Lowest level ever achieved
Holista CollTech have announced a scientific breakthrough, validated by a leading University in Sydney, a blend of natural ingredients that significantly reduces blood sugar levels caused by consuming white bread and other baked products.
The University conducted the final clinical study in December 2015 together with biotechnology firm Holista and Switzerland-based Veripan.
The study confirms that white bread blended with Holista’s proprietary GI Lite formula – made from extracts of okra (ladies’ fingers), dhal (lentils), barley and fenugreek – and Veripan’s natural sourdough recorded a Glycemic Index (GI) reading of 53, the lowest level ever achieved worldwide by any clean-label white bread.
Legitimate testing services are currently only provided by a few nutrition research groups worldwide. The Australian University’s research team has been at the forefront of GI research for over a decade, and has determined the GI values of more than 2,500 foods.
According to public health experts, rising consumption of white flour-based products is leading to a “metabolic syndrome” epidemic, characterised by obesity, diabetes and heart disease.
Dr. Roscoe Moore, former Assistant Surgeon General of the United States and currently Scientific Advisor of LiteFoods Inc – Holista’s U.S. subsidiary – said:
"The findings of this research come at a time of increasing bread consumption, which is leading to greater threats of obesity and diabetes."