PBW-RS1

• The Ludhiana-based institution, Punjab Agricultural University, has developed a new variety of wheat called PBW RS1.
• It contains high amylose starch content.
• Resistant starch (RS) won’t cause an immediate and rapid rise in glucose levels.
• The high amylose and resistant starch, instead, ensure that glucose is released more slowly into the bloodstream.
• It is known to reduce risks of type-2 diabetes and cardiovascular diseases.
• Food prepared from its whole grain flour also have lower glycemic index.

ABOUT GLYCEMIC INDEX

• It is a rating system for foods containing carbohydrates.
• It shows how quickly each food affects your blood sugar (glucose) level when that food is eaten on its own.
• Foods are classified as low, medium, or high glycemic foods and ranked on a scale of 0–100.
• The lower the GI of a specific food, the less it may affect the blood sugar levels.