I guess you need to understand the sling-shot effect of high glycemic foods
to understand why whole grain makes a difference and why eating processed
carbs tend to lead to obesity. This is really of topic and might be better
discussed either privately or on another NG.

> I hear a lot of rhetoric about whole grain being 'better' but the
> nutritional analysis I've seen shows that whole grain is higher in fat
> and fiber, but the difference in carbohydrate content is a single-digit
> percentage. I mean, you could just eat 10% less white flour.
>
> Is there a documented scientific basis for the assertion that an ounce
> of whole wheat flour is 'healthier' than an ounce of enriched white
> flour? Maybe all that fiber results in less digestion. *shrug*
>
> I'm really confused about this, because even diabetic groups parrot
> this assertion, but i haven't seen numbers that back it up.
>
> This 'whole foods' thing is the same hippie nonsense it was 30 years
> ago, I suspect.
>
> I'll starve to death before i eat whole wheat pasta again. Yech.
> Chewy. Smells like a wet dog. Tastes like a dishrag.
>