Why are the bran and germ removed during grain refinement?

Removal of the bran and germ increases the shelf life of these grains. However, while this may be an important benefit in many parts of the world, it is not a significant benefit in the U.S., where the delay from production to market via transportation is not significant. To compensate for the loss of nutrients, white flour is "enriched" with nutrients.

Specifically, the following nutrients are added to white flour: iron, thiamine, riboflavin, and niacin. The levels of these nutrients in enriched white flour are slightly higher than those found in whole-wheat flour. The addition of other nutrients is optional.

The same type of refining is done with all other whole grains. For example, the overwhelming amount of rice consumed in the world is eaten as white rice. White rice is produced by milling the rice to separate the outer portions of the grain (husk, bran, and aleurone) as well as the germ from the endosperm.

After the husk is removed, the rice is sold as "brown rice." Alternatively, it is milled (polished) at least three more times, removing the bran, aleurone, and germ, to produce white rice. This polishing results in a significant loss of nutrient.

Of particular importance is the loss of thiamin (vitamin B1).

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