But researchers at new Quadram Institute in Norwich are planning to breed a new type of wheat which will be digested more slowly.

不过，英国诺威奇新成立的四方研究所的研究人员正计划培育一种能够在人体内缓慢消化的新型小麦。

Professor Richard Mithen, group leader of the Food and Chemistry Human Health group at the institute said: “Hopefully it would be as delicious and have the texture you wanted normal bread to be, there wouldn’t be any taste difference.

研究所食品和化学人体健康组的组长理查德·米森教授说：“希望这种新型小麦做成的面包能拥有普通白面包同样的口感和味道，能够同样美味。”

“But it will reduce this big increase in glucose after you eat, it would fill you up, it would say ok, you’ve had a sandwich for lunch that’s enough, you don’t need anything else.

“不过新面包会令你产生饱腹感，这样你午饭只要吃一个三明治就饱了，不需要再吃其他东西，从而大大减少葡萄糖的摄入量。”

“And those starches which go down to the lower gut they ferment those sugars to produce short-chain fatty acids and it’s widely thought those are very beneficial to gut health.”

“当这种淀粉进入肠道时，淀粉中的葡萄糖会发酵产生短链脂肪酸，普遍认为这种脂肪酸对肠道健康非常有益。”

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