Heart health may be improved by eating ancient grain bread

Harold Mandel's picture
Grain bread

It has been suggested by a randomized trial that eating bread which is made with ancient grains could help lower cholesterol and blood glucose levels.

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There has been a growing awareness of the vital importance of good nutrition for good overall health. It has been discovered by researchers that eating ancient grain bread may have particularly good health effects.

Eating ancient grains may help lower some cardiovascular disease risk factors

Taylor and Francis have reported that researchers have found that regardless of how they are cultivated ancient grains may help lower some cardiovascular disease risk factors. However there were a limited number of participants in this study and so larger studies are necessary prior to making any firm conclusions about the effects which ancient grains have on heart health.

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It has been suggested from a randomized trial that consuming bread which is made with ancient grains could help to lower cholesterol and blood glucose levels. High cholesterol and high blood glucose levels are leading risk factors for heart attack and stroke. Although the study does not prove that ancient grains actually prevent cardiovascular disease it nevertheless adds to increasing evidence that ancient grain varieties may assist in lowering risk factors for cardiovascular disease.

There has been a surge in the popularity of ancient grains

Modern grain varieties are generally very heavily refined. Ancient grains have good antioxidant and anti-inflammatory profiles. There are also beneficial vitamins (B and E) and minerals (iron, potassium, magnesium) in ancient grains. These vitamins and minerals protect people from chronic illnesses. There has been a surge in the popularity of ancient grains over the years.

Participants who ate bread which was made with ancient grains had reduced levels of cholesterol and blood glucose. This was not effected by whether or not the ancient grains were grown organically or traditionally. However there were not any significant differences seen in cardiovascular disease risk factors after participants ate bread which was made with modern grains.

This study has been published in the journal International Journal of Food Sciences and Nutrition. There have been found to be some positive effects on health from varieties of ancient grains. Eating bread which is made with ancient grains as part of a healthy diet may help to decrease lower cholesterol and blood glucose levels, which are leading risk factors for heart attack and stroke. It appears that eating bread which is obtained from ancient grain varieties may be effective in lowering cardiovascular risk factors.

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