IMPACT OF INDIVIDUAL TECHNOLOGIES COOKING ON A SPECIFICALLY-DYNAMIC EFFECT OF PLANT PRODUCTS

P.O. Karpenko, S.M. Peresichna

In the article the analysis of specifically dynamic effect and the nature of sucrose graphs after patients' consumption of uncooked and heated plant products are presented. There is a decision that high specifically dynamic effect of uncooked plant products and the absence of harsh blood sucrose level fluctuations during consumption of them are able to objectify the practicability of their applying in diet therapy for the sick suffering from obesity, diabetes mellitus and metabolic syndrome.

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