Supplements Podcast By RevGenetics
In this episode of the RevGenetics Podcast, hosted by Les and Amy, we explore a surprising breakthrough in functional nutrition: hempseed cake, a byproduct of making hemp seed oil, may do more than just reduce food waste. A recent study introduces the potential of milling this byproduct into flour, transforming it into a "super ingredient" that can significantly enhance everyday foods like bread. Hempseed cake is incredibly nutrient-dense, boasting a remarkable 28% protein content and a whopping 52.6% dietary fiber. Even more compelling, it is packed with powerful antioxidants like quercetin and luteolin. These compounds act as biological rust inhibitors, helping protect our cells from oxidative damage. Despite common misconceptions surrounding industrial hemp, it contains minimal THC, making hempseed cake completely safe for everyday consumption. Could this humble byproduct influence the future of healthy eating and cellular protection? Join us as we unpack the implications of this study and what it might mean for the future of nutrition, baking, and cellular wellness. Supported by RevGenetics – Science-Based Supplements For Healthy Aging 👉 Explore Longevity Products [https://www.revgenetics.com] Referenced Study: 🔗 Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application [https://shorturl.at/MNvX4] Hashtags: #HempseedCake #FunctionalNutrition #Superfoods #HealthyAging #RevGeneticsPodcast #Antioxidants #PlantProtein #CellularProtection #HealthyBaking #HempNutrients #FoodScienceBreakthroughs #DietaryFiber #Quercetin #Luteolin #IndustrialHemp #RevGeneticsSupport
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