> ... In all commercial
>flours the germ has been milled out to leave a far less nutritious 
product.
>The reason for doing this is that the oils in wheat germ will go rancid
>*very* quickly and would be toxic to the human system. Therefore flour
>producers have to remove it (by law). So all of these products are not 
made
>from complete wheat berries. I used to make bread a couple of years ago, 
and
>ended up buying a flour mill to grind my own because of this.
>
>Marilyn
>=========================================================================

This makes the conventional advice of "eat lots of whole grain breads-, 
and make sure the label says 'whole wheat'" even more ridiculous if no 
true whole wheat bread is sold in any store. 

Either way it's irrelevant, since bread was not invented until well into 
the Neolithic era. Bread is a product of civilization, not of nature or 
Paleolithic people. If some people are convinced that Paleolithic people 
did eat grains and that they are therefore healthy, the thing to do would 
be to eat minimally processed grain seeds, not make them into bread. I 
don't know a single person who recommends grains and only eats them in 
seed form. The limits of Paleolithic technology might allow for 
pounding/grinding the seeds, soaking them, and/or roasting them and then 
eating them as plain seeds or as a gruel with water or eggs. Stone Agers 
didn't make bread loafs or pita or focacia.