I believe in most cases processing means (by choice or accidentally) making faster digestible. Most processes kind of destroy the food (blending, crushing, popp

I believe in most cases processing means (by choice or accidentally) making faster digestible. Most processes kind of destroy the food (blending, crushing, popping, juicing, extruding) and increase it's surface area so in the digestive tract it digests faster. In case of carbohydrates that often causes a bigger insulin spike and since this is a "growth" hormone it makes the body take in all the other stuff faster as well. However, I'm also wondering if we have any processing that makes food less digestible and that decreases it's surface area. If so, it would probably be interesting to compare this kind of processing with the other.