John KempfRegenerative Agriculture Entrepreneur

Growing Prescription-Quality Wheat

6 Feb 2025 · 1 min

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John Kempf explains how white flour production strips wheat of its bran and germ, removing fiber, vitamins, and minerals. Manufacturers then add back synthetic nutrients like folic acid along with food colors and preservatives, creating a product that Kempf argues harms health rather than supports it.

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But we are throwing away the most valuable part of the wheat when we make white flour. So with white flour we're already throwing away the bran which is all full of fiber, which is good for digestion. We're throwing away the germ which is all full of all kinds of nutritional vitamins and minerals too. And then we're adding folic acid. Yes. And then we try to add back what we took out. So we call that fortification or enrichment, but it's never the same. Well, when you just said that, it kind of struck me. Yeah, we call it enrichment but it's actually enrichment with a compound that is toxic for most people. Yes. Well, and then we compound that by adding food colors that are also toxic and other additives that either extend the shelf life or create different flavors that enticing the people, but they're actually toxic in their own way. And so we're really making ourselves sick.