When whole grains are finely milled into flour, the rest of the nutrients are absorbed rapidly high up in the small intestine, leaving few leftovers. It still has the fiber, at least, so 100 percent whole-grain flour won’t leave our good gut bacteria completely starving, but they’ll certainly be left malnourished compared to if you had eaten an intact whole grain like brown rice, where you eat the entire kernels of grains instead of powder.
