Swedish researchers found that rye eaters were more full 8 hours after breakfast than wheat-bread eaters, thanks to rye's high fiber content and minimal effect on blood sugar.
瑞典研究者发现，吃黑麦面包作为早餐比吃小麦面包的人，在早餐后8小时，饥饿感要轻。主要是因为黑麦丰富的纤维含量及对血糖影响很小。
Swedish researchers found that rye eaters were more full 8 hours after breakfast than wheat-bread eaters, thanks to rye's high fiber content and minimal effect on blood sugar.
瑞典研究者发现，吃黑麦面包作为早餐比吃小麦面包的人，在早餐后8小时，饥饿感要轻。主要是因为黑麦丰富的纤维含量及对血糖影响很小。
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