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Whole Grain Benefits

The state of isolated crops rises to “super grain”



Grains such as teff, millet and sorghum are grown locally, especially in certain African countries. Credits: Giulio Napolitano, Shutterstock

Grains have been the main constituent of the human diet for thousands of years Rice, wheat, and corn are the most widely consumed cereals in the world. However, as the world population continues to grow, unused grains can help meet nutritional needs. Researchers are currently investigating ways to grow African crops more effectively and use it more widely as a source of food.

Grains such as teff, millet and sorghum are mainly grown and consumed locally in certain African countries. However, because of its high nutritional value, we are interested in growing it as a source of new grain, for example in Europe.

For example, teff grains are high in calcium and protein, as well as iron. Contains almost 5 times the content of wheat or other grains. This is particularly possible. Helpful in preventing iron deficiency anemia, which is common in women. It also contains carbohydrates that are slowly digested, which makes it ideal for people with diabetes to help maintain hypoglycemia. In addition, most African cereals are gluten-free for people with celiac disease and irritable bowel syndrome. “There are so many health and nutritional benefits,” he said. Dr. Aiswarya Girija, researcher at Aberystwyth University in Wales, UK.

In addition, many of these African grains produce It can adapt to the extreme weather conditions caused by climate change. The yields of staple foods such as: Wheat, rice and corn are already affected by rising temperatures and are expected to continue to decline. .. Corn crops are likely to be hardest hit and yields can be reduced by up to 7.4%. Hence, traditional African crops could be a new alternative to make up for this loss. “If you want to grow teff in a harsh environment, e.g. B. in a drought prone area, it will grow well, ”said Dr. Giliya. “It is also resistant to being immersed in water.”

However, in order to grow African crops on a larger scale, it needs to be improved. For example, wheat and maize are increasingly being grown by African farmers because genetically modified varieties against pests are available and pesticide costs are saved. In addition, traditional African crops are often poorly productive because they are not grown primarily to increase productivity. “In Africa there are concerns about the loss of traditional crops as farmers grow more wheat and corn,” he said. Dr. Ryja RandResearch scientist at the VTT Technical Research Center in Finland, Espoo.

Better growing practices can help. As part of InnoFood Africa, Dr. Rand and her colleagues worked on the project with smallholders in Ethiopia, Kenya, South Africa and Uganda to strengthen their farming skills, with a focus on training women and young people. For example, they think about ways to improve crop productivity practices and new pest control strategies.

Research is also needed to better understand how cultivation can be completed. Dr. Girija and her colleagues are focusing on teff yields and studying how they can be improved in the process. SUPERTEFF Project .. One of the main problems is that long, thin teff plants often bend as they grow because of the bending of stems and roots called debris. This usually happens before the grain is fully developed, which affects the yield. “It prevents the seeds from ripening and ultimately results in poor quality semen,” said Dr. Girija.

The team is using CRISPR gene editing technology to address the problem. They target specific genes in teff plants that are related to housing and deactivate them using a technique called knockout. You want to investigate whether this will affect storage or make the plant more resilient. “This is very difficult because many genetic transformation experiments have not been done in Teff,” said Dr. Gillya.

Another goal of this project is to screen the Teff genome to identify varieties with beneficial traits. Using metabolomics and a genomic sequencing approach, Dr. Girija and her colleagues look for properties associated with higher nutritional value or properties that can help plants deal with environmental stress. This will help identify the best strains for breeding programs aimed at improving the quality of teff, which has not yet been done. “We are at the beginning of a long-term program to develop new varieties and new approaches across Europe and North Africa,” he said. Professor Luis Mar, Director of Biology and Health Research at Prifysgol Abellis University and member of the project team.

So far, Dr. Girija and her colleagues investigated the mechanisms that make teff drought tolerant. They experimented with 11 different tefs using metabolomics techniques to identify and quantify the amount of various small molecules and chemicals in plant tissues. Their results show that different types of teff have different levels of flavonoids, metabolites that are known to protect plants from various stresses such as pathogens and drought. I did. They were able to identify a strain that was able to maintain the same levels of flavonoid under severe drought conditions. The results of this study could help select resistant strains that can be grown in countries with extreme environmental conditions, said Dr. Girija.

In addition to improving crops, another challenge is to include African grain in people’s diet. InnoFood Africa Our goal is to develop new food prototypes that incorporate traditional crops such as finger millet, sorghum, teff, broad beans and amaranth. “They have to be ready-to-eat or easy-to-prepare meals and affordable,” said Dr. Edge.

To date, members of the Africa-based team have used the leaves and grains of these plants to create a variety of flours. The flour was then shipped to Europe for analysis using advanced techniques such as nutritional determination. The team wants to show that these plants can be converted into other forms while maintaining the high nutritional value. The project partners have already developed foods such as whole wheat pasta, baked goods and crackers made from wheat flour.

Dr. Rand and her colleagues are also interested in finding uses for all parts of these plants. For example, seed coats, leaves and straw are either thrown away or given to animals. However, they can be made into bio-based plastics that can be used as food packaging. “Food grown in the fields is better protected from the weather and pests and easier to store,” says Dr. Edge. “Therefore, this project also has an aspect of the circular economy.”

The team is working to collect more data on the unused parts of these plants. For example, you need to analyze the content to determine whether it is suitable for making bio-based packaging. In addition, we plan to quantify the amount of waste at various locations and assess whether it is sufficient for recycling. “This knowledge does not currently exist,” said Dr. Lantto.

Dr. Lantto hopes that InnoFood Africa’s food sector insights will help entrepreneurs in Europe and Africa develop new edible products that can be sold internationally. The team plans to create a virtual platform to share what they learned during the project.

The introduction of new nutritious foods can be particularly beneficial in urban areas of Africa. Obesity and unhealthy diets make problems on the continent worse, and people often consume a lot of fast food high in fat and sugar. “We have to ensure that more knowledge flows in after the project,” said Dr. Edge. “If Africans can continue to grow and cultivate these traditional plants” [yields] It can help to correct the deteriorating nutritional situation. ”

Great potential for small millet

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Horizont: EU magazine for research and innovation

Quote: The status of isolated plants has been increased to “Super Grain” (August 16, 2021), from 2021. August 2014

This document is subject to copyright. No part may be reproduced without written permission except in fair transaction for personal investigation or research. The content is provided for informational purposes only.

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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