Eating Bread Made Of Ancient Grains Could Lower The Risk Factors For Cardiovascular Disease
The Science World Report has recently published an article summarizing a study published in the International Journal of Food Sciences and Nutrition that states bread made with ancient grains “actually lowers the cholesterol and the blood glucose levels, which are the leading risk factors for stroke and heart disease”.
“The ancient grains include millet, quinoa, teff, sorghum, chia seeds, amaranth, spelt, farro and Kamut. The have antioxidant and anti-inflammatory properties. (…) The research, which is a randomized crossover trial, involved 45 healthy adults with average age 50. The researchers asked them to replace their usual loaf of bread made from ancient and modern grains for 8 weeks.”
The results showed that the total cholesterol and the low-density lipoprotein cholesterol (LDL), which is the harmful cholesterol, were lessened after 2 months. The levels of the blood glucose also reduced after eating bread from ancient grains whether organically or conventionally cultivated.
Read the complete article here.
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