An ancient, unchanged whole-grain – with a great capacity to strengthen immunity. It has other benefits to our health as well. I can’t eat common wheat flour in Australia, I think due to the synthetic form of folate it’s fortified with (since the 90’s) called folic acid.
Organic wheat flour and spelt don’t contain folic acid so many of us will find it easy to digest. Hooray for gluten in its rightful place and ratio. You’ll easily find it these days. Replace your white flour with split flour join your pantry.
Also look for pasta, whole grain bread, breakfast cereals and porridge made from this lovely grain from Persia.