The benefit of whole grains is of course the fiber which tends to slow the glycemic load (studies have shown that fiber is extremely important in a diabetic's diet) but I think as well the criticism of refined grains is in part that the process that breaks down a whole grain also corrupts myriad of beneficial nutrients inherent in the food (nutrients which are usually best absorbed in their natural state by our bodies).

These vita-nutrients are critical in protecting and keeping our bodies healthy inside and out. They may also help stave off cravings that lead to overeating.

That's why white flour is often fortified to make up for the loss of nutrients. In fact a bleaching process is used to make flour white. It doesn't mean, however, that those nutrients are as well received by our bodies as they would have been in the natural state.

A normal healthy diet should allow whole grain foods in moderation, blended of course, with good natural sources of fat and protein.

A good diet has variety and leans towards whole, less-processed foods in general. It's the processed foods that are high in trans-fats, those partially hydrogenated monsters that improve food texture and shelf-life but are murder to our cardiovascular system--found typically in frozen dinners and other frozen prepped foods, baked goods, and pre-packaged desserts.

Just look at a simple can of mushrooms, and you will be appalled at how there are little or no nutrients in comparison to their fresh comrades. In a society that does not have much time for food prep, we rely heavily on these empty canned foods.

Ever looked at a jar of applesauce? It's basically all sugar carbs unless fortified with Vitamin C. I'm sure a raw apple with all it's fiber and a-peel is a lot more beneficial both for the glycemic load and for nutrients.