Milling of wheat, maize and rice: Effects on fibre and lipid content and health

During the last thirty years the main interest in the medicalconsequences of milling of staple carbohydrate foods,particularly wheat and maize,has been in its effect on the fibrecontent as a result of the milling.The late nineteenth and earlytwentieth centuries in the West saw great changes in millingprocesses,from stone milling using water or wind power,toincreasingly sophisticated roller milling,with an increasingloss of fibre in the process.In the 1970s and onwards therewas an enhanced interest in possible diseases which could berelated to the loss of fibre in the diet.At one time the list