We have already removed all white sugars and refined white flours from our recipes. For sugars, we favor unrefined sugars, which have a naturally low glycemic index: coconut sugar (GI 35), grape sugar (GI 21), agave syrup (GI 15). For flours, we favor the maximum amount of fiber, which slows down the absorption of carbohydrates, and therefore lowers the glycemic index: semi-whole wheat flour (T110), chickpea flour and finally bran. oats. We supplement these flours with chicory fiber.

We refused the option of intense sweeteners (aspartame, acesulfame) and sugar alcohols (maltitol, xylitol, polyols, etc.) despite their very low or even zero glycemic index, because they did not correspond to our values. The taste they provide does not convince us, and their effects on health are disputed.

We favor unrefined sugars, which have a naturally low glycemic index: coconut sugar (GI 35), grape sugar (GI 21), agave syrup (GI 15).

Before becoming part of our range, all our pastries are subject to in vitro testing in an independent approved laboratory. Enzymatic solutions are used to mimic the digestion process in the laboratory by artificially simulating the passages in the stomach and intestines. Samples are taken at different “digestion times” to measure the carbohydrates released quickly as well as those released slowly.

In order to provide a reliable scientific answer to our customers, some of our pastries have even been the subject of a clinical study (in vivo) carried out by the Pasteur Institute in Lille.

Between the rise in diabetes and an increase in awareness of the importance of our diet, more and more people are looking for a less sugary pastry with a low glycemic index. A low GI ingredient will not disrupt blood sugar levels, and will avoid the insulin spike. We thus limit the transformation of sugar into fat (and therefore storage), and fatigue of the body.

The glycemic index measures the speed of absorption of carbohydrates into the blood, but if you consume a very large quantity of carbohydrates, even at a low glycemic index, blood sugar levels will ultimately be strongly impacted! This is why the glycemic load makes it possible to measure both the speed of absorption (GI) and the quantity ingested (grams of carbohydrates) using a calculation:

CG = (GI x g of carbohydrates in the serving) x 100

A classic pastry ranks around 20 in glycemic load (high CG), while an Oh Oui! has a very low CG, less than 5!

No no no. We are greedy above all, and it was fundamental for us to create a pastry that pleases. The goal was that someone who tastes our pastries would never say “it’s not sweet or not sweet enough.” At Oh Oui!, we make PLEASURE pastries!

Oh Yes!, our pastries are suitable for all gourmets and also for diabetics who need to monitor their blood sugar levels, as they have a low impact on blood sugar levels. All carbohydrate information is displayed on our product pages.

In store, we receive diabetics every day who confirm that they do not have a blood sugar spike after eating our pastries. Several diabetologists and nutritionists send us their patients, who are delighted to be able to treat themselves, this remains our greatest reward!

Quite ! Our recipes are made with milk or
pasteurized cream, and the eggs are still cooked! Also, and this is the very essence of Oh Oui!, you will be able to treat yourself even if you develop gestational diabetes during your pregnancy, thanks to the low glycemic index of our pastries!

There are a little fewer calories than a classic pastry, but a low glycemic index has the virtue of limiting the transformation of sugar into fat: by avoiding the insulin peak, the carbohydrates are not converted into fat: we can therefore eat more peacefully and without feeling guilty about your figure.

We have done some promising tests on a gluten-free pastry, we still have a few adjustments to make! For lactose-free and vegan, it's in the back of our minds, we will keep you informed of progress on these subjects!