My take on the research was that it said highly refined carbs were the problem. Complex carbs, like whole grains, are not so much of a big deal, which I know from diabetes education. The research seemed to point to large, sudden swings in blood sugar as being a problem. Well, duh! and since a tablespoon of white flour raises your blood glucose just as much and as quickly as a tablespoon of refined sugar, it only makes sense.

Part of the problem is that most breads sold as "whole grain" are usually about 50% refined white flour. You need to do some digging to find really healthy bread in the store (or start baking your own).