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Whole Grain Benefits

Whole Grain and High Fiber Food Market Innovative Strategy by 2028 | Allied Bakeries (UK), Ardent Mills (USA), Back to Nature Foods – The UB Post

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JCMR recently Announced Whole Grain and High Fiber Food study with 200+ market data Tables and Figures spread through Pages and easy to understand detailed TOC on “Whole Grain and High Fiber Food. Whole Grain and High Fiber Food industry Report allows you to get different methods for maximizing your profit. The research study provides estimates for Whole Grain and High Fiber Food Forecast till 2029*. Some of the Leading key Company’s Covered for this Research are Allied Bakeries (UK), Ardent Mills (USA), Back to Nature Foods, BENEO, Bob’s Red Mill Natural Foods (USA), Britannia, Cargill, Cereal Ingredients, Creafill Fibers, Flowers Foods, Food For Life Baking, Frank Roberts & Sons, General Mills, Grain Millers, Grupo Bimbo, Harry-Brot, Hodgson Mill

Our report will be revised to address Pre/Post COVID-19 effects on the Whole Grain and High Fiber Food industry.

Click to get Whole Grain and High Fiber Food Research Sample PDF Copy Here @: jcmarketresearch.com/report-details/1209408/sample

Whole Grain and High Fiber Food industry for a Leading company is an intelligent process of gathering and analyzing the numerical data related to services and products. This Whole Grain and High Fiber Food Research Give idea to aims at your targeted customer’s understanding, needs and wants. Also, reveals how effectively a company can meet their requirements. The Whole Grain and High Fiber Food market research collects data about the customers, Whole Grain and High Fiber Food marketing strategy, Whole Grain and High Fiber Food competitors. The Whole Grain and High Fiber Food Manufacturing industry is becoming increasingly dynamic and innovative, with a greater number of private players entering the Whole Grain and High Fiber Food industry.

Important Features that are under offering & key highlights of the Whole Grain and High Fiber Food report:

1) Who are the Leading Key Company in Global Whole Grain and High Fiber Food Data Surway Report?

– Following are list of players that are currently profiled in the report Allied Bakeries (UK), Ardent Mills (USA), Back to Nature Foods, BENEO, Bob’s Red Mill Natural Foods (USA), Britannia, Cargill, Cereal Ingredients , Creafill Fibers, Flowers Foods, Food For Life Baking, Frank Roberts & Sons, General Mills, Grain Millers, Grupo Bimbo, Harry-Brot, Hodgson Mill

** List of companies mentioned may vary in the final Whole Grain and High Fiber Food report subject to Name Change / Merger etc.

2) What will the Whole Grain and High Fiber Food industry market size be in 2029 and what will the growth rate be?

In 2021, the Global Whole Grain and High Fiber Food Market size was xx million USD and it is expected to reach USD xx million by the end of 2029, with a CAGR of xx% during 2019-2029.

3) What are the Market Applications & Types:

The Whole Grain and High Fiber Food study is segmented by the following Product Types & Major applications/end-users industry are as followed:

[Segments]

**The Whole Grain and High Fiber Food market is valued based on weighted average selling price (WASP) and includes any applicable taxes on manufacturers. All currency conversions used in the creation of this report have been calculated using constant annual average 2021 currency rates.

To comprehend Global Whole Grain and High Fiber Food Market dynamics in the world mainly, the worldwide Whole Grain and High Fiber Food Market is analyzed across major regions. JCMR also provides customized specific regional and country-level reports for the following areas.

• Whole Grain and High Fiber Food Industry North America: United States, Canada, and Mexico.

• Whole Grain and High Fiber Food Industry South & Central America: Argentina, Chile, and Brazil.

• Whole Grain and High Fiber Food Industry Middle East & Africa: Saudi Arabia, UAE, Turkey, Egypt and South Africa.

• Whole Grain and High Fiber Food Industry Europe: UK, France, Italy, Germany, Spain, and Russia.

• Whole Grain and High Fiber Food Industry Asia-Pacific: India, China, Japan, South Korea, Indonesia, Singapore, and Australia.

Inquire for Whole Grain and High Fiber Food industry Segment Purchase@ jcmarketresearch.com/report-details/1209408/enquiry

Find more research reports on Whole Grain and High Fiber Food Industry. By JC Market Research.

Competitive analysis:

The Whole Grain and High Fiber Food key players are highly focusing innovation in production technologies to improve efficiency and shelf life. The best long-term growth opportunities for this sector can be captured by ensuring ongoing process improvements and financial flexibility to invest in the optimal Whole Grain and High Fiber Food industry strategies. Company profile section of players such as Allied Bakeries (UK), Ardent Mills (USA), Back to Nature Foods, BENEO, Bob’s Red Mill Natural Foods (USA), Britannia, Cargill, Cereal Ingredients, Creafill Fibers, Flowers Foods, Food For Life Baking, Frank Roberts & Sons, General Mills, Grain Millers, Grupo Bimbo, Harry Bread, Hodgson Mill includes its basic information like legal name, website, headquarters, its market position, historical background and top 10 closest competitors by Whole Grain and High Fiber Food Market capitalization / Whole Grain and High Fiber Food revenue along with contact information. Whole Grain and High Fiber Food Each player/ manufacturer revenue figures, Whole Grain and High Fiber Food growth rate and gross profit margin is provided in easy to understand tabular format for past 5 years and a separate section on recent development like mergers, Whole Grain and High Fiber Food acquisition or any new product/service launch including SWOT analysis of each Whole Grain and High Fiber Food key players etc.

Whole Grain and High Fiber Food industry Research Parameters/ Research Methodology

Whole Grain and High Fiber Food industry Primary Research:

The primary sources involve the industry experts from the Whole Grain and High Fiber Food industry including the management organizations, Whole Grain and High Fiber Food related processing organizations, Whole Grain and High Fiber Food analytics service providers of the industry’s value chain. All primary sources were interviewed to gather and authenticate qualitative & quantitative information and determine the Whole Grain and High Fiber Food future prospects.

In the extensive Whole Grain and High Fiber Food primary research process undertaken for this study, the primary sources – Whole Grain and High Fiber Food industry experts such as CEOs, Whole Grain and High Fiber Food vice presidents, Whole Grain and High Fiber Food marketing director , technology & Whole Grain and High Fiber Food related innovation directors, Whole Grain and High Fiber Food related founders and related key executives from various key companies and organizations in the Global Whole Grain and High Fiber Food in the industry have been interviewed to obtain and verify both qualitative and quantitative aspects of this Whole Grain and High Fiber Food research study.

Whole Grain and High Fiber Food industry Secondary Research:

In the secondary research crucial information about the Whole Grain and High Fiber Food industries value chain, Whole Grain and High Fiber Food total pool of key players, and Whole Grain and High Fiber Food industry application areas. It also assisted in Whole Grain and High Fiber Food market segmentation according to industry trends to the bottom-most level, Whole Grain and High Fiber Food geographical markets and key developments from both Whole Grain and High Fiber Food market and technology-oriented perspectives.

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In this Whole Grain and High Fiber Food study, the years considered to estimate the market size of Whole Grain and High Fiber Food are as follows:

Whole Grain and High Fiber Food Industry History Year: 2013-2019

Whole Grain and High Fiber Food Industry Base Year: 2020

Whole Grain and High Fiber Food Industry Estimated Year: 2021

Whole Grain and High Fiber Food Industry Forecast Year 2021 to 2029

Key Stakeholders in Global Whole Grain and High Fiber Food Market:

Whole Grain and High Fiber Food Manufacturers

Whole Grain and High Fiber Food Distributors/Traders/Wholesalers

Whole Grain and High Fiber Food Subcomponent Manufacturers

Whole Grain and High Fiber Food Industry Association

Whole Grain and High Fiber Food Downstream Vendors

**Actual Numbers & In-Depth Analysis, Business opportunities, Whole Grain and High Fiber Food Market Size Estimation Available in Full Report.

Purchase Most Recent Whole Grain and High Fiber Food Research Report Directly Instantly @ jcmarketresearch.com/checkout/1209408

Thanks for reading this article; You can also get individual chapter wise section or region wise Whole Grain and High Fiber Food report version like North America, Europe or Asia.

About Author:

JCMR global research and market intelligence consulting organization is uniquely positioned to not only identify growth opportunities but to also empower and inspire you to create visionary growth strategies for futures, enabled by our extraordinary depth and breadth of thought leadership, research, tools, events and experience that assist you for making goals into a reality. Our understanding of the interplay between industry convergence, mega trends, technologies and market trends provides our clients with new business models and expansion opportunities. We are focused on identifying the “Accurate Forecast” in every industry we cover so our clients can reap the benefits of being early market entrants and can accomplish their “Goals & Objectives”.

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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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