We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Ancient Grains Significantly Reduce Risk Factors For Heart Disease

October 2, 2016: 12:00 AM EST
Ancient grains have a major advantage over modern grain varieties: because they are not heavily refined, they retain antioxidant and anti-inflammatory properties, and contain more vitamins B and E, magnesium, iron and potassium. Confirming these benefits is an Italian study that proves breads made with ancient grains significantly reduce the risk factors for cardiovascular disease. The randomized crossover trial involved 45 healthy adults (average age 50) who ate breads made from conventional flour and ancient grains in three separate 8-week sessions. Researchers found that ancient grains breads significantly reduced total cholesterol and LDL (“bad”) cholesterol, as well as levels of blood glucose.
Alice Sereni et al., "Cardiovascular benefits from ancient grain bread consumption: findings from a double-blinded randomized crossover intervention trial. International ", Journal of Food Sciences and Nutrition, October 02, 2016, © Sereni et al.
Diet Insights
Diet Research & Advice
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.