2.2. Pre-Tests
Two breads with comparable texture but differing glucose-stimulating potential (i.e., the medium-carbohydrate, low-insulin-stimulating bread (intervention bread) and the rye bread from milled whole grain (control bread) were chosen for the second pre-test. As described before, 50 g study bread was consumed after an overnight fast on consecutive days. Glucose and insulin levels were determined in venous blood samples collected every 30 min over a period of 120 min after inserting an intravenous cannula into the forearm vein. Analyses were performed at the local laboratory [