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Topic summary contributed by volunteer(s): Emily
Resistant starch is found in many common foods including grains, vegetables, beans, seeds, and some nuts. It helps to feed the good bacteria in the gut, (similar to fiber) keeping the microbiome healthy. When whole grain pasta or rice is cooked and cooled before consumption, its resistant starch goes up. Eating a variety of resistant starch and fiber is the best way to reduce cancer risk.
Animal products, specifically meat, can end up putrefying in our colon. The by-products such as hydrogen sulfide, can be toxic. This may play a role in the development of inflammatory bowel diseases like ulcerative colitis. Carbohydrate fermentation, on the other hand, results in beneficial short-chain fatty acids like butyrate. Consuming more foods that contain resistant starch (cooked beans, lentils and cold whole grain pasta), may block some of these harmful byproducts.
There are three gluten-related conditions: celiac disease, wheat allergy and gluten sensitivity. It is important to get a diagnosis from a doctor rather than self-diagnosing. Whole grains, specifically gluten containing grains such as wheat, barley, and rye have many benefits. They contain dietary fiber and starch, and are linked to a reduced risk of coronary heart disease, cancer, diabetes, obesity and other related diseases. Gluten-free diets may adversely affect gut health as well hurting the gut flora and immune function.
Image Credit: Pixabay. This image has been modified.
A cruciferous spin on macaroni and cheese, this recipe takes comfort food to a whole new level, and is a tasty way to check off a few servings on the Daily Dozen checklist. This recipe comes from Kristina, our Social Media Director.
If extra chewing is effective in suppressing your appetite when it comes to food, what about chewing gum as a weight loss strategy?
What are the effects of gum chewing on hunger and appetite?
The remarkable impact of the structure of food beyond nutritional content or composition.
Do the benefits of beans, and lentils, and chickpeas remain when they’re powdered? Also, how to use temperature stress to boost sprout nutrition.
In my book How Not to Die I center my recommendations around a Daily Dozen checklist of all the things I try to fit into my daily routine.
Might lectins help explain why those who eat more beans and whole grains have less cancer?
In my book How Not to Die, I center my recommendations around a Daily Dozen checklist of all the things I try to fit into my daily routine.
What are some strategies to reduce arsenic exposure from rice?
I recommend people switch away from using rice milk.
Boiling rice like pasta reduces arsenic levels, but how much nutrition is lost?
How might beans, berries, and intact (not just whole) grains reduce colon cancer risk?
