Whole Wheat

If You Read Nothing Else

The bran and germ hold most of the fibre, magnesium and B vitamins. Refining throws them out.

People who eat whole grains daily run lower heart and diabetes risk in every large study on the question.

Sangak from a proper bakery is whole wheat. Most soft flatbread isn't.

Wheat has fed this plateau for ten thousand years. When wheat is whole, the miller keeps all three parts of the grain: the bran outside, the germ at the heart, and the starchy middle. White flour keeps only the middle. Most of the fibre, magnesium and B vitamins are in the parts that white flour throws away.

Known to botanists as Triticum aestivum.