Saffron, Bread & Diabetes: Rye Bread Does Not Even Have to be "Saffronized" to Help With Type II Diabetes
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 ...