Dr. Sarah Berry

It's changing also how your blood changes metabolically in that about eight hours after eating it. And this is what I've done lots of work on, looking at how your blood fat increases and decreases in that immediate period after eating either groundnuts or whole nuts. But once you grind it,

It's changing also how your blood changes metabolically in that about eight hours after eating it. And this is what I've done lots of work on, looking at how your blood fat increases and decreases in that immediate period after eating either groundnuts or whole nuts. But once you grind it,

I'm not saying it's necessarily bad because the upside of that is all of the other good nutrients contained within that cell, like the vitamin E and some of the other components also become available. So it's this double edged sword.

I'm not saying it's necessarily bad because the upside of that is all of the other good nutrients contained within that cell, like the vitamin E and some of the other components also become available. So it's this double edged sword.

But that's what I think is so fascinating about processing and about food matrix and why we have to move beyond thinking about food just in terms of the nutrients. Because you can have two foods with identical backpack labeling that have different effects. And we've seen the same with oats. We've been doing studies. as well, where we feed people large oats.

But that's what I think is so fascinating about processing and about food matrix and why we have to move beyond thinking about food just in terms of the nutrients. Because you can have two foods with identical backpack labeling that have different effects. And we've seen the same with oats. We've been doing studies. as well, where we feed people large oats.

So kind of, you know, like the steel cut sort of old fashioned porridge, or you feed people finely ground oats. And so we've done clinical trials where on one occasion people come in and they'll have 50 grams carbohydrate for breakfast of these large oats. Then they'll come in another day and they'll have exactly the same oats, but where we ground them.

So kind of, you know, like the steel cut sort of old fashioned porridge, or you feed people finely ground oats. And so we've done clinical trials where on one occasion people come in and they'll have 50 grams carbohydrate for breakfast of these large oats. Then they'll come in another day and they'll have exactly the same oats, but where we ground them.

Literally, we've got students just grinding them down. So they're more like a powder. And the difference in the metabolic response in that following six hours after having either the large traditional oats or these finely ground oats is enormous.

Literally, we've got students just grinding them down. So they're more like a powder. And the difference in the metabolic response in that following six hours after having either the large traditional oats or these finely ground oats is enormous.

Yes. So with the nuts, what we're seeing here is a difference in the amount. as well as the speed. With the oats, what we're seeing is a difference in the speed. So we're seeing a difference in the rate because we know that the food matrix impacts the amount, i.e. with the nuts, the rate, i.e. with the oats, and as well as where the food's absorbed in the gut.

Yes. So with the nuts, what we're seeing here is a difference in the amount. as well as the speed. With the oats, what we're seeing is a difference in the speed. So we're seeing a difference in the rate because we know that the food matrix impacts the amount, i.e. with the nuts, the rate, i.e. with the oats, and as well as where the food's absorbed in the gut.

And so you see about a 40% difference in the postprandial glucose response. So this is the increase in circulating blood glucose after you've had these oats. We see about a 50% higher response from the ground oats versus the large oats. And that has subsequent impacts on hunger hormones, fullness hormones...

And so you see about a 40% difference in the postprandial glucose response. So this is the increase in circulating blood glucose after you've had these oats. We see about a 50% higher response from the ground oats versus the large oats. And that has subsequent impacts on hunger hormones, fullness hormones...

So fibre is a really interesting one. And it's a really interesting one because we know we're not getting enough fibre. So we should be getting at least 30 grams of fibre. In the UK, and it's similar in the US, we get on average about 20 grams of fibre. 95% of us are not having enough fibre.

So fibre is a really interesting one. And it's a really interesting one because we know we're not getting enough fibre. So we should be getting at least 30 grams of fibre. In the UK, and it's similar in the US, we get on average about 20 grams of fibre. 95% of us are not having enough fibre.

Fibre is the one nutrient that we know consistently is associated with beneficial health effects, reduced reduction in many cancers, reduction in cardiovascular disease, reduction in levels of obesity, type 2 diabetes, etc., You know, it's an amazing nutrient fiber and we don't get enough of it.

Fibre is the one nutrient that we know consistently is associated with beneficial health effects, reduced reduction in many cancers, reduction in cardiovascular disease, reduction in levels of obesity, type 2 diabetes, etc., You know, it's an amazing nutrient fiber and we don't get enough of it.

So it's good for us for many different reasons and there's loads and loads of different types of fibre and the different types of fibre are good for us for slightly different reasons. Really simply put, we've got soluble fibre and that's great for us because it impacts things like cholesterol absorption as well as other factors related to how quickly we metabolise food, etc.

So it's good for us for many different reasons and there's loads and loads of different types of fibre and the different types of fibre are good for us for slightly different reasons. Really simply put, we've got soluble fibre and that's great for us because it impacts things like cholesterol absorption as well as other factors related to how quickly we metabolise food, etc.