Quote:
Originally Posted by Rainger99
Why won’t it go rancid?
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Wheat had three parts, the covering (bran), starch (endosperm) and the germ. The oil in the germ goes rancid when exposed to oxygen. Until it is ground up it is protected by the bran.
There is some evidence that the nutrients fade with time, some as early as 48 hours after milling. White flour doesn't have bran or germ which is why 5 of the 40 nutrients that are in the germ are added back as 'enrichment'.