The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men

Introduction Consumption of whole-grain and sourdough breads is associated with improved glucose homeostasis. The sprouting treatment of cereal grains is reported to decrease starch content and increase the content and availability of vitamins, minerals, and antioxidants. The metabolic effect of breads baked with sprouted wheat flour has not been extensively studied. The present investigation had a distinct applied nature and tested the hypothesis that consumption of laboratory- prepared sourdough bread and commercially available whole-grain and sprouted-grain breads would result in lower metabolic responses compared with commercial, white bread in subjects … Continue reading The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men