Avena Sativa,(oats)-Well-Tolerated in Celiac Disease

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Research Update:

Avena Sativa,(oats)-Well-Tolerated in Celiac Disease

JoAnn Guest

Oct 27, 2004 20:31 PDT

 

Research Update: Avena Sativa,(oats)-Well-Tolerated in Celiac

Disease

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Avena Sativa, (oats)-Avena Sativa extract

 

Avena sativa is the scientific name for the grass commonly known as

oats. Avena sativa has been used medicinally since the middle ages,

yet no reference to any aphrodisiac benefit has ever been noted or

documented in several hundred years of use.

 

Recent studies indicate that patients with *celiac disease*

in remission are able to " tolerate " avena sativa.

 

Claims regarding Avena Sativa

 

 

Avena Sativa for breakfast

 

A breakfast bowl of avena sativa (oatmeal) is cheap and tasty. It

will likely reduce your cholesterol and the fiber may make you more

regular.

 

Avena Sativa Research Update

 

Effect of Avena Sativa (oat bran) enriched diet on the atherogenic

lipid profile in patients with an increased coronary heart disease

risk. A controlled randomized lifestyle intervention study.

 

University Hospital, University of Freiburg, Hugstetter Strasse 55,

DE-79183 Freiburg, Germany. b

Ann Nutr Metab. 2003;47(6):306-11.

 

AIM: To study whether an Avena Sativa bran enriched diet has a

specific effect in lowering total and low-density lipoprotein

cholesterols, in addition to caloric and fat restriction.

 

We performed a randomized, controlled, parallel-group, single-centre

study in which 1,994 patients from the Wehrawald Hospital were

screened and 235 met the criteria male gender, hypercholesterolemia,

and overweight.

 

All patients in the Hospital took part in a 4-week standardized

inpatient lifestyle health program consisting of dietary

intervention, increased physical activity, and health education.

 

Caloric restriction, fat modification, and Avena Sativa bran

supplementation were part of the nutritional regimen within the

lifestyle health program.

 

Ninety-nine patients were randomized to a

fat-modified diet with caloric restriction and a daily intake of 35-

50 g Avena Sativa bran and 136 patients to a fat-modified, Avena

Sativa-free diet with caloric restriction.

 

Fifty-three male overweight but normocholesterolemic subjects were

selected as controls.

 

RESULTS: The most significant decreases in total cholesterol, low-

density lipoprotein cholesterol, and apolipoprotein B were found

with the combination of the fat-modified and Avena Sativa enriched

food.

 

CONCLUSIONS: Added to a fat-modified diet, Avena Sativa bran within

a practical range of intake significantly reduces total cholesterol,

low-density lipoprotein cholesterol, and apolipoprotein B.

 

Adult celiac patients do tolerate large amounts of oats (avena

sativa).

 

Department of Clinical Nutrition, Sahlgrenska University Hospital,

Gothenburg, Sweden.

Eur J Clin Nutr. 2003 Jan;57(1):163-9.

 

OBJECTIVE: The aim of the present study was to investigate whether

adult patients with celiac disease in remission could include large

amounts of oats in their daily gluten-free diet for an extended

period of time without adverse effects.

 

Twenty adult celiac patients in remission included large amounts of

uncontaminated rolled avena sativa in their daily diet for a

prolonged period.

 

The examinations, performed four times during the study period,

included small bowel endoscopy with biopsies, blood samples, height

and body weight, gastrointestinal symptoms and dietary records.

 

Gastrointestinal symptoms and diet were also investigated through

unannounced telephone interviews once a month during the study

period.

 

RESULTS: No adverse effects of a large intake of avena sativa were

seen in small bowel histology, serology nor in nutritional status in

the 15 subjects who completed the whole study period.

 

Two of the subjects dropped out because of gastrointestinal symptoms

and three for non-medical reasons. The median intake of oats was 93

g/day and the compliance to the avena sativa diet was found to be

good.

 

Examinations of the patients after drop-out did not show any

deterioration in small bowel histology or nutritional status nor

raised levels of antibodies.

 

CONCLUSION: Results from this study indicate that adult patients

with *celiac disease* in remission can include large amounts of

controlled wheat-free rolled oats for an extended period of time

without adverse effects.

 

http://www.raysahelian.com/avena_sativa.htm

 

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How Can Food For Life Make Bread Without Flour?

 

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Q: How Can Food For Life Make Bread Without Flour?

A: We start with whole, certified organically grown, grains and

sprout them into dough in small batches and slowly bake into bread.

 

Q: Why Does Food For Life Sprout Grains In It's Breads?

A: Sprouting is the only way to release all the vital nutrients

stored in whole grains.

 

The sprouting process activates beneficial enzymes

which cause the grains to sprout and become living, nutrient-rich,

food.

 

Document stores of vitamins and minerals dramatically increases over

the amount available in flour.

 

Sprouting also converts the carbohydrates in grains into maltose,

which is ordinarily done by the body during digestion, thereby

predigesting nutrients for you.

 

The enzymatic action enables the body to assimilate the vitamins and

minerals more efficiently.

 

Plus, the sprouting process naturally increases the protein content

and decreases the calories and carbohydrates found in the original

grain.

 

Q: What Does " Live Grain Difference " Mean?

A: Through the sprouting process the grains become living,

nutrient-rich, food.

It is these `live' grains we use to make our breads.

 

Different from other breads, we sprout all of the grains

used in our bread prior to using them in our products. During our unique

sprouting process, enzymes are released from the germ of the grain.

 

Q: Are Food For Life Sprouted Grain Breads A Source Of " Live "

Enzymes?

 

A: Our sprouted grain breads are not necessarily a source for " Live "

enzymes. What's important to remember is the natural enzymes in the

grains are activated during the sprouting process, which releases

the vital nutrients. Basically, the enzymes are allowed to do their job

before the grains are made into bread. It is this process that makes

the difference!

 

Q: Can you assure me that the products I purchase from your company

contain no genetically modified organisms?

 

A: Food For Life prohibits the use of genetically altered

ingredients in its products. We use only natural ingredients from suppliers

which

are either certified organic or of commercial variety, with non-gmo

verification. To that end, we make the following statement:

" To the best of our knowledge, Food For Life do not contain GMO's.

 

 

Q: Does " Live " Grain Mean Food For Life Breads Are Considered

A " Raw " Food?

A: Foods are typically considered `Raw " if they are cooked at

temperatures below 110 degrees. Our 100% flourless breads must be

baked above 250 degrees Fahrenheit or they would spoil during baking

unless they are dehydrated.

 

Although our breads are slow baked, at temperatures

much lower than typical commercial bakeries, they are not considered

" Raw " .

 

Q: Are Food For Life Sprouted Breads " Gluten-Free " ?

A: Any product that contains wheat (including semolina, durum,

spelt, triticale, and kamut) rye, barley, or oats cannot be considered

Gluten-Free.

 

What is important is the sprouting process, through enzymatic

activity, changes gluten to a more " digestible " or tolerable state.

 

Many individuals with mild gluten sensitivities use sprouted

products with no adverse side affects or allergic reactions. However each

person's individual constitution is different.

 

We advise any person with gluten sensitivities including and in

particular individuals with serious health conditions such as Celiac

Disease to consult their physician before consuming any product that

may contain gluten.

 

Q: What are Trans Fats?

A: Trans fats (trans fatty acids [TFA]) are produced by partial

hydrogenation of unsaturated vegetable oils to improve the

functional properties of the fat in certain foods. TFA are also naturally

present in milk and meat from ruminant animals. The TFA from animal sources

have no associated risk and have been found to give health benefits. The

TFA from hydrogenated oils have been connected to increased heart

disease. Food For Life Breads do not contain TFA's.

 

Q: What Does The Term: " Certified Organically Grown " Mean When

Referring To The Grains In Food For Life Breads?

A: " Certified organically grown " assures you the grains have been

grown

and processed without the use of spreay fertilizers, chemicals or

pesticides and the land (where the grains were grown), has not been

sprayed for at least 3 years (including current year's harvest).

Certified organically grown grains are 3rd party verified by

certifying

agencies to be processed according to the standards and statutes set

forth by the organic foods act of 1990.

 

Q: What Is The Difference Between " Enriched " White Breads And

Sprouted Food For Life Breads?

 

A: " Enriched " White Breads are made from the endosperm of the wheat

kernel (the inside portion), which contains few vitamins and

minerals (most carbohydrates).

 

The milling of grain into white flour requires the removal of the

bran and the germ. During this process, important natural fiber and bran

are lost (including 21 vitamins and minerals). 5 vitamins and minerals

(thiamine, riboflavin, niacin and folic acid) are added back into

the flour and are thus, called " enriched " .

 

By contrast, Food For Life sprouted breads are made from freshly

sprouted grains which contain all of the fiber, bran, vitamins and

minerals of the original grain plus an average of approximately 100%

increase in those vitamins and minerals.

 

http://www.food-for-life.com/faq.asp

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WHAT IS FIBER?

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Known in the past as roughage or bulk, total dietary fiber is a new

term for a number of plant materials which are relatively indigestible in

the human digestive tract. They include materials that are soluble or

insoluble in water. The INSOLUBLE fibers are found largely in wheat

bran and beans and tend to promote regularity. They may be protective

against a number of gastrointestinal diseases.

 

The SOLUBLE fibers include pectins, gums, and mucilages, and are

found in fruits, vegetables and whole grains, including oats, rice,

legumes (beans, peas), apples, etc. They appear important in tending to

lower blood cholesterol levels and slow down the rate at which sugar is

absorbed from the intestine.

 

 

 

HOW CAN FIBER HELP TO LOWER CHOLESTEROL?

 

 

 

When you eat your food, your body secretes compounds called bile

acids into the gastrointestinal tract to help absorb fats. Cholesterol is

a principal component of bile acids.

 

Researchers believe that SOLUBLE fibers bind cholesterol rich bile

acids and cause them to be excreted from the body when they would

otherwise be reabsorbed.

 

As cholesterol from the blood circulates through the liver, it is

pulled out to manufacture more bile acids to replenish those that have been

excreted. With less cholesterol in the blood, there is less for form

PLAQUE on the walls to the arteries that lead to the heart and the

brain.

 

 

 

HOW CAN FIBER HELP YOU TO LOSE WEIGHT?

 

 

 

Fibrous foods provide bulk to help keep you feeling comfortably full

and satisfied longer, decreasing swings in blood sugar that make dieters

weak, tired and irritable. Fiber can help you consume less without

the desire to continuously snack and stack up needless calories.

 

 

 

Carbohydrates equal energy – cut carbohydrates from the diet as

crash diets do – and you cut stamina and energy. Metabolism drops as the

body tries to conserve weight when too few calories are consumed.

Adequate fiber in the diet combined with regular exercise – even a brisk walk

every other day can help keep pounds dropping, by speeding up your

metabolism.

 

 

 

Weight loss can help to lower blood pressure and decrease

cholesterol and blood triglyceride levels – factors that can reduce the risk of

heart disease and other life threatening diseases.

 

 

 

Despite the known benefits of a fiber-rich diet, Americans continue

to fall short. Scientists urge us to consume 25 to 30 grams of fiber a

day, but the average intake is only 7 to 10 grams daily.

 

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Information provided by Saitowitz, Certified Nutrition

Consultant, Newport Beach, CA

 

Sourdough bread tolerated in some wtih gluten intolerance

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http://www.enzymestuff.com/rtflour.htm

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If you are sensitive to phenols or certain chemicals, this might

make a difference in bread tolerance.

Note that some types of bread does contain barley malt

(avoided on some yeast control diets).

 

Given a choice, you probably wouldn't add things like benzoyl

peroxide, chlorine dioxide, and potassium bromate to the cookies you're making

for the family picnic. But at least one of these chemicals is already

found in most flours in America.

 

Most flour companies add benzoyl peroxide or chlorine dioxide to

chemically whiten -- that is, bleach -- their flours.

 

Some add potassium bromate to artificially strengthen their flours.

When you hear benzoyl peroxide, you probably think acne cream, in which

benzoyl peroxide is the active ingredient.

 

Chlorine dioxide?

 

Anyone who's done the laundry or cleaned the swimming pool knows

that chlorine is the key agent in liquid bleach. For its part, potassium

bromate is a suspected carcinogen that has been banned from food

products in Europe, Japan, and Canada.

 

Food in California that contains potassium bromate must bear a

warning label.

 

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Sourdough Bread Tolerated in Some with " Gluten Intolerance "

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Some individuals with gluten intolerance are able to have sourdough

bread without problem where they do have problems with 'regular'

bread.

It might have something to do with the fermentation process. This

might be similar to some with milk intolerance being able to have yogurt

and certain cheeses.

 

1. Sourdough bread made from wheat and nontoxic flours and started

with selected lactobacilli is tolerated in celiac sprue patients.

 

 

Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De

Vincenzi M,

Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F,

Arendt E, Gobbetti M. Department of Plant Protection and Applied

Microbiology, University of Bari, 70126 Bari, Italy.

Appl Environ Microbiol. 2004 Feb;70(2):1088-96. PMID: 14766592

 

This work was aimed at producing a sourdough bread that is tolerated

by celiac sprue (CS) patients.

 

Selected sourdough lactobacilli had specialized peptidases capable

of hydrolyzing Pro-rich peptides, including the 33-mer peptide, the

most potent inducer of gut-derived human T-cell lines in CS patients.

 

This epitope, the most important in CS, was hydrolyzed completely

after treatment with cells and their cytoplasmic extracts (CE).

 

A sourdough made from a mixture of wheat (30%) and nontoxic oat,

millet, and buckwheat flours was started with lactobacilli.

 

After 24 h of fermentation, wheat gliadins and low-molecular-mass,

alcohol-soluble polypeptides were hydrolyzed almost totally.

 

Proteins were extracted from sourdough and used to produce a

peptic-tryptic digest for in vitro agglutination tests on K 562(S)

subclone cells of human origin. The minimal agglutinating activity

was ca. 250 times higher than that of doughs chemically acidified or

started with baker's yeast.

 

Two types of bread, containing ca. 2 g of gluten, were produced with

baker's yeast or lactobacilli and CE and used for an in vivo

double-blind acute challenge of CS patients.

 

Thirteen of the 17 patients showed a marked alteration of intestinal

permeability after ingestion of baker's yeast bread. When fed the

sourdough bread, the same 13 patients had values for excreted

rhamnose and lactulose that did not differ significantly from the baseline

values.

 

The other 4 of the 17 CS patients did not respond to gluten after

ingesting the baker's yeast or sourdough bread.

 

These results showed that a bread biotechnology that uses selected

lactobacilli, nontoxic flours, and a long fermentation time is a

novel tool for decreasing the level of gluten intolerance in humans.

 

2. Gluten hydrolysis and depolymerization during sourdough

fermentation.

 

Thiele C, Grassl S, Ganzle M.

J Agric Food Chem. 2004 Mar 10;52(5):1307-14. PMID: 14995138 ]

 

3. Sourdough bread made from wheat and nontoxic flours and started

with selected lactobacilli is tolerated in celiac sprue patients.

Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De

Vincenzi M, Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F,

Arendt E, Gobbetti M. Appl Environ Microbiol. 2004 Feb;70(2):1088-96. PMID:

14766592

 

4. Fluorescence labeling of wheat proteins for determination of

gluten hydrolysis and depolymerization during dough processing and

sourdough fermentation.

 

Thiele C, Ganzle MG, Vogel RF.

J Agric Food Chem. 2003 Apr 23;51(9):2745-52. PMID: 12696967

 

5. Proteolysis by sourdough lactic acid bacteria: effects on wheat

flour protein fractions and gliadin peptides involved in human cereal

intolerance.

 

Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini

C, Faccia M, Gobbetti M.

Appl Environ Microbiol. 2002 Feb;68(2):623-33. PMID: 11823200

 

6. Gluten hydrolysis and depolymerization during sourdough

fermentation.

 

Thiele C, Grassl S, Ganzle M. Lehrstuhl fur Technische

Mikrobiologie, TU

Munich, Weihenstephaner Steig 16, D-85350 Freising, Germany.

J Agric Food Chem. 2004 Mar 10;52(5):1307-14. PMID: 14995138

 

Hydrolysis and depolymerization of gluten proteins during sourdough

fermentation were determined. Neutral and acidified doughs in which

microbial growth and metabolism were inhibited were used as controls

to

take into account the proteolytic activity of cereal enzymes. Doughs

were characterized with respect to cell counts, pH, and amino

nitrogen

concentrations as well as the quantity and size distribution of

SDS-soluble proteins. Furthermore, sequential extractions of

proteins

and analysis by HPLC and SDS-PAGE were carried out. Sourdough

fermentation resulted in a solubilization and depolymerization of

the

gluten macropolymer. This depolymerization of gluten proteins was

also

observed in acid aseptic doughs, but not in neutral aseptic doughs.

 

Hydrolysis of glutenins and occurrence of hydrolysis products upon

sourdough fermentation were observed by electrophoretic analysis.

Comparison of sourdoughs with acid control doughs demonstrated that

glutenin hydrolysis and gluten depolymerization in sourdough were

mainly

caused by pH-dependent activation of cereal enzymes.

_________________

 

JoAnn Guest

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DietaryTi-

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