Dear All,

The results from our GI-evaluation test "in vitro" has now been done, the result is that there is a significant lowering of the GI compared to ordinary barley flour, just as well as a significant lower GI compared to the reference material which was white bread.

The conclusion is that the activation process done on the barley has had a significant impact, most likely due to the increase of beta glucane.

The test was performed at the University of Lund, Sweden and by doc.Yvonne Granfeldt.

In order to get the full test completed we do have do a human study, "in vivo".
At this point in time we do not have the ability for such a test.