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Natural Pigment Added To Bread Lowers Glycemic Index, Benefits Diabetics

February 25, 2016: 12:00 AM EST
Scientists in Singapore have developed a way to make more healthful bread using a natural plant pigment known as anthocyanin. The bread made with the pigment, which is extracted from black rice, is rich in antioxidants and is especially suitable for diabetics because it has a lower glycemic index than regular bread. It takes longer to digest so glucose is absorbed more slowly into the bloodstream, making it less likely to cause harmful sugar spikes. Because it is slower to digest, people feel fuller and are less likely to eat too much.
"Food scientists create healthier, diabetic-friendly bread", Phys.org, February 25, 2016, © Phys.org
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