Yogurt and blood sugar

[Guest guest]

>>>>But I don't have a clue how it's metabolized, how many calories it

yields, how it affects blood sugar, etc.

----->re blood sugar, lactic acid seems to have a positive effect. here is a

study that found that lactic acid reduced postprandial glycemia and

insulinemia, which may be why can eat *yogurt*, but not UNfermented

milk, and go for a while without blood sugar problems.

Inconsistency between glycemic and insulinemic responses to regular and

fermented milk products

http://www.ajcn.org/cgi/content/abstract/74/1/96

" Results: The lactic acid in the fermented milk products did not lower the

glycemic and insulinemic indexes. Despite low glycemic indexes of 15-30, all

of the milk products produced high insulinemic indexes of 90-98, which were

not significantly different from the insulinemic index of the reference

bread. Addition of fermented milk (yogurt) and pickled cucumber to a

breakfast with a high-glycemic index bread significantly lowered

postprandial glycemia and insulinemia compared with the reference meal. In

contrast, addition of regular milk and fresh cucumber had no favorable

effect on the metabolic responses. "

Oh, and here's another one. It seems that organic acids in general (not just

lactic acid) slow gastric emptying time (wonder if kombucha, which is full

of organic acids) has the same effect?)

Delayed gastric emptying rate as a potential mechanism for lowered glycemia

after eating sourdough bread: studies in humans and rats using test products

with added organic acids or an organic salt

http://www.ajcn.org/cgi/content/abstract/64/6/886?maxtoshow= & HITS=10 & hits=10

& RESULTFORMAT= & titleabstract=lactic+acid+blood+glucose & searchid=104254610700

3_1440 & stored_search= & FIRSTINDEX=0 & journalcode=ajcn

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

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