Last August, in conjunction with The Duck Dodgers, we published about true whole grains: How Wheat Went From Superfood to Liability. I was surprised that reaction was reasonable, and even motivated a post from Tom Naughton with a substantial and constructive comment thread.

At the time, I began sourcing and eating true whole grain breads again. Most Americans have never had a bite of true whole grain bread in their mouth in their entire life, and certainly not as a daily staple. Most everything on your typical supermarket shelf labelled “whole grain” is in reality whole fraud. They take standard refined flour and add some bran to it. Total joke. This is like a freshly squeezed glass of orange juice from ripe oranges compared with something that’s been dehydrated, concentrated, frozen, later reconstituted with water, a tsp of pulp added in, and called “whole orange.”

This whole epiphany began back with our enormous post on processed cereal grain fortification, Iron, Food Enrichment and the Theory of Everything. Now that was a hugely popular post. About 2,000 social shares, dozens of links to it from elsewhere, many hundreds of comments.