Vollkornprodukte enthalten mehr Nahrungsfasern als Backwaren aus Weissmehl und haben somit eine günstigere Blutzuckerwirkung.
Zudem liegt der glykämische Index um so niedriger, je grober das Getreide zerkleinert wurde, wie bspw. beim Vollkornschrot von DAR-VIDA.
Folgende Werte wurden in einer Studie der ETH Zürich am 21.9.1999 gemessen:
www.hug-luzern.chWhole grain products contain more fibre than bakery goods made from white flour, which means they have a beneficial effect on blood sugar.
The glycaemic index is also lower the more roughly the cereal has been ground, as for example is the case with the coarse-ground whole grain used in DAR-VIDA.
A study by the Swiss Federal Institute of Technology in Zurich ( ETH Zürich ) measured the following levels on the 21.9.1999:
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