zlacker

> Whole grains are encouraged. Refined carbohydrates are not. Prioritize fiber-rich whole grains and significantly reduce the consumption of highly processed, refined carbohydrates that displace real nourishment.

I am consternated at the proliferation of refined grains. Here are my USA observations:

  - Grocery store or Amazon etc: Whole grain breads and flours are in the  minority, but it's possible to get them

  - Restaurants and bakeries: Impossible to find whole grains; 100% refined

IMO it's a no-brainer to eat the healthier stuff that has bran + endosperm intact instead of removing and attempting ton add back the micro-nutrients. (While still missing the fiber)

>>the__a+(OP)
My understanding is that whole grain flour is not very shelf stable, ie. you have to grind it and use it within a few days or starts to taste bad. White flour lasts years.

A small flour mill is not that expensive, I wonder why more places do not grind their own flour?