Japanese Professor Develops Low-Carb Bread for Diabetics

Atsushi Suzuki, a professor of endocrinology and metabolism at the Faculty of Medicine of Fujita Health University, enlisted the help of a baker working in the university’s cafe bakery and grad students to help him create low-carbohydrate bread products.

Targeting people with high blood sugar and those who need to cut their carbs, “Medi Midi” has only one-third to one-half the carbs of ordinary bread. But it still has the same amount of calories to let people get the proper amount of energy from it, asahi.com writes.

Since it’s also free from sweeteners, the bread’s raw ingredients come out strongly, giving it a rich flavor.

Consuming high amounts of carbs from wheat and sugar is said to cause weight gain because they are stored as neutral fat in the liver and fat cells.

Bread contains salt and thus promotes the absorption of carbs, raising the risk of a surge in blood sugar. A sharp rise in blood sugar is linked to the onset and progression of diabetes and arteriosclerosis and the development of cerebral and myocardial infarctions.

Suzuki, who heads the diabetes care support center at Fujita Health University Hospital, started developing low-carb bread three years ago. He teamed with graduate students and a baker at a cafe in the hospital called Cherry. Now, the low-carb bread is available to buy at Cherry.

Photo source: asahi.com

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