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Whole Grain Benefits

Love your oats

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Properties wendyr 10 hours ago

Add fruits like bananas or blueberries to spice up your oatmeal. –

There are three types of oatmeal on the market, steel oatmeal, old-fashioned oatmeal, and quick oatmeal.

Steel oatmeal is made when the whole groats are cut into several pieces rather than rolled. Steel oat flakes look almost like rice cut into pieces. This strain takes the longest to cook and has a toothy, chewy texture that retains much of its shape even after it’s cooked.

Oat flakes, also called old-fashioned or whole oats, look like flat, irregularly round, slightly textured slices. In processing, the whole oat kernels are first steamed to make them soft and pliable, and then pressed to flatten them. Oatmeal cooks faster than steel oatmeal, absorbs more liquid and keeps its shape relatively well when cooked. In addition to being heated for a warm breakfast bowl, oatmeal is often used in granola bars, cookies, muffins, and other baked goods.

Instant oats, also known as quick oats, are the most processed of the three types of oat. They are pre-cooked, dried and then rolled and pressed a little thinner than oatmeal. They cook faster than oatmeal or oatmeal, but they retain less of their texture and often cook in a mushy form.

Oatmeal can be used in place of instant oatmeal, but it will take more cooking time and the finished dish will have more texture.

Steel cut, rolled, and instant oats all have the same nutritional profile as they are all made from whole oat groats.

Overall, oats are an excellent source of complex carbohydrates and fiber. They’re also a good source of niacin, riboflavin, other B vitamins, iron, and calcium.

Oat bran, the bran derivative of oats, is high in soluble fiber and can help lower blood cholesterol, which may reduce your risk of heart disease. It also helps the body use insulin effectively, a benefit in controlling diabetes.

Of course, if you don’t like bowls of oatmeal (oatmeal) in the morning, you can enjoy the nutritional benefits of this cereal by enjoying it in oatmeal cookies or adding them to your muffins and breads, they add great texture.

To add extra flavor to your oatmeal, try roasting your dried oatmeal in a non-stick pan for a few minutes and then cooking your oatmeal with the toasted oatmeal.

Overnight Oats

½ cup of Greek yogurt

½ cup of oatmeal

⅔ cup of cow’s milk, almond milk, rice milk or soy milk

1 tbsp chia seeds

Pinch of sea salt

Honey, agave or maple syrup for sweetening.

Mix all ingredients, transfer to a glass container and cover.

Chill overnight.

Enjoy for breakfast

Variations:

Add ½ ripe, chopped banana and 2 tablespoons of dark chocolate chips or 1 tablespoon of cocoa nibs.

Add: 2 tbsp cocoa powder and 2 tbsp almond or peanut butter.

Homemade island muesli

3 tbsp coconut oil

⅓ cup of honey

1 teaspoon molasses

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon salt

2 tbsp brown sugar

3 cups of old fashioned oats

1 cup of various chopped nuts or seeds, not chopped

¼ cup desiccated coconut

1 cup of dried fruit, raisins, cranberries, pineapple, etc.

Preheat oven to 300F.

Mix the warm oil with honey and molasses well in a small saucepan.

Comb the cinnamon, ginger, salt, sugar, oats, nuts and coconut in a large bowl, pour in the honey mixture and stir well to achieve an even coating.

Spread the mixture on a baking sheet lined with 11×17, bake for 40 minutes, stir every 10 minutes.

Add the fruit and take it out of the oven.

Cool and store in glasses.

Makes about 5 cups or 10 servings

Porridge and Raisin Cookies

Oatmeal Raisin Cookies –

¾ cup of flour

¼ teaspoon salt

½ teaspoon baking powder

1 teaspoon cinnamon

¾ cup soft, butter

1½ cups of brown sugar

1 egg

1 tbsp water

1 teaspoon vanilla essence

3 cups uncooked, oats

1 cup of raisins

Preheat oven to 375F.

Lay out or grease baking trays

In a small bowl, mix the flour, salt, baking powder, and cinnamon together in a small bowl.

Using an electric mixer, beat butter on medium speed, add sugar and beat until frothy. Add egg, water and vanilla.

Add flour mixture and beat on low speed until well mixed.

Stir in the oatmeal with a spoon.

Add raisins and stir.

Drop tablespoons of batter onto a baking sheet 2 inches apart.

Bake in the preheated oven for 12 minutes until golden brown.

Remove from oven and transfer to wire racks to cool completely.

Makes about 4 dozen cookies

Oat Bran Banana Squares

Oats are an excellent source of complex carbohydrates and fiber. They’re also a good source of niacin, riboflavin, other B vitamins, iron, and calcium. –

¼ cup butter

1 cup of brown sugar

2 eggs

1 teaspoon vanilla

1 large ripe banana, mashed

1 cup of milk

1½ cups all-purpose flour

1 cup of oat bran

1 teaspoon Baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

Preheat oven to 350F.

Beat butter with sugar until creamy. Add the eggs one at a time and beat well between additions. Add the vanilla, banana and milk.

In another bowl, mix the flour, baking powder, nutmeg and cinnamon together.

Stir the flour mixture into the banana mixture just until combined.

Spoon batter into a 9 inch square baking pan.

Bake for 45 minutes

Whole Grain Benefits

How to live longer: Whole grains can boost longevity Introduction

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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.

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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

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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.

SPORTS WRITER RESPONSES TO TOM BRADY’S DIET REGIME

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. “

A GUACAMOLE RECIPE APPROVED BY TOM BRADY: HOW TO MAKE IT AND WHAT IT IMPRESSES YOU

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 . “

EXPERT CALLS BRADY’S DIET ‘SKETCHY’

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 Boston.com 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.
(iStock)

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

THE AGE-DESPITE LIFESTYLE AUTHOR LOOKS DECADES YOUNGER THAN HE IS

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.”

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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.
(iStock)

“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.”

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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.”

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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?

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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).

summary

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).

summary

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.

summary

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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