 Aims: 1. to collect pilot data on postprandial glucose levels of isoenergetic breakfast porridges made from different grains, such as oats, rye and millets of different origin. 2. to collect initial pilot data on their gastric emptying and satiety. 3. to compare postprandial glucose levels, gastric emptying and satiety for the different treatments 4. to explore relationships between glucose levels, gastric emptying and satiety. 