The big issue is food structure The more foods are ultra-processed, the less satiating and hypoglycemic they tend to be
2016
Fardet, Anthony
Scientific literature shows that food structure is a key parameter of food health potential. Ultra-processing destroys food structure through refining and fractionation, leading to hyperglycaemic and poorly satiating foods
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Bibliographic information
Other Subjects
Food structure; Aliment santé pour l'homme; Structure de l'aliment; Complex foods; Glycaemic response
Language
English
Type
Journal Article; Journal Part
Source
Teknoscienze Srl
2021-03-15
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