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With high GI food like white bread
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white flour! you might as well inject liquid sugar directly into your blood. That stuff if like poison to people with diabetes
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wasn't taking offence
however white and brown bread have nearly identical GI's - aka digestion of starch by the body and rise in blood glucose are broadly similar - brown bread is slightly lower in carbs 45g per 100g as opposed to 50g per 100g for white bread - i.e. not a lot.
I don't think it's GI differences or carb load differences. If you are looking for a bread related issue....
then I think the most likely answer is by xMenace....
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Perhaps you mis-counted the carbs
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Bread in the UK does not seem to be made to a set standard particularly when it comes to density. Some breads end up heavier than others, which makes estimating them a nightmare.
2 identical sized rolls can have carb differences as high as 50%, because one is denser than the other. French bread sticks are just the same - big differences between different brands.
I always weigh bread before I eat it, and very rarely have a problem with spikes with either white or brown bread.
next time you go to your supermarket, have a look at the bloomers (Bloomers are usually 400g) and then see if you can find 2 different kinds which actually are the same size.
