Sophie Egan has written an article for The New York Times about the whole grain movement.
In “A Long Way from Wonder Bread,” she writes, “Currently, most of the flour we get is processed by industrial-scale roller milling that removes a wheat kernel’s nutrient-rich germ and bran, turning the remaining endosperm – the starchy, least nutritious part — into white flour.”
But members of the whole grain movement are introducing innovations to provide alternatives to industrially milled grains. A return to older practices such as using locally grown grains and in-house milling by bakers results in “locally grown, freshly milled, freshly baked whole-grain products.”
Read the article here.