Pick ME, Hawrysh ZJ, Gee MI, Toth E, Garg ML, Hardin RT (1996) Oat bran concentrate bread products improve long-term control of diabetes: A pilot study. Jenkins DJA, Wolever TM, Leeds AR, Gassull MA, Haisman P, Dilawari J, Goff DV, Metz GL, Alberti KGMM (1978) Dietary fibres, fibre analogues, and glucose tolerance: Importance of viscosity. Kiehm TG, Anderson JW, Ward K (1976) Beneficial effects of a high-carbohydrate, high-fiber diet on hyperglycemic men. Comparison of glucose and insulin responses. Hallfrisch J, Scholfield DJ, Behall KM (2003) Physiological responses of men and women to barley and oat extracts (Nu-trimX). Lifschitz CH, Grusak MA, Butte NA (2002) Carbohydrate digestion in humans from a β-glucan enriched barley is reduced. Liljeberg, HGM, Granfeldt YE, Bjorck IME (1996) Products based on a high-fiber barley genotype, but not on common barley or oats, lower post-prandial glucose and insulin responses in healthy humans. Pick ME, Hawrysh ZJ, Gee MI, Toth E (1998) Barley bread products improve glycemic control of type 2 subjects. Granfeldt Y, Liljeberg H, Drews, A, Newman R, Björck I (1994) Glucose and insulin responses to barley products: Influence of food structure and amylose-amylopectin ratio.
#DIABETES PILOT CRACK CRACKED#
Jenkins DJA, Wesson V, Wolever TMS (1988) Wholemeal versus wholegrain breads: Proportions of whole or cracked grain and the glycemic response. Jenkins DJA, Wolever TMS, Kalmusky J (1985) Low glycemic index carbohydrate foods in the management of hyperlipidemia. Am Assoc Cereal Chem, St Paul, MN, pp 49–82). Marlett, JA (1993) Comparisons of dietary fiber and selected nutrient compositions of oat and other grain fractions. Am Assoc Cereal Chem St Paul MN, pp 355–417. In MacGregor AW, Bhatty RS (eds), Barley Chemistry and Technology. J Cereal Sci 4: 133–141.īhatty RS (1993) Nonmalting uses of barley. Åan P, Newman CW (1986) Chemical composition of some different types of barley grains in Montana, USA. MS Thesis, Department of Plant and Soil Science, Montana State University, Bozeman, MT. Hofer, PJ (1985) The composition and nutritional value of a high-lysine, high-sugar barley ( Hordeolum vulgare L.). Edinburgh University Press, Edinburgh, Scotland, pp 864–867. In Whitehouse RNH (ed), Barley Genetics IV, Proceedings of the IV International Barley Genetics Symposium. In contrast, the maximal insulin increase after Prowash was 8.6± 1.5 mIU/ml in the non-diabetic controls and 6.8± 1.2 mIU/ml in the diabetic patients ( p < 0.01).Įslick, RF (1981) Mutation and characterization of unusual genes associated with the seed. Oatmeal elicited a maximal insulin increase of 29.9± 4.2, mIU/ml in the control subjects and 21.4± 2.5 mIU/ml in the diabetic patients. The maximal increase in insulin post-LMR was 33.9± 3.6 mIU/ml in the diabetic patients and 54.0± 9.8,mIU/ml in the non-diabetic controls.
The maximal increase in glucose in the diabetic patients was 69.9± 4.5 mg/dL after LMR, 80.8± 8.8,mg/dL after oatmeal and 28.4± 3.5 mg/dL after Prowash ( p < 0.01).
In the non-diabetic subjects, the maximal rise in glucose from baseline was 26.3± 3.9 mg/dL after LMR, 41.3± 3.9 mg/dL after oatmeal and 6.4± 2.7 mg/dL after Prowash ( p < 0.01). A substantial reduction of the post-prandial glycemic peak following ingestion of Prowash was observed as compared to LMR or oatmeal. A commercial liquid meal replacer (LMR) was included as a reference standard. The study was designed to compare equivalent breakfast meals (w/w) of Prowash and oatmeal for glycemic response in diabetic and non-diabetic subjects.
#DIABETES PILOT CRACK FREE#
Prowashonupana (Prowash) is a shrunken-endosperm, short awn, waxy starch, hulless barley with low starch, high fiber, high protein, and a relatively high concentration of free sugars.
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