Whole grain Archives - Page 2 of 3 - The Sourdough School

The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Associations between dietary patterns and the incidence of total and fatal cardiovascular disease and all-cause mortality in 116,806 individuals from the UK Biobank: a prospective cohort study

Adherence to international dietary recommendations in association with all-cause mortality and fatal and non-fatal cardiovascular disease risk: a prospective analysis of UK Biobank participants

Diet influences the functions of the human intestinal microbiome

No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates

Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption

Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro

Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread Making Processes

Fermentation Profiles of Wheat Dextrin, Inulin and Partially Hydrolyzed Guar Gum Using an in Vitro Digestion Pretreatment and in Vitro Batch Fermentation System Model

The Role of the Gut Microbiota in the Metabolism of Polyphenols as Characterized by Gnotobiotic Mice

Ferulic Acid: A Hope for Alzheimer’s Disease Therapy from Plants

Potential beneficial effects of butyrate in intestinal and extraintestinal diseases

The effect of whole grain wheat sourdough bread consumption on serum lipids in healthy normoglycemic/normoinsulinemic and hyperglycemic/hyperinsulinemic adults depends on presence of the APOE E3/E3 genotype: a randomized controlled trial

Impact of whole grains on the gut microbiota: the next frontier for oats?