Wholegrain rye bread reduces the risk of diabetes

According to researchers, if you want to eat bread, wholegrain rye bread is the healthiest choice. In a study comparing this type of bread to low-fibre wheat bread, they found that rye reduced the risk of developing type 2 diabetes. This is because wholegrain rye bread regulates the serotonin levels in the intestines, resulting in a more stable blood sugar level. 

High blood sugar

Serotonin is known to be a neurotransmitter that acts as a chemical messenger to the brain. The serotonin produced in the intestines has an effect on glucose levels. Too much intestinal serotonin can lead to a high blood sugar level, which may in turn lead to diabetes. According to researchers from the University of Eastern Finland, this is why wholegrain cereals appear to reduce the risk of diabetes and possibly also the risk of cardiac disease. Even though the benefits of wholegrain cereals are known, the underlying biological processes are still a mystery. The researchers gave both types of bread to mice and then analysed their blood. After eating wholegrain rye, the serotonin level in the blood remained much lower compared to the mice that had eaten a low-fibre wheat bread.

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