ARE CARBS EQUALLY CREATED? – (07-18-05)By
Rye Bread Enhances the Production and Plasma Concentration of Butyrate but Not the Plasma Concentrations of Glucose and Insulin in Pigs
Okay, so this is a pig study, but given what a large chunk of the US population eats…. Anyway, this study compared the effects on the GI tract and glycemic response of rye vs wheat and demonstrates beautifully that carbs are not all created equal.
Basically, the fiber in rye was much stronger at stimulating butyrate production (which leads to healthier GI tracts and less cancer risk) as well as a much lower glycemic response in the bloodstream. However, this study used actual rye, not the highly processed “wheat bread disguised as rye” seen most often.
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ABOUT THE AUTHOR
Since acquiring a passion for how the body works in chiropractic school, I have continued to indulge this desire by reading some 120 peer reviewed medical journals per month. I’m always learning more about how to help people avoid chronic diseases like diabetes, heart disease, dementia, osteoporosis, obesity and cancer, and pass along this information in my blog. There are currently almost 2,000 posts cataloged on almost every health topic imaginable. Click Here for more bio information