The nutritional value of carbohydrates has become a major issue within the food industry. Consumers are no longer considering carbohydrates just as a source of calories but are now actively selecting specific types of carbohydrates for exclusion or inclusion in their diets.

The glycemic impact of foods such as multigrain and whole-grain cereals, breads, and pastas is affected by processing. If processing of the whole grain removes its dietary fiber and makes the starch more digestible, the food will have a higher glycemic impact and offer minimal or modest reductions in glycemic response. Upon digestion, carbohydrates produce glucose, which is rapidly absorbed and utilized within the body. Consumers have learned that blood sugar (glucose) levels are important because they affect their risk of developing diabete…

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