Connect with us

Whole Grain Benefits

Following the parade of berries this summer

Published

on

As we are leaving the wintry citrus season, we are now moving into the fruits of summer, including the various shapes of berries. Strawberries lead the parade from late spring, followed by other varieties during the summer months. Fresh berries grown in the warmer parts of the country have already appeared and the local ones will soon follow suit. These not only taste delicious and add color to dishes and snacks, but also offer numerous health benefits.

The whole berry parade includes strawberries, raspberries (red, black), blackberries (and their relatives – marionberries, boysenberries and loganberries) and blueberries. Cranberries and gooseberries may also be available.

Berries are high on the list of healthy foods. They contain a variety of vitamins (such as vitamin C and folic acid) and minerals (potassium, etc.) and are a great source of fiber, but are best known for their “phytonutrient” content. Phytonutrients (beneficial substances found in plant foods) have a wide range of functions related to health. Hundreds of these substances have been identified in less processed plant foods. In the case of berries, many of them are associated with their color pigments.

Some of the more popular terms that indicate phytonutrients are anthocyanins (related to the blue / red / dark berries), resveratrol, quercetin, ellagic acid, catechins, kaempferol, and gallic acid. Ellagic acid and gallic acid are particularly high in strawberries, raspberries, and blackberries, and research has identified the benefits of these berries related to reducing cancer risk.

Many of the phytonutrients act as antioxidants. This means that they protect a wide variety of body cells and other tissues from damage. In this regard, they can reduce the risk of many chronic diseases, help protect brain tissue, and slow the aging process.

Research suggests that some are anti-inflammatory, antiviral, and antibacterial as well. These functions can benefit cognitive function and cardiovascular health, and lower the risk of stroke, diabetes, and some cancers.

The potassium and fiber in berries can help normalize blood pressure and lower the risk of stroke / cardiovascular problems. The fiber also promotes more positive growth of microorganisms in the lower intestinal tract, which can strengthen the immune system and support normal bowel function. One cup of raspberries provides over 8 grams of fiber!

In addition, the fiber in berries can help you feel full at a meal or snack and in this role can help moderate caloric intake. Berries are great choices for people with or prone to type 2 diabetes. Their lower carbohydrate levels combined with fiber help stabilize blood sugar levels and can also improve blood lipids.

Folate is one of the B vitamins found in berries. Adequate intake of this vitamin is important for women of childbearing potential at the time of conception. It’s also linked to cardiovascular health.

Since nutrients tend to work as team players, consuming the berries with their complex nutrient blend offers better health outcomes than supplementary forms of individual nutrients, in addition to an overall healthy diet.

Berries are available fresh, frozen or dried. All are nutritionally similar, but be aware that processing / heating can lower vitamin C levels. Berries can be eaten whole, mashed or mashed. While delicious on their own, they also pair well with other flavors – lemon, lime, mint, ginger, cinnamon, chilli, thyme, and others.

Berries can be added to yogurt, hot or cold cereals or overnight oats, cottage cheese, ricotta cheese, used with yogurt to replace syrup on pancakes / waffles / French toast, or sprinkled over pancake batter before turning. They can be added to the batter of quick breads / muffins / scones. Pureed berries can even be spread on wholemeal toast or added to sandwiches.

Berries add color to fruit or vegetable salads, grain bowls or other cooked whole grain dishes or as an accompaniment to a cheese platter. They can be made into sauces for lean meat / poultry, fish or desserts. In warm weather, a delicious cold berry soup can be a welcome start to a meal.

Since they provide sweetness, as a healthier version of the dessert, they can be used either as a dish with fresh berries or in the form of chips / cobblers (provided you go easy on the added sugar and butter used for the rest of the dish).

Some studies have shown that people with a reported “sweet tooth” consistently replacing desserts with a sweet-tasting fruit such as berries, not only satisfying their sweet tooth, but also being able to curb excessive caloric intake.

Another note – smoothies or other mixed drinks made with berries or other fruits can provide nutrients, but in those with diabetes or high triglycerides they can raise blood sugar levels. This is because the blender does most of the mechanical digestion, making the fiber less effective at slowing the carbohydrates’ entry into the bloodstream. A compromise could be to have a small amount of the smoothie with a meal that contains protein and fiber, and these can help moderate the possible rise in blood sugar.

When buying berries, look for berries that are relatively firm, do not leak juice, have no bruises or show signs of prolonged storage. It is even better to grow or pick yourself. Note that berries do not ripen much after harvest. As soon as possible, store them in a container that allows some airflow. Do not rinse them until just before use.

To freeze berries, rinse them, let them dry in a single layer on a baking sheet, and leave them in the pan in the freezer. After freezing, you can put them in sealed freezer bags. You should have a method of using items in the freezer in a timely manner so they don’t get freezer burn and end up wasted. You may want to buy berries in season when they are cheaper and then freeze them.

So take advantage of the upcoming parade of locally available berries while they’re still fresh. Outside of that window, keep buying fresh, frozen, or dried berries for their taste, gorgeous colors, and amazing health benefits!

Pam Stuppy

Pam Stuppy, MS, RD, LD is a registered, licensed nutritionist with nutritional advice offices in York, ME and Portsmouth, NH. She has also been a nutritionist for Phillips Exeter Academy, holding workshops nationwide, and providing advice on sports nutrition. (See www.pamstuppynutrition.com for more nutritional information, some healthy cooking tips and recipe ideas).

Whole Grain Benefits

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

Published

on

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.

Continue Reading

Whole Grain Benefits

An anniversary for free traders

Published

on

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.

Listen to this story

Your browser does not support the

Enjoy more audio and podcasts on iOS or Android.

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”

Continue Reading

Whole Grain Benefits

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

Published

on

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

If you found this article valuable, you may want to receive our newsletter.
Sign up now to get the latest news delivered straight to your inbox.

Continue Reading

Trending

Copyright © 2017 Zox News Theme. Theme by MVP Themes, powered by WordPress.