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BHA and BHT are relatively heat-stable, making them ideal for stabilizing fats in baked and fried products

[Google Scholar] 97.Jafari S., Molavi O., Kahroba H., et al

Poultry protein (31.6%, partly dried and hydrolysed), fresh chicken hydrolysed), fresh chicken meat (20%), potato flakes, peas, lignocellulose (6%), potato starch, dried beet pulp, apple pomace (2%), poultry fat, linseed, sodium chloride, monocalcium phosphate, chicory inulin (0.2%), yeast cell walls (0.2%, dried, rich in mannan-oligosaccharides and beta-glucans), salmon oil (0.18%), lentil oil (0.18%)

However, the Steno study used only vibration detection, which measures exclusively the changes in large fiber function

Patients uncertain about appropriate site selection should consult their healthcare provider or diabetes educator for personalized guidance

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