Wheat Flour Particle Size Doesn’t Affect Glycemic Response

USDA’s Agricultural Research Service, in Beltsville, MD, asked twenty-six healthy adults to consume four different samples: glucose solution, traditional white (refined) bread, conventional whole wheat bread, or bread made with ultra-fine whole wheat. The researchers then determined the subjects’ glycemic response, and determined that both whole wheat flours (conventional and ultra-fine) had similar effects. They concluded that “the particle size of whole grain wheat flour did not substantially affect glycemic responses.
Journal of the American College of Nutrition, December 1999; 18(6):591-7