Bread diets

The brown or whole meal bread diets employed by previous investigators were often variable in calcium and phytate intakes, not only between individuals, but by the same individual subjected to different diet treatments. Nevertheless an estimate of the molar ratio of phytate/calcium in the brown or whole meal bread diets used by McCance and Widdowson (UO), Walker et al. (11) and Reinhold et al. (2, 12) is 0.25 or greater. These investigators observed either negative or less positive calcium balance and apparent absorption when the brown bread diets were consumed compared to white bread diets with phytate/calcium molar ratios less than 0.05. Our results support their findings. Reinhold et al. (2) and McCance and Widdowson (33) used sodium phytate in some studies as well as whole wheat bread and observed similar results. 

Sandberg, G. Hallmans, and H HV201 Andersson. Substrates available for colonic fermentation from oat, barley and wheat bread diets. A study in ileostomy subjects. Br J Nutr 1996 76(6) HV202... 

Table I. Weight gain, feed intake, and feed conversion ratio rats fed indicated bread diets 28 days...

Table II. Protein efficiency ratios of bread-diets fed rats 28 days...

Table IV. Protein efficiency ratios and digestibility of bread diets...

Pancreatic juice of the same dog, submitted for a month to a bread diet, -t- i/io of its volume of intestinal juice the mixture digests 4 to 5 mm. Mett tube in 15 hours. 

I and 2 show an equal activity. Since, on the other hand, animals nourished with bread secrete 4 to 5 times more juice than those nourished on meat, it follows that, under the bread diet. 

Sodium propionate is also often used as an antifungal agent. Calcium is often preferable to sodium, both to reduce sodium levels in the diet and because calcium ions are necessary for the enzyme a-amylase to act on the starches in bread, making them available for the yeast, and improving the texture of the bread. Stale bread is caused by the starch amylose recrystallizing. The enzyme a-amylase converts some of this starch to sugars, which helps prevent recrystallization. 

Calcium propionate is often preferred as an antifungal agent, to reduce sodium levels in the diet, but also because calcium ions are necessary for the enzyme a-amylase to act on the starches in bread,... 

Animal muscle (pork), carrot powder, total diet, wheat flour Skim milk powder (elements), whole meal flour, bovine muscle, wholemeal flour, brown bread, cod liver oil (PCBs), rye flom, haricots verts (beans), pork muscle, mixed vegetables, carrot, bran breakfast cereal, unspiked milk powder (PCDDs, PCDFs), spiked milk powder (PCDDs, PCDFs), milk powder Rye flour, milk powder, whey powder Pork meat... 

The average soldier received one pound of fresh beef or one pound of salt-fish three-fourths of a pound of pork or 20 ounces of salt beef one loaf of bread and one pint of milk. (Hardly a balanced diet.)... 

Dietary trend can be divided into two different classes trends in what the general population consumes and the trend in reducing diets. In terms of food consumption, the consumption of bread has fallen over the years. Possibly this could reflect the shift of the population from physical to sedentary work. 

Reducing diets seem to come and go. At the time of writing the popularity of the Atkins diet seems to be decreasing. The Atkins diet is a low carbohydrate diet that is not conducive to the sales of baked products however, the Atkins diet seems to be being superseded by diets based on the principle of a low glycemic index. This is unlikely to increase the sale of baked goods but is less antipathetic to them. A new diet based on bread has appeared and so the wheel may go full circle. 

A strict gluten-free regimen involves the exclusion of many articles of the diet, in addition to the obvious ones such as bread, biscuits, and cakes it is important that the gluten-free diet should be acceptable to the patient and nutritionally adequate. If a strict gluten-free regimen is instituted, 3 responses are possible complete recovery, partial recovery, or no effect. 

V American dietitians and members of the medical community have ridiculed low-carbohydrate diets as quackery for the past thirty years, while extolling a diet that cuts down on fat, limits meat consumption, and relies on carbohydrates as its staple. Many Americans are famil-(V iar with the food pyramid promoted by the U.S. government, with its foundation of carbohydrates such as breads, rice, and pasta, and its apex allotted to fats, oils, and sweets. Adhering to the government s... 

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