All articles tagged with #digestibility
Originally Published 6 months ago — by Phys.org
Researchers from the University of Saskatchewan have developed a new radio frequency heating method that more effectively reduces antinutrients in legumes like beans and peas, making them easier to digest and potentially more environmentally friendly to process.
Originally Published 7 months ago — by LADbible
A recent study reveals that many protein bars may not contain as much high-quality protein as their labels suggest, often using lower-nutritional-quality ingredients and being highly processed, which can reduce protein digestibility and nutritional value.
Originally Published 1 year ago — by Health.com
Sourdough bread, made with naturally occurring yeasts and lactic acid bacteria, may have health benefits such as lower impact on blood sugar levels, improved digestibility, and enhanced nutrient bioavailability. Studies suggest that it has a lower glycemic index than other breads, is easier to digest, and contains fewer anti-nutrient compounds. Additionally, sourdough provides a good source of B vitamins and selenium. However, it's not suitable for those with celiac disease or gluten intolerance.