'Some studies have suggested that carbs with a low glycemic index—such as whole grains—led to fewer spikes in blood sugar, and therefore more efficient breakdown into energy, while higher glycemic index foods—including refined flours—led to larger peaks in glucose that the body couldn't process and therefore stored as fat.
So two of the diets in the study were high in carbs overall, but one was made up of low-glycemic-index foods while the other was composed of high-glycemic-index foods. The other two diets were low in carbs overall, with the same breakdown or low- and high-glycemic items
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In fact, among those eating the high-carb diets, those consuming low-glycemic-index foods had worse insulin response and higher LDL cholesterol…
we did not show that the glycemic index of the carb really had any favorable effect," says Sacks.
That suggests that all the attention to knowing the glycemic index of various foods—and basing your eating habits on these numbers—may not be worth the effort.'
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Overall, those eating the low-carb diets had lower risk factors for heart disease compared to the group eating more carbohydrates, but the type of carbs didn't seem to make much difference
http://time.com/3636690/glycemic-index-heart-health-low-carb/
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