In Nyimba, maize meal was used to make porridge, in which Rhynchosia roots were submerged overnight. In Kitwe, porridge from maize meal was cooked until caramelization, followed by submersion of Rhynchosia roots. Irrespective of processing method, final pH was 2.5–3.5, with the lowest value...
Some maize probably fell into a cooking fire, and whoever was nearby figured out that this was a handy new way of preparing the food. Popped maize would last a long time and was easy to make. RELATED STORIES —Even Stone Age people burned their porridge, 5,000-year-old food-scorched ...
Moreover, as Henry points out in his comment below, “being able to understand the farm-to-table chain of events is vital for both a healthy planet and a nutritious diet.” In this respect, this post would be useful for children too. It would certainly make a “boring” walk in the ...
To top it off, resistant starch may also help you stabilize blood sugar levels throughout the day, thanks to something called the “second meal effect”. Basically, this means that not only does resistant starch help lower an individual’s blood sugar response following the meal immediately inge...
Lectins such as WGA bind to a receptor in the microvilli, allowing WGA to be transported into the body. This is the mechanism of the autoimmune cascade I described above. If the gut wall (microvilli) becomes damaged, the entire contents of the intestines can now make its way into your sys...
(e.g., snack bars, breakfast porridge) without requiring further heating. Because of the presence of β-glucan, a soluble dietary fibre, oat-based products are generally classified as low or medium glycaemic index food (GI between 44–69), which elicits a slow increase in blood glucose ...