Category Archives: Spelt

High Quality Bread Equals High Quality Health

Posted on October 10, 2016 by Robert Barrington

Bread is a commonly eaten food and has been relied upon as a staple food by most of the World’s population since the origins of agriculture. However, modern manufacturing techniques and consumer tastes has changed the way that bread is … Continue reading →

Posted in Bran, Bread, Ghrelin, Glucagon-like Peptide 1, Glycaemia, Glycaemic Index, Insulin, Rye, Spelt, Wheat | Comments Off on High Quality Bread Equals High Quality Health

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?