All whole grains are not created equal, at least for people with type 2 diabetes, a recent study found. Scientists gave 31 people with diabetes devices to continually measure their blood sugar and instructions to eat a supply of whole grains—either less-processed (rolled oats, brown rice, and bread made with coarsely milled whole-grain flour and kernels) or more-processed (instant oats, brown rice pasta, and bread made with finely milled whole-grain flour)—for two weeks each. Blood sugar levels spiked less on the less-processed than on the finely milled whole grains. On average, participants lost a pound on the less-processed grains and gained a pound on the finely ground grains.