Diet & Nutrition
Rye bread enhances butyrate but not glucose and insulin levels
Published in Obesity and Diabetes Week, September 5th, 2005
"The present investigation was undertaken to study the gastrointestinal and physiologic properties of diets based on soft and crisp wheat and rye breads similar in dietary fiber (DF; 230-235 g/kg dry matter) but with different proportions of the main DF polymers: in wheat, cellulose, and in rye, arabinoxylans (AX). The two diets provided all macronutrients; consequently, they had lower fat and sugar contents and a higher DF content than human mixed diets," scientists writing in the Journal of Nutrition report.
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