|
|
 Up |
|
|
  |
Author: ironjusticeironjustice Date: Mar 20, 2008 11:40
Effect of Bread Containing Resistant Starch on Postprandial Blood
Glucose Levels in Humans
Yuji Yamada1, Seio Hosoya1, Shigeru Nishimura1, Takashi Tanaka1,
Yoshitaka Kajimoto2, Akira Nishimura2, and Osami Kajimoto3
1Central Institute, Yamazaki Baking Co., Ltd., 3-5-16 Chitose, Sumida-
ku, Tokyo 130-0025, Japan
2Soiken Inc., Senri Life Science Center, 1-4-2 Shinsenri-higashimachi,
Toyonaka, Osaka Prefecture 560-0082, Japan
3Center for Health Care, Osaka University of Foreign Studies, 8-1-1
Aomadani-higashi, Mino, Osaka Prefecture 562-8558, Japan
We examined the inhibitory effect of a single ingestion of bread
containing resistant starch (bread containing about 6 g of resistant
starch derived from tapioca per 2 slices) (test food) on the
postprandial...
|
| Show full article (2.21Kb) |
|
| | 39 Comments |
|
|
Author: TecknomageTecknomage Date: Mar 21, 2008 04:23
On Thu, 20 Mar 2008 11:40:18 -0700 (PDT), ironjustice
cashette.com> wrote:
> Effect of Bread Containing Resistant Starch on Postprandial Blood
> Glucose Levels in Humans
>
> Yuji Yamada1, Seio Hosoya1, Shigeru Nishimura1, Takashi Tanaka1,
> Yoshitaka Kajimoto2, Akira Nishimura2...
|
| Show full article (2.64Kb) |
|
| | no comments |
|
|
Author: Szczepan BialekSzczepan Bialek Date: Mar 21, 2008 09:53
"Tecknomage"
>
> My personal experience, and from what I've read, is any product using
> PROCESSED FLOUR is high in carbs, therefore bad for diabetics.
>
> Whole grain, unprocessed flour, breads are very low in carbs. A local
> bakery (Julian, CA, near San Diego) bakes home made wheat bread that
> is 2g carbs/slice and a wheat raisin bread at 3g carbs/slice.
There are the two types of starch in breads. Animal and plants starch. In
the short bead is only the plant starch.
In the leavended breat are the both. The animal starch is in backed yeast
(the animal starch is also in alga and mushrooms). More yeast, better
bread.
For this reason people always made the leavended bread (we can say - flour
is eaten by yeasts and we eat backed yeasts). Sprouted grains are also
healthy.
S*
|
| |
| no comments |
|
|
Author: Andrew B. Chung, MD/PhDAndrew B. Chung, MD/PhD Date: Mar 21, 2008 09:59
Szczepan Bialek wrote:
> "Tecknomage"
>>
>> My personal experience, and from what I've read, is any product using
>> PROCESSED FLOUR is high in carbs, therefore bad for diabetics.
>>
>> Whole grain, unprocessed flour, breads are very low in carbs. A local
>> bakery (Julian, CA, near San Diego) bakes home made wheat bread that
>> is 2g carbs/slice and a wheat raisin bread at 3g carbs/slice.
>
> There are the two types of starch in breads. Animal and plants starch. In
> the short bead is only the plant starch.
> In the leavended breat are the both. The animal starch is in backed yeast
> (the animal starch is also in alga and mushrooms). More yeast, better
> bread.
> For this reason people always made the leavended bread (we can say - flour
> is eaten by yeasts and we eat backed yeasts...
|
| Show full article (1.37Kb) |
| no comments |
|
|
Author: nevernever Date: Mar 21, 2008 10:25
On Fri, 21 Mar 2008 09:59:19 -0700 (PDT), "Andrew B. Chung, MD/PhD"
emorycardiology.com> wrote:
>Szczepan Bialek wrote:
>> "Tecknomage"
>>>
>>> My personal experience, and from what I've read, is any product using
>>> PROCESSED FLOUR is high in carbs, therefore bad for diabetics.
>>>
>>> Whole...
|
| Show full article (1.45Kb) |
| no comments |
|
|
Author: bjbj Date: Mar 21, 2008 10:33
> "Tecknomage"
>>
>> My personal experience, and from what I've read, is any product using
>> PROCESSED FLOUR is high in carbs, therefore bad for diabetics.
>>
There is *no* food that is "bad for diabetics" just because of diabetes. YOU
may not be able to cope with certain carbs, but others have different
reactions & different medical regimens. Much of it is about portion control,
too.
bj
|
| |
| no comments |
|
|
Author: Andrew B. Chung, MD/PhDAndrew B. Chung, MD/PhD Date: Mar 21, 2008 10:38
> Andrew, in the Holy Spirit, boldly wrote:
>>Szczepan Bialek wrote:
>>> "Tecknomage"
>>>>
>>>> My personal experience, and from what I've read, is any product using
>>>> PROCESSED FLOUR is high in carbs, therefore bad for diabetics.
>>>>
>>>> Whole grain, unprocessed flour, breads are very low in carbs. A local
>>>> bakery (Julian, CA, near San Diego) bakes home made wheat bread that
>>>> is 2g carbs/slice and a wheat raisin bread at 3g carbs/slice.
>>>
>>> There are the two types of starch in breads. Animal and plants starch. In
>>> the short bead is only the plant starch.
>>> In the leavended breat are the both. The animal starch is in backed yeast
>>> (the animal starch is also in alga and mushrooms). More yeast, better
>>> bread.
>>> For this reason people always made the leavended bread (we can say - flour
>>> is eaten by yeasts and we eat backed yeasts). Sprouted grains are also
>>> healthy. ...
|
| Show full article (3.09Kb) |
| no comments |
|
|
Author: yamantakayamantaka Date: Mar 21, 2008 11:00
On Mar 21, 10:38Â am, "Andrew B. Chung, MD/PhD"
emorycardiology.com> wrote:>> Andrew, in the Holy Spirit, boldly wrote:
>>>Szczepan Bialek wrote:
>>>> "Tecknomage"
>
>>>>> My personal experience, and from what I've read, is any product using
>>>>> PROCESSED FLOUR is high in carbs, therefore bad for diabetics.
>
>>>>> Whole grain, unprocessed flour, breads are very low in carbs. Â A local
>>>>> bakery (Julian, CA, near San Diego) bakes home made wheat bread that
>>>>> is 2g carbs/slice and a wheat raisin bread at 3g carbs/slice.
>
>>>> There are the two types of starch in breads. Animal and plants starch. In
>>>> the short bead is only the plant starch.
>>>> In the leavended breat are the both. The animal starch is in backed yeast
>>>> (the animal starch is also in alga and mushrooms). More yeast, Â better
>>>> bread.
>>>> For this reason people always made the leavended bread (we can say - flour ...
|
| Show full article (3.67Kb) |
| no comments |
|
|
|
|
|
|
|
|
Date: Mar 21, 2008 11:31
bj said...
>> "Tecknomage"
>>>
>>> My personal experience, and from what I've read, is any product using
>>> PROCESSED FLOUR is high in carbs, therefore bad for diabetics.
>>>
>
> There is *no* food that is "bad for diabetics" just because of diabetes.
> YOU may not be able to cope with certain carbs, but others have
> different reactions & different medical regimens. Much of it is about
> portion control, too.
> bj
bj,
I couldn't agree more about portion control. That AND keeping meticulous
food records in diet software of some kind, to assist in daily food
planning or using dietary supplements, as needed.
AND eating minimally processed or all-natural (additive/hormone/food
dye/preservative free, etc.) foods will always be most beneficial to
everyone, not just diabetics.
|
| Show full article (1.11Kb) |
| no comments |
|
RELATED THREADS |
|
|
|
|
|
|
