Against the Grain (full)

Food & Nutrition Research, 2014

Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased rapidly. In most countries in Europe and worldwide, however, no legally endorsed definition of wholegrain flour and products exists. Current definitions are often incomplete, lacking descriptions of the included grains and the permitted flour manufacturing processes. The consortium of the HEALTHGRAIN EU project (FP6-514008, 2005Á2010) identified the need for developing a definition of whole grain with the following scope: 1) more comprehensive than current definitions in most EU countries; 2) one definition for Europe Á when possible equal to definitions outside Europe; 3) reflecting current industrial practices for production of flours and consumer products; 4) useful in the context of nutritional guidelines and for labelling purposes. The definition was developed in a range of discussion meetings and consultations and was launched in 2010 at the end of the HEALTHGRAIN project. The grains included are specified: a wide range of cereal grains from the Poaceae family, and the pseudo-cereals amaranth, buckwheat, quinoa, and wild rice. The definition also describes manufacturing processes allowed for producing wholegrain flours. This paper compares the HEALTHGRAIN definition with previous definitions, provides more comprehensive explanations than in the definition itself regarding the inclusion of specific grains, and sets out the permitted flour manufacturing processes.

American Journal of Clinical Nutrition, 2016

Definitions for whole grain (WG) have been published by governments, the food industry, and grain organizations and generally fall into 2 categories: WG and WG food. WG definitions focus on the principal components of the WGs and their proportions, whereas WG-food definitions describe the quantity of WGs present in food. In the United States, widespread agreement exists on the main parts of a definition for a WG, with a definition for a WG food still in its early stages; a standard definition that has been universally accepted does not exist. Furthermore, nutrition policy advises consumers to eat WGs for at least one-half of their total grain intake (2010 and 2015 Dietary Guidelines for Americans), but confusion exists over which foods are considered WGs and how much is needed to achieve health benefits. In December 2014, a workshop sponsored by the subcommittee on collaborative process of the US Government's Interagency Committee on Human Nutrition Research convened in Washington, DC, and recognized WG definitions as a key nutrition and public health-related issue that could benefit from further collaboration. As a follow-up to that meeting, an interdisciplinary roundtable meeting was organized at the Whole Grains Summit on 25 June 2015 in Portland, Oregon, to help resolve the issue. This article summarizes the main opportunities and challenges that were identified during the meeting for defining WGs and WG foods internationally. Definitions of WGs and WG foods that are uniformly adopted by research, food industry, consumer, and public health communities are needed to enable comparison of research results across populations.

Introduction to Imperfect Creatures: Vermin, Literatures, and the Sciences of Life, 1600-1740. This intro places early modern writing in the context of the the Little Ice Age, with its characteristic, regional patterns of dearth and famine. It argues that agricultural texts (including vermin extermination manuals) are usefully read with literary and scientific ones, and advocates for an understanding of literary history informed by science studies, especially the work of Donna Haraway, Michel Serres, and Bruno Latour.

Proceedings of the Seventeenth International Conference on Tangible, Embedded, and Embodied Interaction

Figure 1: 3d model of art installation as exhibited, material cube with sound on plinth ABSTRACT "A Grain of" is an art installation made by the authors: a small cube (25 x 25 x 25cm) of custom-made matter, sitting on a plinth, emitting sound from within. Its underlying idea is to take a "grain" from a dense, contemporary urban space and translate it into an art installation that makes the city experienceable for the audience. This small cube holds some of the material and sonic ecology of the city from which it stems embedded in it. In this paper, the authors describe the technical processes that they have used to sample and reinterpret the city's material and sonic ecologies, including Atomic Force Microscopy (AFM), 3d printing, feld recording, and sound synthesis. They ofer some theoretical notes towards the grain of the city in order to investigate how this process of technical translation produces an experience with afective, poetic, and speculative potential. They argue that this experience lets its audience critically rethink the old enduring binaries between natural and artifcial or between the city and nature.

A grain of hope is a paper I wrote for theories of personality class. It explores what motivates a person intrinsically in the face of an adverse and unjust society and class system.

2012

Grains, also referred to as cereal grains, are truly the 'food of life' as most byproducts come from grains. Globally, grains come in many varieties. The most common grains make up the greatest part of the world's grain production (95%), and include corn, rice, barley and wheat. The remaining 5% is made up by grains such as sorghum, millets, oats and rye.

2022

In the era of digital cinema, there is a tendency to bring back the film grain by adding synthetic grain to the digital image. As we all know, film grain has been an integral part of film celluloidsome film historians believe its existence gives richness to the image tonality of the film itself. Its rough character could increase the sense of 'film look' which isn't found in digital images that are associated with its sharpness and cleanliness. Regarding the commercial digital film restoration project, it has been found the practice of adding more grain if the film ain't "grain" enough or cleaning the natural grain and reapplying the synthetic grain toward the film. In the Digital Statement Part III: Image Restoration, Manipulation, Treatment, and Ethics-the Federation of International Film Archive (FIAF) put this practice under the redline-it is forbidden for any archivist or restorer to remove or add a synthetic grain toward the film. How do we see the practice which contradicts the restoration ethics? What are best approach to understand the grain management issue nowadays? This essay will be questioning the ethics and practice of adding synthetic film grain in digital film restoration projects. Reading references, analyzing the case study of a film that applied this technique, and interviewing a film archivist and scholar will be the methods that I will use.

Grains are the edible, starchy seeds (strictly, caryopses) of grasses. They account for over half of the world's food energy, or even more counting grain consumed indirectly as animal food. Cereals are the dominant food for a number of reasons. Diverse members of the grass family (Poaceae) will grow in virtually all the world's human habitats. Cereals are not only easily grown by farmers, but are also very nutritious. The cereal grain consists of the starchy endosperml the oil-, vitamin-, and mineral-rich aleurone layer surrounding it; and the outermost, fibrous layers of bran. The embryo (germ) is also rich-in oil. The grain has excellent keeping qualities prior to milling, enhanced in many species by the closely-fitting or attached husk (in some species the glumes, in others the lemma and palea). Grains generally lack the toxins so prevalent in the pulses, and nutritional deficiencies of species such as corn (maize) and sorghum can be mitigated through fermentation. Malting-the deliberate sprouting then lulling of grGns-results in the conversion of starch to sugar and is another powerful tool for enhancing the nutritional value of grains.

Biblical Theology Bulletin: A Journal of Bible and …, 1987

The true focus of Mark 4:26-29 is neither the seed nor the farmer who sows the seed. Mark has three major concerns: (1) Christological, the identity of Jesus; (2) theological, the God who establishes the kingdom; and (3) "mathetological," discipleship. This brief parable meets the third concern, characterizing action in the face of an abundant harvest, which symbolizes the realization of the kingdom proclaimed by Jesus. Disciples, who do not know how the seed grows, nonetheless know how to gather in the ripened grain. The stages in the growth of the seed itself parallel stages in development of the disciples' awareness of the action demanded.