Most "whole wheat" flour is literally the same refined flour from the same vat, but with some bran (fiber) and germ (nutrients) mixed back in. This could happen

Most "whole wheat" flour is literally the same refined flour from the same vat, but with some bran (fiber) and germ (nutrients) mixed back in. This could happen at the refinery shortly after refining, or weeks to months later using bran and germ sourced from a warehouse somewhere. Very unpredictable and not indicated anywhere on the label. What seems consistent is that both diets high in whole grains and high-fiber diets in general have some heart health benefits. My guess is that refined+enriched flour in a high-fiber meal is not much, if any, worse than whole flour in a medium- or low-fiber meal. Those pastries and chips between meals, on the other hand...