Team McCallum

R&D for Lifetime of Life

Health: wheat v rye v barley.

Studies have shown that whole grains reduce the risk of obesity, metabolic syndrome, cardiovascular disease and type 2 diabetes.

Prof. Inger Björck identified the mechanism as gut micro-organisms fermenting the grain, causing release of gut hormone GLP-1. This hormone is being investigated for use as an antidiabetic, anti-obesity drug.

Overall, whole grain barley products beat whole grain wheat, while with rye some types beat wheat, but it depended on the variety.


May 5, 2010 - Posted by | CVD - cardiovascular disease, Diabetes, Diet, GLP-1, Health, Inger Björck, Metabolic syndrome, Obesity, Science, Success, Weight management, Whole grain

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: