Intake of whole grains has long been linked to decreases in the systemic inﬂammation that may be at the root of many chronic diseases. Researchers at the University of Nebraska recently completed a human trial that explored the mechanisms behind whole grains’ anti-inﬂammatory eﬀects. They found that eating whole grains (barley, brown rice, or especially a mix of the two) even for a short period altered the gut microbiota in ways that coincided with improvements in systemic inﬂammation.
Gut Microbes, July 1, 2013; 4(4):340-6. (Walter et al.)
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