ХЛЕБ НА ЗАКВАСКЕ И ДИАБЕТ // Почему не повышает сахар в крови и имеет низкий GI

Скачать бесплатно руководство “Стоит ли открывать пекарню“ Источники для видео: 1) Sourdough Fermentation or Addition of Organic Acids or Corresponding Salts to Bread Improves Nutritional Properties of Starch in Healthy Humans. HELENA G. M. LILJEBERG,3 CLAS H. LÖNNER* Ano IMGER M. E. BJÖRCK. Department of Applied Nutrition and Food Chemistry, Chemical Center, University of Lund, Sweden. 2) The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men. Anita Mofidi, Zachary M. Ferraro, Katherine A. Stewart, Hilary M. F. Tulk, Lindsay E. Robinson, Alison M. Duncan, and Terry E. Graham. Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, Canada N1G 2W1 3) Sourdough and cereal fermentation in a nutritional perspective Kaisa Poutanen, Laura Flander, Kati Katina. University of Kuopio, Food and Health Research Centre, De