From Douglas Fox
• Wholemeal products could also produce a significant glucose spike, and therefore contribute to the problem. This is because wholemeal products are milled and ground into very small particles just like white flour is. As a result, the starches are broken down by enzymes just as rapidly. There is, however, a bread that does not produce such a significant glucose (and insulin) spike: this bread. In wholegrain bread, grains are left more or less intact rather than being ground into fine particles, and so are digested much more slowly.
