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Freezing, Defrosting, Toasting, and Your Glucose Response to White Bread | Additives Ruin Part of the 30-37% Benefit

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Who would have thought that: More convenient, in the eyes of most people better tasting and still better for your blood glucose management: Take white bread from the freezer, defrost at room temperature overnight, and toast it for a 30% reduction in postprandial glycemia even if you're perfectly healthy! In the SuppVersity Kitchen Science article-series, I address questions that may have passed your mind when you've been cooking, doing the groceries, or looking at the photos of your favorite Insta-Foodies. Today's article addresses the reality of "Making white bread great(er) again!"  Or, shall I write "making the glucose excursions from eating white bread smaller again" - having more than 30% less glucose trickling into the blood of absolutely healthy subjects who were recruited for a study at the Oxford Brookes University ( Burton 2007 ).(three male and seven female) sounds "great", no? Review older articles about bread & co. and ...
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Gut Bugs Determine Health Benefits of Sourdough Whole-Grain Bread | Glycemia Improves W/ White Bread in Some!

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Yes, white bread can be the healthier choice. Whether your post-prandial glycemic response will improve or deteriorate with white vs. whole-grain sourdough bread appears to be fully dependent on your gut bugs. Even though it has gotten a bad rep over the past 20 years, bread is (still?) consumed daily by billions of people, worldwide. I guess that's also because the scientific evidence of which the Internet gurus will tell you that it would "prove that bread is the devil" is by no means unambiguous. It was thus high time for scientists to perform a randomized crossover trial like the one by Talk Korem and colleagues from the Weizmann Institute of Science  - a study that used data from two 1-week-long dietary interventions comprising consumption of either traditionally made sourdough-leavened whole-grain bread or industrially made white bread. Review older articles about the gut - health  axis.at the SuppVersity Bugs Dictate What You Crave Sweeteners & Y...
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Baking Bread With ~100g Extra-Fat Reduces the Glycemic Response: Coconut Oil Beats Butter, Grapeseed & Olive Oil

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No, adding fat to your bread's dough won't make you lose fat magically. While fat no longer has the bad rep it still had a decade ago, the notion that baking bread with extra fat could have anti-diabetic effects, because it reduces the glucose peaks and  the 2h area under the curve (AUC) is unconventional, to say the least; and thus SuppVersity  news-worthy, because it is not broscience, but the result of a recent study. In said study, the scientists tested (a) the effect of different types of fat / oil on the formation of amylose–lipid complexes (ALC) and, more importantly, (b) the effect of the ALCs on the glycemic response to a standardized amount of bread that was baked with the same amount of different fats / oils. Don't forget that health and looking good naked require eating right and working out! Exercise Research Uptake Nov '14 1/2 Exercise Research Uptake Nov '14 2/2 Weight Loss Supplements Exposed Exercise Supplementation Quickie ...
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Resistant Starch Powered Health Bagels - High RS Bagel Consumption Improves Glycemia in T2DM Risk Patients

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If you put salmon on a high RS bagel that may actually qualify as healthy meal. Ok, don't get me wrong. I do not recommend making bagels, regular or resistant starch enhanced, a prominent part of your diet, but if you want to take a bagel along to the office, the high RS bagels Sarah A. Dainty baked for the experiment she conducted as part of the thesis she presented to  The University of Guelph , may be a better choice - specifically if you fill your bagel with salmon or other high protein foods. Dainty conducted a randomized, double-blind crossover study to examine the glycemic effects of 8-week consumption of high-RS bagels (25 g RS) or control bagels in adults with a high type II diabetes risk (n=24). After being fermented, resistant starches act (partly) via the  gut - health  axis. Bugs Dictate What You Crave Sweeteners & Your Gut Foods, Not Ma- cros for the Gut Lactulose For Gut & Health Probiotics Don't Cut Body Fat The Macr...
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True or False: Having Your Pasta 'Al Dente' Reduces The Postprandial Glucose Surge. Plus: Do Spaghetti Really Produce a 50% Lower Glycemic Response Than Macaroni?

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Is Pasta OK, if it's al dente? Sounds legit, right? How legit does it sound, if I tell you that pasta is ok, anyway? I am pretty sure you've heard some self-proclaimed expert state: "You know why the Italians ain't fat, although they eat tons of pasta all day, bro? I can tell, ya! It's 'cause they eat them al dente... that means "for the teeth", bro - you know?" I guess you don't mind if I discard the subsequent excursion into Italian cuisine, do I? No? Fine! Bro or not: The reasoning behind the recommendation to eat your pasta "al dente" [=cooked so as to be firm but not hard] doesn't sound that flawed, does it? I mean, aside from the fact that I have to say that the Italians are not as lean as you Americans apparently believe (31.8 % are overweight and 8.9 % are obese) it sounds legit that the hard pasta will take longer to digest. This would (or should I write "should?") reduce its GI and that in turn should h...
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Saffron, Bread & Diabetes: Rye Bread Does Not Even Have to be "Saffronized" to Help With Type II Diabetes

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Saffron-rye breads? Not necessary, if you can achieve the same beneficial effects with nothing but rye bread alone. The World Health Organization estimates that the diabetic population will increase from 195 to 360 million people by 2030 (4.5% of the global population; Wild. 2004; Shaw. 2010). Needless to say that it would be a real problem for a whole industry, if these prognoses did not come true. Against that background, it may not be such a problem that the results Bajerska et al. report in their recent paper in the Journal of Medicinal Food show that Saffron is not an uberpotent super-antidiabetic. What is however pretty interesting is the fact that the pharma- and the corn-industry could actually have a common interested in the world being fed wheat instead of rye bread. Rye + Safron is not better than rye alone When they were trying to come up with another (dys-)functional food, the researchers from the Poznan University of Life Sciences in Poland speculated that the ...
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