Multigrain Blend (9 Grain)
A high-quality whole-grain mix of barley, flax, millet, purple wheat, rye, sesame, spelt, triticale and quinoa.
Whole grain products are the most concentrated grain source of nutrients and offer a wide range of health benefits. They are a great source of fiber, which is essential in regulating gastro-intestinal function and maintaining wellbeing.
Research has also identified several other beneficial components in whole grains called phytochemicals. Phytochemicals are naturally-occurring plant-based chemical compounds which are believed to reduce the risk of many diseases and include vitamins, minerals and other minor compounds which may work together with fiber to act as protective agents against several ailments including cancer, heart disease and diabetes.
PurpleBerry Wholegrain Flour
Our PurpleBerry Wholegrain Flour™ is a unique blend of Purple Wheat/Anthograin and Purple Corn.
The signature natural coloring of the PurpleBerry Wholegrain Flour™ is a key indicator of the presence of a type of antioxidant called anthocyanin which is believed to help reduce celluar damage caused by free radicals.
Antioxidants are believed to help slow the aging process and protect to body from cardiovascular disease and cancer. Laboratory tests on the PurpleBerry Wholegrain Flour™ have revealed superior levels of antioxidant activity. On a weight for weight basis, the PurpleBerry Wholegrain Flour™ has:
- more than 4 times the amount of antioxidants typically found in cultivated blueberries
- more than 3 times the amount of antioxidants found in wheat bran
- more than 25 times the amount of antioxidants found in standard refined wheat flour
And, like most wholegrain products, the Purple Wholegrain Flour™ is high in dietary fiber which can significantly impact the occurrence of obesity, cardiovascular disease and Type 2 diabetes.
We have found that in order to gain the natural purple coloring effect in any finished dough product, the PurpleBerry Wholegrain Flour™ need only replace 10% of the total amount of refined wheat flour in the standard recipe, whether it be for breads, noodles or snack foods. And because the antioxidant levels in the multigrain flour have been proven to be bake-stable, it is an ideal way of supplementing these foods with a healthy nutritional boost.
As today’s consumers become more aware of the health benefits of antioxidants and fibers and look for ways to improve their diets, the PurpleBerry Wholegrain Flour™ is a simple and unique way to meet their needs.
Flaxseed is one of the richest sources of ALA (alpha linolenic acid), an omega-3 fatty acid essential for the healthy function of our bodies and which helps to combat inflammation that can lead to heart disease, diabetes, cancer and arthritis.
It is also a great source of lingans, which are natural anti-oxidants that reduce the activity of cell-damaging free radicals, slow aging and increase wellness. Lingans are also phytoestrogens (a class of phytonutrient) which means that they are plant-derived substances that mimic the action of estrogen hormones in the body. Research has shown that lingans can treat the symptoms of menopause and reduce the risk of certain hormone-dependent cancers, such as breast and colon cancer.
Finally, flax is high in both soluble and insoluble fibers which lower cholesterol, stabilize blood sugar, and keep digestive systems in good working order.
Native Americans valued this tangy little fruit as much as a healing agent as they did as a food. In recent years scientific research has begun to understand and appreciate what exactly makes the cranberry so special.
One of the most notable findings about the cranberry has been the discovery of its anti-bacterial properties in the form of certain natural compounds called proanthocyanidins, or PACs. PACs are believed to help protect the body by preventing certain harmful bacteria from ‘sticking’ to its surfaces. One of the most well‐known ways in which cranberries can cleanse and purify your body is by preventing the harmful bacteria that cause urinary tract infections from adhering to urinary tract walls, therefore allowing them to be simply flushed out. However, new research also suggests that the anti-adhesion properties of the cranberry may also extend to inhibiting the bacteria associated with gum disease and stomach ulcers.
Lastly, cranberries can also protect heart and cell health because they are rich in immune system-strengthening antioxidants, containing more per gram than most other common fruit.
Figs are fat free, sodium free and, like other plant foods, cholesterol free. Amongst the common fruits, figs have the highest overall mineral content and their calcium content per serving is second only to oranges.
Figs also provide more dietary fiber than all of common fruits. They pack 20% of the recommended daily value of fiber in every serving and 28% of this fiber is of the soluble variety. Soluble fiber has been shown to help control blood sugar and lower blood cholesterol by binding it in the digestive tract. Figs and other fiber-‐rich foods may have a positive effect on weight management because they help to decrease energy intake, while keeping you feeling full and satisfied
Raisins are cholesterol free, low in sodium and virtually fat free. They provide many necessary vitamins and minerals including iron and potassium. They are 70% pure fructose, a natural form of sugar that is easily digested for quick energy and compared to other common snacks, raisins do not trigger the ‘let down’ or low energy response found a few hours later with the other snacks.
Raisin contains 5.86% dietary fiber, 59% of which is soluble fiber which has been associated with the reduction of serum cholesterol levels. They also contain propionic acid which promotes an extended shelf life because it is a good mold inhibitor in baked goods.
Raisins are not only fat and cholesterol-free, they also contribute heart-healthy components, such as fiber, potassium, and antioxidants.
Oat & Soy Fiber
Oat and Soy fibers are highly functional ingredients with potential applications in baked goods, beverages, snacks, cereals, and noodles. Not only does their incorporation increase the fiber content of the end product, but they also help to:
- Reduce calories and carbohydrates
- Enhance product texture
- Add strength and flexibility to fragile baked goods or snacks
- Improve moisture retention
- Extend shelf life
- Optimize yields
The soy/oat fiber can also be used in ground meat products to:
- Increase yield
- Bind water and oil
- Improve moistness and juiciness
- Hold marinates and spices
- Ensure freeze-thaw stability
Purpleberry Wholegrain Blend
Purpleberry Wholegrain Blend is a unique, naturally-coloured, non-GMO multigrain blend suitable for a variety of applications. It is a blend of two unique ingredients: Canada-grown AnthoGrain™ Wheat and Purple Corn from Peru.
Anthocyanins are the pigments that produce the rich purple, blue or red colors in plants. Studies have shown that anthcyanins can not only help to prevent cancer, but also fight cancerous cells by slowing their growth and in some cases, killing them off entirely. Other studies are revealing their ability to improve cardiovascular health and collagen regeneration, suppress inflammation, lower cholesterol, and fight obesity and diabetes
Purpleberry Wholegrain Blend will not only give a new twist to food products with its attractive colouring, but may also carry a wide range of health benefits.
GABA Enriched Barley
GABA is an amino acid that inhibits nerve transmission in the brain and calms nervous activity. By preventing the over-firing of nerve cells, GABA is able to balance brain chemistry and reduce stress and hyper-tension. It is a natural mood-booster that can help to relax without drowsiness. Studies have shown that GABA–enriched foods fed to hypertensive rats can lead to a significant decrease in their blood pressure.
In addition to helping to create a greater sense of well-being, GABA-enriched barley is high in beta-glucan soluble fibers that aid digestive health and regulate blood glucose and cholesterol levels.
Sesame has a long history of cultivation dating back 6,000 years and has been recognized by ancient civilizations as having health-giving properties: historical accounts show that the women of ancient Babylon would eat halva (a mixture of honey and sesame seeds) to prolong their youth and beauty, while Roman soldiers ate sesame seeds and honey to give them strength and energy.
The seeds are exceptionally rich in iron, magnesium, manganese, copper, and calcium (90 mg per tablespoon for unhulled seeds, 10 mg for hulled), and contain vitamins A, B and E. They also contain lingans which are phytoestrogens with antioxidant and anti-cancer properties. Sesame seeds also contain phytosterols associated with reduced levels of blood cholesterol. The nutrients of sesame seeds can be better absorbed if they are ground or pulverized to a paste before consumption, as in tahini, or extracted in oil form.
Research shows that sesame seed oil is a potent antioxidant. In comparison to other commonly used plant-derived edible oils, sesame oil has the highest antioxidant content. The rich oil that is extracted from the seeds is very stable and contains an antioxidant system comprising sesamol and sesamolinol formed from sesamolin, which substantially reduce its oxidation rate. If properly stored, sesame oil is not likely to go rancid, making it popular as a cooking oil. It contains linoleic acid and alpha linoleic acid as well as lecithin, and this may go some way to explaining its benefit to the brain and nervous system. Like olive oil, sesame oil is considered good for lowering harmful cholesterol levels. Sesame oil also has a history as being used as a healing agent due to its antibacterial, antiviral and anti inflammatory properties.
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