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23. Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin. El Khoury D, Brown P, Smith G, Berengut S, Panahi S, Kubant R, Anderson GH. Clin Nutr; 2014 Feb; 33(1):29-38. PubMed ID: 23591152 [Abstract] [Full Text] [Related]
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