anchor.diff:  
   ### Dasheen (Colocasia esculenta )
   1849|Dasheen, peeled, boiled 30 min, refrigerated, reheated for 1 min|77±10|109±14|Normal, 8|Bread, 2h|115|150|57|44|
  -1850|Dasheen, peeled, boiled 30 min, crushed, refrigerated, reheated for 1 min|66±6|93±8|Normal, 6||Bread, 2h|115|150|57|38|
  +1850|Dasheen, peeled, boiled 30 min, crushed, refrigerated, reheated for 1 min|66±6|93±8|Normal, 6|Bread, 2h|115|150|57|38|
   1851|Dasheen, peeled, boiled 30 min, uncrushed (whole), refrigerated, reheated for 1 min|75±12|105±17|Normal, 6|Bread, 2h|115|150|57|43|
   1852|Dasheen, peeled, cubed, boiled 30 min (Jamaica)|72±5|103|Normal, 10|Glucose, 2h|81|150|27|19|
   1853|Eddoe (Colocasia esculenta var. antiquorum), peeled, boiled 30 min, refrigerated, reheated for 1 min|61±10|86±14|Normal, 8|Bread, 2h|115|150|34|21|
  
positive.code: 1770|White rice topped with raw egg and soy sauce (Japan)|72|103|Normal, 6|Rice, 2h|38|150|36|26|
  1771|White rice with roasted ground soybean (Japan)|56|80|Normal, 9|Rice, 2h|38|150|51|29|
  1772|White rice with salted dried plum (umeboshi) (Japan)|80|114|Normal, 10|Rice, 2h|38|150|49|39|
  1773|White rice with sea algae rolled in sheet of toasted sea algae (Japan)||77|110|Normal, 7|Rice, 2h|38|150|51|39|
  
  ##### Asian Indian
  1774|Bajra (Penniseteum typhoideum ), eaten as roasted bread made from bajra flour|49|70|Normal, 18|Bread, 3h|64|75 (dry)|50|25|
  
negative.code: 119|Barley bread, 70% high-amylose barley flour & 30% white wheat flour, conventionally baked (Sweden)|70|99±12|Normal, 9|Bread, 1.6h|17|30|13|9|
  
  ### Wholemeal barley flour (80%) & white wheat flour (20%) breads - fermented or with added organic acids or salts (Sweden)
  120|Wholemeal barley flour bread (used as reference food for the 5 breads below)|70|100|Normal, 11|barley bread, 2h Wholemeal|18|30|20|14|
  121|Wholemeal barley flour bread with sourdough (lactic acid)|53|76|Normal, 11|barley bread, 2h Wholemeal|18|30|20|10|
  122|Wholemeal barley flour bread with lactic acid|66|94|Normal, 11|barley bread, 2h Wholemeal|18|30|19|12|
  123|Wholemeal barley flour bread with calcium lactate|59|84|Normal, 11|barley bread, 2h Wholemeal|18|30|20|12|
  124|Wholemeal barley flour bread with sodium propionate|65|93|Normal, 11|barley bread, 2h Wholemeal|18|30|20|13|
  125|Wholemeal barley flour bread with higher dose sodium propionate|57|82|Normal, 11|barley bread, 2h Wholemeal|18|30|19|11|
  
  ### Buckwheat bread
  126|Buckwheat bread, 50% dehusked buckwheat groats and 50% white wheat flour (Sweden)|47|67±10|Normal, 10|Bread, 2h|19|30|21|10|
  