Carbs A begginers guide

So is whole wheat in the HGI group, too or does that count as whole grains? Or are they the same thing??

whole wheat may not actually be as good as originally thought, with regards to blood glucose levels

CTV.ca | Sourdough bread may be better than whole wheat

or from the article:

Br J Nutr. 2008 Jun 23:1-8.
The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals.

Najjar AM, Parsons PM, Duncan AM, Robinson LE, Yada RY, Graham TE.
Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario N1G 2W1, Canada.

Structural characteristics and baking conditions influence the metabolic responses to carbohydrate-containing foods. We hypothesized that consumption of whole wheat or sourdough breads would have a favourable effect on biomarkers of glucose homeostasis after first and second meals, compared with those for white bread. Ten overweight volunteers consumed 50 g available carbohydrate of each of the four breads (white, whole wheat, sourdough, whole wheat barley) followed 3 h later by a standard second meal. Blood was sampled for 3 h following bread ingestion and a further 2 h after the second meal for determination of glucose, insulin, paracetamol (indirect marker of gastric emptying), glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1). Glucose and GLP-1 responses to sourdough bread were lower (P < 0.05) than whole wheat and whole wheat barley breads. Glucose area under the curve (AUC) for sourdough bread was lower than those for whole wheat (P < 0.005) and whole wheat barley (P < 0.03) breads for the entire study. GIP AUC after sourdough bread ingestion was lower compared to white (P < 0.004) and whole wheat barley (P < 0.002) breads following the second meal. There were no significant differences in insulin and paracetamol concentrations among the test breads. Ultra-fine grind whole wheat breads did not result in postprandial responses that were lower than those of white bread, but sourdough bread resulted in lower glucose and GLP-1 responses compared to those of these whole wheat breads following both meals.

...

The most surprising finding of the present study was that the whole wheat breads resulted in the greatest disturbances in CHO homeostasis. This finding should not be interpreted as reflecting that whole wheat products are unhealthy. The present study only examined breads made from one type of ultra-fine grind flour and only examined CHO homeostasis. As noted earlier, the nature of the flour selected for the whole wheat bread is a limitation, as is our small study sample. We employed a number of pre-test controls to reduce the intra-subject variability, including restricting exercise and providing a standardized dinner to be consumed the night before each study day. The baseline data had very little variation, suggesting that these controls were effective. We also reduced the contribution of inter-individual variation by using a randomized crossover study design such that each subject was their own control. Nevertheless, we acknowledge that there could be a type 2 statistical error masking potential biological effects that we could not detect. However, it is noteworthy that the data are internally very consistent. For example, sourdough bread had the lowest responses in virtually every measure.

I can only really link you to article abstracts unless you have access to the journals through some sort of subscription. But, they did mention this in their discussion:

The present findings agree with those of a previous study in which lowered glycaemia was noted with a sourdough bread containing lactic acid compared to a whole wheat bread(12). Improved glycaemia following a bread meal supplemented with vinegar (acetic acid) has also been reported(23). In the present study, lowered pH of sourdough bread compared with white bread is indicative of the increased level of organic acids in sourdough bread. It has been suggested that the presence of organic acids could reduce the gastric emptying rate(10,23).... Östman et al.(24) reported that lactic acid either produced during sourdough fermentation or added directly to the bread reduced the rate of in vitro starch hydrolysis, suggesting that lactic acid interferes with the digestive process. It is possible that lactic acid in sourdough bread causes interaction between the gluten and starch, resulting in reduced starch bioavailability(24). More work is needed to clarify the mechanism by which organic acids present in sourdough bread improve glycaemia.

Just from scanning the article, it seems that there is other evidence that sourdough is "good" but this is the first evidence that whole wheat may be worse than white bread.

Whole grain is different than whole wheat. Sprouted breads or flourless breads are considered whole grain for the most part. Unfortunately if it is spongy in texture, it's probably not true whole grain, and in a lot of people's opinions, terrible . I like crispy dry old toast, though.

I don't eat hardly any simple carbs, I am not on any 'special' diet, just never liked the way they made me feel. WACky and pooped.

LOL The first 4 words I read: I get pms constantly...

I thought it was premenstrual syndrome.

awesome thread Chris

what are cous cous and quinoa, HGI or LGI?