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Whole Grain Benefits

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

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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

Which diet is the healthiest? One eating hack can boost more than your body

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Scientists, nutritionists, and social media influencers have made their careers researching what—exactly—makes the best diet. In recent years, the Paleo diet, which attempts to replicate what our ancient ancestors were said to have eaten, has been pitted against the keto diet (essentially a version of the Atkins diet) and intermittent fasting (which insists there isn’t any diet is) fought for supremacy. But there’s one diet that almost all scientists agree is healthy for your body, your brain — and maybe even the planet.

Many nutritionists have long emphasized that a balanced diet consisting primarily of vegetables, whole grains, nuts and seeds, legumes and fruits is ideal for a healthy adult body and has numerous health benefits.

In other words: a plant-based diet. As it turns out, this type of diet is not only good for human health — it can also save the planet from the climate crisis.

In a recent study published in the journal Nature, scientists show how people in higher-income countries could remove enough carbon dioxide from the atmosphere to keep the global temperature from rising above 1.5 or 2 degrees Celsius by switching to a plant-based diet change.

Two degrees is the upper warming limit set by the United Nations Intergovernmental Panel to contain the worst effects of the climate crisis.

Specifically, researchers cite the EAT-Lancet diet as the healthiest diet for you and the planet. Here’s what you need to know.

What is the EAT Lancet Diet?

An infographic summarizing the plant-based diet recommended by the EAT-Lancet Commission. The diet is high in vegetables and low in meat.

The world population is expected to grow to 10 billion people over the course of the 21st century. Feeding this growing population in a way that is sustainable for the planet will be a challenge.

The EAT-LANCET Commission brought together leading scientists to determine the best “Planetary Health” diet – a diet to promote human health and protect the sustainability of the environment in line with the UN’s climate goals. (You can read the full report here.)

People in higher-income countries make up just 17 percent of the world’s population, but if they switch to a plant-based diet, we could eliminate the equivalent of “about 14 years of current global agricultural emissions,” the researchers say.

According to the Commission, the two main components a meal that follows the guidelines of the Planetary Health Diet:

  1. Half a plate of vegetables and fruit.
  2. Half a plate with a mix of “whole grains, plant-based protein sources, unsaturated vegetable oils, and (optionally) modest amounts of animal-based protein sources.”

The number of calories, on the other hand, would depend on the needs of the person.

Here is a more detailed breakdown of what a person can eat on an average day as part of the planetary health diet:

  • Whole grains (rice, wheat, corn, etc.): 232 grams or 811 calories
  • Starchy vegetables (potatoes and cassava): 39 calories
  • Fruit: 200 grams or 78 calories
  • Dairy: 250 grams or 153 calories
  • Protein: Can vary from 14 to 50 grams (30 to 291 calories) depending on whether it is animal protein (ie beef, lamb, poultry, fish, eggs) or plant protein (legumes and nuts).
  • Added Fats: Unsaturated Oils (40 grams or 354 calories) or Saturated Oils (11.8 grams or 96 calories)
  • Added Sugar: 31 grams or 120 calories

The commission’s scientists conclude that a plant-based diet is a “win-win” for the earth and humanity, stating: “A diet high in plant-based foods and lower in animal-based foods brings both improved health and environmental benefits.”

Why is the planetary health diet good for the earth?

If people in high-income countries switch to a plant-based diet and we convert farmland to natural vegetation, we can make a big contribution to curbing global warming, researchers find.Getty

Food systems in rich countries contribute a lot to the climate crisis. As the researchers report in the latest Nature study, the global food system emits 13.7 gigatonnes of carbon dioxide emissions annually, or about 26 percent of total greenhouse gas emissions.

Animal production, along with land use, “constitutes the majority of these emissions.”

Per capita meat consumption in richer countries is six times higher than in lower-income countries. Greenhouse gas emissions from meat consumption are also significantly higher: animal-based products account for 70 percent of greenhouse gas emissions from food systems in richer countries, but only 22 percent in lower-middle-income countries.

“Hence, dietary changes in high-income countries could have the potential to significantly reduce agricultural emissions around the world,” the researchers write.

If people in higher-income countries transition to the plant-based diets outlined here and return farmland of animal origin to natural vegetation, researchers say we can reduce annual agricultural greenhouse gas emissions from those countries by 61.5 percent and save up to 98.3 gigatons carbon dioxide in the soil.

Besides saving the planet, EAT-Lancet is also crucially good for human health, which can help people in wealthier countries adapt to a plant-based diet.

Why is the planetary health diet good for humans?

Eating a plant-based diet has numerous benefits, from reducing obesity to improving heart health. Getty

The food best suited to cooling down a warming planet is also extraordinarily good for human health.

“Healthy plant-based eating should be recommended as an environmentally responsible dietary option for improved cardiovascular health,” researchers write in a separate 2018 report.

Numerous studies shed light on how plant-based eating can improve or reduce the risk of a variety of health conditions, including:

“Improving plant-based diet quality over a 12-year period was associated with a reduced risk of total and [cardiovascular disease] mortality, while increased consumption of an unhealthy plant-based diet is associated with a higher risk of total and [cardiovascular disease] mortality,” researchers write in another 2019 study.

Animal proteins provide essential nutrients like iron and zinc. So if you choose to eat a plant-based diet, it’s important to get enough plant-based protein from other sources to make up for the loss.

Iron-rich foods include legumes, nuts and seeds, and whole grain breads – all of which are included on the ideal plate, according to EAT-Lancet guidelines.

For this reason, following a diet with specific guidelines for consumption — like the EAT-Lancet Planetary Health Diet — can ensure you’re still getting essential nutrients and protein despite following a plant-based diet.

The reverse analysis – Whether you’re trying to convince a friend to cut down on his meat intake or working to include more leafy greens in your own diet, it’s helpful to remember the connections between the planet and our own bodies.

After all, skipping a cheeseburger because of global warming might seem like an abstraction, but when you consider that your heart health is at stake, you’re more likely to choose a healthier, plant-based option that also has tremendous benefits for the planet.

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Whole Grain Benefits

Fiber offers many health benefits

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Conversations and advice about nutritional components seem to be in the news all the time. Low carb here, high protein there. But one thing that doesn’t get nearly the attention it should is fiber.

When you learn about all the benefits of getting enough fiber, you’re wondering why we’re not talking about it more. According to the National Institutes of Health, fiber is found in the plants you eat, including fruits, vegetables, and whole grains. It is sometimes referred to as bulk or roughage.

Some people probably don’t talk much about fiber because we primarily associate it with normalizing bowel movements and relieving constipation. However, there are many other health benefits of fiber as well. Some studies suggest that a high-fiber diet may also help you lose weight and reduce your risk of cardiovascular disease, diabetes and cancer.

There are two forms of fiber – soluble and insoluble. Both are good for us for different reasons. Soluble fiber dissolves in water to form a gel-like substance that binds to fats. This helps lower blood cholesterol levels, especially LDL or bad cholesterol. Soluble fiber also slows the absorption of glucose, which may help people with diabetes. Insoluble fiber is also helpful as it bulks up the stool and helps it move through the body more efficiently.

In general, whole fruits, legumes, and vegetables are good sources of both types of fiber. Take an apple for example; The skin consists of insoluble fiber and the fleshy part contains soluble fiber.

The latest USDA dietary guidelines recommend women eat at least 21 to 25 grams of fiber per day, while men should aim for 30 to 38 grams per day. Our American average is only about 10 to 15 grams per day. In practice, you could get 27 grams of fiber by eating ½ cup chopped vegetables (4g fiber), 1 medium whole fruit with peel (4g fiber), 2 slices of 100% whole wheat bread (6g fiber), ½ cup eat black beans (8 g fiber) and ¾ oatmeal (5 g fiber).

Dan Remley, our OSU Extension Food, Nutrition and Wellness field specialist, has developed a great resource called Fiber Fills You Up, Fills your Wallet and Fuels Your Health. In it, Remley says, “High-fiber meals are lower in calories, affordable, and can help your family feel full after a meal.”

He has a few fiber tips to help you gradually add more fiber to your day:

  • Eat oatmeal several times a week.
  • For breakfast, choose a high-fiber breakfast cereal with 5 or more grams of fiber per serving. Choose grains with “whole grain,” “bran,” or “fiber” in the name. Or add a few tablespoons of unprocessed wheat bran to your favorite cereal.
  • Serve a meatless dinner once a week. Replace meat with beans.
  • Eat two servings of vegetables per meal.
  • Leave the skin on fruits and vegetables.
  • Add oatmeal to cookies.
  • Snack on nuts, dried fruits and popcorn.
  • Choose chips or crackers with at least 2 grams of fiber per serving.

On the other hand, there are some processed foods with added fiber sources. In some cases, this can be a helpful way to add more fiber to your diet. Be aware that these products are high in calories and may add more sugar or sodium than you think. Your best bet is to eat as many whole fruits and whole grains as possible rather than these formulated products.

Today I leave you with this quote from Desmond Tutu: “Do your little good where you are; It’s those little bits of good that overwhelm the world.”

Emily Marrison is an OSU Extension Family & Consumer Sciences Educator and can be reached at 740-622-2265.

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Whole Grain Benefits

The case for making whole-wheat pizza dough

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The Perfect Loaf is a column by Maurizio Leo-turned-bread expert (and resident bread baker of Food52). Maurizio is here to show us anything that’s naturally leavened, enriched, yeasted, whatever – basically any vehicle to smear a lot of butter. Today he talks about the pros and cons of whole wheat pizza dough.

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The longer I bake bread and bake pizza, the more I like increasing the whole grain content of the dough. Sure, there’s an undeniable charm that comes with the classic Italian way: a 00-flour-based pizza baked at a super-high temperature, resulting in an extremely soft texture, high rise, and an open, airy crust . And while my sourdough bread almost always includes a whole grain component, lately I’ve been pushing the whole grains into my naturally leavened pizza dough as well. Swapping out some white flour is an easy way to take flavor to the next level: the addition of bran and germ mixed into the batter brings deeper grain flavors (read: nutty, earthy, and hints of minerality) and in Combined with long natural fermentation you get a double whammy of flavor and nutrients.

The challenge, however, is that adding more whole grains to a recipe (pizza and bread alike) usually results in a sturdier end result. The increase in bran and germ in the dough begins to affect the dough structure, inhibiting that high rise and open, airy interior. But what these doughs lack in volume, they more than make up for in flavor.

Let’s look at how we can bring these flavor and nutritional benefits to a whole wheat sourdough pizza dough.

How much whole wheat flour should be in pizza?

To be honest, I don’t think you can go too far! I had pizza made from 100 percent whole wheat flour, and while it was a bit more squat, a bit chewy, and a lot heartier than a classic pizza, the flavor was great. Personally, I like to split the difference. Using half white flour (00 or all-purpose flour) and half whole wheat flour is the best of both worlds: nice rise from the white flour and added flavor from the whole grains, all in a dough that still stretches easily to make cakes .

Typically, with sourdough pizza, the more whole grains you have in the mix, the more sour or complex the final flavor profile. I think that’s partly why the longer I bake bread and cook pizza, the more I value adding whole grains to a mix – the depth of flavor is just unmistakable. For pizza, however, a 50:50 mix of whole wheat and white flour means extra acidity, but not too much. It makes a wonderful addition to any toppings you might add and will brighten up the flavor of any cheese, meat or veg you throw on your pizza.

What other flour can I use?

In addition to pure whole wheat flour, using another sifted variety like Type 85 (which falls somewhere between whole wheat and white flour) is also a good option. This flour contains more bran and germ than white flour, but it’s not as much that you get all the wheat berries as it is with 100 percent whole grain. What I like about Type 85, which can sometimes be described as a “high extractive” flour, is that it works and works very similarly to white flour, but there’s a big flavor boost from the fine bits of bran and germ that are still present in the flour . And there’s a wide range of these balanced flours too, from Type 80 all the way up to Type 110, which is much closer to whole grain than white – experiment to see which you prefer. White wholemeal flour, i.e. wholemeal flour made from white wheat berries, would also work here. It produces a milder flavor profile due to the reduction in tannins.

What mods do I need to increase whole grains even more?

When topping up the whole wheat flour in a recipe, you need to increase hydration since the flour contains more particles of bran and germ, which tend to absorb more water. Also, you need to watch the fermentation activity in the dough as whole wheat flour tends to increase fermentation activity due to the increased nutrients. I like to add my sourdough starter or levain portion to a batter in step with whole wheat flour increases. For example, if I wanted to make a 75 percent whole wheat pizza dough, I would reduce the 18 percent starter called for in a 50 percent whole wheat dough to 15 percent.

How can I make my dough softer?

One thought I had in mind when developing my whole wheat sourdough pizza dough was to add a small percentage of extra virgin olive oil to the dough. Some pizza enthusiasts may balk at the idea of ​​a free-form pizza, but adding fat to a dough helps create tenderness. We must also take into account the fact that we are preparing this pizza in a home oven, not in a professional pizza oven where it will still take a few minutes to fully bake; The added fat keeps the crust from drying out.

Adding a little olive oil — I use 1 to 2 percent of the total flour weight — brings just enough softness to offset the longer cooking time required in a home oven. In fact, I go this route with my sourdough pizza romana, which is baked on a sheet pan and results in a firm and crunchy, yet somewhat chewy and soft dough. With this recipe, however, I found the batter to be overcooked and soft enough for me, but if you’re looking for a little more tenderness, a drizzle of olive oil added during the batter mixing step is the answer

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