Evidence linking the consumption of grain products with a lower risk of cancer, cardiovascular disease, stroke and diabetes, particularly in population studies and laboratory work. In particular, the diet rich in fiber from wheat, corn, barley, millet, oats, rye and millet can type II diabetes, cardiovascular disease and obesity of white bread to protect. Magnesium grains is proposed to protect the health value of whole grains against diabetes mellitus type 2 promotion Grain fiber test, which reduces the risk of cancer is controversial. Numerous case-control studies suggest dietary fiber may reduce stomach cancer, but this relationship is still unclear and contradictory. to investigate large multinational European cohort studies, the relationship between the size of grain, fruit and vegetables as dietary fiber and risk of gastric cancer was not possible protective effect of dietary fiber in cereals, but not all, vegetable or fruit fiber stomach cancer.
A high consumption of processed and / or red meat is associated with an increased risk of colorectal cancer, but provided less visible role in the consumption of fiber, fiber protection, together with other products. The outer layer of grains contain high levels of debt, including phenols, lignans Folic acid and the internal parts. Some health effects from Whole Foods can be used as phenolic compounds (which are also considered as anti-oxidants into consideration), and audio. These are effective for health promotion materials and cement strong outer layers (bran and germ) removed for refining. It is logical that the waste energy sources and technologies for the purification of whole grain products, where most nutrients are lost during the cleaning!
We therefore need to eat more refined products because the traditional cooking of whole grain products, and long work. Real oats much time to cook. Requires the traditional bread fermentation. Fermentation of cereals is one of the oldest biotechnological processes, from ancient Egypt, where beer and bread yeast and lactic acid bacteria. The use of sourdough process in the form of yeast is one of the oldest biotechnology in food production. Bread is an important part of traditional rye bread, which significantly affect the processing of energy, taste and texture. Rye bread wheat can be produced without the aid fermentation. Fermentation occurring biochemical changes in carbohydrate and protein components of flour, because the action of enzymes and microorganisms indigenous peoples. Fermentation is sufficient to reduce phytate content of wheat flour, 70% more than their own phytate in flour so that the content of nutrients in the plant.
Yeast fermentation is continuously the level of folic acid were more than three times during cooking of wheat and rye. Fermentation phase, therefore, on the general maintenance of vitamins cooking. Fast food has also shown that vitamin B1 and kitchen to reduce wheat bread, but no longer fermentation of yeast or sourdough yet. Health Benefits sought most bacteria are fermented foods, is calculated in direct contact with living organisms ingest bacteria or yeast with the host (probiotic effect) or indirectly through the consumption of metabolites by fermentation of bacteria (biogenic effect) is formed.
Search for the lives of traditional cooking methods at the expense of health moved. Well, a new interest in natural products, traditional manufacturing methods. Worth AVEM commercial product made from fermented wheat germ extract is obtained will now be used as an additive in clinical studies of cancer and shows great potential and success. It seems, causes and treatment of cancer in our food!.
A high consumption of processed and / or red meat is associated with an increased risk of colorectal cancer, but provided less visible role in the consumption of fiber, fiber protection, together with other products. The outer layer of grains contain high levels of debt, including phenols, lignans Folic acid and the internal parts. Some health effects from Whole Foods can be used as phenolic compounds (which are also considered as anti-oxidants into consideration), and audio. These are effective for health promotion materials and cement strong outer layers (bran and germ) removed for refining. It is logical that the waste energy sources and technologies for the purification of whole grain products, where most nutrients are lost during the cleaning!
We therefore need to eat more refined products because the traditional cooking of whole grain products, and long work. Real oats much time to cook. Requires the traditional bread fermentation. Fermentation of cereals is one of the oldest biotechnological processes, from ancient Egypt, where beer and bread yeast and lactic acid bacteria. The use of sourdough process in the form of yeast is one of the oldest biotechnology in food production. Bread is an important part of traditional rye bread, which significantly affect the processing of energy, taste and texture. Rye bread wheat can be produced without the aid fermentation. Fermentation occurring biochemical changes in carbohydrate and protein components of flour, because the action of enzymes and microorganisms indigenous peoples. Fermentation is sufficient to reduce phytate content of wheat flour, 70% more than their own phytate in flour so that the content of nutrients in the plant.
Yeast fermentation is continuously the level of folic acid were more than three times during cooking of wheat and rye. Fermentation phase, therefore, on the general maintenance of vitamins cooking. Fast food has also shown that vitamin B1 and kitchen to reduce wheat bread, but no longer fermentation of yeast or sourdough yet. Health Benefits sought most bacteria are fermented foods, is calculated in direct contact with living organisms ingest bacteria or yeast with the host (probiotic effect) or indirectly through the consumption of metabolites by fermentation of bacteria (biogenic effect) is formed.
Search for the lives of traditional cooking methods at the expense of health moved. Well, a new interest in natural products, traditional manufacturing methods. Worth AVEM commercial product made from fermented wheat germ extract is obtained will now be used as an additive in clinical studies of cancer and shows great potential and success. It seems, causes and treatment of cancer in our food!.
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