The following link is to an article published in the Sydney Morning Herald on February 2, 2012. The last paragraph is particularly interesting!
“Australian researchers are learning how the chemical properties of food can interact with individuals to keep us healthy or make us sick.
Both of these diets were tested in the same group of overweight people. They ate the same calorie, fat and protein content. But over two weeks the more processed diet, on the left, impaired the participants’ insulin sensitivity, putting them at higher risk of diabetes. Those on the fresher food, right, increased their insulin sensitivity.”