White Bread GI Reduction

The glycemic index of white bread could be reduced with a dietary supplement derived from white kidney beans.

During a recent study, scientists at the UCLA School of Medicine found that the white kidney bean derived supplement called Phase 2 inhibited the digesting enzyme alpha-amylase.

The enzyme, secreted in saliva and by the pancreas, is responsible for breaking down starches into sugars that are absorbed into the small intestine.

The supplement, when eaten by volunteers in capsule or powder form, reduced the glycemic index (GI) of white bread.

The findings, published in the Nutrition Journal, found that the data demonstrated significant decreases in the GI of white bread with the powder form of Phase 2 at the dosage of 3000mg. The capsule formulation at the 1500mg dose had no effect on the GI and both the 2000mg and 3000mg capsule doses caused insignificant reductions in GI.

Further studies are being investigated to find out if doses of Phase 2 can also reduce the GIs of other high-GI foods such as pasta and rice.

The GI index measures how quickly certain foods release carbohydrates into the body, which then raise blood glucose levels.

High GI foods cause blood sugar levels to rise more rapidly whereas a low GI rating that takes longer to digest and release sugar into the bloodstream, provides consumers with the satiety, ‘full’ sensation.