Health
New legume flour improves blood glucose response to white bread – FoodNavigator.com
Researchers in the UK have developed a new flour made from chickpeas they claim can lower the glycaemic response in people eating white bread.
Bread is one of the UKs favourite foods. According to the association of UK Flour Millers, the product is purchased by 99.8% of British households, with the equivalent of approximately 11m loaves sold each day. The majority (60-70%) of this bread is white.
While undoubtedly a popular staple, bread has a high-glycaemic index due to its highly digestible wheat starch. When this starch is quickly digested to glucose in the body, it causes a large spike in blood glucose levels. It is thought that helping…
-
General19 hours agoQantas terminal at Melbourne Airport evacuated and flights delayed due to fire
-
Noosa News23 hours agoToyah Cordingley’s accused killer ‘3.7 billion times more likely than not’ to have contributed to DNA sample near burial site, court told
-
Business23 hours agoWhy this ASX 200 tech stock could rise 20%
-
Noosa News22 hours agoStruggling AFLW teams GWS, Collingwood and Gold Coast receive extra picks or list spots from league