When you disrupt the food matrix itself, you essentially change the way by which those nutrients can be absorbed into your body. So in the form of carbohydrates, the more processing it is, the quicker that you're going to absorb the sugars. There's a whole bunch of other chemicals as well that we use in process foods just to maintain shelf life. And look, I don't want to rag too much on the food industry because they've been tasked with creating foods that are easily transportable, very cheap and hyper palatable.