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Whole Grain Benefits

LifyWheat is poised to disrupt the status quo and plug the fibre gap



According to Limagrain Ingredients – a subsidiary of Limagrain, an agricultural cooperative owned by French farmers and an international seed group – LifyWheat offers a practical answer to finally fill the fiber gap.

Daily fiber recommendations for Europeans

For adults: This varies between 25 g and 35 g per day, depending on the European country.

For children: The values ​​are based on their daily energy requirement and therefore vary depending on age and gender, from around 15g / day for 4-6 year olds to 21g to 30g / day for young people.

Fiber is a member of the large carbohydrate family, like whole grains, fruits, and vegetables, which are inability to digest in the small intestine.

It is common knowledge that, despite recognized health benefits, consumers around the world are not getting enough fiber on a daily basis. Across Europe, too, national nutrition surveys find that consumers’ dietary fiber intake is well below the recommended amount. Indeed, the gap between “what should be” and “what is” is considered a major public health issue today.

Limagrain Ingredients’ new flour will change the playing field as it is naturally rich in fiber (10 times more than ordinary white wheat), 80% of which is resistant starch. LifyWheat also feeds beneficial bacteria to the gut microbiota, contributing to a healthy gut and immune system – two of the top consumer priorities today.

It also exhibits good digestibility, meaning that it can be consumed by most consumers without any adverse side effects and does not affect the taste or texture of a product.

And if that’s not enough, it helps lower blood sugar after a meal thanks to its high content of resistant starch.

The health benefits of LifyWheat

Consumer study on the perception and understanding of dietary fiber

At the same time as the market launch, Limagrain Ingredients launched the “Eat Fiber, Feel Better” campaign to highlight the importance of dietary fiber. It is also at the center of a consumer study on fiber – in collaboration with the CREDOC (Center de Recherche pour l’Etude et l’Observation des Conditions de vie) – which is renewed every three years.

The aim of the observatory is to update both the perception and in-depth knowledge of fiber and the consumption habits of high fiber products among different European populations.

The scientific advisory board was headed by Dr. Véronique Braesco, an agricultural engineer from ENSA Rennes specializing in food science and nutrition, a former research director at INRA (National Institute for Agronomic Research) and an alum from the Danone Group who develops scientific strategies to support the Group’s nutritional and health positioning.

She led a team of four European experts with complementary fiber expertise, including Martine Champ, Senior Scientist at INRA and Director of the Human Research Center in Nantes, France, before starting a nutrition consultancy; Dr. Petra Louis, Senior Research Fellow at the Rowett Institute, University of Aberdeen, Scotland; Dr. Denise Robertson, nutritional physiology lecturer at the University of Surrey in the UK; and Dr. Stefano Renzetti, senior scientist and project manager at Wageningen Food & Biobased Research in the Netherlands.

According to Dr. Braesco’s high fiber intake has consistently been linked to a lower risk of death and disease such as cardiovascular disease, diabetes, obesity, and colon cancer due to its diverse digestive slowing properties, most notably its fermentable nature.

“In fact, fiber is not digested in the upper intestine and fermented in the large intestine, where it nourishes the gut microbiota and promotes the production of metabolites with many health benefits,” said Dr. Braesco.

She added that not all fiber is created equal, but specifically emphasized the importance of resistance starting in reducing the carbohydrate response to meals.

“Resistant starch is efficiently fermented in the intestine: It is a good substrate for bacteria to produce short-chain fatty acids that can regulate many functions in the intestine and beyond. And all of this without any undesirable symptoms, since resistant starch is very well tolerated even in high doses. “

The role of fiber

The study was carried out in two phases:

A qualitative survey of 100 online consumers in the UK, Italy and Germany was carried out to assess the cultural differences between European countries in relation to fiber and expectations of high fiber foods. This was followed by a quantitative approach that interviewed 7,000 respondents in the UK, France, Germany, Italy, Spain, the Netherlands and Sweden.

According to Anne Lionnet, the business developer responsible for LifyWheat, the first stage of the observatory found that respondents who took the time to complete the questionnaire were “health conscious people. This helps explain certain trends. These results are no less rich: they confirm the interest of our European awareness campaign for fibers and the relevance of our new, innovative ingredient. “

Food has also been shown to play a key role in the daily life of Europeans, with some subtle differences.

In Italy, for example, eating is strongly associated with moments of conviviality; in Germany taste and enjoyment play a central role; while in the UK consumers tend to prioritize quality over cost and be suspicious of processed foods.

Nonetheless, all three countries prioritized health as the main food benefit.

The health benefits of fiber are well known, with all respondents pointing out benefits such as digestion, weight management, and immune system health, which is why it is so surprising that general knowledge about fiber is generally low.

Roughly speaking, fiber is instinctively associated with whole grains – oatmeal, wheat, bran, spelled – but also vegetables, legumes and potatoes and, to a lesser extent, fruits like oranges or nuts. However, there is a huge gap between the different types of fiber and, most importantly, how they can be included in the daily diet.

Further study results:

  • Fiber is most commonly associated with whole grains that have not been processed or artificially modified.
  • Participants assume that whole wheat flours are high in fiber, but aren’t sure. Almost half of the respondents would be happy about enriched products.
  • High-fiber foods are mostly associated with breakfast and, in some cases, with the main meal of the day (whole wheat pasta).
  • Most consumers don’t associate any particular color with the amount of fiber other than a brown or light color.
  • Respondents in all three countries have relatively little knowledge of resistant starch and see it as having the same health benefits as fiber. With the exception of UK respondents who say they would be tempted to buy a product if the information about its effects on blood sugar was highlighted, most say that resistant starch would not influence a purchase decision.
  • Bran is the most popular type of fiber: 88% of Italians, 61% of Germans and 76% of British consumers named bran, compared with 24% of Italians, 16% of Germans and 23% of British for resistant starch, respectively. That being said, most would appreciate it if this information was clearly labeled, clear and easy to understand.
  • When asked about nutrition labeling and dietary messages such as “rich in” and “source of”, the respondents were divided in their perception. Half admitted they were paying very little attention because they believed these were counterfeit or that the product was inherently virtuous and therefore does not need to provide dietary claims. The other half believe these messages play an important role in choosing a product, especially for those who have health issues or want to improve their wellbeing.
  • Another key finding is that respondents associate fiber with microbiota and the positive effects of high-fiber products on their gut health.

Where to from here?

LifyWeizen 2The three main demands (UK, Italy and Germany)

To increase personal fiber consumption, the observatory found that consumers suggested improving taste; Health benefits labeling (better understanding of the recommended daily allowance and other associated health benefits; and emphasis on the fact that fiber is “naturally” in the product and not in the processed or refined variety.

In summary, nearly four in ten respondents are looking for additional information about the health benefits of dietary fiber.

Limagrain Ingredients has positioned LifyWheat as part of this approach to health by providing a practical, accessible and simple concept that will help Europeans increase their fiber intake. Like any other wheat flour, LifyWheat can be used in a wide variety of applications such as bread, pasta, cookies, and breakfast cereals.

Whole Grain Benefits

How to live longer: Whole grains can boost longevity Introduction



In recent years, supermarkets have struggled to meet demand for healthier foods after the evidence of healthy eating increased. Fruits and vegetables are often revered for their endless benefits, but in recent years other foods have also proven to be buffers against a number of ailments. There is a growing line of research highlighting the health benefits of consuming whole grains and their potential longevity effects.

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Doctor Qi Sun, associate professor at Harvard Medical School, stated that a whole-grain diet is also “linked to a lower risk of cardiovascular disease, type 2 diabetes, metabolic syndrome and certain types of cancer.”

The study was based on nutritional information from more than 100,000 men and women followed for more than 20 years.

Participants who replaced one serving of refined grains per day with whole grain products reduced their risk of death by eight percent over the study period.

Research suggests that the longevity effects are due to the compounds, particularly fiber, magnesium, vitamins, and phytochemicals.


Dietary guidelines recommend eating at least three servings of whole grains a day, with a survivor reducing the overall risk of death by 5 percent.

A serving of whole grains is equivalent to 28 grams or 1 ounce, that’s three cups of popcorn, one cup of whole grain muesli or a slice of whole grain bread.

In addition, the results showed that the risk of death was reduced by 20 percent during the study period if a daily serving of red meat was replaced with whole grain products.

Sun said, “If you really look at whole grain consumption with other diseases, stroke, heart disease, and colon cancer, whole grains are consistently associated with lower risk for these diseases.

“Half of the grains that a person consumes every day should come from whole grain products.”

David Jacobs, a professor of epidemiology at the University of Minnesota School who was not involved in the study, commented: “[The study] showed, as some other studies have shown in several other contexts, that consumption of whole grains is associated with reduced all-cause mortality and mortality from cardiovascular disease, but not particularly strongly associated with mortality from cancer.

“It is a very difficult thing in nutritional epidemiology to separate such things and make certain statements.”

The researchers also explained that whole grains have a lower glycemic index, meaning they result in less increases and decreases in blood sugar, and explain how the food might protect against type 2 diabetes.

The Mayo Clinic notes that unrefined whole grains are a superior source of fiber when compared to other nutrients.

The health authority recommends adding them to your diet by “enjoying breakfasts that contain whole grains, such as whole bran flakes, whole wheat meal, or oatmeal”.

“Replace plan bagels with wholegrain toast or wholegrain bagels,” it continues. “Bring sandwiches with whole grain bread or rolls.”

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Whole Grain Benefits

Tom Brady reveals he doesn’t ‘eat much bread’ and experts say it can keep you young



Tom Brady isn’t a fan of bread, but that didn’t stop him from becoming a Subway spokesperson.

The six-time NFL Super Bowl champion confirmed his new partnership with the global sandwich chain in an Instagram post he shared with his 10.1 million followers on Sunday.

“As this new commercial will tell you, I don’t eat a lot of bread, but at the end of the day I know size when I see it,” he wrote.


Brady, 44, shared his strict anti-inflammatory diet that excludes white flour, sugar, and gluten – key ingredients found in most commercially made breads. While the NFL quarterback allegedly avoids bread to keep his digestive system in tip-top shape, it turns out that scraping bread off can help you look and feel young.

Registered nutritionist Maryann Walsh of Walsh Nutrition Consulting told Fox News that some carbohydrate-free guests report having more energy throughout the day. report that they have more energy throughout the day.

“Consuming large amounts of bread or refined carbohydrates can cause blood sugar spikes, followed by a blood sugar drop that makes you feel sluggish,” said Walsh. “By eliminating or significantly reducing bread, it can help some experience more sustained blood sugar levels, resulting in more sustained energy levels.”

She added, “Blood sugar spikes from overeating can accelerate aging, as Advanced Glycation End Products (aptly named AGEs) accelerate aging. AGEs are associated with increased oxidative stress and inflammation, leading to undesirable accelerated skin aging and joint inflammation, and an increased susceptibility to diseases such as diabetes and cardiovascular disease. “


Tom Brady, 44, shared his strict anti-inflammatory diet that excludes white flour, sugar, and gluten - key ingredients found in most commercially made breads.  (iStock)

Tom Brady, 44, shared his strict anti-inflammatory diet that excludes white flour, sugar, and gluten – key ingredients found in most commercially made breads. (iStock)

Aside from potential energy and longevity, Walsh said avoiding bread could contribute to an overall leaner figure.

“Since bread is an important source of carbohydrates, it can cause water retention in the body, which can make many feel bloated,” she said. “Carbohydrates turn into glycogen in the body, and glycogen normally holds two to three times its weight in water. Because of this, when people start a low-carb diet, they lose weight quickly when they start out because, in addition to losing fat, often they don’t hold on as much water . “


It’s not clear if the Tampa Bay Buccaneers quarterback watched a fountain of youth from cutting bread, but Brady’s personal chef – Allen Campbell – told that the NFL star is following an organic, gluten-free diet to keep his guts healthy maintain health.

“Gluten is the protein in bread that can ‘react’ with our immune system,” said registered nutritionist Caroline Thomason in an interview with Fox News. “In people who are sensitive to gluten and who experience negative reactions when they eat bread, gluten increases the inflammation in their bodies.”

Gluten is a protein found in various types of grain, including wheat, barley, and rye.

Gluten is a protein found in various types of grain, including wheat, barley, and rye.

She continued, “The symptoms of gluten intolerance can be insidious. These include rashes, indigestion, gas, headaches, and fatigue.”


Other symptoms of gluten sensitivity include joint pain, fatigue, and gastrointestinal issues, which she said can happen to people who have been diagnosed with celiac disease or not, according to Walsh.

“Gluten-free bread and pasta are available, but it’s important to note that just because a product is gluten-free doesn’t mean it’s low in carbohydrates,” said Walsh. “Anyone who hopes to feel better by doing without or reducing bread will want to enjoy gluten-free bread sparingly.”


Jinan Banna, a nutrition professor at the University of Hawaii at Manoa, told Fox News that people who are not sensitive to gluten have little reason to avoid bread.

While there are benefits to not overeating, most people don't need to cut out carbohydrates or gluten to stay healthy.

While there are benefits to not overeating, most people don’t need to cut out carbohydrates or gluten to stay healthy.

“Bread is a source of carbohydrates that our bodies can use for energy, and it’s also rich in vitamins and minerals,” said Banna. “Whole grain bread also provides several grams of fiber per slice, which is important for digestive health, weight management, and maintaining heart health.”


In addition to Brady’s bread- and gluten-free diet, the quarterback is also said to exclude selected vegetables from his diet for similar gut health reasons.

“Tom Brady is likely to exclude nightshades – tomatoes, eggplants, peppers, etc. – from his diet because they have also been shown to work with our immune systems,” said Thomason. “This is especially true for people with autoimmune diseases who are more prone to lower immune systems.”


Brady’s representatives did not immediately respond to Fox News’ request for comment.

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Whole Grain Benefits

What Is Cellulose and Is It Safe to Eat?



Cellulose is a fiber found in fruits, vegetables, and other plant foods as part of a plant’s cell walls. It occurs in tree bark and in the leaves of a plant.

When you eat plant foods, you are consuming cellulose. But you may not know that cellulose fiber is also being removed from plants to be used as an additive in many other foods and sold as dietary supplements (1).

This article provides an overview of cellulose, where it is commonly found and whether it is safe to consume.

Cellulose consists of a number of sugar molecules that are linked together in a long chain. Since it is a fiber that forms plant cell walls, it is found in all plant foods.

When you ingest foods that contain it, the cellulose stays intact as it travels through your small intestine. Humans do not have the enzymes needed to break down cellulose (1).

Cellulose is also an insoluble fiber and does not dissolve in water. When consumed, insoluble fiber can help push food through the digestive system and aid in regular bowel movements (2).

In addition to their role in digestive health, fiber like cellulose can also be beneficial in other ways. Studies suggest that high fiber intake may reduce the risk of various diseases, including stomach cancer and heart disease (3).


Cellulose is an indigestible, insoluble fiber found in fruits, vegetables, and other plants.

Fruits, vegetables, legumes, whole grains, nuts, seeds, and other plant-based foods contain varying amounts of cellulose. The skin of plant foods usually contains more cellulose than the pulp.

Celery in particular has a very high cellulose content. If you’ve ever got stringy pieces of celery between your teeth, you’ve felt cellulose in action (4).

Cellulose is also a common food additive. In this use, it is obtained either from wood or waste from the production of plant-based foods such as oat shells or peanut and almond shells (1).

Other names for cellulose added to food include:

  • Cellulose rubber
  • microcrystalline cellulose
  • Sodium carboxymethyl cellulose
  • microcrystalline cellulose

Cellulose can be added to grated cheese or dried spice mixes to prevent lumps. It’s also found in some ice creams and frozen yogurts, especially low-fat varieties, to thicken or blend the product and add thickness without fat (1).

Bread products can be fortified with cellulose to increase their fiber content. Additionally, cellulose can add bulk to nutritional or low-calorie foods like meal replacement shakes so that they become filling without adding to total calories (1).

It’s worth noting that fiber is generally added to many foods, even things like yogurt and ground beef. If you are interested to see if the products you have bought contain cellulose or other added fiber, check the ingredients list.

Finally, cellulose is available in the form of dietary supplements. Cellulose supplements often contain a modified version of cellulose that forms a gel in the digestive tract.

Manufacturers of these supplements claim that they will help you fill your stomach, lower your caloric intake, and promote weight loss (2, 5).

However, it is unclear whether cellulose preparations meet their requirements.

A manufacturer-sponsored study of the weight loss effects of the cellulose supplement Plenity found that people who took the supplement lost more weight than those who took a placebo after 24 weeks. However, further long-term studies are required (5).


Cellulose is found in all plant-based foods and in the form of dietary supplements. It is a common food additive and is found in ice cream, grated cheese, and dietary foods, among others.

Eating cellulose – especially from whole fruits and vegetables, grains, beans, and other plant-based foods – is generally considered safe.

All of the possible disadvantages of cellulose are related to the side effects of consuming too much fiber. In general, if you eat too much cellulose, fiber, or take cellulosic supplements, you may experience:

  • Flatulence
  • Upset stomach
  • gas
  • constipation
  • diarrhea

Current dietary guidelines recommend that adults consume at least 25 grams of fiber per day from food, but may require more or less depending on age, gender, and personal needs (6).

If you are following a high-fiber diet or increasing your fiber intake, you should drink plenty of water to avoid unpleasant side effects. Exercise can also help.

Those on a low-fiber diet should limit their intake of cellulose. People with a health condition that affects the digestive system, such as: B. Inflammatory Bowel Disease (IBD) also need to watch out for cellulose in food.

Cellulose as a food additive is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). The amounts of cellulose currently used in food are not considered to be hazardous to humans (7).

Keep in mind, however, that getting fiber from whole plant foods is usually better than getting it from additives or supplements. In addition to fiber, these foods provide many other beneficial nutrients and compounds.

Before adding any cellulosic supplements to your diet, it is best to speak with a doctor.


Consuming cellulose from foods, supplements, or additives is likely to be safe for most people. However, too much of it can lead to side effects that come with excessive consumption of fiber such as gas, gas, and abdominal pain.

Cellulose is a type of fiber that forms the cell walls of plants. When you eat plant foods, you are eating cellulose.

Many other foods, from grated cheese to low-calorie or diet foods, have cellulose added to support various properties. Cellulose also exists in the form of dietary supplements.

It is generally safe to consume cellulose. However, if you eat too much cellulose or fiber, you may experience nasty side effects such as gas and gas.

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