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.

Read entire article here

James Bogash

For more than a decade, Dr. Bogash has stayed current with the medical literature as it relates to physiology, disease prevention and disease management. He uses his knowledge to educate patients, the community and cyberspace on the best way to avoid and / or manage chronic diseases using lifestyle and targeted supplementation.