Benefits of processing food with ACM

ACM can be used in the food industry where fine food processing is required, of which grains are an important branch, as they are a daily staple in many Asian countries. Let's introduce the Benefits of fine processing food with ACM.

l Whole grains processed by ACM

l The 6 major benefits of whole grains

l Conclusion

Whole grains processed by ACM

We often eat rice, wheat, corn, barley, oats, rye, black rice, sorghum, barley, yellow rice, millet, corn, buckwheat and barley are all grains, but they are often finely processed by hulling, milling and polishing, so they can't necessarily be called whole grains.

Whole grains contain 3 parts.

The bran layer. The hard outer layer of the grain; it contains fiber, minerals and antioxidants.

Endosperm. The middle layer of the grain; it consists mainly of carbohydrates.

Endosperm. The inner layer of the grain; the germ is small but rich in antioxidants, vitamin E B, and beneficial fats.

As long as these three components are present in their original proportions, they can be considered whole grains. With artificially processed grains, the outer bran layer and inner germ layer are processed away, leaving only the middle layer of endosperm, which is 95% of the nutrition directly removed!

Without the protection of the outer layer of the endosperm, eaten directly into the stomach is consumed, blood sugar then rose, resulting in a large amount of insulin secretion and quickly lower blood sugar in a short period of time. High blood glucose people feel full, low blood glucose will be hungry, so it, eat not a moment you will be hungry again, it is easy to lead to overeating, which leads to weight gain, obesity and other metabolic diseases.

The 6 major benefits of whole grains

1. Reduce the risk of heart disease

One of the biggest health benefits of whole grains is that they reduce the risk of heart disease, which is the leading cause of death worldwide.

Studies have found that eating 28 grams of whole grains per day can reduce the risk of heart disease by 22 percent. Similarly, a 10-year study of 17,424 adults found that those who ate the highest proportion of whole grains had a 47 percent lower risk of heart disease.

Researchers concluded that a heart-healthy diet should include more whole grains and fewer refined grains. Both whole-grain bread and grains containing bran were associated with a lower risk of heart disease.

2. Reduce the risk of stroke

Whole grains can also help reduce the risk of stroke.

In an analysis of six studies of nearly 250,000 people, those who ate the most whole grains were 14 percent less likely to have a stroke than those who ate the least.

In addition, certain compounds in whole grains, such as fiber, vitamin k and antioxidants, can reduce the risk of stroke.

3. Reduce the risk of obesity

Eating fiber-rich foods can help fill you up, keep you full for longer periods of time and prevent overeating. This is one reason why we recommend coarse grains instead of fine grains for fat loss.

In 15 studies of nearly 120,000 people, consuming three servings of whole grains daily was associated with a lower body mass index (bmi) and less belly fat.

4. Reduce the risk of type 2 diabetes

Replacing refined grains with whole grain foods can reduce the risk of developing diabetes. Part of this is because whole grains have a small effect on blood sugar, while refined rice and pasta lead to larger blood sugar ups and downs, and type 2 diabetes is caused precisely by uncontrolled blood sugar.

Also, closely related to #3, whole grains rich in fiber can help control weight and prevent obesity, which often accompanies diabetes.

The mineral magnesium found in whole grains is also a beneficial ingredient in reducing the onset of type 2 diabetes.

5. Good for digestion

The fiber in whole grains can support healthy digestion in a variety of ways.

First, fiber helps reduce fecal matter, reducing the risk of constipation.

Second, certain types of fiber in grains act as prebiotics, and they help feed beneficial intestinal bacteria, which is important for digestive health.

6. Reduce chronic inflammation

In one study, women who ate more whole grains had a lower probability of dying from inflammation-related chronic diseases.

What's more, in a recent study, people with inflammation who replaced refined wheat with whole-grain products had less inflammation.

Conclusion

The results of these and other studies suggest replacing most refined grains with whole grains.

In addition to these 6 Benefits, grains may also be great for fighting and preventing cancer, and even helping with longevity.

If you are therefore interested in our ACM products, please feel free to call or contact us via email.