sugar as much compared to refined carbohydrates like potatoes or pasta. This keeps blood sugar levels more stable, which can be useful for people with type 2 diabetes or prediabetes.

In addition, a 2018 laboratory study found that North Dakota emmer grains had antihyperglycemic properties, which means this type of farro can help lower high blood sugar. However, human studies will be necessary to prove this finding.

According to the AHA, whole grain fiber can lower cholesterol and lower your risk of heart disease and stroke. Further research shows that those who consume the highest amounts of fiber have significantly lower death rates from cardiovascular disease.

Since Farro is a suitable source of fiber, it can be part of a heart-healthy and balanced diet. Some studies suggest that some antioxidants in grains, like Farro, may also protect against heart disease, although more research is needed on this.

Although Farro shares many similarities with other grains, it has some distinctive properties that set it apart from others.

Farro vs. brown rice

Farro and brown rice are nutritionally similar. Both are suitable sources for:

However, at 6 g per quarter cup, Farro contains significantly more protein than brown rice. In contrast, brown rice is only 1.25 g.

Farro vs. Quinoa

Like Farro, quinoa is an ancient staple food with a similar nutritional profile. It is:

  • High in protein, with 6 g per serving in Farro and 7 g in Quinoa
  • high in fiber, with the same amount per serving in each
  • Sources of Slow Burning Carbohydrates

Farro contains more carbohydrates than quinoa, but it also contains more calcium. Both are nutritious choices, but of the two, Farro provides more vitamins and nutrients. However, unlike Farro, quinoa is gluten-free.

When it comes to other grains like barley, millet, and oats, they have nutritional profiles similar to those of Farro. All are good sources of fiber, iron, magnesium and B vitamins and are relatively high in vegetable protein.

Farro is an ancient variety of wheat. There are three types: emmer, einkorn and spelled, available as whole grain or mother-of-pearl. Farro offers several benefits, including a convenient source of fiber, protein, and antioxidants. This makes it a suitable addition to a nutritious, balanced diet.

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Whole Grain Benefits

Hurdles holding back SNAP participants from healthy diets reveal opportunities for brands, retailers

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According to a US Department of Agriculture survey released yesterday, 88% of SNAP recipients routinely face hurdles to eating healthy, with cost being the most cited challenge by 61% of respondents, followed by lack of time to scrape meals out (30% ), Need for transport or distance to the grocery store (19% and 18% respectively) and lack of knowledge about healthy food (16%).

The survey of 4,522 SNAP households and more than 100 in-depth interviews was conducted by the USDA and the Institute of Medicine and the National Research Council as a first step to “objectively” determine whether the current SNAP benefits are sufficient for a healthy diet, and The results suggest “we’re not there yet,” said Stacy Dean, the USDA’s assistant secretary of state for food, nutrition and consumer services, in a statement.

With that in mind, and at the behest of Congress in the 2018 Farm Bill, the USDA says it is actively re-evaluating how SNAP benefits are determined – including the Thrifty Food Plan on which benefit amounts are based.

The TFP was first introduced in 1975 and has only been adjusted for inflation since then, according to the USDA, which notes that “our understanding of nutrition has evolved significantly since that time, with food supply and consumption changing dramatically”. Patterns and circumstances of the SNAP participants resulting in an outdated eating plan. “

By reassessing the TFP, the USDA will help SNAP families afford “realistic, healthy eating on a budget”

While the agency’s review of TFP and SNAP benefits was underway well before the coronavirus outbreak, the pandemic increased and accelerated the need for a reassessment as the number of Americans relying on SNAP rose in April 2020 from The previous month increased by 16% is 42 million people.

Education, low preparation options required

Given that increasing the SNAP allocation may not be practical, the report urges stakeholders to consider alternative strategies and programs, including expanding the reach of SNAP-Ed, which teaches attendees how to Can eat healthily with limited cooking equipment or skills.

This is also an area where industry players can potentially help SNAP beneficiaries – potentially gaining a larger share of the roughly $ 55 billion that SNAP beneficiaries spend on food and beverage annually, according to IRI Worldwide estimates.

For example, by creating nutritious options that require little or no preparation or special tools, companies could target the 11% of SNAP recipients who surveyed noted that a lack of kitchen utensils was an obstacle to healthy eating and the 11% that cited insufficient cooking skills as the reason.

Likewise, creating educational programs or digital campaigns that focus on helping consumers improve their cooking skills or better understand what makes a healthy diet could attract some of the 16% of recipients who consider themselves to be ignorant of healthy foods Cite obstacle.

Lower prices on key items could increase loyalty and pedestrian traffic

Reducing the price or adjusting the pack size of healthy items that SNAP beneficiaries are difficult to afford could help manufacturers and retailers connect with SNAP beneficiaries.

According to the study, price was the biggest barrier to eating healthy for the SNAP participants. 43% said they found it difficult or very difficult to afford fresh fruit, compared to 38% who noted the same for fresh vegetables and 29% for whole grains and 50% for lean meats.

Some retailers and DTC companies are cutting product costs for SNAP beneficiaries and food insecurities with recipes for free products – a move that will allow them to bill participating insurers and free up beneficiary funds they may have elsewhere in the store or on their website can output.

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Whole Grain Benefits

An anniversary for free traders

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June 26, 2021

AAbout half of most Britons’ incomes in the 1830s and 1840s were spent on groceries. Hunger was common and the occasional riot. Imported grain tariffs, known as corn laws, which skyrocketed up to 80%, contributed to the high cost. The system enriched aristocratic landowners when most Britons were not allowed to sit or vote in parliament.

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In the face of public anger, famine in Ireland and famine in Britain, Prime Minister Robert Peel passed legislation to end tariffs. On June 25, 1846, the House of Lords repealed the Corn Laws, following a vote in the House of Commons a month earlier. It was an important moment in the history of open economies. How it was achieved offers lessons to those who defend the global trading system today.

The first lesson is to organize a broad coalition and use the media creatively. Not only the poor were interested in lower grain prices. A new generation of wealthy manufacturers and morally thinking aristocrats came together. They founded one of the earliest lobby groups, the Anti-Corn Law League, which held rallies, funded research, and supported political candidates. Books and brochures were created to illustrate the case. The Economist itself was founded in 1843 to campaign for the abolition of the Corn Laws and free trade.

The second lesson is the need for small victories to create momentum rather than instant big victories – Peel’s politics of “gradualism”. His plan did not completely abolish tiered tariffs until 1849, giving landowners time to adapt. Meanwhile, Britain’s free trade measures helped usher in a wave of trade deals across Europe and with America.

The third lesson is the need for tangible benefits for the public. Around 1850, according to Kevin O’Rourke of NYU Abu Dhabi, people were paying around a quarter less for bread than if it hadn’t been abolished. The real incomes of the top 10% of society have fallen while those of the bottom 90% have increased slightly, notes Douglas Irwin of Dartmouth College.

Much can be learned from Peel’s approach. Today free trade is promoted by old-fashioned politicians and predatory leaders, nothing like the broad, energetic coalition of the past. Opponents of globalization use social media far more effectively than their supporters. Politicians vie for grand gestures instead of quiet incrementalism. And the benefits of free trade remain largely hidden from consumers. Anyone who goes to the ramparts to protest against globalization does not notice why their smartphones are so cheap.

The most important lesson, however, is leadership. Peel had spoken out against repealing the Corn Laws, but in the face of a crisis he was ready to split his party and lose his job in order to do the right thing. The divided conservatives seldom held power for the next 30 years. “The whole community” is important, wrote Peel in his memoir, and whether “cheap and abundance is not” [better] Securing the future ”through free trade rather than through protectionism. Which leader would be willing to do that today?

This article appeared in the Finance & Economics section of the print edition under the heading “The Appell of Peel and Repeal”

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