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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.
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