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, the whole wheat flour was not fermented. the fermented pasta showed a higher content of free essential amino acids and phenolic compounds, lower phytic acid content, and higher antioxidant activity. in consumer testing in a group of people, the fermented pasta was rated higher for overall acceptability
amount of body fat. additionally, the vegan group (who ate lots of legumes, fruits, vegetables, and nuts) also had higher levels of beneficial bacteriodetes in their gut. this may partially explain some of the health benefits of plant-based diets, because people with diabetes, insulin resistance, and...
https://wholegrainscouncil.org/whole-grains-101/health-studies
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