Diabetes Archives - Page 3 of 3 - The Sourdough School

The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Germinated grains – Sources of bioactive compounds

Whole grain-rich diet reduces body weight and systemic low-grade inflammation without inducing major changes of the gut microbiome: a randomised cross-over trial

Olive tree (Olea europaea) leaves: potential beneficial effects on human health

Dietary carbohydrate modification enhances insulin secretion in persons with the metabolic syndrome

Effects of breakfast cereals containing various amounts of beta-glucan fibers on plasma glucose and insulin responses in NIDDM subjects

The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin- A randomized controlled cross-over trial

Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomized controlled study in healthy subjects

Effects of breads of varying carbohydrate quality on postprandial glycaemic, incretin and lipidaemic response after first and second meals in adults with diet-controlled type 2 diabetes

Sourdough-leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance

The Role of gluten in Celiac Disease and Type 1 Diabetes

The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men

Muesli with 4 g oat beta-glucans lowers glucose and insulin responses after a bread meal in healthy subjects

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

Food Order Has a Significant Impact on Postprandial Glucose and Insulin Levels