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E: 30/9? Digital photo frame & months supply cereal

Guessed end date.

http://www.jazzfm.com/promo.asp?promo=1817&height=1000

It's that beta glucan again! Think this is a new one.

too many comps..not enough time!

Comments

  • Wow 2 boxes of cereal lasts a month. Not in my house! :rotfl:
    “We are not interested in the fact that the brain has the consistency of cold porridge.” - Alan Turing (1912-1954)
  • Snidely
    Snidely Posts: 2,762 Forumite
    β-Glucans (or beta-glucans) are polysaccharides occurring in the bran of cereal grains, the cell wall of baker's yeast, certain types of fungi, and many kinds of mushrooms. The cereal based beta glucans occur most abundantly in barley and oats and to a much lesser degree in rye and wheat. They are useful in human nutrition as texturing agents and as soluble fiber supplements, but problematic in brewing as excessive levels make the wort too viscous. An insoluble (1,3/1,6) beta glucan derived from baker's yeast has a different molecular structure than that of its soluble (1,3/1,4) counterparts and has a greater biological activity due to its stuctural "branching". Yeast derived beta glucans are notable for their immunomodulatory function. The differences between soluble and insoluble beta glucans are significant in regards to application, mode of action, and overall biological activity.


    • In case you didn't already know :rotfl:
    [FONT=&quot]:beer:[/FONT]Any war that lasts for longer than five years should be declared a draw.[FONT=&quot]:beer:[/FONT]
  • furndire
    furndire Posts: 7,308 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    Snidely wrote: »
    β-Glucans (or beta-glucans) are polysaccharides occurring in the bran of cereal grains, the cell wall of baker's yeast, certain types of fungi, and many kinds of mushrooms. The cereal based beta glucans occur most abundantly in barley and oats and to a much lesser degree in rye and wheat. They are useful in human nutrition as texturing agents and as soluble fiber supplements, but problematic in brewing as excessive levels make the wort too viscous. An insoluble (1,3/1,6) beta glucan derived from baker's yeast has a different molecular structure than that of its soluble (1,3/1,4) counterparts and has a greater biological activity due to its stuctural "branching". Yeast derived beta glucans are notable for their immunomodulatory function. The differences between soluble and insoluble beta glucans are significant in regards to application, mode of action, and overall biological activity.


    • In case you didn't already know :rotfl:
    Yeah right ~ the new black of grains
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