by Rhoda Wilson, Expose News:

In a recent interview, food scientist Sue Becker uncovered the dark history of modern flour. She explained how industrial milling removed the bran, germ, fibre, vitamins, minerals and essential oils from wheat to create a softer, longer-lasting white flour – and how many of those valuable byproducts ended up in animal feed.
The interview explores the rise of “enriched” flour, bleaching agents, nutrient deficiencies, gluten intolerance, digestion, stomach acid, celiac disease and the difference between store-bought flour and bread made from freshly milled whole grains.