Processing can also mean separating out parts of foods to exclude them from the product. Take fiber for example. Processing an ingredient to reduce or remove it

Processing can also mean separating out parts of foods to exclude them from the product. Take fiber for example. Processing an ingredient to reduce or remove its fiber doesn't change the molecular make up of the remaining portion of the ingredient. The molecules in = molecules out (minus the fiber). However, fiber lowers cholesterol levels by preventing cholesterol from being absorbed, and slows the absorption of glucose. When we examine the modulating effects of ingredients and couple that to biological non-linearities, it's not too hard to see how processing can affect how food interacts with the body. Reduced fiber foods, can affect the body in ways different from non-processed food even if the molecules being ingested are identical to those in the original ingredients.