Flour

The standard for the most wheat products in the United States, noodles and pastas, baked goods like rolls or biscuits and cookies – means that 40% of the original wheat was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat– it’s most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorous, zinc, copper, iron and fiber lost.