Tuesday, September 09, 2008

Rye Bread and Rye Grain Benefits Diabetes

Rye - Chapter V - METABOLISM OF DIFFERENT COMPONENTS OF RYE: "Rye bran and rye fibre have positive effects on the prevention of diabetes in experimental studies performed on both humans and animals. The effects of bread with a high content of rye bran were compared with those of either low-bran bread or a patients' usual bread in insulin-dependent diabetic patients (Nygren et al. 1984). When the bread with high rye bran content was included in the diet the glucose profile during the day improved and the insulin doses could be reduced. In a study of Montonen et al (2003) an inverse association between whole-grain intake and the risk of type 2 diabetes was found. They assumed that the reduction may also be due to the bio-active compounds, such as lignans, tocotrienols, phytic acids and other anti-nutrients, found in wholegrain products."