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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

For the 55-and-over crowd, March 27-April 3, 2022 | Local News



For information about services available to older adults, contact Pam Jacobsen, director of the Retired and Senior Volunteer Program and Helen Mary Stevick Senior Citizens Center, 2102 Windsor Place, C, at 217-359-6500.

RSVP and the Stevick Center are administered by Family Service of Champaign County.


  • Active Senior Republicans in Champaign County’s monthly meeting will be held at 9:30 am on April 4 in the Robeson Pavilion Room A & B at the Champaign Public Library. This month’s speakers will be Jesse Reising, Regan Deering and Matt Hausman, Republican primary candidates for the newly redrawn 13th Congressional District.
  • Parkland Theater House needs four ushers each night for “The SpongeBob Musical,” opening April 14. There will be nine shows in total — April 14-16, April 22-24 and April 29-May 1. For details, call or email Michael Atherton, Parkland Theater House Manager, or 217-373-3874.
  • Parkland College also needs four volunteers for commencement. The commencement ceremony will be in person at Krannert Center for the Performing Arts at 8 pm May 12. Volunteers needed from 6:30 to 8 pm For details, contact Tracy Kleparski, Director of Student Life, at or 217- 351-2206.
  • The Milford High School National Honor Society and Student Council is hosting a Senior Citizens Banquet at 6 pm April 22. The event will be held in the MAPS #124 Gymnasium (park at south doors at Milford High School. To RSVP, call Sandy Potter at 815-471-4213.


Knit or crochet for those in need:

Meditative Movement with Yoga:

  • 9 to 10:15 am Tuesdays and Thursdays.


  • 11 am to noon, second and fourth Tuesdays. Call 217-359-6500.


  • Noon to 3 pm Thursdays.


Card game 13:

  • To sign up to play, call 217-359-6500 and ask for Debbie.

Men’s group:

  • 9 am Monday-Friday. Join us for a cup of coffee and great conversation.


The Peace Meal Nutrition Program provides daily hot lunches at 11:30 am for a small donation and a one-day advance reservation at sites in Champaign, Urbana, Rantoul, Sidney (home delivery only), Mahomet (home delivery only) and Homer.

For reservations, call 800-543-1770. Reservations for Monday need to be made by noon Friday.

NOTE: There is no change for home deliveries, but at congregate sites, you can get a carry-out meal.


  • BBQ pork sandwich, mini potato bakers, corn, creamy cole slaw, bun.


  • Turkey pot roast with carrots and celery, Italian green beans, pineapple, whole grain roll.


  • Savory sausage stew, broccoli, chunky apple sauce, biscuit, surprise dessert.


  • Meatloaf, mashed potatoes and brown gravy, tomatoes and zucchini, apricots, whole-grain roll.


  • Chef’s choice — regional favorites will be served.


If you are 55 and older and want to volunteer in your community, RSVP (funded by AmeriCorps Seniors and the Illinois Department on Aging) provides a unique link to local nonprofits needing help. We offer support, benefits and a safe connection to partner sites.

Contact Pam Jacobsen at or 217-359-6500.


Senior Volunteers.

  • RSVP of Champaign, Douglas and Piatt counties/AmeriCorps Senior Volunteers is your link to over 100 nonprofit organizations. Please contact Pam Jacobsen at or call 217-359-6500 for volunteer information.

Food for seniors. Handlers needed to unload boxes of food for repackaging at 7 am on the second and fourth Tuesdays of the month. We are looking for backup delivery drivers to deliver food to seniors. Contact Robbie Edwards at 217-359-6500 for info.

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Whole Grain Benefits

The future of nutrition advice



By Lisa Drayer, CNN

(CNN) — Most of us know we should eat more fruits, vegetables and whole grains.

So why would the National Institutes of Health spend $150 million to answer questions such as “What and when should we eat?” and “How can we improve the use of food as medicine?”

The answer may be precision nutrition, which aims to understand the health effects of the complex interplay among genetics, our microbiome (the bacteria living in our gut), our diet and level of physical activity, and other social and behavioral characteristics.

That means that everyone could have their own unique set of nutritional requirements.

How is that possible? I asked three experts who conduct precision nutrition research: Dr. Frank Hu, professor of nutrition and epidemiology and chair of the Department of Nutrition at the Harvard TH Chan School of Public Health, and Martha Field and Angela Poole, both assistant professors in the division of nutritional sciences at Cornell University’s College of Human Ecology.

Below is an edited version of our conversation.

CNN: How is precision nutrition different from current nutrition advice?

dr Frank Hu: The idea of ​​precision nutrition is to have the right food, at the right amount, for the right person. Instead of providing general dietary recommendations for everyone, this precision approach tailors nutrition recommendations to individual characteristics, including one’s genetic background, microbiome, social and environmental factors, and more. This can help achieve better health outcomes.

CNN: Why is there no one-size-fits-all prescription when it comes to what we should be eating?

Huh: Not everyone responds to the same diet in the same way. For example, given the same weight-loss diet, some people can lose a lot of weight; other people may gain weight. A recent study in JAMA randomized a few hundred overweight individuals to a healthy low-carb or low-fat diet. After a year, there was almost an identical amount of weight loss for the two groups, but there was a huge variation between individuals within each group — some lost 20 pounds. Others gained 10 pounds.

Martha Field: Individuals have unique responses to diet, and the “fine adjust” of precision nutrition is understanding those responses. This means understanding interactions among genetics, individual differences in metabolism, and responses to exercise.

CNN: How do we eat based on precision nutrition principles now?

Huh: There are some examples of personalized diets for disease management, like a gluten-free diet for the management of celiac disease, or a lactose-free diet if you are lactose intolerant. For individuals with a condition known as PKU (phenylketonuria), they should consume (a) phenylalanine-free diet. It’s a rare condition but a classic example of how your genes can influence what type of diets you should consume.

Angela Poole: If I had a family history of high cholesterol, diabetes or colon cancer, I would increase my dietary fiber intake, eating a lot of different sources, including a variety of vegetables.

fields: If you have high blood pressure, you should be more conscious of sodium intake. Anyone with a malabsorption issue might have a need for higher levels of micronutrients such as B vitamins and some minerals.

CNN: There is research showing that people metabolize coffee differently. What are the implications here?

Huh: Some people carry fast caffeine-metabolizing genes; others carry slow genes. If you carry fast (metabolizing) genotypes, you can drink a lot of caffeinated coffee because caffeine is broken down quickly. If you are a slow metabolizer, you get jittery and may not be able to sleep if you drink coffee in the afternoon. If that’s the case, you can drink decaf coffee and still get the benefits of coffee’s polyphenols, which are associated with decreased risk of heart disease and diabetes without the effects of caffeine.

CNN: How much of a role do our individual genes play in our risk of disease? And can our behavior mitigate our disease risk?

Huh: Our health is affected by both genes and diets, which constantly interact with each other because certain dietary factors can turn on or off some disease-related genes. We published research showing that reducing consumption of sugary beverages can offset the negative effects of obesity genes. That’s really good news. Our genes are not our destiny.

Another area of ​​precision nutrition is to measure blood or urine metabolites, small molecules produced during the breakdown and ingestion of food. For example, having a higher concentration of branched-chain amino acids (BCAAs) strongly predicts one’s future risk of diabetes and cardiovascular disease. The blood levels of BCAAs depend on individuals’ diet, genes and gut microbiome. We found that eating a healthy (Mediterranean-style) diet can mitigate harmful effects of BCAAs on cardiovascular disease. So measuring BCAAs in your blood may help to evaluate your risk of developing diabetes and cardiovascular disease and encourage dietary changes that can lower the risk of chronic diseases down the road.

fields: The environmental effects can sometimes be on the same magnitude as the genetic effects with respect to risk for disease.

CNN: Our individual microbiomes may be able to dictate what type of diet we should be consuming. Can you tell us about this emerging research? And what do you think of microbiome tests?

Poole: Research has shown that in some people, their blood sugar will spike higher from eating bananas than from eating cookies, and this has been associated with microbiome composition. Scientists have used microbiome data to build algorithms that can predict an individual’s glucose response, and this is a major advance. But that’s not an excuse for me to shovel down cookies instead of bananas. Likewise, if the algorithm suggests eating white bread instead of whole-wheat bread due to blood glucose responses, I wouldn’t just eat white bread all the time.

At the moment, I’m not ready to spend a lot of money to see what’s in my gut microbiome… and the microbiome changes over time.

Huh: Microbiome tests are not cheap, and the promise that this test can help develop a personalized meal plan that can improve blood sugar and blood cholesterol … at this point, the data are not conclusive.

CNN: How will nutrition advice be different 10 years from now?

Poole: I think you will receive a custom-tailored grocery list on an app — foods that you want to buy and foods that you want to avoid, based on your blood sugar responses to foods, your level of physical activity and more.

Huh: We will have more and better biomarkers and more affordable and accurate nutrigenomics and microbiome tests as well as better computer algorithms that predict your response to food intakes.

But these technologies cannot substitute general nutrition principles such as limiting sodium and added sugar and eating more healthy plant foods. In a few years, you may be able to get a more useful response from Alexa if you ask her what you should eat — but like other answers from Alexa, you’ll have to take it with a grain of salt.

The CNN Wire
™ & © 2022 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

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Whole Grain Benefits

Are Peanut Butter and Jelly Sandwiches Healthy?



In order to assess its nutritional value, first we must discuss the breakdown of this sandwich.

Typically, there are three main ingredients — bread, peanut butter, and jelly — each with different nutritional values.

Nutritional value of bread

Bread can be a part of a balanced diet. The nutritional value of bread depends on the type chosen.

For starters, whole-grain bread is the best option because it provides a higher amount of nutrients. Whole grain kernels have three parts: the bran, endosperm, and germ (1).

Because whole grain bread retains all three parts, it’s higher in protein and fiber compared with other breads. These nutrients slow the absorption of sugar into your blood stream and keep you full longer (2, 3).

Whole grain bread is also richer in key nutrients, like B vitamins, iron, folate, and magnesium. Look for the word “whole” as part of the first ingredient in bread’s nutritional label (2).

Choosing sprouted grain bread, like Ezekiel bread, is also an excellent choice. The sprouting process increases digestibility and bioavailability of nutrients. Studies show sprouted bread has more fiber, vitamin E, and vitamin C, and beta-glucan (4).

Sourdough bread is fine, too. Although it’s not as high in fiber and protein, it has a lower glycemic index than white bread.

Glycemic index measures how quickly food increases blood sugars. In general, foods with a lower glycemic index better support your overall health.

But keep in mind that glycemic index doesn’t tell the whole story. We must look at the meal as a whole — for example, what we add to the bread. Nutrients, like protein and fats, can help lower the overall glycemic load of a meal, and serving sizes also play a role (5).

As a guideline, look for whole grain breads that offer at least 2 grams of fiber per slice. We also suggest using bread that contains 3 grams of protein or more per slice.

If that’s not available, sourdough bread may be your next best option.


Choose breads that are higher in fiber and protein, like whole grain bread or sprouted grain bread. These varieties help slow absorption of sugars and keep you full longer.

Nutritional value of peanut butter

Many people find peanut butter delicious.

Nutritionally, it also delivers. Peanut butter is a good source of protein and healthy fats, important for all stages of life, especially growing children. Plus, it’s a good source of fiber.

Two tablespoons (32 grams) of smooth peanut butter contain 7 grams of protein, 16 grams of fats, and 2 grams of fiber (6).

Importantly, the majority of fats in peanut butter are unsaturated fats. Research consistently indicates that replacing saturated fats found in animal products with more unsaturated fats (like those in peanut butter) may lower cholesterol and improve heart health (7, 8).

For growing kids, healthy fats are vital for healthy development. Plus, fats help absorb the vitamins A, D, E, and K, all of which play a synergistic role in supporting immune and brain health (9, 10).

Contrary to popular belief, conventional peanut butter doesn’t usually have more sugar than 100% natural peanut butter. However, it may have more salt (6).

When shopping, check the nutrition labels to ensure it doesn’t contain additional ingredients other than peanuts.

When enjoying natural peanut butter, the oil will separate from the peanut butter. Not to fret — just give it a good stir! This helps mix the oils with the solids.

Pro tip: You can store peanut butter upside down in the fridge to keep it from separating again!


When available, choose 100% natural peanut butter, as it’s lower in salt. Remember to stir the peanut butter before eating to mix the oils with the solids.

Nutritional value of jelly

The PB&J sandwich isn’t complete without jelly or jam. What’s the difference, anyway?

Well, while jellies and jams have similar nutritional value and taste, there’s a slight difference: Jellies are made with fruit juice, while jam is made with the fruit juice and pulp (7).

Both jellies and jams contain pectin (artificially added to jelly), which has prebiotic effects that may improve gut health (8).

However, both are naturally high in sugar, so enjoy them in moderation. To have more say in the ingredients used, you can try making your jelly at home.

If you’re buying from a store, look for jellies with no added sugar in the ingredients list. Alternative names for added sugars include glucose, sucrose, dextrose, and fructose.


Jellies are high in natural sugars and contain pectins that may have a beneficial effect in promoting good health. Try to choose jellies with no added sugars.

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