Findings from INSERM, Department of Diabetes broaden understanding of diabetes

New research, "Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects," is the subject of a report. In this recently published article, scientists in Paris, France conducted a study "To determine the impact of the form, fibre content, baking and processing on the glycaemic, insulinaemic and lipidaemic responses of different French breads. AND First study: Nine healthy subjects were randomized to consume in a crossover design one of six kinds of French bread (each containing 50 g available carbohydrate): classic baguette, traditional baguette, loaf of wholemeal bread (WM-B), loaf of bread fermented with yeast or with leaven,...

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