There is a popular book Wheat Belly pub'd in 2011 auth'd by Wm Davis, cardiologist, who says modern wheat cultivars are 'drastically' different from the wheat of 50 y ago in terms of the metabolic impact of its amylopectin A starch, which he says has a higher glycemic index than sugar.
That GI number is supported by a Harvard study* which showed white bread at 75 while sucrose was 65 and fructose 15 while glucose was of course
100, the index.
- formatting linkGlycemic index for 60+ foods - Measuring carbohydrate effects can help glucose management