Germinated Cereal and Bread/IBD

Ok trying to tie all this together.

I just bought Ezekiel cereal and Food For life bread at my local great healthfood store.  These are made from sprouted grains/germinated grains. Just had 30 grams cereal and one

30 gram slice of bread.  Taste pretty good too.

http://www.foodforlife.com/

From my recent posts it seems that African children have a much different set of gut bacteria

not sure if they eat sprouted grains or not,have to look into that. But have little IBD.

http://www.pnas.org/content/107/33/14691.full.pdf

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1588096/pdf/brmedj01541-0038.pdf

It seems that germinated grains were used in bread prior to the 20th century.

Sprouted grains also have a lot of glutamine.

This cereal is made from germinated oats and helps with colitis.

http://www.poapharma.com/index.php/site/products/medical_nutrition_spc_flakes

Increases antisecetory Factor.

You may also remember reading about germinated barley foodstuffs helping with UC.

http://www.ncbi.nlm.nih.gov/pubmed/14532996

For mor info just search pubmed for germinated barley foodstuffs.

Seems to me this all may tie together,what I am trying to do with this is change gut bacteria types,generate more Short chain fatty acids,

tie up bile acids,increase AF,lower TNF-alpha and immune cascade,and of course put the UC into remission.

Seems they do eat sprouted grains.

http://wholehealthsource.blogspot.com/2009/01/how-to-eat-grains.html

We will see what happens if I survive what ever gas might be generated.

More info on AF and how it works.

http://www.as-faktor.se/aciro/bilddb/objektvisa.asp?new=true&SidObj=if8j40A5LvRLG2xMpGB2Og4TfFOUNnJE63CQd7KYGbp0LpCQNceFGlG1NB77&ext=.pdf

The SPC flakes uses oats,there are some oats in the bread,hopefully other sprouted grains work.

Colon cancer and fiber,need cereal and whole grain fiber.

Perhaps supplement fiber does not cut it,vegie and fruit fiber no help.

http://www.bmj.com/content/343/bmj.d6617

As you can see this guy does not like fiber.

http://www.gutsense.org/reports/myth.html

Protein fermentation, the latest.

http://onlinelibrary.wiley.com/doi/10.1002/mnfr.201100542/full

You can change your gut bacteria in one day it would seem.

http://stm.sciencemag.org/content/1/6/6ra14.abstract

Good reading.

http://www.ajcn.org/content/81/2/341.full

Old Mike

 

Post Edited (Old Mike) : 7/31/2012 12:12:32 PM (GMT-6)

Did you manage to get a hold of their clinical study OM?

I thought that grains were pretty much a no no for IBD? particularly whole grains. I thought if one wanted to eat some that preparation by fermentation was the way to go?

I hope you don't mind that I ask you so many questions. I'm not questioning you, I'm just trying to figure this out.

Thanks Mike, I couldn't access the study from the first link. You do seem to find a lot of interesting, thought inducing stuff. My brain has difficulty trying to interpret studies and also trying to keep all the info straight.

The part that caught my attention was that these studiers have been working with the farmers to improve the feed of meat animals.(so they get less D?) I think that's how they found this particular 'substance' that they're making the cereal from. I wonder where the disconnect is that we need to feed our animals what they were designed to eat? They don't get diarrhea when they eat grass and forage, are out in the sun. They take a bit longer to get up on their weight.

I draw a conclusion that may be flawed, but I can't help but wonder if 'we' humans got our feed wrong as well. Some of us who develop IBD are just more susceptible (like a canary in a mine). It does seem though that once the damage is done, just going back to a clean food supply doesn't necessarily fix it.

The folks of old did quite a lot of preparation to render them digestible before they consumed it.

Anyways, good luck on your experiment.

when i first became a raw foodist, i was big on sprouting my own grains. usually used buckwheat and oats and made cereal out of them. they tasted pretty good but i got a lot of gas and constipation from the buckwheat. i then did grain free for 2 years and saw no benefits from that so i added them back in to get the calories. i do love food for life tortillas but i am still in search of a good vegan, gluten free bread.

hey sara, i have tried that one. i noticed it's a lot like pound cake and i just wanted a fluffy type sandwich bread, you know? i ended up making stuffing with the loaf since i knew i wouldn't eat it- that turned out pretty good. i guess i'm just picky with breads! haha i will have to make my own because i have a bread machine.

i usually use the tortillas for everything since they are vegan, gluten free, and taste like normal tortillas.

Have not had any for a few weeks. Taste very good.

I am thinking about some other strang combo low sulfur/nitrate modified paleo if that is possible.

Old Mike

 

Mike what kind of foods would that include?

What about the gluten in it?

I eat Ezekial bread every week, sometimes daily. I didn't care for their cereal I tried.

That Gutsense article is complete nonsense.

Post Edited (Sara14) : 6/17/2018 2:57:12 PM (GMT-6)

A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice.


Parboiled germinated brown rice (PGBR) has been suggested as a functional food because it is relatively rich in a number of nutrients and health promoting compounds. Here we compared the bioaccessibility of several of the bioactive compounds in cooked PGBR and brown rice (BR) by simulating oral, gastric and small intestinal digestion. The uptake and retention of bioactive compounds from a bioaccessible fraction also was determined using Caco-2 human intestinal cells. The anti-inflammatory activity of the bioaccessible fraction from digested BR and PGBR was then assessed with Caco-2 cells that were activated with H2O2 + IL-1β. PGBR had a higher content of GABA, γ-oryzanol, γ-tocotrienol, ferulic acid and p-coumaric acid than BR. The amounts of these compounds transferred to the aqueous fraction during digestion and the quantities accumulated by Caco-2 cells were proportional to those in cooked PGBR and BR. The anti-inflammatory activity of the bioaccessible fraction from digested BR and PGBR was then assessed for Caco-2 cells that were activated with H2O2 + IL-1β. Pre-treatment of the cells with the bioaccessible fractions from PGBR and BR suppressed the secretion of IL-8 and MCP-1 and the ROS content in activated cells. Inhibitory activities were attenuated to a greater extent after cells had been pre-exposed to the bioaccessible fraction from digested PGBR compared to BR. These results suggest that digested PGBR contains and delivers greater amounts of compounds with anti-inflammatory activity to absorptive epithelial cells than digested BR.

Hi Sara - You can buy Sprouted (same thing as "germinated") Brown Rice at Whole Foods (or Amazon) and probably a lot of grocery stores.
Annie Chun brand sells parboiled "sprouted brown rice". It also contains Gluconic Acid which increases butyrate production (a good thing for us from what I understand).

And is possible to sprout and ferment rice at home-

http://articles.chicagotribune.com/2013-07-24/features/ct-food-0717-gaba-rice-20130724_1_cynthia-harriman-sprouted-brown-rice-zojirushi/2

JL757 said...
Hi Sara - You can buy Sprouted (same thing as "germinated") Brown Rice at Whole Foods (or Amazon) and probably a lot of grocery stores.
Annie Chun brand sells parboiled "sprouted brown rice". It also contains Gluconic Acid which increases butyrate production (a good thing for us from what I understand).

And is possible to sprout and ferment rice at home-

http://articles.chicagotribune.com/2013-07-24/features/ct-food-0717-gaba-rice-20130724_1_cynthia-harriman-sprouted-brown-rice-zojirushi/2

Have you noticed improvement with your UC after eating it? I eat a lot of regular brown rice and quinoa. Sometimes quinoa seems to make my gut act up a bit if I eat it too many days in a row, but rice always seems to sit well with me.