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Pure rice powder of Ultra fine oats?
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Most raw foods, including raw grains, contain enzyme inhibitors that help prevent breakdown of their key structure components. For example, the protein components in raw grains are often protected by enzymes, called protease inhibitors, which help prevent the breakdown of proteins. These protective enzymes have been identified in many grains, including wheat, oats, barley, rye, millet, rice and others. Due to the presence of these enzymes in raw grains, their protein can be less digestible. I've seen this result confirmed for different grains, including raw rice.
The cooking of raw grains will serve to deactivate those protein-protective enzymes described above and will help increase the digestibility of the protein. One other potentially valuable way to increase the digestibility of raw grains is to sprout them. I have seen two studies showing improved digestibility if the grains were first sprouted. (One of these studies involved corn and the other involved barley.) Two studies is not nearly enough evidence for me to be confident about the improved digestibility of sprouted grains, but I've heard many healthcare practitioners report the helpfulness of sprouted grain products for patients who are trying to make things easy on their digestive tract. For both of these reasons, I believe that a person deciding to eat uncooked grains might benefit by sprouting those grains to improve their digestibility. Cooking, of course, still remains the best-researched alternative.
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marina1975
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+1 ik pak ook gewoon havermout voor ^ prijs.
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Voor de duidelijkheid, onze rice powder is pre-cooked zoals ik eerder in dit topic aangegeven heb. Het is dus prima opneembaar door het lichaam.
Van uw collega kreeg ik wel iets anders te lezen:
Beste,
Bedankt voor je mail. Deze rijst is puur en onbewerkt, verpulverd tot poeder tot het product wat het nu is.
Hopende je hiermee voldoende te hebben geinformeerd.
Met vriendelijke groeten,
******
Team Body & Fit
---------- Toegevoegd om 15:54 ---------- De post hierboven werd geplaatst om 15:51 ----------
Als aanvulling omtrent het risico van het eten van rauwe granen:
The purpose of a Risk Profile is to provide information relevant to a food/hazard combination
so that risk managers can make decisions and, if necessary, take further action. Risk Profiles
include elements of a qualitative risk assessment, as well as providing information relevant to
risk management.
The food/hazard combination addressed by this Risk Profile is Salmonella (non-typhoidal) in
cereal grains. The cereals considered are wheat, rice, maize, barley, rye, oats, sorghum, millet
and triticale, consumed directly as cereal grains (dried and/or cooked) or as primary processed
products, such as flour. In New Zealand and internationally, wheat, maize and rice are the
cereals consumed in the greatest amounts. New Zealand imports all its rice (principally from
Australia and Thailand) and approximately one third of its wheat (mainly from Australia).
As raw materials, cereals may be contaminated with Salmonella from animal or human faecal
material. After harvest, rodents and birds are particularly important sources, if adequate
storage is not maintained. Due to the low water activity of cereals and their milled products,
growth of Salmonella does not occur, but the bacteria remain viable for long periods (months).
The low water activity of cereal and cereal products also promotes heat resistance in
Salmonella.
Cereals and their products are consumed by almost all New Zealanders on a daily basis. Most
will be consumed in forms that have been rendered Salmonella-free through processing. Any
residual risk will come from consumption of minimally processed foods that allow the bacteria
to survive. In some cases growth may be possible following addition of hydrating ingredients
such as water or milk. Examples of such foods include cereal based infant foods, uncooked
breakfast cereals (e.g. muesli), or products designed to be baked at home (e.g. cookie dough).
Outbreaks have been linked to these foods overseas. Ingestion of raw flour may also occur
during home baking or activities with homemade play-dough.
The potential for exposure to Salmonella in raw flour by eating uncooked baking mixture has
been demonstrated by a significant outbreak of salmonellosis linked to contaminated flour in
New Zealand. The samples of flour tested in this outbreak investigation had low counts of
Salmonella. Assuming that these samples were representative of the material causing disease
and it was raw flour that was consumed (i.e. through home baking), then this outbreak points
to a high risk of illness from consuming relatively few cells. However, the possibility that
much higher counts of Salmonella were present in the actual flour that was ingested cannot be
excluded (e.g. if the distribution of contamination was not homogenous).
Although there are no New Zealand data, surveys in Australia and North America have found
prevalence of Salmonella contamination in wheat flour in the range 0.0-1.3%. There is even
less information available on the prevalence of Salmonella on other cereal grains, but it
appears likely to be similarly low. There is almost no information on the concentration of
Salmonella on cereal grains or in milled products. However, flour samples analysed in
association with the recent New Zealand outbreak contained very low concentrations of
Salmonella. Exposure events whereby consumers are exposed to cereal grains or milled
products, without a further bactericidal step, are likely to be uncommon (consumption of
uncooked dough or batter, Bircher muesli consumption, infant cereal consumption).
Risk Profile: Salmonella (Non Typhoidal) 1 October 2010
in cereal grains Overall, the risk of human salmonellosis due to contaminated cereal grains must be classified
as low. However, the outbreak linked to flour indicates that when cereal contamination occurs
it has the potential to affect large numbers of people, even if potential exposures occur via
specialised behaviours (e.g. ingestion of uncooked home baking materials) or less common
foods (e.g. uncooked muesli ingredients).
Due to the fact that cereal grains have not often been considered as a cause of human
salmonellosis a number of significant data gaps exist, including:
• Information on the actual routes of introduction of Salmonella into cereal grains;
• Data on the prevalence of Salmonella in cereal grains in New Zealand, either
domestically produced or imported, and serotypes present;
• Data on the concentration of Salmonella in cereal grains, prior to and following
primary processing;
• Frequency of consumption and serving sizes of potential risk foods (e.g. uncooked
batter or dough, Bircher-style muesli, cereal-based weaning foods);
• Data on concentration of Salmonella in risk foods at consumption; and
• Dose-response for Salmonella from cereal grains.
However, cereal grains are likely to be infrequently contaminated with Salmonella and a
survey to generate such data to fill these data gaps would need to test very large numbers of
samples. A more effective approach to assessing the risks associated with this food/hazard
combination may be to assess potential sources of Salmonella contamination of cereal grains
and the current controls.
It is uncertain whether the outbreak where flour was identified as the vehicle was caused by
contamination prior to or during harvest or at the flourmill. A number of hazard controls exist
in the cereal growing and processing industries that will reduce the likelihood of Salmonella
contamination (e.g. the New Zealand Crop Quality Assurance Scheme). However, no
information is available on the effectiveness of these controls.
Risk communication regarding the consumption of uncooked flour products (e.g. cake batter,
cookie dough) may be warranted, given the recent outbreak. Such communications might also
address the possibility of home made play-dough /raw flour being consumed during play.
Risk Profile: Salmonella (Non Typhoidal) 2 October 2010
in cereal grains 1 STATEMENT OF PURPOSE
https://forum.bodybuilding.nl/attachments/172962-pdf.662011/
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Ik vraag je af wat je reactie is op MEMOLY. Want dan heeft een van jullie twee het dus bij het verkeerde eind lijkt me. En ik zou graag weten wat nu waar is.
Het is een logische vraag en ook een logisch antwoord. Wij willen producten aanbieden die kwalitatief hoogwaardig zijn, waar een sporter echt iets aan heeft. De Rice Powder die wij aanbieden, is pre-cooked. Dit hebben we destijds extra benadrukt en is het absoluut. Mijn collega Chantal was hier duidelijk niet van op de hoogte.
Ralf
Ralf
Tomh
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Ik vind het voor havermout poedervormig. Je hebt af en toe wel kleine stukjes, maar het is nooit zo fijn als bijv. Whey poeder. We hebben nu 1kg voor 1,90 in de aanbieding. Dus je kan het altijd heel voordelig proberen zo
Ralf
Beste Ralf,
kan je dan ook even uitleggen hoe zo'n procedure van pre-cooking exact verloopt?
Mvg,
M.
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Ik vind de fine oats echt een uitkomst voor bij mijn ontbijt. Ik vond de structuur minder van Rice om te drinken, maar dat is persoonlijk. Ik blijf daarom bij fine oats. Lost goed op met de juiste hoeveelheid water. Schep whey erbij voor de smaak, eventueel avocado erbij blenderen voor de vetten.
