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Ancient Wheat Breads Digested Differently
Researchers at the Royal Veterinary and Agricultural University, in Frederiksberg, Denmark, compared three diﬀerent loaves: einkorn bread made with honey-salt leavening; naturally-leavened einkorn bread made with crushed whole grains; and commercial yeast bread made with modern wheat. The naturally-leavened einkorn loaves signiﬁcantly reduced the gastrointestinal response of GIP (glucose-dependent insulinotrophic polypeptide), a hormone important in controlling insulin secretion.
European Journal of Clinical Nutrition, October 2003; 57(1):1254-61