Sebastian Åberg, Chalmers University of Technology, Department of Life Sciences, Division of Food Science, showed in studies, among other things, that diabetics benefit from eating grain-based foods that are more coarsely ground than finely ground to achieve better blood sugar control. Individuals lost weight after both whole-grain rye and white wheat products, but inflammation markers in the blood decreased after the rye diet. The weight loss was also found to be dependent on the individuals' blood sugar metabolism.
The studies also confirm previous research that whole grains are beneficial for gut health. When the bacteria in the gut get to work breaking down whole grain fibers, substances are formed that are linked to the reduction of risk factors for type 2 diabetes and heart disease in other studies.
Read Sebastian's entire doctoral thesis here.
