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Message: <blockquote data-quote="Freema" data-source="post: 1309837" data-attributes="member: 329519">maybe it was only the very rapid spike and rapid decrease  that made you feel very ill.White bread is made of white flour; that is the standard for the glycemic index where the highest is 100, which is the value for white flour, which means maximum spiking and white flour do actually spike more than plain sugar that do spike about 65...people do usually not know that white flour is actually quite a lot worse than plain sugar that is also very bad, watemelon (72 in G.I.) is in between sugar and white flour<a href="http://www.health.harvard.edu/diseases-and-conditions/glycemic_index_and_glycemic_load_for_100_foods" target="_blank">http://www.health.harvard.edu/diseases-and-conditions/glycemic_index_and_glycemic_load_for_100_foods</a>please note the baguette that has the number 95 in the glycemic index in the above index...because it hardly consists of anything else than white flourone could roughly say that 200 grams of white bread is almost equeal to 300 grams of plain sugar...when it comes to spiking</blockquote>

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