Wheat Chain
Wheat Chain
A trip down the bread aisle is akin to choosing which supermodel you’d like to take to bed. They all have something special but how do you know which one’s the best?
Low GI. Heart Healthy. With added omega-3s, selenium or inulin pre-biotic fiber. These days a quick trip to the shops for bread and milk can turn into a three hour decision making exercise. There are so many different types of bread, each offering you the opportunity to obtain better health than the next. How do you choose? We help you make the most sensible choice for your next cheese and tomato sandwich.
The Low Down on Fortified Bread
In recent years, the nutrition savvy man has come to know that whole-wheat bread is better than brown bread, and brown bread is better than white bread, primarily because each type of bread has more fiber than the other. There are brands of bread that claim to offer as much fiber as whole-wheat bread, with all the taste of white bread. There are also breads bolstered with bird feed, fatty acids and other minerals that claim to do everything from stabilizing blood sugar to protecting against heart disease. It’s enough to make you want to eat salad instead. But what if you’re really hungry for a sarmie? Here’s what you need to know about what’s on the shelves to make your triple-decker sandwich dreams come true.
White, Brown or Whole-Wheat?
No matter what the advertising says, whole-wheat bread is still the best option. The white bread that says it has just as much fiber as brown bread is failing to make clear the distinction between the different types of fiber. There are two main types of dietary fiber – soluble and insoluble. The problem is, the white bread in question only contains added soluble fiber, but you need both because they serve different functions in the body.
Soluble fiber works primarily on a chemical basis, absorbing water in the gut to form a mushy, gel like consistency (much like grated apple) that maintains blood glucose levels and bonds with cholesterol in the intestine, so encouraging the fats to pass through your body rather than be absorbed into the blood stream.
Insoluble fiber works on a more mechanical level. Insoluble fiber consists of the indigestible bits – seed flakes, digestive bran and so on – that help to draw water into the intestine and literally act as an internal scourer, gently pushing food through to make sure your guts don’t get blocked up. Insoluble fiber is the stuff that keeps you a regular, happy guy.
That’s why whole-wheat remains the king of these breads. It has both soluble fiber, which comes from the wheat flour, and insoluble fiber, in the form of added wheat kernels. These kernels are what gives whole-wheat bread its rough looking texture.
The Fiber Debate
There are other types of functional fiber, too. Starch resistant fiber is also an insoluble fiber, with the added benefit of lowering the PH in the large intestine. These fibers break down to produce short-chain fatty acids, which act as food for pro-biotics, the good bacteria that keep your colon fighting fit. Inulin pre-biotic fiber also acts as food for these friendly microscopic bugs.
When it comes to the fiber in your bread, more is always better. The more fiber you have, and the more fiber you can count, the more healthy that bread is for you.
About the Author:
Sandra Prior runs her own bodybuilding website at http://bodybuild.rr.nu.
Article Source: ArticlesBase.com - Your Daily Bread
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Proline: It is nonessential amino acid. It is one of the important parts of collagen, which joins and supports cells. Promotes healing of wounds and efficiency is improved in combination with vitamin C.
Proline is pyrolidine carboxylic acid. Proline and hydroxyproline are cyclic compounds do not possess the free amino group, but react as an amino acid. They are non-Glutamic acid essential glycogenic and formed in the shape of the body and ornithine.
Proline glutamate is formed by reversing the reactions of praline is oxidized to glutamate and ketoglutarate transminated.
Two types of hyperprolinemias I and II are produced, and are half the known cases of mental retardation that occurs. The prevalence is retardation happens. The prevalence is 1:300 000, mostly benign and not life threatening. Type I is praline oxidase deficient and type II is dehyrogenase carboxylic pyroline-deficient. The praline level in serum and urine is raised, and no treatment is required.
There is a close relationship between the metabolism of praline, arginine, glutamic acid and ornithine. The praline produces the oxidation of hydroxyproline, but the reverse not true.
Mention: "It is amino-hydroxy-butyric acid. This is an essential amino acid and thus indispensable in the diet. Only are synthesized in the micro organics like Escherichia coli and in yeast (a) aspartic acid, and (b) glycine and acetaldehyde. Threonine is cleaved to acetaldehyde and glycine by threonine aldolase. Threonine can be deaminated to form ketobutyric acid by enzyme threonine dehydrase.
It is necessary for the development and proper functioning the brain. Its deficiency causes irritability in children. It is useful in digestion and bowel function. Check more fat in the liver.
Sources state: "Threonine is available in abundance in maize, rice, wheat germ, fieldbean, Rajmah, Agathi, lettuce, spinach, Colocasia, bitter melon, and cauliflower, watermelon, cashew nut, sesame seeds, sunflower seeds, apples, persimmons, eggs, pork, milk and yeast. Consumption recommended daily intake for children is 28 mg. and for adults is 7 mg per kg. body weight.
Find complete and updated information on the amino acids, essential amino acids, amino acid supplement, 20 amino acids, the amino acid structure, chain of amino acids, proteins of amino acids and amino acid food.
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More on Proline Benefits, Dosage, Deficiency, Sources. Also read more on Threonine Benefits, Dosage, Deficiency, Sources. Read http://www.healthvitaminsguide.com - Information on Vitamins, Minerals, Amino Acids
Article Source: ArticlesBase.com - Amino Acids- Proline & Threonine