From the book The Complete Diabetes Prevention Plan... page71

People who eat whole grains are less likely to develop diabetes. What is it about whole grains that confers protection? These foods are rich in fiber, magnesium, antioxidants, and beneficial phytochemical that may help the body process carbohydrates more efficiently.
One study also suggested that insulin sensitivity is improved. Investigators found that people who made no other dietary changes except to substitute whole-grain breads, cereals,pasta for refined versions lowered their fasting insulin levels by 10 percent over a six week study period. They were also less hungry between meals than people who ate the refined versions of foods, and they actually perferred the whole-grain diet to the refined version...

Whole grains How to find the "Real thing"

Choosing 100 percent whole-grain products instead of refined versions can reduce your diabetes risk. Unfortunately, finding these fiber-rich products can e a real chore because like "natural grain bread" and " golden wehat crackers" may contain far more refined white flour than whole grains. Here are some clues that can help you hone in on the real thing...

. Whole wheat, or another whole grain such as whole rye or oats should be listed as tehe first ingredient.
.Check out the ingredient list for other fiber-rich ingredients like wheat bran, oat bran, wheat berries, bulgur wheat, wheat germ, and flax.
.Avoid products that liste "wheat" or "enriched wheat" as the first ingredient, as these are other names for refined wheat.
.Whole-graiin products will have at least 2 grams of fiber per slice of bread, ounce of crakers, or ounce of cereal.

Has anyone applied this information for positive affect on insulin management? I'm always looking for tasteful ways to add fibre to my diet... I am interested in hearing your expereinces and opinions about this topic... thanks