Gluten-Rich Foods to Reduce Risk Of Diabetes

Gluten is a protein found in wheat, rye and barley and gives bread and other baked goods elasticity during the baking process and a chewy texture in finished products. Eating more gluten may be associated with a lower risk of developing Type 2 diabetes, according to research presented at the American Heart Association's Epidemiology and Prevention / Lifestyle and Cardiometabolic Health 2017 Scientific Sessions.

Related Links