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While many U.S. shoppers eat whole grain products to get more nutritional benefits from their food, they can now add weight loss to a list of reasons to makezinc 30 bisglycinate the switch.This new study outcvs iron gluconate of Denmark is especially powerful for consumers who are obese and at risk of developing cardiovascular disease or Type 2 diabetes. Overhauling a person’s entire diet is a daunting task, even when the order comes from a doctor. But this new research shows that swapping out refined grain products for whole grain alternatives can have great health benefits. It may not be the magic switch, but it can certainly help an individual looking to improve their health. Manufacturers have been adding whole grains to add functionality and healmagnesium citrate how to taketh benefits to their products, such as additional fiber, protein, vitamins and minerals. This new study will now only increase demand for more whole grain products.According to Technavio, the global whole grain foods market is expected to grow at a compound annual growth rate of 6.7% from 2017 to 2021. It’s not surprising that more than 11,000 products in 55 countries now sport a Whole Grain Stamp to help shoppers identify which products have the increasingly popular ingredient. Sprouted grains are expected to generate product sales of $250 million by 2018.Traditional refined grain products, such as pasta and bread, now have a number of whole grain varieties and sales could potentially benefit from this study. Areas where food manufacturers may consider boosting the levels of these better-for-you grains include portable snacking items, such as cereal or granola bars. As consumers eat more on the go, they would likely be interestedmagnesium glycinate and citrate in these healthier recipes.It would be wise for food manufacturers to jump on these results to tout the weight loss benefits and inflammation-reducing qualities of their whole grain products. Retailers could take advantage of this growing consumer awareness by highlighting whole-grain products in stores and providing nutritional information about it. Both groups need to be careful to stipulate that this Danish study had 50 participants and that only eating a reasonable portions of whole grain products can offer these health benefits. It’s interesting that rmagnesium glycinate is good for whatesearchers looked at the participants’ gut bacteria during the study. If there had been significant changes, it may have been helpful in the study of gluten intolerances. Less than 1% of U.S. consumers have Celiac’s Disease, but many more feel they have an undiagnosed gluten intolerance. Still, this may give the gluten-free movement a little more momentum.