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Insulin
Postprandial glucose, insulin, and incretin responses to grain products – (02-04-02)
James Bogash
Postprandial glucose, insulin, and incretin responses to grain products
This article brings to light some important issues. The glycemic index (GI) is the rate at which glucose shows up in the serum following ingestion of a substance. Whole grain foods are considered to be healthy because they generally have a low glycemic index. However, this is not always true and we are starting to see that we may need to look beyond the GI to a substance’s direct effect on insulin. This article shows white bread having a more profound effect on insulin than whole grains. Interestingly, a recent article also implicated milk as a strong insulin stimulator.
AJCN — Abstracts: Juntunen et al. 75 (2): 254
