Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread
I know most of my patients understand the basics of what refined carbs are (primarily because I talk incessantly about nutrition until my patients all pass out…) but sometimes the specifics are difficult to grasp. Here we see that rye bread (that would NOT include those brands with enriched wheat flour in the ingredient label) has a relatively low glycemic index–a good thing.
AJCN — Abstracts: Juntunen et al. 78 (5): 957.
