Generalized Anxiety Disorder and Hypoglycemia Symptoms Improved with Diet Modification by Monique Aucoin, Sukriti Bhardwaj

“…Observational evidence suggests that a relationship may exist between high glycemic index diets and the development of anxiety and depression symptoms; however, as no interventional studies assessing this relationship in a psychiatric population have been completed, the possibility of a causal link is unclear. …”
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Evaluation of the Obesity Prevention, Blood Glucose, and Blood Lipid Control of Vietnamese Rice Varieties in High-Fat Diet-Induced Obese Mice by Thuy Linh Nguyen, Khanh Son Trinh

“…In this study, the higher the amylose and fiber contents were, the lower glycemic index, triglycerides, LDL, and LDL/HDL values were. …”
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Antioxidant and Antihyperglycemic Properties of Three Banana Cultivars (Musa spp.) by Bukola C. Adedayo, Ganiyu Oboh, Sunday I. Oyeleye, Tosin A. Olasehinde

“…The sugar, starch, amylose, and amylopectin contents and glycemic index (GI) of the three banana cultivars were determined. …”
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Diet and the Role of Altered Carbohydrate Absorption in the Treatment of Noninsulin-Dependent Diabetes Mellitus by Thomas MS Wolever

“…New therapeutic interventions, such as soluble fibre, low glycemic index foods or alpha glucosidase inhibitors, can further slow carbohydrate absorption and thus reduce secondary risks from hyperglycemia and hyperinsulinemia.…”
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Enhancing Exercise Responsiveness across Prediabetes Phenotypes by Targeting Insulin Sensitivity with Nutrition by Julian M. Gaitan, Arthur Weltman, Steven K. Malin

“…Although carbohydrate composition modulates insulin sensitivity, few have studied effects of low glycemic index or whole-grain diets following exercise across prediabetes phenotypes on insulin sensitivity. …”
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The Carnivore Connection Hypothesis: Revisited by Jennie C. Brand-Miller, Hayley J. Griffin, Stephen Colagiuri

“…The “Carnivore Connection” explains the high prevalence of intrinsic insulin resistance and type 2 diabetes in populations that transition rapidly from traditional diets with a low-glycemic load, to high-carbohydrate, high-glycemic index diets that characterize modern diets. Selection pressure has been relaxed longest in European populations, explaining a lower prevalence of insulin resistance and type 2 diabetes, despite recent exposure to famine and food scarcity. …”
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Green modification techniques for modulating the properties and starch digestibility of rich-polyphenol low-amylose Riceberry rice (Oryza sativa L.) flour by Tai Van Ngo, Naphatrapi Luangsakul

“…Pregel reduced the pasting properties, led to a weak gel structure, and increased estimated glycemic index (eGI = 69.69 ± 2.69). US sample improved the solubility and increased the polyphenols bioavailability, and significantly decreased rate of digestion (eGI = 60.77 ± 0.90). …”
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Proximate analysis and chewiness of hydrogen rich water modified sweet potato noodles by Budiarti Gita Indah, Sulistiawati Endah, Kumalasari Ika Dyah

“…Wheat-based noodles have a high glycemic index, making them unhealthy for diabetics. Hydrogen rich water modified sweet potato noodles can be an alternative to wheat flour. …”
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Impact of Cooking Temperature on In Vitro Starch Digestibility of Rice Varieties with Different Amylose Contents by Guillén Sofía, Oria Rosa, Salvador María Luisa

“…Cooking rice at 95ºC instead of 100ºC reduced the estimated glycemic index by approximately 10% for the varieties tested.…”
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Nutritional Composition and Health Benefits of Teff (Eragrostis tef (Zucc.) Trotter) by Yoseph Asmelash Gebru, Desta Berhe Sbhatu, Kwang-Pyo Kim

“…The growing global demand for the grain is due to its gluten-free nature, high level of essential amino acids (EAA), high mineral content, low glycemic index (GI), high crude fiber content, longer shelf life, and slow staling of its bread products compared to that of wheat, sorghum, rice, barley, and maize. …”
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Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta... by Marco Montemurro, Giuseppe Perri, Michela Verni, Erica Pontonio, Carlo Giuseppe Rizzello

“…The results showed that sourdough fermentation positively influenced the biochemical properties of fortified foods, leading to improved protein digestibility and a lower predicted glycemic index. However, after the fifth propagation cycle, there was a decline in the dominance of starter cultures, which negatively impacted the concentration of free amino acids and protein digestibility in the breads. …”
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Evaluation of Three New Strategies to Fight Obesity in Families by C. Luley, A. Blaik, S. Aronica, J. Dierkes, S. Kropf, S. Westphal

“…On top of this diet, the families were randomized in a three-factorial design to one or more of three weight-loss strategies: (1) an additional diet preferring carbohydrates having a low glycemic index (dual diet), (2) financial incentive, and (3) telemonitoring of weight and physical activity. …”
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Recording Postprandial Glucose Reactions with Potato Starch Structural Improvements by Sadaf Bashir, Zubair Farooq, Sobia Zafar, Tabussam Tufail, Huma Bader Ul Ain, Muzzamal Hussain, Entessar Al Jbawi, Purabi Saha, Roshan Kumar, Richard Owusu Nyarko

“…As a whole, the highest IAUC and TIAUC values, as well as the glycemic index and load, were observed in potato starch heated to 70°C, which contained 40% moisture. …”
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Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers by Yongli Jiang, Yimeng Zhao, Danfeng Wang, Yun Deng

“…Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). …”
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Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production by Irina M. Zharkova, Yuriy F. Roslyakov, Danil S. Ivanchikov

“…Food producers are looking for more effective tools to develop bakery products with specific nutritional properties, e.g., lower glycemic index, increased content of bioactive nutrients, reduced acrylamide content, low gliadin allergenicity, etc. …”
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Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat Starch by LIU Xian-zhi, ZHAN Lin-jie, LI Hong-yan, LI Cai-fu, LI Man, XU Tong-cheng, JI Na, XU Long-zhao

“…Compared with the control group, when 50% debranched precipitate was added, the noodles' gelatinization onset temperature (To), peak temperature (Tp), final temperature (Tc), and gelatinization enthalpy (ΔH) all increased, indicating improved thermal stability, and the resistant starch (RS) content increased from 11.37% to 22.19%, while the estimated glycemic index (eGI) decreased from 87.71 to 78.57, demonstrating good in vitro digestion results. …”
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Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins by CHEN Jinyu, HU Fangyang, JI Zhirui, WU Zijian

“…These results indicated that pea RS3 addition can contribute to the production of high-quality meat products with a low glycemic index without reducing protein digestibility.…”
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The effects of kefir drink on liver aminotransferases and metabolic indicators in patients with nonalcoholic fatty liver disease: a randomized controlled trial by Farzaneh Mohammadi, Nadia Razmjooei, Mohammad Ali Mohsenpour, Mohammad Ali Nejati, Mohammad Hassan Eftekhari, Najmeh Hejazi

“…The aim of this study was to evaluate the effects of kefir drink on liver aminotransferases, anthropometric indices, glycemic index, lipid profile, blood pressure (BP), high sensitivity C-reactive protein, and malondialdehyde in patients with NAFLD. …”
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Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes by Marisol P. Castro-Mendoza, Heidi M. Palma-Rodriguez, Erick Heredia-Olea, Juan P. Hernández-Uribe, Edgar O. López-Villegas, Sergio O. Serna-Saldivar, Apolonio Vargas-Torres

“…The starch hydrolysis percentage and glycemic index decreased significantly when the fiber content increased. …”
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Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA) by Jae-Geun Park, Sang-Jin Ye, Seon-Min Oh, Jae-Sung Shin, Ji-Eun Bae, Hyun-Wook Choi, Moo-Yeol Baik

“…SN20 and SN25 significantly increased RS content and decreased the estimated glycemic index (eGI) compared to the control. However, NMD7 did not significantly reduce in vitro starch digestibility. …”
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