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== Career ==
== Career ==
Ames works with breeders, researchers and the grain industry to develop and test new varieties and food processing techniques that maximize the health properties and potential use of Canadian grains and pulses.<ref name=":0" /> Her research examines the bioactive components in cereal grains (barley, oat, wheat, and others) and pulses and their impact on human health.<ref>{{Cite web|url=https://profils-profiles.science.gc.ca/en/profile/dr-nancy-ames|title=Dr. Nancy Ames|date=2019-05-23|website=profils-profiles.science.gc.ca|access-date=2020-03-09}}</ref><ref name=":2">{{Cite web|url=http://www.abic.ca/abic2017/speaker/details/nancy_ames.html|title=Speakers|website=www.abic.ca|access-date=2020-03-09}}</ref>She also studies how processing affects the functionality and health benefits of grain and pulse based foods.<ref name=":0" /> To accomplish this, she has also helped develop analytical and ''in vitro'' methods to predict health benefits.<ref name=":2" /> She has served on Western Canada's [http://pgdc.ca/ Prairie Grain Development Committees] for Oat Quality and Wheat, Rye and Triticale Quality and has contributed to the development of  several new oat, wheat and barley varieties.
Ames works with breeders, researchers and the grain industry to develop and test new varieties and food processing techniques that maximize the health properties and potential use of Canadian grains and pulses.<ref name=":0" /> Her research examines the bioactive components in cereal grains (barley, oat, wheat, and others) and pulses and their impact on human health.<ref>{{Cite web|url=https://profils-profiles.science.gc.ca/en/profile/dr-nancy-ames|title=Dr. Nancy Ames|date=2019-05-23|website=profils-profiles.science.gc.ca|access-date=2020-03-09}}</ref><ref>{{Cite web|url=https://grainswest.com/2019/09/snack-machine/|title=SNACK MACHINE – grainswest|language=en-US|access-date=2020-04-08}}</ref><ref name=":2">{{Cite web|url=http://www.abic.ca/abic2017/speaker/details/nancy_ames.html|title=Speakers|website=www.abic.ca|access-date=2020-03-09}}</ref><ref>{{Cite news|last=Manitoba|first=University of|url=https://www.winnipegfreepress.com/food-for-thought/innovation-490487751.html|title=Aug 2018: Innovation|date=2018-08-09|work=Winnipeg Free Press|access-date=2020-04-08|language=en-CA}}</ref><ref>{{Cite web|url=https://www.realagriculture.com/2015/01/wheat-school-still-good-research-counters-popular-claims-wheats-nutritional-value/|title=Wheat School: Still Good For You — Research Counters Popular Claims About Wheat’s Nutritional Value|website=RealAgriculture.com|language=en-US|access-date=2020-04-08}}</ref>She also studies how processing affects the functionality and health benefits of grain and pulse based foods.<ref name=":0" /> To accomplish this, she has also helped develop analytical and ''in vitro'' methods to predict health benefits.<ref name=":2" /><ref>{{Cite web|url=https://www.producer.com/2016/12/building-a-better-bagel/|title=VIDEO: Building a better bagel|date=2016-12-29|website=The Western Producer|language=en|access-date=2020-04-08}}</ref> She has served on Western Canada's [http://pgdc.ca/ Prairie Grain Development Committees] for Oat Quality and Wheat, Rye and Triticale Quality and has contributed to the development of several new oat, wheat and barley varieties.<ref>{{Cite web|url=https://www.realagriculture.com/2015/01/wheat-school-nutrition-considered-bringing-forward-new-wheat-varieties/|title=Wheat School: Should Nutrition be Considered When Bringing Forward New Wheat Varieties?|last=January 18|last2=says|first2=2015 at 6:57 am Ernie|website=RealAgriculture.com|language=en-US|access-date=2020-04-08}}</ref>


Ames has contributed significantly in the area of food product development. Her early research resulted in two food product patents: [https://patents.justia.com/patent/20050025867 Processed barley food products] (Publication number: 20050025867, filed July 2004) and [https://patents.justia.com/patent/20020018835 Production of tortillas made from waxy barley cultivars] (Publication number: 20020018835, filed May 2001)<ref>{{Cite web|url=https://patents.justia.com/inventor/nancy-ames|title=Nancy Ames Inventions, Patents and Patent Applications - Justia Patents Search|website=patents.justia.com|access-date=2020-03-09}}</ref><ref name=":2" />
Ames has contributed significantly in the area of food product development. Her early research resulted in two food product patents: [https://patents.justia.com/patent/20050025867 Processed barley food products] (Publication number: 20050025867, filed July 2004) and [https://patents.justia.com/patent/20020018835 Production of tortillas made from waxy barley cultivars] (Publication number: 20020018835, filed May 2001)<ref>{{Cite web|url=https://patents.justia.com/inventor/nancy-ames|title=Nancy Ames Inventions, Patents and Patent Applications - Justia Patents Search|website=patents.justia.com|access-date=2020-03-09}}</ref><ref name=":2" /><ref>{{Cite web|url=http://www.susanhughes.ca/canada-invents|title=Canada Invents|website=Susan Hughes|language=en-US|access-date=2020-04-08}}</ref><ref>{{Cite web|url=https://www.manitobacooperator.ca/country-crossroads/barley-flour-makes-fantastic-tortillas/|title=Barley Flour Makes Fantastic Tortillas|date=2009-12-03|website=Manitoba Co-operator|language=en|access-date=2020-04-08}}</ref><ref>{{Cite web|url=https://www.grainews.ca/farm-life/company-is-local-whole-grain-and-friendly/|title=Company Is “Local, Whole Grain And Friendly”|date=2011-02-28|website=Grainews|language=en|access-date=2020-04-08}}</ref><ref>{{Cite web|url=https://www.producer.com/2003/03/public-lunch-promotes-instant-barley/|title=Public lunch promotes instant barley|date=2003-03-27|website=The Western Producer|language=en|access-date=2020-04-08}}</ref>


Ames’ continuous efforts towards food barley improvement were culminated in her initiative to pursue a therapeutic health claim for barley based on its cholesterol lowering properties. Ames contributed to information supporting a barley health claim in the United States, which was approved in 2006.<ref>{{Cite web|url=https://www.topcropmanager.com/another-step-forward-for-food-barley-12890/|title=Another step forward for food barley|date=2013-02-28|website=Top Crop Manager|language=en-US|access-date=2020-03-09}}</ref> In 2007, she initiated a similar approach in Canada. She invited a large group of barley stakeholders, including breeders, growers, processors, food scientists, nutritionists and others, to discuss the idea of a similar Canadian barley health claim. With their support, Ames and members of her laboratory took a leadership role in the detailed process of preparing a health claim petition, which was submitted by the [https://www.albertabarley.com/ Alberta Barley Commission], as a representative of the barley industry, to Health Canada in February 2009. In July 2012, Health Canada approved the health claim that barley fibre reduces cholesterol. During this process, she also identified and completed supplementary research to support this claim.
Ames’ continuous efforts towards food barley improvement were culminated in her initiative to pursue a therapeutic health claim for barley based on its cholesterol lowering properties. Ames contributed to information supporting a barley health claim in the United States, which was approved in 2006.<ref>{{Cite web|url=https://www.topcropmanager.com/another-step-forward-for-food-barley-12890/|title=Another step forward for food barley|date=2013-02-28|website=Top Crop Manager|language=en-US|access-date=2020-03-09}}</ref> In 2007, she initiated a similar approach in Canada. She invited a large group of barley stakeholders, including breeders, growers, processors, food scientists, nutritionists and others, to discuss the idea of a similar Canadian barley health claim. With their support, Ames and members of her laboratory took a leadership role in the detailed process of preparing a health claim petition, which was submitted by the [https://www.albertabarley.com/ Alberta Barley Commission], as a representative of the barley industry, to Health Canada in February 2009. In July 2012, Health Canada approved the health claim that barley fibre reduces cholesterol and risk of heart disease.<ref>{{Cite web|url=https://www.manitobacooperator.ca/news-opinion/news/health-canada-gives-barley-permission-to-boast-about-its-health-benefits/|title=Health Canada gives barley permission to boast about its health benefits|date=2012-08-10|website=Manitoba Co-operator|language=en|access-date=2020-04-08}}</ref><ref>{{Cite web|url=https://www.albertabarley.com/barley-fibre-helps-lower-cholesterol-and-risk-of-heart-disease/|title=Barley fibre helps lower cholesterol and risk of heart disease {{!}} Alberta Barley|language=en-US|access-date=2020-04-08}}</ref> During this process, she also identified and completed supplementary research to support this claim.


Ames has worked with various organizations to actively promote grains as part of a healthy diet. She has been invited as a guest speaker at many scientiific and public events as a scientific authority on the health properties of grains and pulses. She has been an active member of the American Association of Cereal Chemists International and has served on the scientific advisory boards for the [http://healthygrains.ca Healthy Grains Institute] and the [https://www.quakeroats.com/about-quaker-oats/quaker-oats-center-of-excellence Quaker Oats Center of Excellence].<ref name=":0" /><ref name=":2" />
Ames has worked with various organizations to actively promote grains as part of a healthy diet.<ref>{{Cite web|url=http://www.gobarley.com/cookbook/|title=GoBarley Cookbook: Modern Recipes for an Ancient Grain {{!}} GoBarley|language=en-US|access-date=2020-04-08}}</ref><ref>{{Cite web|url=https://www.amazon.ca/Homegrown-Celebrating-Canadian-Foods-Produce/dp/1770502327|website=www.amazon.ca|access-date=2020-04-08}}</ref><ref>{{Cite web|url=http://fooddaycanada.ca/articles/a-new-superfood/|title=Food Day Canada presents Barley - A New Super Food|website=fooddaycanada.ca|access-date=2020-04-08}}</ref><ref>{{Citation|title=Built On Agriculture {{!}} Part 4: Feeding the World|url=https://www.pbs.org/video/part-4-feeding-the-world-cs3lql/|language=en|access-date=2020-04-08}}</ref> She has been invited as a guest speaker at many scientiific<ref>{{Cite web|url=https://canolaeatwell.com/dr-ames-presents-does-science-belong-on-my-plate/|title=Dr. Ames presents: Does Science Belong On My Plate?|last=Sandi|date=2014-11-12|website=Eat Well|language=en-US|access-date=2020-04-08}}</ref> and public events as a scientific authority on the health properties of grains and pulses.<ref>{{Cite web|url=https://www.producer.com/2013/12/oat-sector-needs-to-get-doctors-to-tout-benefits/|title=Oat sector needs to get doctors to tout benefits|date=2013-12-19|website=The Western Producer|language=en|access-date=2020-04-08}}</ref><ref>{{Cite web|url=http://canadianfoodbusiness.com/2013/11/07/ideal-grain-ingredients-breeding-wheat-for-health/|title=Ideal Grain Ingredients: BREEDING WHEAT FOR HEALTH|last=Nicole|date=2013-11-07|website=Canadian Food Business|language=en-US|access-date=2020-04-08}}</ref><ref>{{Cite web|url=https://issuu.com/woodruffsweitzer/docs/estc-219_ng_spring2013_can_hr|title=Newground Magazine Spring 2013 Canada|website=Issuu|language=en|access-date=2020-04-08}}</ref> She has been an active member of the American Association of Cereal Chemists International and has served on the scientific advisory boards for the [http://healthygrains.ca Healthy Grains Institute] and the [https://www.quakeroats.com/about-quaker-oats/quaker-oats-center-of-excellence Quaker Oats Center of Excellence].<ref name=":0" /><ref name=":2" />


Ames is actively involved in the [http://www.vernajkirkness.org/ Verna J. Kirkness Science and Engineering Education Program] which brings Indigenous Grade 11 students from Winnipeg, rural and northern Manitoba, British Columbia, and New Brunswick to the University of Manitoba campus to experience first-hand the joy of scientific research. Students representing [[First Nations]], [[Métis]] and [[Inuit]] communities come to campus to be mentored by more than 100 professors, [[Postdoctoral Fellows|postdoctoral fellows]], graduate and undergraduate students, and research technicians.<ref>{{Cite web|url=https://news.umanitoba.ca/future-indigenous-scientists-from-across-canada-come-to-campus|title=Future Indigenous scientists from across Canada come to campus|last=Manitoba - //www.umanitoba.ca|first=University of|language=en|access-date=2020-03-09}}</ref>
Ames is actively involved in the [http://www.vernajkirkness.org/ Verna J. Kirkness Science and Engineering Education Program] which brings Indigenous Grade 11 students from Winnipeg, rural and northern Manitoba, British Columbia, and New Brunswick to the University of Manitoba campus to experience first-hand the joy of scientific research. Students representing [[First Nations]], [[Métis]] and [[Inuit]] communities come to campus to be mentored by more than 100 professors, [[Postdoctoral Fellows|postdoctoral fellows]], graduate and undergraduate students, and research technicians.<ref>{{Cite web|url=https://news.umanitoba.ca/future-indigenous-scientists-from-across-canada-come-to-campus|title=Future Indigenous scientists from across Canada come to campus|last=Manitoba - //www.umanitoba.ca|first=University of|language=en|access-date=2020-03-09}}</ref>


Ames continues to explore the role barley plays in human nutrition by leading collaborative studies including clinical trials. For example, this research recently discovered that barley is beneficial for the [[Human gastrointestinal microbiota|gut microbiome]].<ref>{{Cite web|url=http://www.agr.gc.ca/eng/news-from-agriculture-and-agri-food-canada/scientific-achievements-in-agriculture/barley-a-top-crop-from-your-heart-to-your-gut/?id=1474570674846|title=Barley: A top crop from your heart to your gut|last=Canada|first=Agriculture and Agri-Food Canada;Government of|date=2016-09-26|website=www.agr.gc.ca|access-date=2020-03-09}}</ref> Barley [[beta-glucan]] can act as a prebiotic by modulating the composition of the microbiota in the gut, which can improve overall metabolic health in humans. This barley cholesterol clinical trial was also the first to show that human genetic background impacts physiological response to barley consumption, contributing novel findings to the field of nutrigenomics. These ground breaking discoveries along with her continued exploration of health benefits of cereal grains and pulses such as improved glycemic response will advance the level of academia's knowledge of Canadian grain and pulse nutrition.
Ames continues to explore the role barley plays in human nutrition by leading collaborative studies including clinical trials. For example, this research recently discovered that barley is beneficial for the [[Human gastrointestinal microbiota|gut microbiome]].<ref>{{Cite web|url=http://www.agr.gc.ca/eng/news-from-agriculture-and-agri-food-canada/scientific-achievements-in-agriculture/barley-a-top-crop-from-your-heart-to-your-gut/?id=1474570674846|title=Barley: A top crop from your heart to your gut|last=Canada|first=Agriculture and Agri-Food Canada;Government of|date=2016-09-26|website=www.agr.gc.ca|access-date=2020-03-09}}</ref><ref>{{Cite journal|last=Wang|first=Yanan|last2=Ames|first2=Nancy P.|last3=Tun|first3=Hein M.|last4=Tosh|first4=Susan M.|last5=Jones|first5=Peter J.|last6=Khafipour|first6=Ehsan|date=2016-02-10|title=High Molecular Weight Barley β-Glucan Alters Gut Microbiota Toward Reduced Cardiovascular Disease Risk|url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4748052/|journal=Frontiers in Microbiology|volume=7|doi=10.3389/fmicb.2016.00129|issn=1664-302X|pmc=4748052|pmid=26904005}}</ref> Barley [[beta-glucan]] can act as a prebiotic by modulating the composition of the microbiota in the gut, which can improve overall metabolic health in humans. This barley cholesterol clinical trial was also the first to show that human genetic background impacts physiological response to barley consumption, contributing novel findings to the field of nutrigenomics. These ground breaking discoveries along with her continued exploration of health benefits of cereal grains and pulses such as improved glycemic response will advance the level of academia's knowledge of Canadian grain and pulse nutrition.


Ames has authored and co-authored over 85 peer-reviewed publications, numerous abstracts and several book chapters. <ref name=":2" />
Ames has authored and co-authored over 85 peer-reviewed publications, numerous abstracts and several book chapters. <ref name=":2" />

Revision as of 23:04, 8 April 2020

Nancy Ames is a Canadian scientist with Agriculture and Agri-Food Canada[1] known for her research on the nutrition and quality of cereals and pulses.[2] She works closely with plant scientists to maximize the health benefits of new varieties and ensure that these benefits are maintained when the crops are harvested and processed. Ames also works with food processors to develop new food processing techniques and new ways to evaluate them. She has invented new food products and holds two patents. She was the scientific lead that lead to the health claim “Barley beta-glucan soluble fibre and reduction of blood cholesterol, a risk factor for cardiovascular disease” which was approved by Health Canada in 2012.[3][4]

Biography

Nancy Ames received her B.Sc. (Food Science, 1980) and M.Sc. (Plant Science, 1982) from the University of Manitoba. Ames worked as a forage crop specialist for Manitoba Agriculture (1981-1984) before returning to school to pursue further graduate studies. She joined Agriculture and Agri-Food Canada's (AAFC's) Plant Research Centre in Ottawa, Ontario as a Ph.D. student in 1984, and received her Ph.D. (Crop Science, 1989) from the University of Guelph, Ontario. She then began her career as a research scientist in 1989 at the Plant Research Centre in Ottawa, where she worked for five years before joining the former Cereal Research Centre in Winnipeg, Manitoba as a research scientist in 1995. In 2005, Ames's office was co-located at the Richardson Centre for Functional Food and Nutraceuticals where she continues to work for AAFC. Ames is also an adjunct professor with the University of Manitoba in the Department of Human Nutritional Sciences as well as the Department of Food Science.[1][2]

Career

Ames works with breeders, researchers and the grain industry to develop and test new varieties and food processing techniques that maximize the health properties and potential use of Canadian grains and pulses.[1] Her research examines the bioactive components in cereal grains (barley, oat, wheat, and others) and pulses and their impact on human health.[5][6][7][8][9]She also studies how processing affects the functionality and health benefits of grain and pulse based foods.[1] To accomplish this, she has also helped develop analytical and in vitro methods to predict health benefits.[7][10] She has served on Western Canada's Prairie Grain Development Committees for Oat Quality and Wheat, Rye and Triticale Quality and has contributed to the development of several new oat, wheat and barley varieties.[11]

Ames has contributed significantly in the area of food product development. Her early research resulted in two food product patents: Processed barley food products (Publication number: 20050025867, filed July 2004) and Production of tortillas made from waxy barley cultivars (Publication number: 20020018835, filed May 2001)[12][7][13][14][15][16]

Ames’ continuous efforts towards food barley improvement were culminated in her initiative to pursue a therapeutic health claim for barley based on its cholesterol lowering properties. Ames contributed to information supporting a barley health claim in the United States, which was approved in 2006.[17] In 2007, she initiated a similar approach in Canada. She invited a large group of barley stakeholders, including breeders, growers, processors, food scientists, nutritionists and others, to discuss the idea of a similar Canadian barley health claim. With their support, Ames and members of her laboratory took a leadership role in the detailed process of preparing a health claim petition, which was submitted by the Alberta Barley Commission, as a representative of the barley industry, to Health Canada in February 2009. In July 2012, Health Canada approved the health claim that barley fibre reduces cholesterol and risk of heart disease.[18][19] During this process, she also identified and completed supplementary research to support this claim.

Ames has worked with various organizations to actively promote grains as part of a healthy diet.[20][21][22][23] She has been invited as a guest speaker at many scientiific[24] and public events as a scientific authority on the health properties of grains and pulses.[25][26][27] She has been an active member of the American Association of Cereal Chemists International and has served on the scientific advisory boards for the Healthy Grains Institute and the Quaker Oats Center of Excellence.[1][7]

Ames is actively involved in the Verna J. Kirkness Science and Engineering Education Program which brings Indigenous Grade 11 students from Winnipeg, rural and northern Manitoba, British Columbia, and New Brunswick to the University of Manitoba campus to experience first-hand the joy of scientific research. Students representing First Nations, Métis and Inuit communities come to campus to be mentored by more than 100 professors, postdoctoral fellows, graduate and undergraduate students, and research technicians.[28]

Ames continues to explore the role barley plays in human nutrition by leading collaborative studies including clinical trials. For example, this research recently discovered that barley is beneficial for the gut microbiome.[29][30] Barley beta-glucan can act as a prebiotic by modulating the composition of the microbiota in the gut, which can improve overall metabolic health in humans. This barley cholesterol clinical trial was also the first to show that human genetic background impacts physiological response to barley consumption, contributing novel findings to the field of nutrigenomics. These ground breaking discoveries along with her continued exploration of health benefits of cereal grains and pulses such as improved glycemic response will advance the level of academia's knowledge of Canadian grain and pulse nutrition.

Ames has authored and co-authored over 85 peer-reviewed publications, numerous abstracts and several book chapters. [7]

Honours and awards

2018    Recipient of Agriculture and Agri-Food Canada's Prize for Outstanding Achievement in Science

  • 2016    Mentor of the year award in recognition of outstanding contributions to the Sanofi-Aventis BioTalent Challenge.      
  • 2015    American Association of Cereal Chemists International Edith Christensen Award.
  • 2012    Accuracy Award for Analysis of Dietary Fiber, for the most accurate and precise results in 2011 for insoluble, soluble, total dietary fiber and beta-glucan.
  • 2012    Recognition of Analytical Performance in Analysis of Dietary Fiber, with an "Outstanding Accuracy and Precision" rating for 2011 for insoluble, soluble, total dietary fiber and beta-glucan.
  • Led a team of volunteers who on March 20, 2010 prepared a 327.5 kg bowl of oatmeal – setting a new world record for the Largest Bowl of Oatmeal (close to double the previous Guinness world record of 171.9 kilograms).[31]
  • 2010    AAFC Instant Award for achieving the Guinness world record for the biggest bowl of oatmeal, and the success of the 2010 CIFST-AAFC Conference and AAFC Food Network Meeting.
  • 2008    American Association of Cereal Chemists International Accuracy Award for Dietary Fiber Analysis.
  • 2008    American Association of Cereal Chemists International Certificate of Proficiency for Dietary Fiber Analysis.
  • 2007-2008      Biotech Challenge Mentor of the Year-Distinction, Aventis Biotech Challenge CANADA[1]

References

  1. ^ a b c d e f "Dr. Nancy Ames". profils-profiles.science.gc.ca. 2019-05-23. Retrieved 2020-03-09.
  2. ^ a b "Nancy Ames, Ph.D." CropSphere | Sessions on market outlook, research, agronomy. Retrieved 2020-03-09.
  3. ^ Canada, Agriculture and Agri-Food Canada;Government of (2013-10-18). "Barley is 'in' when it comes to heart health". www.agr.gc.ca. Retrieved 2020-03-09.{{cite web}}: CS1 maint: multiple names: authors list (link)
  4. ^ "Health & Nutrition | GoBarley". Retrieved 2020-03-09.
  5. ^ "Dr. Nancy Ames". profils-profiles.science.gc.ca. 2019-05-23. Retrieved 2020-03-09.
  6. ^ "SNACK MACHINE – grainswest". Retrieved 2020-04-08.
  7. ^ a b c d e "Speakers". www.abic.ca. Retrieved 2020-03-09.
  8. ^ Manitoba, University of (2018-08-09). "Aug 2018: Innovation". Winnipeg Free Press. Retrieved 2020-04-08.
  9. ^ "Wheat School: Still Good For You — Research Counters Popular Claims About Wheat's Nutritional Value". RealAgriculture.com. Retrieved 2020-04-08.
  10. ^ "VIDEO: Building a better bagel". The Western Producer. 2016-12-29. Retrieved 2020-04-08.
  11. ^ January 18; says, 2015 at 6:57 am Ernie. "Wheat School: Should Nutrition be Considered When Bringing Forward New Wheat Varieties?". RealAgriculture.com. Retrieved 2020-04-08.{{cite web}}: CS1 maint: numeric names: authors list (link)
  12. ^ "Nancy Ames Inventions, Patents and Patent Applications - Justia Patents Search". patents.justia.com. Retrieved 2020-03-09.
  13. ^ "Canada Invents". Susan Hughes. Retrieved 2020-04-08.
  14. ^ "Barley Flour Makes Fantastic Tortillas". Manitoba Co-operator. 2009-12-03. Retrieved 2020-04-08.
  15. ^ "Company Is "Local, Whole Grain And Friendly"". Grainews. 2011-02-28. Retrieved 2020-04-08.
  16. ^ "Public lunch promotes instant barley". The Western Producer. 2003-03-27. Retrieved 2020-04-08.
  17. ^ "Another step forward for food barley". Top Crop Manager. 2013-02-28. Retrieved 2020-03-09.
  18. ^ "Health Canada gives barley permission to boast about its health benefits". Manitoba Co-operator. 2012-08-10. Retrieved 2020-04-08.
  19. ^ "Barley fibre helps lower cholesterol and risk of heart disease | Alberta Barley". Retrieved 2020-04-08.
  20. ^ "GoBarley Cookbook: Modern Recipes for an Ancient Grain | GoBarley". Retrieved 2020-04-08.
  21. ^ www.amazon.ca https://www.amazon.ca/Homegrown-Celebrating-Canadian-Foods-Produce/dp/1770502327. Retrieved 2020-04-08. {{cite web}}: Missing or empty |title= (help)
  22. ^ "Food Day Canada presents Barley - A New Super Food". fooddaycanada.ca. Retrieved 2020-04-08.
  23. ^ Built On Agriculture | Part 4: Feeding the World, retrieved 2020-04-08
  24. ^ Sandi (2014-11-12). "Dr. Ames presents: Does Science Belong On My Plate?". Eat Well. Retrieved 2020-04-08.
  25. ^ "Oat sector needs to get doctors to tout benefits". The Western Producer. 2013-12-19. Retrieved 2020-04-08.
  26. ^ Nicole (2013-11-07). "Ideal Grain Ingredients: BREEDING WHEAT FOR HEALTH". Canadian Food Business. Retrieved 2020-04-08.
  27. ^ "Newground Magazine Spring 2013 Canada". Issuu. Retrieved 2020-04-08.
  28. ^ Manitoba - //www.umanitoba.ca, University of. "Future Indigenous scientists from across Canada come to campus". Retrieved 2020-03-09. {{cite web}}: External link in |last= (help)
  29. ^ Canada, Agriculture and Agri-Food Canada;Government of (2016-09-26). "Barley: A top crop from your heart to your gut". www.agr.gc.ca. Retrieved 2020-03-09.{{cite web}}: CS1 maint: multiple names: authors list (link)
  30. ^ Wang, Yanan; Ames, Nancy P.; Tun, Hein M.; Tosh, Susan M.; Jones, Peter J.; Khafipour, Ehsan (2016-02-10). "High Molecular Weight Barley β-Glucan Alters Gut Microbiota Toward Reduced Cardiovascular Disease Risk". Frontiers in Microbiology. 7. doi:10.3389/fmicb.2016.00129. ISSN 1664-302X. PMC 4748052. PMID 26904005.{{cite journal}}: CS1 maint: unflagged free DOI (link)
  31. ^ "Largest Bowl of Oatmeal - world record set by Agriculture and Agri-Food Canada". www.worldrecordacademy.com. Retrieved 2020-03-09.
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