Brazin Protein Reduces Blood Sugar Impact in Ice Cream
A recent study found that replacing sugar with the proteint of Bazuin in ice cream recipes significantly reduces the sweet response after consumption, especially in patients with Type 2 diabetes. Throughout the study involving 101 participants, it was shown that sugar-free recipes containing Bazuin lowered blood sugar spikes by about half compared to traditional recipes, without recording serious side effects. Bazuin is an intensely sweet protein typically produced from fruits that grow in West Africa and can be used in small quantities to sweeten foods. The findings suggest the potential for developing desserts that have a lesser impact on blood sugar levels, although longer-term studies are needed to assess ongoing health benefits. Currently, these are not considered a cure for diabetes or fatty liver disease.
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