My understanding is that it is the absorption which is the problem. The example I was given was eating raw sweetcorn. Infamously, you can be sure a certain amo

My understanding is that it is the absorption which is the problem. The example I was given was eating raw sweetcorn. Infamously, you can be sure a certain amount will pass through you undigested. If you grind it up first and make bread out of the flour you will absorb far more. Secondly breaking things down robs them of flavour and texture. To compensate manufacturers add a load of now easily absorbed salt, sugar and fat. None of that is good depending on what your goals are.