Govindan is a 45-year-old software engineer who has been living with Type 2 diabetes for the past five years. Despite being ...

Researchers at the State University of Campinas (UNICAMP) in São Paulo state, Brazil, have developed a sourdough bread ...

Researchers at the State University of Campinas (UNICAMP) in São Paulo state, Brazil, have developed a sourdough bread ...

Consumption of bread supplemented with jabuticaba peel flour, which is rich in fiber and antioxidants, lowers glycemic peaks and prolongs satiety.

Something is afoot on Platform 1 at London’s King’s Cross Station ...

Gastric balloons—silicone balloons filled with air or saline and placed in the stomach—can help people lose weight by making ...

However, the difference was just 3 milligrams per decilitre. In a separate randomised, double-blinded study, researchers ...

However, the difference was just 3 milligrams per decilitre. In a separate randomised, double-blinded study, researchers ...

Our model can guide tailored, sex-specific dietary recommendations that optimize metabolic health and prevent complications like post-prandial hyperglycemia or hypoglycemia. Simulations can be ...

There’s a frame in the film Paddington in Peru that instantly whooshed me back to my trip to the South American country earlier this year. The ursine émigré – inspired, said his creator ...

People typically have increased blood sugar after eating (a.k.a. post-prandial spikes) because the body starts breaking food down into energy, releasing glucose in the blood. Levels normally ...