(Ivanhoe Newswire) -- In the near future, diabetics may finally be able
to enjoy a low-calorie, low-sugar vegetable juice custom-designed just for them.
Chinese scientists said they have discovered a cost-effective method of
preparing a special type of vegetable juice using lactic acid-producing bacteria
(LAB) to remove carbohydrates while retaining good taste, vitamins and other
nutrients. The juice, which is made from pumpkin, balsam pear, onion and
carrots, is safe for diabetics and those with pre-diabetic conditions that
involve abnormally high blood sugar levels.
To
develop the juice, the scientists used a technique that's been used for
thousands of years -- culturing food by using LAB. The method is used to make
everything from yogurt to cheese to sausages. The LAB reduced sugar content of
the vegetable juice by transforming carbohydrates into lactic acid by a routine
process called fermentation.
But how does it taste?
Heqin Xing, Ph.D., of Jilin University in Changchun, China, said the juice has a
good mix of sweet and sour.
"It has a good taste with reduced calories due to lower carbohydrates. I believe
we can put it on the market possibly in one year after a few more tests," he was
quoted as saying.
SOURCE: Study presented at the 237th National Meeting of the American Chemical
Society on March 26, 2009
