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Progress Toward A Healthier Form Of Starch For Processed Foods
Nutrition/Agriculture Scientists in Indiana are reporting progress toward development of low glycemic and slowly digestible starch, a form of starch that would be less apt to cause the spike in blood sugar - and perhaps sharp hunger pangs - that many individuals experience after eating bread, baked goods, and other high-carbohydrate foods.In a study in ACS' Journal of Agricultural and Food Chemistry, a bi-weekly journal, Bruce R. [click link for full article]
