Glycemic response study
June 2019, Adelaide, Australia. High-amylose wheat lowers the postprandial glycemic response to bread in healthy adults. Replacing conventional with high amylose wheat flour is an effective strategy for lowering postprandial glycemic and insulinemic responses to bread. “On separate mornings, 20 healthy non-diabetic men and women consumed four different wholemeal or refined wheat breads made from conventional or high amylose…
