Category Archives: Wheat

More on Fibre and Short-Chain Fatty Acids

Posted on April 15, 2015 by Robert Barrington

Soluble fibre has been shown to possess the ability to lower blood lipids in both normal and hypercholesterolaemic subjects, with effects being seen generally in the low density lipoprotein (LDL) fraction. However, insoluble fibre does not share the same lipidaemic … Continue reading →

Posted in Bran, Cholesterol, Fibre, Oats (Avena sativa), Short Chain Fatty Acids, Wheat | Comments Off on More on Fibre and Short-Chain Fatty Acids

Ready Made Breakfast Cereals

Posted on February 8, 2015 by Robert Barrington
Posted in Bran, Breakfast, Fibre, Oats (Avena sativa), Western Diet, Wheat, Whole Grains | Comments Off on Ready Made Breakfast Cereals

Antioxidants in Whole Grains

Posted on September 15, 2014 by Robert Barrington
Posted in Antioxidant, Barley, Millet, Oats (Avena sativa), Rice, Rye, Sorghum, Spelt, Tocopherols, Tocotrienols, Triticale, Vitamin E, Wheat, Whole Grains | Comments Off on Antioxidants in Whole Grains

Alkylresorcinols and Other Antioxidants in Grains

Posted on September 13, 2014 by Robert Barrington

Alkylresorcinols are lipid polyphenols found in cereal grains. They may have potential health benefits because they are antioxidant nutrients. The presence of alkylresorcinols in grains makes them an excellent source of antioxidant nutrients. However, grains also possess other antioxidants. For … Continue reading →

Posted in Alkylresorcinols, Antioxidant, Barley, Cereal, Millet, Rye, Sorghum, Spelt, Wheat, Whole Grains | Comments Off on Alkylresorcinols and Other Antioxidants in Grains

Whole Grains Decrease Body Fat?

Posted on August 17, 2014 by Robert Barrington

Grains such as millet, wheat, rye barley, sorghum and spelt are the seeds of grasses, and these carbohydrate and fibre rich foods play an important role in human nutrition. Nutritionally grains are low in lysine, and this makes them an … Continue reading →

Posted in Barley, Carbohydrate, Millet, Oats (Avena sativa), Rye, Spelt, Weight Loss, Wheat, Whole Grains | Comments Off on Whole Grains Decrease Body Fat?

Fibre And Fat Absorption

Posted on March 8, 2014 by Robert Barrington

A large body of evidence suggests that dietary fibre is beneficial to the health. Traditionally fibre was thought of as roughage, and that this provided bulk to the food to aid gastrointestinal transit. This traditional viewpoint is likely true, but … Continue reading →

Posted in Digestion and Absorption, Fibre, Triglycerides / Triacylglycerols, Wheat | Comments Off on Fibre And Fat Absorption

Don’t Be Dense, Get Lean

Posted on November 14, 2013 by Robert Barrington

That whole grains are protective of weight gain and obesity is increasingly obvious from the growing body of relevant research in the nutritional literature. Traditional diets such as the Mediterranean diet and the Okinawan diet contain high amounts of whole … Continue reading →

Posted in Oats (Avena sativa), Weight Loss, Wheat, Whole Grains | Tagged , , | Comments Off on Don’t Be Dense, Get Lean

Whole Grains: Not All Created Equally

Posted on July 26, 2013 by Robert Barrington

Current recommendations are to consume more whole grains in order to prevent lifestyle disease such as diabetes, obesity and cardiovascular disease. Evidence in the nutritional literature has shown a benefit to increased whole grain consumption particularly with regard blood lipid … Continue reading →

Posted in Insulin, Oats (Avena sativa), Wheat, Whole Grains | Tagged , | Comments Off on Whole Grains: Not All Created Equally

Yet More Evidence: Forced Calorie Restriction Does Not Work

Posted on July 3, 2013 by Robert Barrington

The ‘eat-too-much, do-too-little’ theory of obesity claims that excessive weight gain is the result of greed and laziness on the part of the individual. The solution to this behaviour, we are told, is a forced regimen of a low energy … Continue reading →

Posted in Abdominal Obesity, Insulin Resistance, Metabolic Syndrome, Obesity, Resting Metabolic Rate (RMR), Weight Loss, Wheat, Whole Grains | Tagged , , | Comments Off on Yet More Evidence: Forced Calorie Restriction Does Not Work

More on Glycaemic Index

Posted on November 29, 2012 by Robert Barrington

The glycaemic index (GI) is a measure of the rise in blood glucose (area under the curve) caused by a particular carbohydrate food, compared to the standard food, white bread (and expressed as a ratio). High GI foods are increasingly … Continue reading →

Posted in Breakfast, Gelatinisation, Oats (Avena sativa), Obesity, Starch, Wheat | Comments Off on More on Glycaemic Index