Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

@inproceedings{stman2003FermentationAA,
  title={Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products},
  author={Elin M {\"O}stman},
  year={2003}
}
In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. A major problem in this context is that most important starch rich staple foods in our diet, such as potato and bread products, have high GIs. One important task is, therefore, to identify food factors that… CONTINUE READING

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