Why Whole Wheat Is Better Than White
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.
Thicker penne have a lower glycemic index than thinner penne. Pasta left al dente also has lower indices than pasta left to mush.
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