[dunco]

I see this argument all the time, and while it is not wrong, for most people I think it is bad advice in the context of carbs because people don't understand it properly and even if they do, it is basically impossible to get truly wholegrain carb foods from standard markets/supermarkets in the west. Most people think pasta is healthy when its clearly highly refined white flour and not much else. Then there's bread; If you go looking for wholemeal bread, almost all of it will claim "wholemeal" on the packaging, but then if you read the ingredients, they only use a token amount of wholemeal flour, making up the rest with standard white flour. Some researchers even think that modern grinding techniques grind too finely and raise the GL of the flour, so even if you choose wholemeal flour, the way that it is processed can cause it to be not much better than pain white flour. To be clear about what I am arguing here, these things are "bad" when they cause large spikes in BGL and therefore insulin and I consider this a reasonable proxy for the "badness" of carbs. especially when they make up a large part of a meal portion. I also recognise that you're talking about whole foods in general, not just carbs, but I'm in 100% agreement with you for whole foods in general.