Objectives Pulses are low glycemic index (GI) foods and have been associated with reduced
risk of heart disease, diabetes and some cancers. However the blood glucose and insulin …

Background: Snacking continues to be a major component in the dietary patterns of most
Americans despite conflicting evidence surrounding snacking healthfulness. Low-sugar …

Background Conventional wheat-based foods contain high concentrations of readily
digestible starch that commonly give these foods a high postprandial glycemic response and …

Background: Whey proteins have insulinotropic effects and reduce the postprandial
glycemia in healthy subjects. The mechanism is not known, but insulinogenic amino acids …

Background Cereals foods with a high content of dietary fibres or amylose have potential to
lower postprandial glucose levels. Optimisation of cereal foods may improve management of …

Recent trial results suggest that the consumption of a low glycemic index (GI) diet is
beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic …

The purpose of the present study is to compare the effects of four different breads (one
commercial par-baked wheat bread, three sourdough breads prepared with commercial …

Background Steamed wheat bread have previously been shown to induce comparatively
high postprandial plasma glucose responses, on the contrary, buckwheat products induced …

Whole pulses (beans, peas, chickpeas and lentils) elicit low postprandial blood glucose
(BG) responses in adults; however, their consumption in North America is low. One potential …

Research indicates that the postprandial glycemic benefits of consuming whole pulses are
retained when consumed in a mixed meal, pureed, and ground into flours. The glycemic …