Malt extract nutritional benefit.
Malt extract is high in soluble fiber, which aids digestion by increasing good bacteria and decreasing bad bacteria. According to research, malt extract promotes the growth of probiotic cultures, which can improve digestive health by supporting the good bacteria that line the gut.
What Exactly Is Malt?
Malt is a type of cereal grain that is dried through a process known as malting. According to Dr. Axe, it is first soaked in water and then dried with hot air to prevent germination. It would then produce enzymes that would break down starches and convert them to sugars. Others are converted into amino acids that yeast commonly uses.
Malt can be diastatic or non-diastatic. The former has active enzymes, whereas the latter has deactivated enzymes as a result of heat processing. They are then divided into categories for brewers, such as specialty malts and base malts. The latter contains fermentable sugars, whereas the former is used to improve the flavor of beers.
HEALTH BENEFIT OF MALT
Enhances Digestive Health
According to a study published in the US National Library of Medicine, malt extract promotes the growth of probiotic cultures, which aid in the growth of good bacteria in the gut. The bacteria boosts your immune system, lowers your cholesterol levels, and improves nutrient absorption.
Enhances Heart Health
Malt also benefits heart health by lowering cholesterol levels. A study in which rats were fed malted barley found that the lab subjects had lower levels of bad LDL and VLDL cholesterol than wheat bran. Other studies have suggested that barley can reduce belly fat, BMI, and waist circumference, but more research is needed to confirm all of these claims.
Better Mood Stimulation
According to a study published in Scientific Reports, malt stimulates Because of its hordenine component, it promotes a good mood and improves mental health. The compound is found in barley and produces mood-elevating effects, especially when consumed in the form of beer.
Hordenine stimulates a specific dopamine receptor in the brain, which improves mood.
Anti nutrients are reduced.
The malting process also improves the digestibility of cereal grains. This process reduces Anti nutrient content, which causes slower digestion and nutrient absorption. A combination of malting and fermentation was found to be an effective treatment for sorghum and pearl millet by improving protein digestibility, according to a study published in the Journal of Food Research. It also reduced the levels of tannins and phytate anti nutrients.