Whole grains and blood sugar

Too much contradicting information has gotten be confused, such as this study which says whole grains stabilize blood sugar http://www.naturalnews.com/022490.html
Whole grains are hard to digest, which may not be good for digestive health/immune system, but shouldn't it raise blood sugar much more slowly than other carbs since it's not being digested as quickly? The part I don't understand is why fermented carbs don't raise blood sugar as much, since they would be digested faster and more easily.

Reading the article, there was contradictory information there as well when Mike Adams stated, "Grains are simply not consumed very much by the healthiest people..."

The Gluten and a lot of other unfriendly things in the grains are mostly metabolized by the the fermentation process, plus other benefits. Beyond that there is an abundance of reasons not to eat these grains like that, coconut / buckwheat / rice flour would be much better to consider.