Man has never eaten as he eats today. Even the simplest food, the daily bread ... has profoundly changed.
The practice of cereal refining, introduced towards the end of the nineteenth century with industrial mills, allowed great commercial advantages, because removing the bran and germ, refined products are preserved for a long time without rasping. With refining, however, fibers, vitamins, essential fatty acids and other nutrients contained in the seeds are lost. This industrial practice at the beginning of the last century caused real edidemies of vitamin deficiency diseases ..... the whole foods that were commonly consumed up to 100 years ago brown rice, bread with ground flour with stone mills. .. reduces the risk of getting sick of heart, obesity, diabetes, cancer and also reduces disorders considered minor, such as constipation or acne juvenile ... The bran and the germ are only a small percentage of the grain, but contain most of the beneficial nutrients for humans. the germ in particular contains polyunsaturated fatty acids, essential for the development of the embryo, which are also indispensable for human consumption ... when we eat them in their entirety, they act synergistically for our health. With various mechanisms, only partially known, they help to prevent hypercholesterolemia, hypertension, hyperglycemia, hyper production of insulin, free radicals, inflammation, all the metabolisms that favor chronic diseases afflicting populations ... Many people fear that whole wheat flour, due to its richness in phytic acid, which blocks absorption of iron and calcium, is not suitable for anemic and osteoporotic people, but whole grains are rich in calcium and iron. natural leavening greatly reduces the concentration of phytic acid. In addition, phytic acid in modest quantities is anything but harmful to health and is a potent inhibitor of tumor growth.
Freely extracted from the book 'IL CIBO DELL' UOMO 'by Franco Berrino