I just did a quick Google search and this is what I came up with... from the Wheat Foods Council: "Whole wheat, graham and stone ground can be used interchangeably. Actually, graham flour is a finer grind of whole wheat flour. They are equal in nutritive value as with stone ground, which is wheat ground between millstones."
Of course, that still doesn't answer Sand's question... my guess on that is because it's a finer grind. I should add here that whole wheat is an insoluble fiber food, and insolubles are NOT "unsafe". They must simply be eaten with a soluble fiber base. Since the crackers also contain white flour, and at a higher proportion than the graham, that would take care of the soluble base right there. Insolubles are also easier to digest the smaller you can break them down - hence the advice to mash cooked vegetables - and that would also make graham flour easier to digest than whole wheat, applying the same logic.
Hopefully Heather will see this and weigh in on it... I know she's not on the boards very often. All I know is that I can (unfortunately for my waistline!) sit down an eat an entire sleeve of the Keebler grahams without any problems, and I've been pretty sensitive to insolubles in the past.
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Good guess!
