Quand un déchet alimentaire devient une réelle source de nutriments

When food waste becomes a real source of nutrients

D How about your gut bacteria?

R Respect the environment, what we call, an essential!

E Encourage the local economy, more than ever!

C Summon quality food in quantity, what a good idea!

H To know what we're talking about?

E Well, I tell you, this is one of my favorite products of the year!

Drums are this residue of barley and oat which accumulates in the vat after the beer is cooked and after the must is removed. At first glance, one might think of food waste. A food waste that contains almost as much fiber and protein as well-known ground nuts and seeds and the most popular fiber supplements. I no longer call it waste, but a precious material to be recovered and integrated into our habits, for our health, and which will therefore contribute to reducing food waste.

You're like, "Not another case yet? Or rather "Oh wow, I can't wait to taste it!" "Or" Very interesting, what does this have the virtues? »?

At first, you should know that the grains transformed by Still Good are mainly made up of barley, a cereal that we would benefit from reintegrating into our variety of whole grains. Barge is what is called a prebiotic. It is a very particular food, since it serves as food for several good bacteria found in the intestines. By fermenting prebiotics, these microbes will produce molecules with the positive consequences of reducing inflammation, serving as energy for cells in the intestine, better managing hormonal signals, especially those of hunger and satiety, allowing cells in the intestine to produce more Thus ensuring a better barrier against invading people. And the list of benefits would still be long. The barley is loved by what is called, the 2nd brain, the intestinal microbiot, these billions of microorganisms that inhabit our intestines. A cereal product and better known under the name of "barley", we can eat it in soup, as an accompaniment in the same way as rice and cinoo and now, we can add a few tablespoons in some of our favorite recipes, via this derivatives that we call the drêche.

By taking a closer look at the nutritional value table of this microbrewery residue, we see that two important components emerge: fibers and proteins.

For a portion of 30g (4 tbsp.):

  • Fibers: 11g

  • Proteins: 5g

It should be remembered that our daily fiber requirement is on average 28g for women and 38g for men. Soon, this standard will be revised upwards considering all the benefits associated with the consumption of dietary fiber. We are talking about an increase leading to 45g up to 55g of fiber per day. And to get there, we'll need to make room for plants and increase different fibrous foods such as nuts and seeds, fibrous food powders and this is where the flour of ground crêches represents a food of choice.

Many bakers have also started integrating this highly nutritious residue into their recipes for breads, cakes, breads and some microbreweries have made them crackers. They cook it in their pizza dough, etc. We then have a very interesting addition of fibers. And what's more, a bonus amount of protein.

Among the questions I am asked regularly are those about supplements and protein additions for meals such as; smooth-form, lunches and salads. For a meal to be complete, it must at least consist of 15 to 30g of protein. Not always easy to reach when we drink our meal with a smoothing or when we are hungry at lunchtime. And if in a simple addition of drake, you suddenly get 5g of additional protein! Not bad, is it? Recall that proteins are literally the structure of the human body. They enter into the composition of each cell, are essential for the manufacture of new cells (muscles, red blood cells, skin, hair, antibodies, etc.), and our DNA consists of them. The brain needs amino acids, constituents of proteins, to make neurotransmitters, this information that travels throughout the nervous system. Depending on the quality of the proteins consumed, the impacts will be different for several elements of our system. Those which are plant make it possible to limit inflammation (responsible for several pathologies) while animal proteins, the inflammatory processes are further to be impaired. They also have the function of allowing better satiety and stabilizing energy over a longer period, hence the importance of consuming it at all meals and snacks (if necessary). The flour of ground grains can therefore be part of your pantry, in particular to optimize the protein content of certain meals, snacks and even desserts.

We tend to associate a caloric side with beer. Said "beer paunch" refers to it. Very fibrous and protein, free of alcohol, the wafer is not associated with the effects of this drink sometimes rich in sugars. Of course, it contains carbohydrates, but its fiber content allows us to obtain 30g of net sugars per 100g of the product (the equivalent of about 1 cup). In comparison, for the same amount of whole grain flour, 54g of net sugars are obtained. The fibers provide the boost needed to limit a massive influx of blood sugar, which is often criticized for foods with high glycemic loads.

In short, under this batch of good news, now convinced, what are you waiting for to add a little bit of drench to your weekly diet?

1) Recipes? Yes, you just have some Here .

2) The flour of ground grains in itself? It would indeed be a good start! You will find it in many bulk stores or you can order it via the Still Good online store .

Good discovery!

By Andréanne Martin, Nutritionist & Dietetist

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