Quote:
Originally Posted by Riverj  My body reacts to whole grains worse than it reacts to refined grains. Whole barley and whole wheat breain spike my blood sugar more than refined pasta and white bread. |
This is pretty much impossible from a physiological standpoint assuming you're not cooking the whole-grain product longer than the refined product (longer cooking makes grains much easier to digest). I'll believe you once I see blood glucose readings 2 hours after you eat 4oz of whole wheat pasta cooked for 10 minutes, and then a separate reading on a different day for 4oz of white pasta.