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New legume flour improves blood glucose response to white bread –

Researchers in the UK have developed a new flour made from chickpeas they claim can lower the glycaemic response in people eating white bread.



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Bread is one of the UKs favourite foods. According to the association of UK Flour Millers, the product is purchased by 99.8% of British households, with the equivalent of approximately 11m loaves sold each day. The majority (60-70%) of this bread is white.
While undoubtedly a popular staple, bread has a high-glycaemic index due to its highly digestible wheat starch. When this starch is quickly digested to glucose in the body, it causes a large spike in blood glucose levels. It is thought that helping…

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