To understand how healthy a food is, we generally look at its components – carbohydrates, fats and proteins, or the vitamins, minerals and other substances it may contain. But this purely “nutritional” vision overlooks one property that’s a key part of a food’s health potential – its structure.

For example, serving a child a breakfast cereal made up of whole wheat or rice may seem like a good idea, but research shows that processing can significantly impact its nutritive qualities. Extrusion-cooking or puffing can transform wheat and rice into primarily a source of sugars that the child’s body rapidly absorbs, and many of the nutritive values of the original grains are lost.