Tag:

Barley

Eating This Type Of Fiber Could Be As Effective As Ozempic, Study Reveals Eating This Type Of Fiber Could Be As Effective As Ozempic, Study Reveals
Eating This Type Of Fiber Could Be As Effective As Ozempic, Study Reveals A humble fiber just put up big numbers in the lab, trimming fat and improving blood sugar. No injections required.  The catch: the results are from mice, not humans. Still, researchers say beta-glucan stood out from other fibers for its metabolic punch. In a Journal of Nutrition study led by scientists at the University of Arizona and the University of Vienna, mice on a high-fat diet were fed five different fiber types for 18 weeks.  Only beta-glucan, which is found in oats and barley, reduced body fat and overall weight gain while improving glucose tolerance, compared with a ce…
Toxic Metals Detected In Rice Brands Sold Across US, Report Finds Toxic Metals Detected In Rice Brands Sold Across US, Report Finds
Toxic Metals Detected In Rice Brands Sold Across US, Report Finds A new report is raising concerns about elevated levels of arsenic and other heavy metals in rice products sold across the United States. Healthy Babies Bright Futures, a nonprofit focused on children's health, tested 145 rice samples from stores in 20 metro areas and found arsenic in every single one.  More than one in four contained arsenic levels that exceeded the federal safety threshold for infant rice cereal. The report warns that rice is the top source of arsenic from solid foods in diets of children under 2, and a major concern during pregnancy — when the developing brain is mo…
Discovery Of Nearly 9,000-Year-Old Trays Show Earliest Cooks Got Their Focaccia Fix Discovery Of Nearly 9,000-Year-Old Trays Show Earliest Cooks Got Their Focaccia Fix
Discovery Of Nearly 9,000-Year-Old Trays Show Earliest Cooks Got Their Focaccia Fix The humble focaccia, a staple of modern Italian cuisine, traces its roots back nearly 9,000 years to the early farming communities of the Fertile Crescent. Researchers from Sapienza University of Rome and the Autonomous University of Barcelona have uncovered evidence that Late Neolithic societies were sophisticated in their culinary practices.  They developed advanced techniques to bake large, flavorful breads and flatbreads, including a precursor to focaccia intended for communal consumption. Culinary Tradition Unearthed The study, published in Scientific Reports, analyzed ceramic f…