PLANET FRIENDLIER
Grains, in various forms, have been grown for thousands of years and we have access to a huge variety right here in the UK. Even so, we mainly stick to the white wheat versions, forgetting ancient wholegrain flours which are often healthier and more nutritious.
Generally speaking, mass-produced white flour loses nutrients through processing, though some are replaced through fortification. Often, non-coeliac gluten-sensitive people find
