An online journal about wheat, flour, bread, and other mysteries of our civilization
High levels of niacin, a B-group vitamin considered essential, may increase the risk of heart disease by triggering inflammation and damaging blood vessels, according to a new study published today in Nature Medicine. The study revealed a previously unknown risk associated with excessive amounts of the vitamin, which is found in many foods, including meat,... Continue Reading →
A recent study, cited by USA Today, indicates that older Black adults who incorporate more whole grains into their diet may experience a slower decline in memory as they age. Researchers from the Rush University Medical Center in Chicago found that older Black residents who consume higher daily servings of whole grains exhibit lower levels... Continue Reading →
We were drawn to the attention of the results of researchers from Penn State, which suggest that a natural antioxidant found in cereal bran could be used to preserve food products for a longer period, replacing the synthetic antioxidants currently used by the food industry (tocopherols and butylated hydroxytoluene). Scientists have studied a class of... Continue Reading →
Un studiu realizat pe aproape 90 000 de persoane din Japonia sugerează că aportul crescut de proteine din dietă ar putea fi corelat pozitiv cu riscul de hipertensiune arterială. Chestiunea e importantă deoarece ar putea distruge câteva mituri legate de diete, mai ales că dieta proteică este una dintre cele mai facile căi de a... Continue Reading →
Ne-a atras atenția articolul apărut pe Medlife si care prezintă rezultatele unor cercetători de la Penn State, conform cărora un antioxidant natural, gasit in taratele de cereale, ar putea fi utilizat pentru conservarea produselor alimentare pe o perioada mai îndelungată, înlocuind antioxidantii sintetici utilizați în prezent de industria alimentară (tocoferoli și butilat de hidroxitoluen). Oamenii de stiinta... Continue Reading →
Milling and Baking Magazine 