Category Archives: Whole Grains

The Main Benefits of Whole Grain Bread

Posted on October 14, 2020 by Robert Barrington

Bread is a widely consumed food. The exact type of bread consumed varies between different cultures and societies. In the West, white bread is widely consumed, and this is a relatively recent phenomenon. The main difference between white bread and … Continue reading →

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The Benefits of Whole Grains

Posted on October 20, 2019 by Robert Barrington
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Good Carb, Bad Carb

Posted on April 6, 2019 by Robert Barrington
Posted in Carbohydrate, Fruit, Processed Foods, Starch, Sugar, Vegetables, Whole Grains | Comments Off on Good Carb, Bad Carb

Whole Grains Reduce Risk of Heart Attack

Posted on December 15, 2017 by Robert Barrington

The currently accepted definition of a whole grain is a cereal grain for consumption that retains its original plant form. In this respect, the cereal retains its original composition of fibre, micro nutrients and starch. Refined grains undergo a manufacturing … Continue reading →

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Whole Grains: The Latest Science

Posted on September 27, 2017 by Robert Barrington

Interest in whole grains has increased in recent years largely because of empirical data showing a number of health benefits in those that consumes them. Whole grains are defined as cereal grains that retain their original plant composition, such that … Continue reading →

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More Benefits for High Fibre Diets?

Posted on September 7, 2017 by Robert Barrington

Fibre is a heterogeneous group of non-digestible carbohydrates that show beneficial health effects. Broadly fibre is divided into soluble and insoluble fibre types, but in reality these groups do not accurately describe the wide variety of dietary fibres frequently ingested … Continue reading →

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Whole Grains Lower Blood Cholesterol

Posted on June 21, 2017 by Robert Barrington

Whole grains are cereal grains that contain the original material found in whole unprocessed plants. This includes all the fibre, vitamins and minerals. In contrast, refined grains are processed during manufacture and some of the germ and most of the … Continue reading →

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Food Patterns Associated with Metabolic Syndrome: The Low Fibre Diet

Posted on March 31, 2017 by Robert Barrington

Poor quality food is a significant driver of insulin resistance, which in turn increases the risk of developing the metabolic syndrome. It is the development of the metabolic syndrome that is the cause of the obesity disease that we currently … Continue reading →

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Antioxidants in Whole Grain Cereals

Posted on September 24, 2016 by Robert Barrington
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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