The term "multigrain" is often used to imply wholesomeness, but the term is lacking. Containing the flour of multiple grains does not mean containing the flour of whole grains.

The amount of fiber, minerals, antioxidants, and phytochemicals are just as important as the glycemic index.

According to Harvard's website, the glycemic index of white bread and whole wheat bread is the same. The glycemic index depends mostly on the particle size of the food. When whole grains are milled, the particles are similar in size to those of white flour.

Scientists speculate that when the whole grain is milled and becomes whole-wheat flour, the digestion and absorption process is still fast and can induce higher insulin responses.