Glycemic response study

April 2018, Adelaide, Australia. High-amylose wheat lowers the postprandial glycemic response to bread in healthy adults. Replacing conventional with high amylose wheat flour is an effective strategy for lowering postprandial glycemic and insulinemic responses to bread. “On separate mornings, 20 healthy non-diabetic men and women consumed four different wholemeal or refined wheat breads made from conventional or high amylose…

Read more

A platform for delivering health benefits

July 2017, Adelaide & Canberra, Australia. Non-communicable diseases such as diabetes, cardiovascular diseases and certain cancers are now the leading cause of death and disability, and their prevalence is rising worldwide… Enhancing the nutritional quality of staple foods offers a complimentary intervention strategy. “Foods rich in resistant starch contribute to fibre intake and so can help fill the fibre…

Read more

An Ileostomy study

March 2015, Adelaide, Australia. The physiological resistant starch content of breads made from wholemeal and refined high amylose wheat flours was determined using the human ileostomy model. Results show “a 10-fold difference in the resistant starch content between the control and High amylose breads…”

Read more