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　　Pete wants Diane to enlighten him further:

　　P:Funny, isn't it--by definition, you'd think that, if something were "refined5", it would be better for you. Why isn't it, exactly?

　　D:The scientists aren't sure, just yet; they think it may be because the wheat germ and bran6 in unrefined grain help slow the release of sugarsintosthe blood by causing the stomach to process food more slowly.

　　P:What good does that do? Is diabetes7 linked to there being too much sugar in the bloodstream?

　　D:Yes, type-two diabetes is. There's also more magnesium in unprocessed grains; it's supposed to improve sugar metabolism.8

　　P:Well, it's over my head, all this metalicism and manganism.

　　D:Metabolism and magnesium.

　　P:Whatever. So, will eating whole wheat bread prevent me getting diabetes, or won't it?

　　D:No one can make that kind of guarantee, but it can certainly reduce the risk—by as much as forty-two percent, they say.

　　P:All right, then, get me the loaf that looks like rabbit food; I'll see if I can get used to it.

　　D:Great! Now, let's go next door, quickly; I'm going to get that woolen sweater I showed you.

　　P:The white one? After all, you just said about white not being good for you?

　　—by Sean McCormack