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Northern Nebraska | I understand that the oil in the germ causes rancidity. I've had Hodgson mill Graham flour go rancid before I started storing it in the freezer.
I meant the part out reconstituted whole wheat. That they went through the effort to mill then bolt the flour only to add the germ back in seems like a chore. When the graham and whole flour could be separated for sale before the bolting sifters. | |
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Eating healthy
