Contrasting our findings, the study of Aberg et al. (2020) [46] observed an improvement in blood glucose measurements in adult diabetic individuals with an average BMI for obesity after consuming whole grains when compared to consuming processed grains, while Dioneda et al. (2020) [12] and Hall et al. (2019) [7] found no differences in glycemic responses between meals with different degrees of processing, while Hall et al., (2019) [7] observed a statistically significant decrease in ghrelin and active GIP in the unprocessed diet group. The gene discussed is GIP; the disease is obesity disorder.