A new review could help food developers and technical managers
appreciate how dietary fibre influences the glycaemic index of
foods, especially cereal products.
Rhubarb, the favourite of granddads and school dinners across the
country, has seen sales more than double after recent endorsements
from celebrity chefs in the UK.
Increasing evidence for the value of low glycaemic index foods in
reducing risk of type 2 diabetes may benefit high-fibre foods and
those using healthy ingredients.
