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Catalogue: GRDC Final Reports
Go Grains Health & Nutrition (GGHN) is a strong growing organisation based on industry collaboration and shared responsibility for promoting consumption of Australian grains... The GRDC investment in GGHN be evaluated in the context of the 'public good' intangible benefits it delivers to its members and the broader grains industry supply chain (rather than by direct benefits to growers)... Recent reports include: Grains Report (September 2007) Grains, Legumes and diabetes (April 2008) Grains and bowel health (June 2008) 11. Relevance of GGHN to government..
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Catalogue: GRDC Final Reports
Go Grains Health & Nutrition (Go Grains) is the leading Australian authority on grain foods nutrition... Developing relationships with journalists in order to position Go Grains as the leading source of media information about grains, legumes and health.. The media partnership program was designed to capitalise on existing relationships with journalists and publications, and leverage new associations developed via the Nutrition Column and Grassroots Recipe programs...
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Catalogue: Ground Cover
The fibre content of wheat grain has been the focus of an ambitious public-private project, undertaken in Australia and France, designed to help improve public health.. The incongruity between fibre's expected and observed health benefits has given rise to the idea that fibre with different physiochemical properties impacts on the body differently and has different health benefits... "Now, a multidisciplinary team of plant geneticists, agronomists and human nutritionists have developed a wheat variety with markedly altered starch qualities - it is high in amylose, a particular type of starch which is less resistant to digestion and, as a consequence, the resistant starch content of this wheat is increased greatly."..
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Catalogue: Ground Cover
The fibre content of wheat grain has been the focus of an ambitious public-private project, undertaken in Australia and France, designed to help improve public health.. The incongruity between fibre's expected and observed health benefits has given rise to the idea that fibre with different physiochemical properties impacts on the body differently and has different health benefits... "Now, a multidisciplinary team of plant geneticists, agronomists and human nutritionists have developed a wheat variety with markedly altered starch qualities - it is high in amylose, a particular type of starch which is less resistant to digestion and, as a consequence, the resistant starch content of this wheat is increased greatly."..
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Catalogue: Ground Cover
Foods made from cereal grains should form the basis of a healthy diet and the new 4+ campaign from Go Grains is now well under way to help inform Australian consumers of this fact... Wholegrains and foods made from them should include all parts of the grain - the bran, germ and endosperm - keeping all the natural nutrients, micronutrients and phytochemicals in the product... The scientific literature is full of evidence from studies which show that those who eat more wholegrains have a lower risk of developing chronic diseases such as heart disease, some cancers and type 2 diabetes - as much as 30 per cent lower compared with consumers who only eat foods made from refined grains...
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