Researcher Bruce Hamaker and colleagues at Purdue University are reported to publish a study in Nov.13 issue of the journal Biomacromolecules, pointing out the properties of slow digestive starches in certain raw cereal grains in an attempt to provide healthful carbohydrates to the consumers.
Until now, the research was limited to listing out the low GI foods in categories of cereals, vegetables, fruits, condiments and beverages. However, the new research claims to tap the molecular properties of the certain raw cereal grains in order to boost the nutritional profile of low GI foods.
Previous research has shown that resistant starches sometimes stay intact in the human GI tract and then they are ejected in the feces. Therefore, if this research can break the resistant starches in the human GI tract then the functionality of readymade low GI foods will come out with its fullest potentials.
