Your fact-checks will appear here
The relationship between glycemic index and postprandial glycemia, including the benefits of low-GI formulations.
Sourdough often produces a lower post-meal blood‑glucose response than conventionally yeasted breads because its long, bacterial‑driven fermentation changes starch chemistry and creates organic acids ...
Wholegrain and rye sourdoughs generally produce smaller post‑meal glycemic rises than breads made from refined white flour, but the size of that benefit depends on grain type, wholegrain content, and ...
Only a small number of controlled clinical investigations have tested gummy formulations designed to alter post‑meal glycemia; the most direct human trial identified evaluated sugar‑substitute experim...
A small and fragmented human trial record suggests investigators have planned or run randomized trials involving , but there is no robust body of (RCTs) that directly tests mānuka honey’s effect on gl...
Clinical and experimental evidence on and short‑term postprandial glucose in is mixed: several acute oral sugar tolerance tests report smaller or comparable immediate glucose rises after honey than af...
Manuka honey typically registers as a moderate–GI sweetener, often reported in the mid‑50s (about 54–59 or ~57 in several sources), which places it below pure glucose (GI 100) and generally below or s...