Arguing over the difference between light-colored whole wheat flour and regular white flour is like arguing over the difference between smoking cigarettes and cigars—they are both toxic.
Recent research has shown that excessive fructose primarily from sucrose and HFCS is the primary driver behind insulin resistance and central obesity. Once a person has insulin resistance and they consume high glycemic carbohydrates, their brain is subjected to magnified glucose spikes. Because excessive glucose is toxic to nerve cells, over time these magnified glucose spikes seem to trigger a chronic brain disease characterized by symptoms indicating low levels of monoamine neurotransmitters such as serotonin, dopamine and norepinephrine.
At this point individuals are often misdiagnosed as having depression, ADHD, PTSD, eating disorders, bipolar II, anxiety disorders, fibromyalgia, PMS, irritable bowel syndrome and similar conditions. We now call this disease Carbohydrate Associated Reversible Brain syndrome or CARB syndrome. Because the brain plays a critical role in auto-regulating fat stores, people with CARB syndrome start to store extra fat at virtually any caloric intake. If they “diet” and restrict calories, they continue to store extra fat as they lose lean body mass becoming a thin obese person.
Thus although high fiber flour may be better for people with CARB syndrome, there is mounting evidence that all grains, including high fiber grains, should be avoided because they are loaded with phytates, toxins and anti-nutrients that contribute to auto-immune and inflammatory diseases. For a more complete discussion of this topic, I recommend reading Loren Cordain’s book “The Paleo Answer”. Thus when it comes to grains, it’s a game of pick your poison. Perhaps it would be a lot easier to limit your intake of all grains and stick with a diet consisting of meat, fowl, seafood, fish, nuts, vegetables and fruit