Natural Health Science News The latest news and top resources on natural health.

Grains

Most Americans Still Falling Short of Dietary Whole Grain and Fiber Requirements

Posted February 6, 2014

It comes as no surprise that with all the sugarcoated cereals and pastries lining our supermarket shelves, that we in the U.S. are getting less than the recommended amounts of whole grains and dietary fiber. That’s the conclusion drawn by Marla Reicks, PhD., who led a new study (abstract here) at the University of Minnesota in St. Paul. Note her co-authors are all affiliated with General Mills, which funded the study.

Read More

Most Comprehensive Definition of “Whole Grain” Published

Posted February 5, 2014

The most comprehensive definition of whole grain termed to date has been published this week in the journal Food and Nutrition Research. The effort to create the definition, which is intended to assist in the production and labeling of foods rich in whole grains, was born of the HEALTHGRAIN EU project, the largest project ever focusing on cereals and health; and was led by a multi-disciplinary team from some of Europe’s leading universities and food research institutes.

Read More

Quinoa a Safe Grain for Patients with Celiac Disease

Posted January 22, 2014

Those with celiac disease must avoid certain types of grains, including wheat, barley and rye. But thankfully, researchers have found another grain that celiacs and those with gluten sensitivity can eat – quinoa.

Read More

Quinoa is a high source of protein with tremendous health benefits

Posted November 7, 2013

You’ve been told so many contradictory things about meat throughout the years that at some point you probably don’t know what to think of it anymore. You may feel the urge to quit eating meat for so many good reasons, but the same question always comes back to haunt you over and over again. Where are you supposed to get decent sources of protein if you’re not eating any meat?

Read More

Health Benefits of Ragi

Posted November 1, 2013

Finger millet (Eleusine coracana L.) also known as Ragi in India is one of the important cereals which occupies the highest area under cultivation among the small millets. The state of Karnataka is the largest producer of ragi in India. Ragi is a crop which can withstand severe drought conditions and can be easily grown throughout the year. Nutritionally, when ragi is used as a whole grain, it is higher in protein and minerals in comparison to all other cereals and millets. It is a remarkable source of protein, making it perfect for vegetarian diets.

Read More

Have You Tried Kaniwa? Three Reasons Why You Should

Posted October 15, 2013

Whole grains or foods made from them contain an abundance of nutrients that may help lower the risk of many chronic diseases. The recommendation is to eat at least three servings of whole grains daily – but even one a day is more beneficial than none.

Read More

New Research Emerging Around Role for Phytonutrients in Oats

Posted October 2, 2013

Oats may deserve the well-earned status of “super grain”, according to research presented at the American Association of Cereal Chemists International annual meeting, being held this week in Albuquerque, NM. World-renowned grain researchers presented compelling data to support the important role that oats can play in improving diet quality and supporting human health.

Read More

Sprouted grains for a healthier breakfast?

Posted September 30, 2013

Researchers are investigating ways to boost the nutritional value of our daily bowl of cereal, simply by using grains that have already sprouted. Scientists believe sprouted grains may be better for us than regular whole grains.

Read More

Five sensational whole grains to eat now

Posted September 21, 2013

The evils of fatty carbohydrates have been drilled into your head since the beginning of craze dieting. Over time, professional dieticians have advocated for whole grains, as they are actually good for us and should be added to your daily diet. So, it turns out that not all carbs are as evil as we thought.

Read More

Ethnic differences in grains consumption and their contribution to intake of B-vitamins: Results of the Multiethnic Cohort Study

Posted May 20, 2013

Research indicates that a diet rich in whole grains may reduce the risk of prevalent chronic diseases, including cardiovascular disease, diabetes, and some cancers, and that risk for these diseases varies by ethnicity. The objective of the current study was to identify major dietary sources of grains and describe their contribution to B vitamins in five ethnic groups.

Read More
Page 1 of 212