Malt
Malt is a germinated cereal grain that has been dried in a process known as malting. It is commonly made from barley, but can also be made from other grains such as wheat or rye.

Production
- The process of malting involves soaking the grains in water to allow them to germinate.
- After germination, the grains are dried using hot air to stop the germination process.
- The dried grains are then crushed or milled to create malted barley or malted wheat.

Uses
- Malt is commonly used in the production of beer and whiskey. It provides enzymes that help convert starches in the grains into fermentable sugars.
- Malt extract is also used as a sweetener in various food products such as malted milkshakes and malted milk balls.
- In baking, malt is used to enhance the flavor and texture of bread and other baked goods.

Health Benefits
- Malt is a good source of vitamins and minerals, including B vitamins, magnesium, and iron.
- It contains dietary fiber which aids in digestion and helps maintain a healthy gut microbiome.
- Malt may also have antioxidant properties that can help protect against cell damage and reduce inflammation.

Impact on Human Health and Diseases
- Malt can be a part of a healthy diet when consumed in moderation.
- Excessive consumption of malt-based products high in added sugars may contribute to obesity and other health issues.
- Individuals with certain health conditions, such as celiac disease or gluten intolerance, should avoid malt made from gluten-containing grains like barley.