"RichD" > wrote in message
...
> Whole grain bread is more nutritious, right? With
> the husk and seeds and whatnot. So why is that
> stuff removed in the manufacture of most bread?
> I don't get it. They add extra processing steps,
> discard valuable ingredients, and deliver an
> inferior product?
>
> Can anybody here explain this?

This is on the Internet too under the history of food. Basically in the old
days, poor people ate bread made of nonrefined flour because it was cheaper
to make. Wheat was stone ground in those days and it was very labor
intensive and expensive to get it refined to the point of white flour. The
rich people ate that stuff. White flour is also easier to digest and some
people like it more. These days, it probably doesn't cost so much more to
refine the flour because we have machines to do it. But some people prefer
it.