The way in which breads are processed could play a role in determining its GI, according to new research that shows steaming rather than baking bread alters glycemic responses.
Fiber content of extruded snacks can be upped while the glycemic response is lowered with the inclusion of beta-glucan fractions from barley and mushrooms, finds new research.
A new set of definitions related to glycemic carbohydrates have
been approved by a group of industry and science experts, in an
effort designed to help food manufacturers communicate how the
carbohydrate content of a product will...