{'fraction_non_alphanumeric': 0.028343023255813952, 'fraction_numerical': 0.0188953488372093, 'mean_word_length': 4.810126582278481, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
[Blood glucose and insulin levels in healthy persons and diabetics after intake of coarse wholemeal preparations, especially fresh grain muesli].

In a study of seven type II diabetics the effects of the usual diabetic diet were compared with those of a cereal of whole-meal (both having the same energy content and nutrients proportions). The cereal gave a more even blood-glucose curve at a significantly lower level (maximal rise after the first breakfast with the cereal was 20 mg/100 ml, after the usual diabetic breakfast 75 mg/100 ml). In addition, in 12 metabolically healthy persons comparison was made of post-prandial blood-glucose and insulin levels after intake of raw and of heated wheat and corn whole-meal preparations. The raw wheat variant produced much flatter blood-glucose and insulin curves than the heated test meals (maximal rise of blood-glucose 6 vs 27-38 mg/100 ml; blood insulin 8 vs 35-50 microU/ml), while the raw corn (oat) variant achieved only a small flattening of the curve compared with that after the heat-treated preparation. Measurement of H2 exhalation provided no evidence for differential malabsorption between raw and heated test meals. Fresh-corn muesli with unheated wheat whole-meal is suitable in the diet of type II diabetics to counteract high postprandial levels of blood-glucose and thus improve the diabetic metabolic state.