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The measure of how quickly foods raise blood glucose levels.
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 ...
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...