SEARCH HEALTH STUDIES

Barley Pasta Lowers Cholesterol

University of California researchers fed two test meals to 11 healthy men, both containing beta-glucan. One meal was a high-fiber (15.7g) barley pasta and the other was  lower-fiber (5.0g) wheat pasta. The barley pasta blunted insulin response, and four hours after the meal, barley-eaters had significantly lower cholesterol concentration than wheat-eaters.
American Journal of Clinical Nutrition, January 1999; 69(1):55-63

Oils In Amaranth May Help Cut Cholesterol

Researchers from the U. S. Department of Agriculture in Madison, WI conducted studies that showed the healthy oil in amaranth could significantly reduce total cholesterol and LDL (“bad”) cholesterol in 6-week-old female chickens.
The Journal of Nutrition, August 1996; 126(8):1972-8

Oats #3 Overall, #1 for Breakfast, in Satiety Index

Also in Australia, researchers at the University of Sydney fed 38 different foods, one by one, to 11-13 different people, then asked them to report their “satiety” or fullness every 15 minutes for the next two hours. From this, they ranked all 38 foods in a “Satiety Index.” Oatmeal rated #3 overall for making people feel satisfied and full, and it rated #1 in the breakfast food group.
European Journal of Clinical Nutrition, September 1995; 49(9): 675-90

Sprouted Millet is Higher in Key Nutrients

Researchers in India allowed proso millet to germinate for 1-7 days, then analysed the changes in its composition. They found that sprouting increased lysine (a key amino acid lacking in most grains) and concentrated the protein, as the grain overall lost weight. Increases in tryptophan, albumin and globulin were also observed, along with decreases in prolamins, a plant storage protein that may be difficult for some people to digest.
Plant Foods for Human Nutrition, February 1994; 45(2):97-102.

Amaranth’s Protein Is Close To Animal-based Protein

The Institute of Nutrition of Central America and Panama in Guatemala conducted a comparative study between the protein in amaranth and cheese protein.  Researchers concluded that the protein in amaranth is among the most nutritious vegetable-based protein and can be considered on par with protein from animal-based products.
Plant Foods for Human Nutrition, March 1993; 43(2):123-43

Digestibility Changes in Sprouted Barley

In an experiment at the University of Alberta, barley kernels were sprouted from 2 to 5 days, then oven-dried and milled. Researchers found decreases in dry matter, gross energy (calories) and triglycerides, and increases in fiber and diglyceride content. After the sprouted barley was fed to rats, scientists said that “digestibility data showed an enhancement of digestibility of nutrients in barley… implying that sprouting improved nutritional qualify of barley.”
Plant Foods for Human Nutrition, September 1989; 39(3):267-78.

Nutritional Improvement of Cereals by Sprouting

In a 1989 meta-analysis of existing studies, JK Chavan and SS Kadam found evidence that “Sprouting of grains for a limited period causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B-group vitamins, and a decrease in dry matter, starch, and antinutrients. The digestibilities of storage proteins and starch are improved due to their partial hydrolysis during sprouting.”
Critical Reviews in Food Science and Nutrition, 1989; 28(5):401-37.

Amaranth’s Protein Is Especially Good For Children

Researchers in Peru fed toasted amaranth flour, popped amaranth grain, and amaranth flakes to young children as the source of all dietary protein and fat, and as 50% of their daily energy requirements.  Later, children were fed a mix of amaranth and corn in various flour, flake, and meal forms.  Results showed that protein uptake from amaranth flour was favorable, and combining amaranth with corn provided for better protein uptake than consuming corn alone.
The Journal of Nutrition, January 1988; 118(1):78-85

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