Not ground? What about whole grain flours in pastas, cereals etc? If we are technical, these are not whole grains. When we grind them up into flour (even if we don't remove any nutrients) we break down their fiber outside of the body thus cheat an important nutrition value of whole grains. When we make puffs (rice cakes, cereals etc) we open up grains, creating a higher surface area for digestive enzymes to act on which means that the glycemic load (how the food affects our blood sugar levels) is greatly increased, a negative for our bodies in terms of getting energy more quickly than the body can utilize it all -- resulting in fat storage and potential for elevated blood sugar levels/insulin resistance, and the first steps to diabetes.
Does this mean products from these semi-processed whole grains are all bad? No, it just means that they are less nutrient dense, and less healthy than the actual whole grain and they should not be allowed to tout the benefits of whole grains in the media or on packaging but rather should say made with whole grain flour, if indeed they originated from true whole grain flour vs. refined with some nutrients added back.