Whole, or unbolted, meal retains the nutrients and fiber in the grain, but wheat germ, crushed during the milling process, releases oils which quickly turn rancid when exposed to air. Whole-meal flour must be used, or frozen, soon after it is ground, but nineteenth-century pioneers needed flour that wouldn’t spoil on long journeys to the western reaches of the continent.4
Whether they realized it or not, the tradeoff was less nutritious bread. Filtering out the germ and bran created flour that lasted for months without spoiling, but most of the vitamins, minerals, and fiber were lost in processing. The starchy powder left behind was but a pale substitute for the nutritious, whole-wheat flour our ancestors called the staff of life.5
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