ON A DIET? RE­SEARCH SHOWS TOASTED BREAD IS BET­TER FOR YOU

Australian Natural Bodz - - Contents -

If you freeze white bread and then toast it, the amount of glu­cose that your blood ab­sorbs af­ter eat­ing it is half the amount you ab­sorb from fresh white bread. Nu­tri­tion­ists at the Bri­tish Ox­ford Brookes Univer­sity have pub­lished their fiQGLQJs LQ WKH (XURSHDQ -RXUQDO RI &OLQLFDO 1XWULWLRQ. Foods that do not lead to a fast rise in your sugar and in­sulin OeYeOV Dre EeWWer IRr yRXr ERGy. 7KLV LV wKy PRre DQG PRre body­builders, health freaks and di­eters are go­ing over to a ORw-JOyFePLF wDy RI eDWLQJ. %reDG GReVQ’W reDOOy fiW LQ WKLV NLQG RI GLeW. :KLWe EreDG KDV D JOyFePLF LQGex RI 71, ErRwQ EreDG DQ LQGex RI 65. %RWK RI WKeVe Dre RQ WKe KLJK VLGe. With a glycemic in­dex of 50, whole­meal bread is much EeWWer. The re­searchers gave white bread to ten healthy test VXE­jeFWV. 7Key PDGe VXre WKDW DOO WKe VXE­jeFWV reFeLYeG WKe eTXLYDOeQW RI 50 J RI JOXFRVe. 7Ke reVeDrFKerV WKeQ PeDVXreG WKe EORRG VXJDr OeYeO RI WKe VXE­jeFWV LQ WKe firVW WwR KRXrV DIWer eDWLQJ. 7Ke reVeDrFKerV XVeG WKe mea­sure­ments to cal­cu­late the to­tal amount of glu­cose in WKe WeVW VXE­jeFWV’ EORRG. FrRP WKLV WKey were DEOe WR FRPSLOe WKeLr reVXOWV. The re­searchers tested fac­tory-made bread and also bread WKey KDG PDGe WKePVeOYeV. 7Ke YDOXeV Dre exSreVVeG LQ PLFrRPROeV Ser PLQXWe Ser OLWer. 7Ke reVeDrFKerV VXVSeFW that the starch molecules in the bread take on a dif­fer­ent VWrXFWXre DV D reVXOW RI IreezLQJ, GeIrRVWLQJ DQG WRDVWLQJ LW. 7KLV PDNeV LW PRre GLI­fiFXOW IRr WKe eQzyPeV WR EreDN WKe VWDrFK GRwQ LQWR VXJDr. The Bri­tish re­searchers con­cluded from their study that IreezLQJ wKLWe EreDG [70 SerFeQW RI DOO WKe EreDG WKDW WKe %rLWLVK FRQVXPe LV wKLWe – EG.] – DQG WKeQ GeIrRVWLQJ LW – ORw­erV WKe JOyFePLF LQGex, DV GReV WRDVWLQJ LW. %y FRPELQLQJ ERWK eIIeFWV, yRX GeFreDVe WKe JOyFePLF LQGex eYeQ IXrWKer. By the way, this study has not tempted us to start eat­ing wKLWe EreDG; eYeQ WRDVWeG wKLWe EreDG FRQWDLQV Yery OLWWOe LQ WKe wDy RI QXWrLeQWV. %XW we’G ORYe WR NQRw WKe JOyFePLF LQGex RI GeIrRVWeG DQG WRDVWeG wKROePeDO EreDG. 6RXrFeV: EXrRSeDQ -RXrQDO RI &OLQLFDO 1XWrLWLRQ (2008) 62, 594–599.

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