Diyabath: Difference between revisions
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А food low glycaemic index with an anti — inflammatory effect, it also provides а probiotic effect similar to that of curd. |
А food low glycaemic index with an anti — inflammatory effect, it also provides а probiotic effect similar to that of curd. |
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Gives а feeling of satiety even with а small portion, while having а soothing effect on gastric ulcers. |
Gives а feeling of satiety even with а small portion, while having а soothing effect on gastric ulcers. |
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== External links == |
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* [http://www.fermented-foods.net/pdfs/Report-Conf%202009.pdf Report Fourth International Conference on Fermented Foods, Health Status and Social Well-being] |
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* [http://www.smcalumni.net/newslink/sasnetnewsletter2.pdf Newsletter SASNET Fermented Foods] |
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==See also== |
==See also== |
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Revision as of 08:50, 31 October 2010
Diyabath — traditional Sri Lanka’s indigenous breakfast item, not consumed regularly due to changing life style.
It is made out from rice left overnight to ferment and then mixed with coconut milk, onion, garlic & raw chili.
А food low glycaemic index with an anti — inflammatory effect, it also provides а probiotic effect similar to that of curd. Gives а feeling of satiety even with а small portion, while having а soothing effect on gastric ulcers.
External links
- Report Fourth International Conference on Fermented Foods, Health Status and Social Well-being
- Newsletter SASNET Fermented Foods
See also
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