Japanese researchers demonstrated in a small experiment with a group of 41 patients with type 2 diabetes who wore continuous glucose monitors. All they changed in the participants’ diets was the carb count of the bread they consumed at each meal, swapping a low-carb version for the normal, high-carb bread.
The result? The participants’ blood sugars and lipid markers improved, as well as other markers of pancreatic function and metabolism. The researchers concluded: “These results indicate that changing only the carbohydrate content of the staple food has benefits on glucose and lipid metabolism.”
There is a link to the study as well as links to low-carb versions of many favorite high-carb staples like bread, rice, potatoes and pasta at https://www.dietdoctor.com/study-small-cuts-to-carb-loads-can-improve-blood-sugar
When you are trying to cut carbohydrates to improve your health, even a little bit can count. That’s what Japanese researchers demonstrated in a small experiment with a group of 41 patients with type 2 diabetes.