Within each whole-wheat berry or kernel, nature has packed all of the elements necessary to reproduce life. So long as the wheat berry remains intact in its original form, it will keep indefinitely.

For thousands of years, however, humans have ground whole-wheat berries into flour for use in breads, pastas, noodles, cakes, breakfast cereals, tortillas, and other widely
consumed foods, earning wheat the nickname “the staff of life.”

The Industrial Revolution forever changed the way we eat wheat. As people began to move away from agricultural communities and into large cities, a serious problem developed:

How could the flour be made to last long enough to feed large masses of people? The grain processor solved the problem by taking out some of the things which made the flour spoil — notably, the nutrient-rich outer bran and germ layers of the wheat berry, which contains most of the plant’s vital lipids, sterols, vitamins, and minerals.

In fact, modern milling subjects whole-wheat berries to about two dozen processes before they’re transformed into table flour.

This modern solution created new problems.
Processing removes wheat’s bran, germ, and oil. Outer layers such as the bran contain most of the vitamins and minerals, and are sold to ranchers for livestock feed. (In this respect,cattle eat better than we do!) Wheat germ and wheat germ oil, rich sources of natural vitamin E and important lipids and sterols, are sold as foods and supplements.

SO,HOW MUCH NUTRIENT VALUE IS LOST DUE TO WHEAT REFINING?
In refining whole wheat to make white flour, much of the wheat’s original nutrient value is lost. Removal of the oils (lipids and sterols to avoid rancidity is only part of the story.

The full story is online “HERE”. GO and see for yourself ,then come on back so you can get a Nutritional Supplement that will put the nutrients of life back into the “Staff Of Life”.

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