A scientifically proven glycemic index!
Right from the start, Oh Oui ! chose to work with the Pasteur Institute of Lille to better understand the keys to the glycemic index. It was very important for us to bring you reliable and reassuring scientific information, which is why we also entrusted them with an in vivo study on the glycemic impact of our pastries.
This study showed that Oh Oui ! pastries have a very low glycemic index, between 6 and 19, and that eating them therefore does not, or only slightly, increase blood sugar levels. This study, conducted by Dr. Jean-Michel Lecerf, Head of the Nutrition and Physical Activity Department at the Pasteur Institute in Lille, confirms that Oh Oui ! pastries are suitable for people who watch their diet and their sugar intake to ensure their health.
Oh Oui !, a low glycemic index that is good for your health!
The advantage of a product with a low glycemic index is that it avoids the insulin spike in the body after eating a food, unlike very sweet products that cause blood sugar levels to soar. Thus, the body limits the transformation of sugar into fat and the fatigue of the organism. There is therefore no harmful effect on the figure and health.
👉 Good to know:
Low glycemic index: GI ≤ 55
Medium glycemic index: 56 ≤ GI ≤ 69
High glycemic index: GI ≥ 70
To obtain a low GI, at Oh Oui ! we replace white sugar with sugars with a naturally low glycemic index: coconut sugar (GI 35), grape sugar (GI 20) and agave syrup (GI 15). For flours, priority is given to fibers that slow down the absorption of carbohydrates and thus lower the glycemic index, such as semi-complete wheat flour (T110), chickpea flour, oat bran and chicory fibers that provide inulin, which has prebiotic effects. Oh Oui ! has also chosen not to use intense sweeteners (aspartame, acesulfame, etc.) or sugar alcohols (maltitol, xylitol, sorbitol, etc.) in its recipes.
"The figures for diabetes are alarming and if nothing changes, 700 million people around the world will be ill within 25 years. Reducing sugar consumption is more than necessary. I am still a gourmet and when I launched Oh Oui !, I wanted to offer products that were both delicious and healthy. We succeeded in doing so, in particular with the support of the Pasteur Institute of Lille. To complete our approach, it was important for us to have scientific proof that our products had a lower impact on blood sugar levels. The study shows that the glycemic index of our pastries, which contain up to 65% less sugar, does not exceed 25, compared to 60 to 70 for a traditional pastry. Delphine Cousseau, Oh Oui ! brand manager
Very satisfactory study results
Initially, the glycemic index of the recipes was tested in vitro by an accredited laboratory to ensure their low GI. Oh Oui ! then commissioned a clinical study at the Pasteur Institute in Lille to measure the impact of its pastries on glycemic response and to provide reliable scientific information to its consumers with diabetes and/or a sweet tooth. For this study, Oh Oui ! selected 6 recipes that were popular with consumers in the store. The study involved 10 healthy, non-diabetic volunteers to measure the impact on the testers' blood sugar levels (men and women, aged 18 to 65).
The study scientifically highlights :
- a particularly low GI, from 6.6 to 18.2
- an absence of insulin peak after consumption.
"We knew that our pastries had a low GI because several of our diabetic customers have already confirmed in the store that they do not have a glycemic peak after eating them. In fact, some diabetologists and nutritionists refer their patients to us, but we wanted to provide our customers with reassuring scientific proof, which is what this study provides." Fanny Barbe, co-head of Oh Oui !
