The Sourdough School

Baking Courses specialising in Nutrition and Digestibility of Bread

Based in rural Northamptonshire, within the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home, we teach the art and science of Baking As Lifestyle Medicine (BALM). We offer a range of testing and bread making courses to personalise bread, tailored to suit your digestion, gut health, and genetics.

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624 - ‘Effect of Dahi Containing Lactococcus lactis on the Progression of Diabetes Induced by a High-Fructose Diet in Rats’. Bioscience, Biotechnology, and Biochemistry. 70 (5), 1255–1258

Reference Number: 624

Year: 2006

Authors: Hariom Yadav, Shalini Jain, and P. R. Sinha

Link: Link to original paper

Health: Diabetes

Nutrition: Probiotic

Summary

Abstract

The antidiabetic effect of dahi was observed on high-fructose-induced diabetic rats. The fasting blood glucose, glycosylated haemoglobin, insulin, free fatty acids and triglyceride levels of the dahi fed group animals were significantly lower than those of the control group (p < 0:05). The imparity of the glucose tolerance test was also delayed by one week in the dahi-fed animals.

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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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