Category Archives: Whole Grains

Whole Grain Versus Refined Grains

Posted on December 21, 2014 by Robert Barrington

Evidence suggests that consumption of whole grain foods is associated with protection from Western lifestyle diseases. In contrast, consumption of refined grains increases the risk of a number of major Western diseases including obesity, cardiovascular disease, type 2 diabetes and … Continue reading →

Posted in Carbohydrate, Fibre, Glycaemia, Glycaemic Index, Glycaemic load, Whole Grains | Comments Off on Whole Grain Versus Refined Grains

Why You Should Choose Legumes Over Grains

Posted on November 9, 2014 by Robert Barrington

A healthy high quality diet should be composed of fat, protein and carbohydrate. All of these components should be of high quality which means that the protein should contain all the essential amino acids in the right proportions for human … Continue reading →

Posted in Beans, Carbohydrate, Fibre, Glycaemia, Glycaemic Index, Glycaemic load, Protein, Pulses / Legumes, Weight Loss, Whole Grains | Comments Off on Why You Should Choose Legumes Over Grains

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

Vegetable Proteins: Grains and Beans

Posted on September 14, 2014 by Robert Barrington

Humans require eight essential amino acids in their diet. These are methionine, tryptophan, phenylalanine, valine, isoleucine, leucine, lysine and threonine. These essential amino acids are required in the diet because they cannot be synthesised and are needed to build proteins. … Continue reading →

Posted in Beans, Essential Amino Acids, L-lysine, L-methionine, Protein, Pulses / Legumes, Whole Grains | Comments Off on Vegetable Proteins: Grains and Beans

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: Important Sources of Antioxidants

Posted on September 11, 2014 by Robert Barrington

Traditional diets are those which retain historical eating patterns and as such the rely heavily on local plant based foods that are largely unrefined and unprocessed. Consumption of a traditional diet is associated with a reduced risk of disease, and … Continue reading →

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Whole Grains Versus Refined Grains

Posted on September 3, 2014 by Robert Barrington
Posted in Whole Grains | Comments Off on Whole Grains Versus Refined 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?

Refined Carbohydrates Can Be Beneficial To Weight Loss

Posted on August 4, 2014 by Robert Barrington
Posted in Body Fat, Carbohydrate, Exercise, Weight Loss, Whole Grains | Comments Off on Refined Carbohydrates Can Be Beneficial To Weight Loss

Nutrient Losses

Posted on March 31, 2014 by Robert Barrington

The nutrient losses when the bran and germ are removed from the wheat whole wheat kernel are as follows; thiamine (97 %); vitamin B6 (94 %); niacin (88 %); chromiun (87 %); magnesium (80 %); potassium (77 %); zinc (72 … Continue reading →

Posted in Fibre, Micronutrients, Whole Grains | Comments Off on Nutrient Losses