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Whole Grain Benefits

Riceberry rice for well-being

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According to Professor Dr. Apichart Vanavichit, Director of the Rice Science Center in Thailand

Riceberry Rice: Genetic Potential for Wellbeing

This is now a decade of the most famous riceberry rice for its super nutrient with a great whole grain rice aftertaste. The result of a cross between the famous Thai jasmine rice and a photoperiod-insensitive purple rice, riceberry rice is a long, slender purple grain with a non-sticky and distinctive aroma. So far, riceberry rice has successfully convinced consumers to change their minds by enjoying the enjoyment of the meal and the nutritional benefits of pigmented whole grain rice. Eating whole grains can be a sustainable solution to reducing the incidence of non-communicable diseases (NCD) in modern lifestyles.

Riceberry Bran & Oil: Source of chemoprotective potential against noncommunicable diseases

As the world population grows exponentially to nearly 10 billion people in 2050, noncommunicable diseases (NCDs) such as obesity, diabetes (T2D), and cardiovascular disease (CVD) will become more common. T2D has grown rapidly from 6.5% in 2015 to 10.7% in 2030, with the largest increase seen in the elderly (72%). There are strong links between eating high glycemic index foods, a sedentary lifestyle, and noncommunicable diseases (1).

Rice bran contains different flavonoid pigments in different compositions, which are responsible for the many color nuances of the rice. Due to their higher concentrations of proanthocyanins, red and purple rice have, respectively. The concentrations of bound phenols and flavonoids make up about half the concentrations of light brown rice, but are lower than those of purple and red rice (2).

Purple rice bran contains mixtures of peonin-3-glucoside, cyanidin-3-glucoside, and delphinidin-3-glucoside anthocyanin that help give purple, blue, and red colors to pigmented rice. The bran is also rich in other compounds, including fiber, proteins, lipids, phytosterols, vitamins, minerals, antioxidants, and anthocyanins. Additional compounds – polyphenol, tannin, and catechins in riceberry rice were three to ten times higher than in regular brown rice. Most impressive are the high vitamins B1, B2, B3 and B9 in dark purple rice berry bran. It is noteworthy that per 100 g of riceberry rice there are 48 µg of folate (vitamin B9). Chemoprotective compounds have become the subject of research to discover new functional roles in reducing the risk of NCDs for consumers.

Chemical extraction of rice berry bran reveals unusual chemoprotective compounds, including beta-carotene and lutein, that white rice is lacking. Apigenin, phytosterols, and triterpenes such as lupeol confer chemoprotective properties on human cell lines including Caco-2 (colon cancer) and MCF-7 (breast cancer), with the most notable effects being seen on the HL-60 cell line (3). Gramisterol specifically has been shown to prevent acute myeloid leukemia (AML) and protect the dysfunctional immune system of leukemic mice (4).

In addition to cancer prevention, studies show that supplementing rice berry bran (up to 41%, w / w) in streptozotocin-induced diabetic rats fed a high-fat diet can reduce hyperglycemia, hyperlipidemia, oxidative stress, and inflammation, as by effects proven on biochemical parameters such as blood sugar and insulin levels. It is believed that these are the effect of increased antioxidant levels on insulin tolerance and decreased B-cell apoptosis, which subsequently improves liver and pancreatic function (5).

Although rice bran contains 8-10% oil, it is a significant source of highly fat-soluble antioxidants such as gramisterol, gamma-oryzanol, vitamin E, beta-carotene, and lutein. Hyperlipidemia is a major risk factor for heart disease and a symptom of many metabolic disorders, including diabetes and obesity. Studies have shown that the use of rice berry bran oil (RBBO) increases levels of higher density lipoprotein (HDL or good cholesterol) and decreases levels of low density lipoprotein (LDL or bad cholesterol) in streptozotocin-induced diabetic rats. A specific study showed that after 12 weeks, RBBO significantly lowered malondialdehyde and restored superoxide dismutase, catalase, glutathione peroxidase, coenzyme Q10, and Oxygen Radical Absorbance Capacity (ORAC) levels in diabetic rats (6).

Pathways to Socio-Economic Impact

While most of the research has been done on the bench, the socio-economic benefits of riceberry rice are undeniable. Organic Purple Rice contains an unprecedented 81 antioxidants, and as the medical research field expands, there is the potential to use these in a therapeutic context – moving it from a nutraceutical to a first-line treatment. Over 66 products have been developed from riceberry rice. As of 2013, Riceberry rice products saw sales increase from 2013, outperforming Thai Hommali Rice (THM) between 2017 and 2021. The riceberry farmer is selling an average of 10-20 THB more per kg of riceberry-winning rice. The return on investment for this farmland is estimated at 6,500 Thai Baht (THB) per rai, with average benefits of 32,500 THB per season. ($ 1,354 per hectare). Overall, the return on research investment has been estimated at around 600 million Thai Baht.

With its appealing taste and vivid purple color, and previous extensive research into its biochemical properties and potential medicinal benefits, Riceberry products are so successful in the marketplace. To date, there are 65 research projects, 39 patent applications and 18 approved patents focused on riceberry rice. In 2019, Kasetsart University selected the integrated rice berry projects as the winner of a platinum award for top performance in socio-economic impact in Thailand. Non-communicable diseases like type 2 diabetes and its cohorts are the main beneficiaries of riceberry rice. However, as mentioned earlier, there is still a lot of work to be done to develop an effective and tasty nutritional supplement that complements the current nutritional therapy approach. Riceberry rice has made a significant impact on product innovation, the economy and Thai society and promises to combine organic farming with healthy foods and cosmetic products now and in the future.

Riceberry Rice: The Next Step

To keep pace with increased demand, riceberry rice needs to be genetically improved in terms of productivity and nutrient density to reduce production costs and make riceberry rice more accessible to lower-income populations. We incorporate riceberry rice into diet therapy programs to prevent NCDs and rejuvenate your metabolic syndrome. To prevent insulin insensitivity, cardiovascular disease, colon cancer and chronic kidney disease (CKD) in the aging population, new low glycemic index and high antioxidant riceberry rice is being developed. In order to develop new bio-enriched and cosmetic products, colorful rice berry bran was actively converted into functional ingredients in research.

knowledge

These projects were supported by the NSRF through the Program Management Unit for Human Resources and Institutional Development, Research and Innovation (Grant No. B16F630088).

References

  1. Rice Science Center & Rice Gene Discovery, (2017), Riceberry | Riceberry, [Online], dna.kps.ku.ac.th available at: https://dna.kps.ku.ac.th/index.php/research-develop/rice-breeding-lab/riceberry-variety [Accessed: 16 November 2019].
  2. Min, B., Gu, L., McClung, A., Bergman, C. & Chen, M. (2012). Free and bound total phenol concentrations, antioxidant capacities and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of various bran colors. Food Chemistry, 133 (3), 715-722. Available at: doi: 10.1016 / j.foodchem.2012.01.079 [Accessed: 14 November 2019].
  3. Leardkamolkarn, V., Thongthep, W., Suttiarporn, P., Kongkachuichai, R., Wongpornchai, S. & Wanavijitr, A. (2011). Chemopreventive properties of the bran, which is obtained from a newly developed Thai rice: the riceberry. Food Chemistry, 125 (3), 978-985. Available at: doi: 10.1016 / j.foodchem.2010.09.093 [Accessed: 16 November 2019].
  4. Somintara, S., Leardkamolkarn, V., Suttiarporn, P., & Mahatheeranont, S. (2016). Anti-tumor and immune-boosting activities of rice bran gramisterol in acute myeloid leukemia. PloS one, 11 (1), e0146869. Available at: doi: 10.1371 / journal.pone.0146869 [Accessed: 16 November 2019].
  5. Prangthip, P., Surasiang, R., Charoensiri, R., Leardkamolkarn, V., Komindr, S. & Yamborisut, U. et al. (2013). Improvement of hyperglycemia, hyperlipidemia, oxidative stress, and inflammation in steptozotocin-induced diabetic rats given a high fat diet with rice berry supplementation. Journal of Functional Foods, 5 (1), 195-203. Available at: doi: 10.1016 / j.jff.2012.10.005 [Accessed: 16 November 2019].
  6. Posuwan, J., Prangthip, P., Leardkamolkarn, V., Yamborisut, U., Surasiang, R., Charoensiri, R. & Kongkachuichai, R. (2013). Long-term supplementation of highly pigmented rice bran oil (Oryza sativa L.) for the relief of oxidative stress and histological changes in streptozotocin-induced diabetic rats fed a high-fat diet; Riceberry Bran Oil. Food Chemistry, 138 (1), 501-508. Available at: doi: 10.1016 / j.foodchem.2012.09.144 [Accessed: 16 November 2019].

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Whole Grain Benefits

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

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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.

ANNOUNCEMENTS

  • 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, theatre@parkland.edu 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 TKleparski@parkland.edu 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.

STEVICK CENTER ACTIVITIES

Knit or crochet for those in need:

Meditative Movement with Yoga:

  • 9 to 10:15 am Tuesdays and Thursdays.

Bingo:

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

Bridge:

  • Noon to 3 pm Thursdays.

Euchar:

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.

HOT LUNCH PROGRAM

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.

Sunday:

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

Tuesday:

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

Tuesday:

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

Tuesday:

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

Friday:

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

VOLUNTEER OPPORTUNITIES

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 rsvpchampaign@gmail.com or 217-359-6500.

CURRENT NEEDS

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 rsvpchampaign@gmail.com 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

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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?

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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.

Summary

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!

Summary

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.

Summary

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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