The cumulative effects of chilling and reheating a carbohydrate-based pasta meal on the postprandial glycaemic response: a pilot study

Overview of attention for article published in European Journal of Clinical Nutrition, September 2020

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@babybeginner Once the carbohydrate is coolled, it gives lower glygemic index ie raises the peak blood sugar levels lower than eating that same carbohydrate straight out from cooking/baking. So healthier as cold or reheated Calories may stay the same? B…

😳😳 https://t.co/BAhDv6nNlR

RT @gattopardopievi: Direi che è iniziata una nuova era.

Direi che è iniziata una nuova era.

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