In the so-called "second meal effect", fermentable fiber and resistant starch are associated with improved glucose tolerance the next day.
在那所谓的“第二个一餐产生”，沸腾的纤维和反抗的淀粉与改良的葡萄糖宽容有关那隔天。
What was even more interesting was that this positive effect remained during their second meal and lasted hours after.
有趣的是这些正面影响持续到受测者的第二餐及数小时后。
What was even more interesting was that this positive effect remained during their second meal and lasted hours after.
有趣的是这些正面影响持续到受测者的第二餐及数小时后。
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