Sunday, March 2, 2014

The situation was so embarrassing that the European Union has created a research group entitled HEA


Supermarkets and specialty casitas del monte stores are full of products that promise "whole casitas del monte grains". But you know what exactly means "whole grain"? If you do not know, do not be alarmed: nobody knew until now.
The situation was so embarrassing that the European Union has created a research group entitled HEALTHGRAIN (healthy grains), whose main objective was to create a scientific definition and commercially valid whole grain.
"Supermarkets are stocked with foods that originate from many different countries. When you read '25% of whole grain flour 'on a label of a product, the same statement on a different product may mean something very different nutritionally. casitas del monte If using this definition is widely adopted, this inconsistency can be eliminated, "said Jan-Willem van der Kamp, who led the team of several European universities and institutes.
Definition of whole grain Whole grains consist of the intact, ground, broken or crumbled core after removing the inedible parts such as pod and bark. The principal anatomical casitas del monte components - the starchy endosperm, germ and bran - are present in the same relative proportions as they occur in the intact nucleus. Small losses of components - that is, less than 2% of grão/10% bran - which occur through processing methods consistent with safety casitas del monte and quality casitas del monte are allowed.
Endosperm, germ and bran The term whole grain or whole grain, usually indicates the inclusion of all three components of the cereal grain - endosperm (the largest part of the grain, which provides mainly starch), germ (comprises only a small part of grain, which is where budding begins) and bran (the protective casitas del monte outer layer of the grain that is rich in dietary fiber).
The problem is that there was not yet a specification that dictate the percentage or the precise combination of these three components, since processing techniques affect the nutritional value of the resulting flour.
The new definition deals with these issues, detailing grains and pseudo-grains (such as quinoa and amaranth) and establishing processing guidelines that take into account the current milling practices.
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