On 2011-11-28, Doug Freyburger > wrote:

> Refined flour lasts for years before it needs to be baked into bread.
> That's all the difference that's needed to ensure that refined flour
> products are far more common than fast spoiling whole grain products.

Plus, they add other cheaper fillers. And do you think that removed
wheat grain stuff gets thrown in the trash? Not on yer life. Priced
wheat germ, lately. Holy crap! There's a racket.

nb