Commercial whole wheat flour at least contains the bran and germ, so it’s a better choice over white flour. (Though it’s not clear how much of the bran and germ are actually retained when industrial mills make “whole wheat” flour.) But the kernel is so broken down in the milling that it might be considered partially digested before you even start chewing it, making it easier for your body to convert it to glucose. And this efficiency isn’t doing you any favors; it just means more sugar available all at once—sugar that might spike insulin and/or be converted to fat. Commercially processed whole
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