Science of Nutrim Oat Bran Beta-Glucan
Even though Nutrim only recently became available direct-to-consumers in August 2007, Nutrim science stretches much further back. In 1998, Nutrim was developed by the USDA by Agricultural Research Service hall of fame scientist Dr. George Inglett. Dr. Inglett, a chemist, invented a way to concentrate beta-glucans from oats and barley while maintaining the nutrition of whole grains. Dr. Inglett's research created a technology that could incorporate the healthy magic of oat beta-glucans into many foods.
Dr. Inglett invented Nutrim by creating a process which separates soluble fiber from the insoluble fiber. The soluble fiber is then dried and ground into a powder. Nutrim becomes a mixture of both beta-glucans and starches from the original oats. The fact that Nutrim comes in powder form allows it to be mixed with other foods. Nutrim allows oat beta-glucans benefits to be part of a diet more frequently.
Nutrim is Formulated to Qualify for the FDA Heart Health Claim
In order to qualify for the FDA's health claim any whole oat source should contain at least 0.75 grams of beta-glucans per serving.
The scientific and medical community have long been aware oat beta-glucans are capable of reducing serum levels of cholesterol and triglycerides. Evidence that oat beta-glucans help reduce cholesterol convinced the U.S. Food and Drug Administration to allow heart health claims to be made.
Nutrim is all-natural and chemical-free
Nutrim does not undergo any of the enzymatic or solvent-based treatments of highly processed whole oat products. It is not chemically processed, or modified as an isolate. It is concentrated at 10% per serving so it would not necessitate the removal of other non-beta glucan components. Because Nutrim is created using a strictly mechanical process, it maintains the FDA's definition of a whole oat product.
Nutrim's oat beta-glucans mix with cholesterol-based bile acids in the digestive tract. Soluble fiber absorbs these bile acids and then carries the cholesterol out of your body. These same beta-glucans have also been shown to help limit the enzymes involved in processing cholesterol when transformed by good bacteria.
