Sentences with phrase «reduced by fermentation»

This is because the lectins, gluten and phylates in grain are reduced by fermentation (one reason that the only bread I'll usually eat is sourdough bread), while the mineral inhibiting properties of soy are vastly reduced with fermentation.

Not exact matches

In 24 hour traditional sorghum fermentation, both trypsin inhibitor and amylase inhibitor (which impedes starch digestion) were reduced by up to 58 % and 75 %, respectively.

The fermentation process of making yogurt further reduces the amount of these substances by digesting them during incubation.

«Speeding up the process reduces the cost and the curing time to weeks instead of the months required by natural fermentation,» Leonard says.

* Sourdough starter improves the soaking's effectiveness by adding phytase to reduce phytic acid — which otherwise the oats lack — as well as organisms to accomplish an overnight fermentation.

Digestion or fermentation (enzymatic breakdown) is by far the safest and most effective way to reduce the molecular structures in foods to their end usable constituents.

Fermentation creates a slightly acid medium, which increases the ability of phytases already present in the grain to reduce phytate content by catalyzing the conversion of phytate to inorganic phosphate, thus releasing bound minerals (3, 4).

Spelt also contains a type of carbohydrate called fructans that are an oligosaccharide, which may be irritating to individuals with IBS, BUT when spelt undergoes certain processing (such as fermentation in traditional sourdough bread making) or when it is sifted (to remove the bran which reduces the amount of fructans) it can be tolerated by some people.

You are also boosting their nutritional value by the process of fermentation, which reduces the carb counts a tiny bit and adds nutrients.

The simplest strategy to reduce the degree of potentially harmful compounds by protein fermentation is probably a reduction of dietary protein intake.

Rectal infusion of sodium acetate and propionate in amounts similar to those produced by fermentation of dietary fiber decreases serum NEFA in 2 h (24), which indicates that SCFAs of colonic origin may have an effect on glucose metabolism by reducing competition between glucose and fat oxidation.

As I understand it, you can, however, reduce or eliminate phytate by lactic fermentation.

That is, it has been reduced by the bacterial fermentation.

The fermentation of the Amasi is influenced by key histamine degrading bacteria: Lactobacillus plantarum, Bifdocaterium lactis, and Bifidobacterium longum.13, 14 These particular strains not only lower histamine levels, reduce inflammation, and improve digestion, but Amasi as a whole food helps improve absorption of specific nutrients such as vitamin B6, B2, and K, folic acid, niacon, and zinc.

The many factors in our modern lifestyle that block the complicated uptake pathways of this important nutrient — from nutrient deficiencies to exposure to toxins to factors in processed foods that cause reduced stomach acid, autoimmune disease and enzyme disruption — make it difficult to obtain sufficient quantities from our normal diet; and since vitamin B12 in supplements is produced in exactly the same way as B12 in nature, that is, by bacterial fermentation, the danger of high doses in most cases is negligible.

When something that contains it is eaten, phytic acid binds to minerals like zinc, iron, magnesium, calcium, chromium, and manganese in the gastrointestinal tract, unless it's reduced or nullified by soaking, sprouting, and / or fermentation.

By increasing the speed of transit, we reduce fermentation and gas production.

NUTRITION HIGHLIGHTS The fermentation process gives tempeh a probiotic boost and makes tempeh's zinc and iron more available for your body to use (by reducing a compound called phytate).

Multiple small feedings instead of one or two feedings per day may reduce flatulence by improving digestibility and reducing the food residue available for fermentation by colonic bacteria.

There is a claim, promoted especially by some in the farm sector, that because methane is short - lived, and because methane levels plateaued for a short time while ruminant numbers continued to increase, efforts to reduce emissions from enteric fermentation are therefore worthless or near worthless.