Sentences with phrase «bran portion of»

These sugar - related (glycoside) molecules are found primarily in the bran portion of the oat, and like beta - glucan, their intake has been associated with decreased levels of LDL and total cholesterol.

For example, oat bran or high fiber bran cereals may contain very little or no whole grain, but provide high levels of fiber because they are made with only the bran portion of the grain.

We're often told that whole grains are healthy, but the high - fiber bran portion of grain — the part that makes it a whole grain — actually contains many of the anti-nutrients

Ironically, since we're often told that whole grains are the best for our health, the high - fiber bran portion of grain — a key part that makes it a whole grain — actually contains many of the anti-nutrients.

In addition, the bran portion of the whole grain foods, as well as bran added to foods, was significantly associated with a lower CVD mortality.

And unfortunately, whole grains are also bad because it's generally the bran portion of grains that contains the majority of gut - damaging antinutrients that can inflame your digestive system or prevent absorption of certain minerals by your body.

Phytic acid is the principal storage form of phosphorus in many plant tissues, especially the bran portion of grains and other seeds.

Not exact matches

(By the term «white flour,» we are referring to whole wheat that has undergone 60 % extraction during milling such that 40 % of the original grain — mostly the bran and germ portion — has been removed during milling.

Since all old - fashioned rolled oats and steel cut oats — as well as most instant oats — contain substantial portions of the oat's bran, germ, and endosperm, it is common to find each version of oats (including instant oatmeals) bearing the label of «100 % whole grain.»

RIBT will purchase organic rice bran from the Narula Group at an agreed price and the Narula Group will receive an additional amount based on a portion of the achieved margin earned by RIBT on the sale of products derived from that organic rice bran («Achieved Margin Share»).

I may try to substitute some oat bran for a portion of the flour to increase the protein and fiber so I can eat them for breakfast with less guilt (though I'm sure they won't be as scrumptuous).

SCOTTSDALE, Ariz., May 5, 2016 / PRNewswire / — RiceBran Technologies (NASDAQ: RIBT and RIBTW)(the «Company» or «RBT»), a global leader in the production and marketing of value added products derived from rice bran, announced today that it has entered into two agreements: a Memorandum of Understanding (MOU) with non-profit The Jack Brewer Foundation (JBF Worldwide) to develop rice bran based supplemental feeding programs currently assisted by JBF Worldwide at orphanages in Malawi and Haiti; and a business development agreement with Brewer + Associates Consulting, LLC (B+A) to collaborate on the planned launch of a new line of sports nutrition products with a portion of profits earmarked to provide rice bran based meal supplements for feeding programs covered by the MOU.

Because whole grains contain all portions of the seed head (the germ, bran, and endosperm), they take longer to cook — but they're also more nutritious.

Wheat's seed head (the top of the plant) is made from three portions: the germ, the bran, and the endosperm.

What makes our product unique is we take all three portions of the rice — the endosperm, the germ and the bran.

The benefits of wheat's bran portion don't stop here; it has also been shown to function as an anti-cancer agent.

The ideal preparation of rice would start with home - milling, to remove a portion of the bran, and then would involve souring at a very warm temperature (90 degrees F) at least sixteen hours, preferably twenty - four hours.

The health benefit results from consuming a variety of whole grains, or the phytochemical - rich portions of them, but not from consuming the endosperm alone, cereal fiber from the endosperm, or wheat bran alone.

The bran and germ are often removed and sold separately, when Mother Nature intended that they be eaten together with the carbohydrate portion; they're baked as quick rise breads so that antinutrients remain; synthetic vitamins and an unabsorbable form of iron added to white flour can cause numerous imbalances; dough conditioners, stabilizers, preservatives and other additives add insult to injury.

Smaller portions of oat bran or oat meal (60 g, dry measure) have been shown to decrease serum total cholesterol concentra - tions by approximately 8 to 11 percent (Bartram et al., 1992; Van Horn et al., 1986).

During the refining process, the bran and the germ portion of the grain seed are removed — and so are the fiber, vitamins, and minerals present in those two layers.

According to Iams: «Corn grits is the portion of ground corn containing little or none of the bran (fiber) or germ (the small protein portion at the end of the kernel).»