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Whole Grains

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.

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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.

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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.

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The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes

Posted May 16, 2013

Diets high in wholegrains are associated with a 20-30% reduction in risk of developing type-2 diabetes (T2D), which is attributed to a variety of wholegrain components, notably dietary fibre, vitamins, minerals and phytochemicals.

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Whole grains, rather than dietary fibre, found to be fundamental to the prevention of chronic disease

Posted February 28, 2013

The apparent links between various food types and the prevention of chronic diseases – such as type 2 diabetes, coronary heart disease (CHD) and hypertension – are well established. In particular, dietary fibre has long been regarded as a powerful means of reducing health risks. However, this study finds that it is not fibre, but whole grain cereals specifically, which prevent chronic disease.

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Healthy cereal is alive – whole grains are anti-oxidant foods

Posted February 25, 2013

Australians should be consuming at least 40 grams and ideally 50 grams of whole grains daily according to University of Wollongong (UOW) researcher, Professor Stephen Lillioja, who has published a scientific report suggesting that whole grains are just as important as fruit and vegetables in protecting the body against chronic disease.

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Experts recommend vitamin D testing during winter months

Posted April 30, 2012

With winter approaching many individuals may benefit from talking to their doctor about vitamin D testing, as experts say their levels of this important nutrient will soon begin dropping dramatically.

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