We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Beneficial For Type 2 Diabetics: Wholegrain Rye Bread, Sourdough Wheat Bread

May 16, 2014: 12:00 AM EST
Eating whole grain rye and sourdough-fermented wheat bread lowers blood sugar and insulin response after meals, effectively reducing the risk of type 2 diabetes, a Finnish doctoral thesis confirms. The researcher said natural fiber of the breads, with its indigestible carbs and bioactive compounds, impact glucose metabolism in healthy people and people with metabolic syndrome, a precursor of type 2 diabetes. Everything works synergetically in glucose metabolism, Jenni Lappi shows: intestinal microbes, short chain fatty acids produced by fermenting grain fiber, and metabolites of phenolic acids contained in grain fiber.
"Wholegrain bread reduces risk of diabetes: study", Xinhua News (China), May 16, 2014, © Xinhua, english.news.cn.
Diet Insights
Diet Research & Advice
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.