At the University of Milan, researchers compared the digestibility of various gluten-free foods in the lab (in vitro) and then with a group of healthy volunteers (in vivo). Their goal was to gauge the eﬀect of the diﬀerent foods on postprandial glucose and insulin response, as well as to measure triglycerides and free fatty acids after eating. Quinoa stood out in the study, for producing lower free fatty acid levels and triglyceride concentrations than other GF pastas and breads studied.
European Journal of Nutrition, August 2004; 43 (4):198-204. Epub 2004 Jan 6.
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