"big macbeth" > wrote in
oups.com:

> i wonder.
>
> suppose you take one cup of bran and mix it with one cup of white
> flour. is it same as wholewheat?
>
> or does flour chemically change when it's defiberized so that even if
> you mix it later with bran flakes, it's still bad for you.

There's a mechanical difference which interacts with digestive physiology:
the whole wheat takes longer to digest. That means that the starch
component, which gets digested into glucose, is released more slowly, which
means that the glucose is absorbed into the bloodstream at a lower rate for
a longer period. This can be important if you have glucose-regulation
problems, since the regulatory system does a better job of coping with a
slow, steady influx of glucose than with a big load of it coming into the
bloodstream all at once.