Rye bread reduces blood sugar levels
Researchers from the University of Eastern Finland found that consumption of rye bread and wheat bread leavened gave reducing sugar levels after meals and improved insulin response. But the white wheat bread was useless in this regard.
Researchers can not yet say exactly how these products could reduce the risk. However, one thing is certain that the biologically active complexes of fiber contained in bread, affect the metabolism through the gastrointestinal tract directly, scientists say.
Maybe it’s all in the composition of the intestinal microbiota, which changes depending on the human diet. Short fatty acid obtained during the fermentation of fiber in the gut, and the metabolites of phenolic acids from tissue involved in the metabolism of sugar. And this can also be a source of utility of bread.
