A wonderful description of the range of processing and chemical exposure that occurs from the planting of wheat as a seed to its final processing as a grain in storage. Most are not aware that even before they are planted in the ground, wheat seeds receive an application of fungicides and insecticides.
The article also expands on how sprouting wheat can predigest the wheat and improve its digestibility. I believe this is true and would actually categorize wheat sprouts and wheat grass as a vegetable, the danger is that many people believe sprouted wheat bread is ok.
Nothing could be further from the truth. Commercial sprouted wheat breads seem to cause the same problems as regular wheat such as celiac disease, rheumatoid arthritis, miscarriages and headaches to name a few.
Intolerance to wheat is far more common than doctors typically recognize. I find very few people who do well on wheat. It seems those of Irish and Scottish descent do particularly poor on wheat.
As I expound in my recent book, avoiding grains is typically wise for over 75% of the US population.
Weston Price Foundation July 2003