The basic principle of the low-carbohydrate Atkins diet is to avoid foods that cause large, rapid increases in blood sugar and insulin. People who eat meals high in simple sugars have an increased risk of developing insulin resistance and diabetes, which is linked to abdominal obesity, high blood pressure, high blood fats and diabetes. The gut absorbs energy from high-fiber foods, which delays and prevents spikes in blood sugar and insulin. In a review of literature, Tufts University nutritionist Dr. Nicola McKeown, noted a link between whole grain intake and insulin sensitivity. In other words, people who ate whole grains maintained better control of blood sugar. Whole grain bread and cereals promote healthy insulin metabolism and contribute important nutrients to the diet. (Nutrition Rev, 62: 286-291, 2004)