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Finnish study confirms health effects of rye bread


Good News from Finland - 16-May-2014

According to a recent doctoral thesis reviewed at the University of Eastern Finland, rye bread and sourdough fermented wholemeal wheat bread have positive effects on postprandial glucose and insulin responses. The doctoral thesis of Jenni Lappi, Master in Health Sciences, in the field of clinical nutrition, confirms that the intake of rye bread and sourdough fermented wholemeal wheat bread results...


Read full article at Good News from Finland


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