Diabetics Can Finally Drink Up
Reported March 30, 2009
(Ivanhoe Newswire) — In the near future, diabetics may finally be able to enjoy a low-calorie, low-sugar vegetable juice custom-designed just for them.
Chinese scientists said they have discovered a cost-effective method of preparing a special type of vegetable juice using lactic acid-producing bacteria (LAB) to remove carbohydrates while retaining good taste, vitamins and other nutrients. The juice, which is made from pumpkin, balsam pear, onion and carrots, is safe for diabetics and those with pre-diabetic conditions that involve abnormally high blood sugar levels.
To develop the juice, the scientists used a technique that’s been used for thousands of years — culturing food by using LAB. The method is used to make everything from yogurt to cheese to sausages. The LAB reduced sugar content of the vegetable juice by transforming carbohydrates into lactic acid by a routine process called fermentation.
But how does it taste?
Heqin Xing, Ph.D., of Jilin University in Changchun, China, said the juice has a good mix of sweet and sour.
“It has a good taste with reduced calories due to lower carbohydrates. I believe we can put it on the market possibly in one year after a few more tests,” he was quoted as saying.
SOURCE: Study presented at the 237th National Meeting of the American Chemical Society on March 26, 2009
