Sentences with phrase «digestibility as»

Produced with a slow - cooking method, this recipe retains the majority of its nutritional integrity which maximizes digestibility as well as nutritional value.

Not exact matches

One of the reasons that plant - based proteins get labeled as «less - digestible» and therefore less desirable is that cooking does change the digestibility of some proteins.

I've never fully sprouted grains at home but, as some of you might remember from my How to Cook Quinoa post, I frequently soak them overnight to help with digestibility.

«With its high PDCAAS rate of digestibility — 0.89 — it is more potent than super vegetables, such as spinach, spirulina and kale.

Compounds that can inhibit digestion, such as phytates, also are broken down by soaking, which enhances digestibility... Sprout seeds for added nutrition.

Popping helped to control phytic acid content in sorghum and enhanced protein as well as starch digestibility.

What started as a personal quest to try to discover the truth in nutrition led to the discovery of the goodness of sprouting grains for digestibility and nutrition.

We use sprouted spelt as our go to flour for the nutrient content and it's ease in digestibility.

Sustainability measures, such as CO2e, water use, ingredient scarcity, material digestibility, and food miles, may be entered for individual ingredients to predict sustainability measures for the total formula.

• Allergen - friendly • Non-GMO • Vegan / Vegetarian • Contributes to a clean label • Steady commercial supply • Works well as a binder • Economical • Replaces Carboxymethylcellulose (CMC) • Replaces soy and wheat gluten • Mechanically separated • No contamination with growth hormones • Sustainable resource, low carbon footprint • Aids satiety as a dietary protein source • Ease of digestibility at all ages • Naturally cholesterol - free • Excellent source of iron

What do you think of the digestibility of raw legumes such as lentils?

Now, one might choose breastfeeding for its digestibility or nutrition (though the long - term benefits are still debated), but to imply, as Amelie's pediatrician did, that bottle - feeding could damage her bond with her baby is simply uninformed.

Pears are suitable for babies as a first food due to their mild taste and easy digestibility, and they can be used as an alternative to applesauce.

While some differences existed between hybrids per parameter, overall digestibility was similar for BMR and non-BMR hybrids, as well as short - and long - season hybrids in this study.»

While soaking and cooking lentils is the best way to prepare them for maximum digestibility, it is best to never use the legume cooking water for other purposes such as for an egg replacement.

The methods our forebears used to preserve and prepare these foods enhanced the nutritional package — methods such as fermenting, as in sauerkraut; culturing, as in kefir or yogurt; and soaking grains, nuts, and legumes to jump - start their digestibility.

Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques.

Fermentation of a food increases that food's nutrient bioavailability and digestibility, and renders many digestive irrating foods (such as dairy or soy) extremely digestible and nutrient dense (8).

Fermentation is a key step in ensuring the digestibility of foods such as cereals, legumes, nuts and seeds all of which contain antinutrient factors (ANFs) such as phytic acid and trypsin inhibitors that impair digestion and inhibit the absorption of nutrients.

Does anyone have a comment on the digestibility / palatability of beans cooked to a «mush,» versus «firm» beans as you might find in a can?

While this issue of diet and physical degeneration remains perennial throughout the history of human agriculture, the problem stabilizes and begins to reverse as early farming societies discovered the importance of using food preparation techniques such as fermentation, to increase digestibility and nutrient absorption.

Often I would discuss ways to improve digestibility, such proper cooking techniques, and the use of culinary herbs, such as cooking legumes with ginger and garlic.

If we multiply digestibility and biological value, we get a measuring index known by nutritionists as Net Protein Utilization (NPU), which stands for the total percentage of the protein that the body can actually use.6 Without exception, animal proteins have a higher NPU than vegetable proteins.

Fermentation improves the availability, digestibility, and quantity of nutrients such as B vitamins.

So a PALEO eater might actually learn that they can add in yogurt (as does Mark Sisson) or a SCD eater might find that they can add in sweet potatoes (a PALEO allowed food) or sprouted quinoa (sprouting is a Westin A. Price Foundation tenet increasing digestibility and nutrient absorption, see WAPF Pinterest Board.)

Cooking food also has its advantages such as reduction in «malignant microbes», an increase in certain phytonutrients, and easier digestibility.

In some cases, when fermentation changes the digestibility of protein in soy foods (and in other foods as well), smaller protein fragments are created (called peptides) that have unique health supportive properties of their own.

And not surprisingly they vary considerably, both in the amount of protein and other ingredients they contain, as well as in taste, digestibility and of course price.

One of the best ways to consider «completeness» of a protein (in quotes, because as many wise commenters have pointed out, there are a variety of ways to assess this) is to look at the protein digestibility — corrected amino acid score (PDCAAS).

Don't use beans that are more than a year old, as their nutrient content and digestibility are much lower.

To get the best nourishment and digestibility out of grains, it is best to prepare them in such a way that inactivates such compounds as enzyme inhibitors, 12 which would otherwise hamper digestion, and phytic acid, a compound that combines with minerals and prevents their absorption.13, 14 The traditional practices of soaking and sprouting grains accomplishes this through pre-digestion of the food.

When it comes to cheese though, the KEY to digestibility is that it's a good quality AGED cheese... A true aged cheese that's gone through multiple stages of fermentation from various forms of microbes will always be the easiest to digest due to the pre-digestion already performed by many of the microbes, as each stage in the aging process will help break down the dairy components into more digestible forms.

Popping helped to control phytic acid content in sorghum and enhanced protein as well as starch digestibility.

As it turns out, the cold water swamps in Ireland called peat bogs are the perfect environment for preserving organic matter and allowing it to safely ferment, improving the nutrient profile and digestibility.

Sprouting has the benefit of adding additional nutrition to the almonds as well as improving digestibility in a similar way to soaking.

The relatively slow digestibility and hence low GI of pulses has been attributed to several constituents, including carbohydrate composition, protein content and protein - starch matrix, and antinutrient factors such as enzyme inhibitors (e.g. amylase inhibitor, trypsin inhibitor), phytates, lectins, saponins, and tannins (18,19).

Digestibility will be much higher on these foods and less expensive in the long run as they will eat less.

Avoid Feeding Puppy Cheap Economy Dog Foods: Avoid feeding cheap or economy puppy foods as they use cheap ingredients and lower grade proteins resulting in lower digestibility.

These foods are testing through laboratory methods for nutrient content before and after processing, and many are subjected to feeding trials to determine their digestibility and the adequacy of their nutritional content as fed to healthy dogs.

Don't go for cheap ones as these often have questionable protein quality, not to mention poor digestibility.

Complex carbohydrates, such as grain sorghum and barley, provide energy sources while aiding in digestibility.

Potato protein should not be used as an alternative to meat in dog foods because the digestibility of vegetable proteins tend to be inferior.

In both dogs and cats, starch digestibility is also affected by the source and type of carbohydrate present [18] as well as the degree of processing of the carbohydrate [19][20].

However, the main complaint about Azmira dog food was the inclusion of sorghum, which is regarded as a low - quality filler with low digestibility in dogs.

I personally love the inclusion of foods that contain natural antioxidants and enzymes such as herbs, fresh fruits and vegetables, and also prebiotics and probiotics for enhanced digestibility and absorbtion (preferably added after cooking to be able to be utilized at their full potential).

As dietary fiber increases, digestibility of essential nutrients decreases, which may result in nutritional imbalances, particularly if a marginal quality diet is being fed.

Grains themselves are low or fairly low in digestibility and on their own do not provide what dogs need as carnivores.

However, pea protein should not be used as an alternative to meat in dog foods since the nutritional value and digestibility of vegetable proteins are poor compared to those found in meats.

Hill's Science Diet Adult Light Dry Cat Food is made with real chicken as the # 1 ingredient and other natural, high - quality ingredients for easy digestibility.

The use of animal proteins as principal ingredients ensures easier digestibility.