Wednesday, 7 August 2013

Betaglucan in Oats documented to reduce Cholestrol

Last night there was a story on Today Tonight about a new discovery that's just been released on the market having great success in significantly lowering cholesterol levels. The product is called Betaglucare and is sourced from Nordic Oats. I had never heard of Nordic Oats and did not really think much of it until the phone started ringing the next day from Health Food Stores.

The Mediterranean diet has long been a darling of nutrition experts as a proven way to prevent some chronic diseases. Heavy on olive oil, vegetables, fruit, nuts and fish, the diet most recently has been shown to reduce the risk of heart attacks, strokes and dying compared with a typical low-fat diet.

But in many regions, including Nordic countries like Denmark and Sweden, it's not easy to go Med. Olive oil, for one, is hard to find. And while obesity rates in the Nordic countries are much lower than in the U.S., there are still plenty of people at risk of diabetes and other chronic diseases who could use some dietary inspiration.


Interestingly enough up until recent years, Oats grown in the Nordic countries was traditionally used for animals more than human consumption.

So, it seems that this story had really hit a cord with customers in Australia and they were looking for the product referred to in the story. So, I decided to do some research on this product.  Effectively the product they are referring to looks as though they have extracted the beta-glucare from the oats and created a product that is concentrated. Betaglucare contains a soluble fibre from oats, called beta-glucan, which reduces cholesterol when eaten at the recommended portion of a sachet per day. Each sachet contains 3 grams of beta-glucan.

Pure Oats however, contain Beta-Glucan, a water-soluble fibre thought to decrease LDL (low density lipoprotein, the harmful cholesterol) and total cholesterol. Since soluble fibre has a high water-holding capacity, it becomes gooey when dissolved in water. This feature allows soluble fibre to travel slowly through the digestive tract and attach to bile acids in the intestine, and then carry the acids out of the body as waste. Since bile acids are made from cholesterol, soluble fibre helps with the absorption of less dietary cholesterol.
Documented health effects, health claims include the following:
  • cholesterol reduction (oat beta-glucan)
  • blood glucose levels (oat beta-glucan)
  • heart disease and weight control (whole grain use)
  • Rich in vitamins, minerals, sterols, phenolic compounds such as avenathramides, etc.
They claim that the oats they use is Nordic Oats, this 
Gloriously Free or GF Oats is suitable for those who are needing to source oats which is uncontaminated from the gluten found from wheat, rye and barley.

So, how much oats does a person really need to get the health benefits? Research has shown that two servings of oats daily can reduce cholesterol two to three percent beyond what is achieved with a low-fat diet alone. Other sources of soluble fibre may help instead of, or in addition to, the oats.

There was a question for a while about whether pure oats could cause damage to the gut, but that seems to have been put to rest with a study on oats published in the Scandinavian Journal of Gastroenterology. This study concluded: “Long-term use of oats included in the gluten-free diets of patients with coeliac disease does not stimulate an immunological response locally in the mucosa of the small intestine.”

Currently no oats can be labelled gluten free oats in Australia, however pure uncontaminated oats can be labelled "gluten free oats" in the United States, Canada, UK and parts of Europe.

Resources: 




Tuesday, 6 August 2013

Why Whole Grains are Good for You

GF Oats are a wholegrain. Wholegrains deliver a unique nutritional package.

Sourced from the Grains & Legumes Nutrition Council

Getting Close to Harvest Time

It is that time of year again in Wyoming where they are getting very close to harvesting their GF Oats.



Inspecting the Fields - a very important process in ensuring that this product is uncontaminated from the gluten found in wheat, rye & barley.





For more information on the Inspection Process - click here...

FDA defines “gluten-free” for food labeling

New rule provides standard definition to protect the health of Americans with celiac disease.

The U.S. Food and Drug Administration today published a new regulation defining the term "gluten-free" for voluntary food labeling. This will provide a uniform standard definition to help the up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a gluten free diet.

“Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” said FDA Commissioner Margaret A. Hamburg, M.D. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.”

This new federal definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term "gluten-free" on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. The rule also requires foods with the claims “no gluten,” “free of gluten,” and “without gluten” to meet the definition for “gluten-free.”

The FDA recognizes that many foods currently labeled as “gluten-free” may be able to meet the new federal definition already. Food manufacturers will have a year after the rule is published to bring their labels into compliance with the new requirements.

“We encourage the food industry to come into compliance with the new definition as soon as possible and help us make it as easy as possible for people with celiac disease to identify foods that meet the federal definition of ‘gluten-free’ said Michael R. Taylor, the FDA’s deputy commissioner for foods and veterinary medicine.

The term "gluten" refers to proteins that occur naturally in wheat, rye, barley and cross-bred hybrids of these grains. In people with celiac disease, foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. Such damage limits the ability of celiac disease patients to absorb nutrients and puts them at risk of other very serious health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature, and intestinal cancers.

The FDA was directed to issue the new regulation by the Food Allergen Labeling and Consumer Protection Act (FALCPA), which directed FDA to set guidelines for the use of the term “gluten-free” to help people with celiac disease maintain a gluten-free diet.

Gini Warner, MA
Nutritionist
www.healthbygini.com

Thursday, 1 August 2013

August Giveaway/Specials

Here ye! Here ye!!



We at GK Gluten Free Foods know how much people who are following a Wheat Free or Gluten Free Diet like to share product recommendations with their friends and family.
So, we have come up with a way to say THANKYOU to those who share with us how fabulous these Uncontaminated Oats are.
SO, for the month of August we are going to add to EVERY order that comes through our online store a FREE 40g sample pack for you to share with a friend.
Here is how it will work:
When you share your 40g pack with a friend, email me kylie@wheatfree.com.au with the name of your friend.
Tell that friend when they order over $30 worth of product, we will not only give them a returning $5 voucher for their next spend but also give YOU a $5 voucher for your next GF Oats grocery shopping trip. 
Thank you in advance for Assisting us to Spread the Word!


SPECIALS

Our Special for the Month of August is our Bio Food Compatibility Testing - During August $227.
  1. Download your Test Kit for FREE,
  2. Complete the form
  3. CROSS OUT   $247 and write $227.

July Giveaway

During the month of July we asked customers to send into us their favourite ways of using Oats across all meals and other.

We received some many entries it was very exciting.  We have posted all these ideas and slowly we are starting to try some of the recipes and will add in the photos.

Take a look at some of the recipe ideas here...

We had 3 of the packs below to giveaway.


The Winners were:

Thank you to everyone for their wonderful submissions.

Giving Back



There is nothing better than Giving Back. We are always thinking about how we can factor into our monthly marketing - giveaways and competitions to both keep it interesting and thank our customers for their support.

I love the explanation for Giving from Buddishm, it is essential in this religion's teachings.

Giving includes charity, or giving material help to people in want. It also includes giving spiritual guidance to those who seek it and loving kindness to all who need it. However, one's motivation for giving to others is at least as important as what is given.
What is right or wrong motivation? The Anguttara Nikaya, a collection of texts in the Vinaya-pitaka section of the Pali Canon, lists a number of motivations for practicing charity. These include being shamed or intimidated into giving; giving to receive a favor; giving to feel good about yourself. These are impure motivations.
The Buddha taught that when we give to others, we give without expectation of reward. We give without attaching to either the gift or the recipient. We practice giving to release greed and self-clinging.
Some teachers propose that giving is good because it accrues merit and creates karma that will bring future happiness. Others say that even this is self-clinging and an expectation of reward. In Mahayana Buddhism in particular, any merit that might come with giving is to be dedicated to the liberation of others. http://buddhism.about.com/od/basicbuddhistteachings/a/giving.htm