Core Viewpoint - The article emphasizes that while whole grains are beneficial for health, improper preparation methods, such as grinding them into a paste, can lead to a rapid increase in blood sugar levels [1][2]. Group 1: Impact of Processing on Blood Sugar - Many people prefer to consume whole grains in a processed form, believing it improves taste while retaining nutritional value, but this can actually increase blood sugar levels [2][5]. - The glycemic index (GI) of whole grains varies significantly based on their processing; for example, barley in whole form has a GI of 25, while barley flour has a GI of 66 [3][4]. - Processing whole grains into powders or pastes destroys their nutritional advantages, leading to higher GI values and less effective blood sugar control [4][6]. Group 2: Recommendations for Consuming Whole Grains - To maximize the benefits of whole grains, it is recommended to consume them in their most intact form, such as whole grain rice instead of porridge [9]. - Choosing natural flavors and avoiding added sugars, salts, and fats in processed whole grain products is crucial for maintaining lower blood sugar levels [10][11]. - A diverse combination of different whole grains can help balance their GI values and provide a richer nutritional profile [12].