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Whole Grain Benefits

Keep the Pain Away With These Anti-Inflammatory Breakfast Foods

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Did you know that inflammation is linked to anxiety?

That said, by swapping out some ingredients in your diet, you can reduce inflammation and decrease your ability to feel anxious. But where do you start

The best place to start is with the first meal of the day. Here is a list of the top foods that can relieve pain and inflammation in the body.

Start your day with a bowl of oats

This breakfast staple has helped countless generations reduce inflammation and start the day off right.

In addition to being anti-inflammatory, oats are a great source of soluble fiber. Because their fiber makes them so filling, oats are also a great breakfast option for people trying to lose weight.

Are you allergic to gluten?

You’re in luck, whole grain oats are naturally gluten-free and can even be made into flour. With oatmeal, you can create a wide variety of breakfast favorites like oatmeal pancakes and muffins.

The typical thickness of oatmeal also helps lower blood sugar by forcing your body to slow down and digest food, thereby slowing the way your body absorbs glucose.

This breakfast is best when whole oats are slowly cooked to preserve their nutrients. However, there are instant oat options too.

Oats absorb all the flavors that are added to them.

For a classic twist on these staples, try adding cinnamon and nutmeg to your breakfast bowl. Your favorite fatty acids and seasonal fruits are also great additions to your morning oat bowl.

Fight free radicals with blueberries

Berries are generally loaded with anti-inflammatory properties. However, blueberries take a strong hit when it comes to nutrition.

In addition to relieving internal irritation, these berries are in the spotlight for their ability to heal external signs of inflammation.

Adding blueberries to your morning meal can help fight inflammatory problems like acne while improving your overall gut health and microbiome.

This is all thanks to the high amount of antioxidants in blueberries.

The antioxidants in blueberries are also responsible for the berry’s ability to fight free radicals caused by sun exposure and air pollution.

Not to mention, blueberries are delicious! This is especially true when they are in season.

Having trouble finding ripe blueberries?

Do not worry. Blueberries are also available frozen. Thaw them while you prepare your other breakfast foods and you’re good to go.

The secret ingredient: spinach

This is by far the most versatile food on the list. Because of its versatility, spinach is one of the best anti-inflammatory foods for breakfast.

Don’t you consider spinach a breakfast food? Think again

Cooked spinach is easy to hide in other breakfast foods like eggs. Whether it’s scrambled eggs or in a mixed vegetable omelette, spinach is an easy addition to your favorite egg dishes.

In addition to being high in fiber, calcium, and iron, spinach is also full of vitamins.

Spinach is a great source of vitamins A, B, and C. As you may know, vitamin C is responsible for keeping your immune system healthy and functioning at its peak.

This leafy green is the perfect smoothie addition and can be easily sweetened with agave, honey, or your favorite sweetener.

Next time you’re in business, keep in mind that spinach is an anti-inflammatory food for breakfast.

Try salmon for a Japanese breakfast

Japan has had salmon on the breakfast table for centuries.

This could be due to Japan’s proximity to the sea, the high levels of omega-3 fatty acids in salmon, or the high dose of fish oil that salmon provides.

Whatever the reason, salmon has become a global sensation in the breakfast area.

Although a Japanese breakfast would include a small piece of fried or baked salmon, smoked salmon has become a popular choice in the western world.

Whatever your preparation preference, there is no doubt that salmon can add a great amount of protein to your breakfast plate.

Eating protein early in the morning signals to your body that it is time to build muscle and stay focused. This is because protein helps regulate your body’s hormones and endocrine system.

The protein, fatty acids, and fish oil found in salmon work together to lower inflammation and lower the risk of heart disease. Complete your Japanese breakfast with a bowl of gluten-free rice and miso soup for the traditional experience.

Enjoy avocados fatty acids

Everyone loves this butter green fruit. Avocados melt in your mouth with a hearty taste that will make you forget they are fruits.

In fact, this is one of the best breakfast foods for an anti-inflammatory diet because you can easily get a serving of fruit by adding it to your hearty breakfast dishes.

Did you know that avocados contain more potassium than bananas?

That’s true. Help your body stay hydrated by including this high electrolyte food in your eating plan. Avocado is also a source of other electrolytes like magnesium.

Vitamin B, Vitamin E and Vitamin K also contribute to the nutritional value of this fruit.

Whole wheat toasted avocado continues to be a popular breakfast option as more research hits the public media on the health benefits of avocado.

Whether you’re making a breakfast veggie wrap, anti-inflammatory fruit smoothie, or guacamole for your southwest scrambled eggs, avocados are the perfect healthy addition to your first meal of the day.

Heal your body with moringa

You may have heard of moringa lately as the craze for this superfood has grown. Unlike the other breakfast anti-inflammatory foods on this list, moringa may be a little more unfamiliar.

What is moringa and where does it come from?

Moringa Oleifera is native to India and is highly regarded for its healing properties.

It is common to use its leaves to make a nutritious tea. However, almost all parts of the tree are safe for human consumption.

Due to its anti-inflammatory effects, Moringa is particularly suitable for treating joint pain and other body aches and pains. It’s also high in vitamins, electrolytes, and iron.

Still curious about the benefits of Moringa?

Read about Moringa Oleifera here.

Get creative with your breakfast anti-inflammatory foods

After reading the best breakfast anti-inflammatory foods, you can have a nutritious start to the day. Get creative and mix the ingredients together to create a morning meal plan that perfectly fits your health goals.

Did you find this article helpful? If so, be sure to check out the rest of our blog for more articles to help!

June Potter wrote this article on behalf of FreeUp. FreeUp is the fastest growing freelance marketplace in the United States. FreeUp only accepts the top 1% of freelance applicants. Click here Get access to the best freelancers in the world.

Stamford Advocate and Hearst partners can generate income from readers clicking affiliate links in this article.

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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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Whole Grain Benefits

Limagrain Ingredients launches fiber-rich wheat flour to counter Europeans’ low dietary fiber intake

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June 24, 2021 — Limagrain Ingredients is launching a new high-fiber wheat flour called LifyWheat that “helps fill the fiber gap”.

Wheat wheat flour is said to be ten times richer in fiber than standard fibers and contains resistant starch. Two decades in production, LifyWheat has made it possible to increase the fiber content of cereal products “without compromising the taste structure or eating habits”.

“LifyWheat is a practical answer to the expectations of consumers who are looking for health, naturalness and transparency. Actors in the fiber sector have to meet these strong trends, ”says Anne Lionnet, Business Developer at Limagrain Ingredients NutritionInsight.

She also said that Europeans lack a full understanding of the various types of fiber and their health benefits, which means that low daily fiber intake is “undoubtedly” a public health problem.

Click to enlargeLimagrain launches LifyWheat, a white wheat flour that is “ten times richer in fiber”.In addition, the company is launching a European online awareness campaign entitled “Eat Fiber, Feel Better” to raise awareness of inadequate fiber consumption and stimulate public discussion on these issues.

Before the press event NutritionInsight speaks to Lionnet about the company’s preliminary consumer research findings and key messages the event aims to convey.

Answers to R&D challenges
According to data from Innova Market Insights, fiber use in F&B launches is decreasing globally, showing a 4 percent year-over-year decrease compared to the 2019 and 2020 launches.

Increasing the amount of fiber in foods is easier said than done. “Food manufacturers can face technological limitations, color acceptance, texture or taste modification by adding additional fibers. It’s a real challenge, ”says Lionnet.

“Thanks to its high content of resistant starch, LifyWheat can replace some of the digestible starch with resistant starch and helps lower blood sugar after the meal,” explains Lionnet.

In addition, Limagrain ensures that the new wheat supports a robust immune system by feeding the beneficial bacteria to the intestinal microbiota without adverse side effects.

Know your fiber
As part of the Eat Fiber, Feel Better campaign, Limagrain Ingredients is leading a European fiber consumer survey that is presenting preliminary results from a quantitative phase of participants in Italy, the UK and Germany.

Consumers from these three countries usually associate fiber with whole grain products. For almost half of those surveyed, the “pragmatic approach” prevails, says Lionnet. “In other words, it doesn’t matter how fiber [is present]as long as it is there. ”

“Fiber is broadly associated with whole grains – oatmeal, wheat, bran, and spelled, but also vegetables, legumes, and potatoes, and to a lesser extent, oranges or nuts,” she adds.

Additionally, fiber is primarily associated with breakfast, which leads to bran being the most well-known type of fiber. 88 percent of Italians, 61 percent of Germans and 76 percent of British identified bran as a source of fiber.

Click to enlargeLionnet is the business developer of Limagrain and also responsible for the European development of LifyWheat.More than just gut health
Gut transit, digestion, weight management, and immune system boosting are four of the best understood health benefits of fiber, according to preliminary results.

“Another important finding is that respondents associate fiber with microbiota. The respondents agree on the positive effects of high-fiber products on the intestinal microbiota in the intestine and call them “good bacteria” in all three countries, “explains Lionnet.

However, she points out that this basic fiber knowledge does not include specific awareness of health recommendations for daily fiber intake.

In collaboration with the Center de Recherche pour l’Etude et l’Observation des Conditions de Vie (CREDOC), this research is renewed every three years.

Limagrain will conclude the qualitative phase with consumer insights from France, Great Britain, Germany, Italy, Spain, the Netherlands and Sweden at the end of the year.

In Europe and beyond
Limagrain’s wheat expansion activities to date are rooted in Europe. Last year, the functional flour specialist invested over 9 million euros (10.6 million US dollars) in its wheat production facility in France to produce almost 15,000 tons of functional flour across Europe.

So does the company in partnership with Arista Cereal Technologies is commercializing a new wheat ingredient in Europe after reports that its high fiber wheat ingredient performed well in US retail stores in its first year.

Limagrain’s ambitions are not limited to Europe, however. Lionnet announces that it has entered into an initial partnership with the Nisshin Seifun Group grain mill in Japan.

“Japan was a priority country because the Japanese population is relatively old and well aware of the benefits of a healthy diet. Nisshin is very innovative in the wheat and flour business, ”reveals Lionnet.

Sales have not yet started, but production is currently “backing up” in Australia to be exported to Japan.

By Anni Schleicher

This feature is provided by FoodIngredientsFirst’s sister website, NutritionInsight.

To contact our editorial team, please send us an email at editor@cnsmedia.com

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