Researchers in the UK have developed a new flour made from chickpeas they claim can lower the glycaemic response in people eating white bread.
Read more about it via https://www.foodnavigator.com/Article/2021/01/13/New-legume-flour-improves-blood-glucose-response-to-white-bread?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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