Category Archives: Wheat

Yet More On Starch Digestion: Grain Shape and Size

Posted on July 7, 2017 by Robert Barrington

The digestion rate of starch is pivotal to health. As starch digestion and absorption increases, the risk of certain diseases also increases. This is exemplified by the contrast between whole grain and refined cereal starch sources. In whole grains the … Continue reading →

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Opioids in Wheat and Milk

Posted on June 2, 2017 by Robert Barrington

Digestion of the α-casein protein from milk and gluten protein from wheat results in the production of a number of peptides. Some of these peptide have been suggested to have opioid activity. Opioids are a group of chemicals that include … Continue reading →

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High Quality Bread Equals High Quality Health

Posted on October 10, 2016 by Robert Barrington

Bread is a commonly eaten food and has been relied upon as a staple food by most of the World’s population since the origins of agriculture. However, modern manufacturing techniques and consumer tastes has changed the way that bread is … Continue reading →

Posted in Bran, Bread, Ghrelin, Glucagon-like Peptide 1, Glycaemia, Glycaemic Index, Insulin, Rye, Spelt, Wheat | Comments Off on High Quality Bread Equals High Quality Health

Alkylresorcinols: More Evidence of Beneficial Health Effects

Posted on October 7, 2016 by Robert Barrington

Alkylresorcinols are a group of phytochemical antioxidants found in cereal grains, particularly wheat, barley and rye. Oats however are not a good source of alkylresorcinols. Chemically alkylresorcinols are 1,3-dihydroxy-5-alkylbenzene homologs with alkyl side chains of 15 to 25 carbons in … Continue reading →

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Whole Grains: A good Source of Antioxidants and Fibre

Posted on September 20, 2016 by Robert Barrington

Whole grain consumption is associated with improved healthy. Consistently it has been shown that those with the highest whole grain intakes are the least likely to be obese, suffer from cardiovascular disease, or have blood sugar problems. The reason that … Continue reading →

Posted in Antioxidant, Bacteria, Barley, Bran, Cereal, Gut Health, Inflammation, Rye, Wheat, Whole Grains | Comments Off on Whole Grains: A good Source of Antioxidants and Fibre

Gliadin the Wheat Protein: Digestion

Posted on September 4, 2015 by Robert Barrington

Wheat is an important cereal crop as it is used to feed large amounts of the World’s population. The protein in wheat is deficient in the amino acid lysine, as is similar with all cereal crops. The principal protein in … Continue reading →

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Type 1 Diabetes And Vitamin D

Posted on July 5, 2015 by Robert Barrington

There are two main forms of diabetes. Type 2 diabetes is thought to result from poor quality diet and too little exercise. In particular, the Western diet and Western lifestyle is thought to contribute significantly to the development of type … Continue reading →

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Wheat Bran Fibre Decreases Iron Absorption

Posted on June 12, 2015 by Robert Barrington

Consumption of iron with a mixed meal creates a pool of iron available for absorption. The rate and total capacity of the gut to absorb this iron depends on a number of factors. Haem iron from animal tissues is well … Continue reading →

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Soluble Fibre and Short Chain Fatty Acids

Posted on May 29, 2015 by Robert Barrington

Plant fibre is an important part of the human diet. In fact, plant fibres may be conditionally essential to human health where starch forms part of the macronutrient intake. This relates to the ability of dietary fibre to modulate glucose … Continue reading →

Posted in Cereal, Cholesterol, Fibre, Fruit, Oats (Avena sativa), Pectin, Vegetables, Wheat, Whole Grains | Comments Off on Soluble Fibre and Short Chain Fatty Acids

Alkylresorcinol Metabolites: Markers of Whole Grain Intake

Posted on May 14, 2015 by Robert Barrington

The alkylresorcinols are a group of 1,3-dihydroxybenzene derivatives found in cereal grains. Wheat and rye are good sources of the alkylresorcinols, whereas barley contains much lower concentrations. At position 5 of the benzene ring, alkylresorcinols possess an odd numbered alkyl … Continue reading →

Posted in Alkylresorcinols, Antioxidant, Avenanthramides, Barley, Millet, Rye, Sorghum, Triticale, Wheat, Whole Grains | Comments Off on Alkylresorcinol Metabolites: Markers of Whole Grain Intake