Kernel Rye Bread has Lowest Glycemic Impact

To explore differences within the universe of whole grain food options, scientists at Aarhus University in Denmark conducted a randomized cross-over study involving 15 subjects with metabolic syndrome. The subjects sample four kinds of bread: rye bread made with intact kernels, whole wheat bread, whole wheat bread with concentrated arabinoxylan, or whole wheat bread with beta-glucan. The rye kernel bread scored highest on a variety of measures, while the beta-glucan sample also scored well.
European Journal of Clinical Nutrition. 2013 Nov 20 [Epub ahead of print] (Hartvigsen et al.)