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White and wheat breads contain the same starches, they break down at the same rate. Changing wheat into white is a physical process, not a chemical one. The extra fiber in wheat slows digestion, but by an insignificant amount -- wheat bread has a GI about 2-3 points (on an open-ended scale, but with glucose being 100 and not much above it) below white bread.
BTW, the glycemic indices of HFCS and sucrose (cane/beet sugar) are similar also.
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