Flour, Glycemic Index and Insulin Resistance
Any product made with flour can have the same effect on blood sugar, whether the flour is produced from whole grains or not. For example, wholegrain wheat bread and white bread can have the same glycemic index. Grinding grains into flour increases the surface area upon which enzymes work to more quickly convert starch into glucose. Keeping grains as close to their original form as possible slows or prevents the digestion of starch, and a slower digestion is responsible for preventing spikes in blood sugar (over time spikes in blood sugar may lead to insulin resistance). Increased fiber in whole grains also slows digestion, leveling out spikes in blood sugar.
Read more about this topic: Whole Grain
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