Hi,
What some companies do to boost the fiber without using whole grain flours is to add cellulose, which comes from trees. They do this because they can boost the fiber content without adding calories. So you get white flour texture, low points, and fiber. I haven't researched the health consequences of cellulose, but since we don't usually eat wood, I prefer to eat whole grain products. (FYI-I think it's important to let you know that I have a bias anyway against eating "diet" foods, which I define as food that is produced specifically to replace the real thing so that you lose weight. That bias is a long story, so I won't go into the reasons here.)
Natural grains consist of the whole kernel of the grain. Whole wheat flour, oatmeal, bulgar (which I use as a filler in meatballs--my family didn't notice.), whole grain cornmeal (which I found I could buy online cheaper than in the grocery store.
Some grains that are less well known, but really good are whole wheat couscous (the only whole wheat pasta that I like) and quinoa.
I've also found a wide variety of brown rices, including a short grain that works really well in a risotto. I've found brown basmati rice. I've found brown jasmine rice. And I've found a wide variety of brown rice blends that are excellent.
The only refined grains I use on a regular basis is regular pasta, but the semolina/durum flour isn't as refined as regular all-purpose, but it's not a fiber rich as whole wheat flour. I make my own bread using slightly more than half whole grain flours. I eat white flour products mainly in foods that I consider treats that I don't eat at every meal.
If you want to know some online sources for some of the products I've mentioned, please feel free to send me a PM. I don't want to seem like a salesperson for particular products or web sites.
I hope this helps.
Lin
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