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Message: <blockquote data-quote="l0vaduck" data-source="post: 307309" data-attributes="member: 7164">I'm intrigued because this implies that wholemeal flour is lower GI than white flour. This should mean that for EVERYBODY the effects of wholemeal flour on the blood sugar will be less dramatic than white bread, but a read of this and other diabetes forums will reveal that for many of us it matters not one jot whether we eat wholemeal or white bread, the effects on our blood sugar are equally dramatic and unwanted.Others can tolerate bread.What is the explanation for the accepted truth among diabetes that what works for some doesn't work for others? While I realise that people have differing levels of insulin production, and therefore bread will affect us in different ways, it should be the case for all that wholemeal is better than white, but this seems not to be the case.</blockquote>

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