Whole wheat bread contains carbohydrates, which will be turned into polysaccharides, disaccharides and monosaccharides through the breakdown of enzymes after consumption, and finally absorbed into the blood, thus raising blood sugar. In general, insulin is secreted on demand in normal people. With the intake of whole wheat bread, insulin is continuously secreted, and although it is elevated, it fluctuates within a reasonable range, so ordinary people can eat it without worry. Diabetic patients can also consume whole wheat bread appropriately. Usually doctors recommend diabetic patients to eat more food containing coarse grains, such as whole wheat bread, millet, corn, etc. The coarse fiber contained in it helps intestinal peristalsis and increases the feeling of satiety, which can reduce the patient’s intake of other foods. In addition, most of the body’s energy is provided by carbohydrates, and whole wheat bread has a low glycemic index, so diabetics can consume whole wheat bread under the premise of controlling the total intake. It is recommended that diabetic patients have a well-rounded diet with a balanced intake of vitamins, proteins and other types of nutrients to ensure good health.