The Effect of Rye-Based Foods on Postprandial Plasma Insulin Concentration: The Rye Factor CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=163723 Consumption of whole grain has been associated with lower incidence of type-2 diabetes, cardiovascular disease and their risk factors including improved glycemic control. In comparison with other whole grain products, rye bread has been shown to induce lower insulin response in the postprandial phase, without affecting