Also, one thing that I didn't have the space to write about in the article is an interesting side note about this study by Frank Nuttall, et al in Diabetes Care which compared Dreamfields to traditional pasta. If you page down to the graphs, you will see two different graphs for different groups of subjects given both the Dreamfields and regular pasta. In both groups, the Dreamfields and traditional pastas caused about the same blood sugar rise, but there is a lot of difference between the groups - in fact, there's almost no overlap. Dr. Nuttall tells me that this is likely because the group in the top graph were older than the other group. So even though none of the subjects had diabetes or prediabetes, the older group had a much higher blood gluocose response, at least to the naked eye (as far as I know, they weren't compared statistically). I thought that was interesting, though not surprising from what we are learning about the progress of diabetes-spectrum disorders through the lifespan.
Image Courtesy of Dreamfields Foods
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