What if bread did not cause blood sugar to rise in diabetics? Although gluten might still be an issue, the opportunity to eat break without an unhealthy rise in blood sugar would be welcome to a lot of people. Professor Zhou Weibiao of  National University of Singapore have created a bread formula that does just that: by adding a plant pigment from black rice,  anthocyanin, they were able to slow digestion rates by 12.8% with just 1% anthrocyanin.… Read the rest