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I was watching a Netflix series on food and health with commentator Michael Palin. The wheat segment had a comment from a nutritionist that was very interesting. The history of advance of civilization and the important role of food supply with domesticated wheat. But, did you know that if one merely ate wheat they would starve or die of bad nutrition. Only when the wheat is ground up and allowed to ferment with leavening does the wheat magically become life sustaining. The sour dough leavening contains a natural microbe mix that nutritionist think the real improvement. Something we have lost in modern commercial bakeries. Also, the whole grain flour and the low horsepower method of stone grinding play a important role in health. Our modern fast methods of making flour may be destroying micro nutrients that health research have just recently realized a very important food character. Over cooking or harsh cooking will damage the nutritional value of food, as well. We have a better understanding of health benefits of raw or low heat cooking to minimize the damage and loss of micro nutrients, nowadays. So, how does this relate to feed? Well, think about how we have also learned that healthy meat comes from healthy animals. That corn has been criticized as a feed especially for fattening up cattle per the bad fat content of the meat. It's a unnatural food for the usual grass eating bovine. That the majority of corn harvest goes to the task of animal feed. What would be the consequences of taking that portion and processing to a much higher nutritional feed stock? I would think a win win and huge improvement in human diet. To maximize the value of corn utilize for animal feed may take a processing plant to bake the stuff into sour dough mix. The "corn bread" crumbles a big improvement to animal health and extents the corn product value. Top it off, my guess the processing may include pulling off the undesirable corn oil component. May an ethanol plant become a corn processing plant? I remember the talk of industry converting to wet mill operations per the value of flexing production to many more co-products. My guess this would be very superior method for nutrition as its a low horsepower impact of corn kernel. So, the processing plant could flex between yet another co-product. Utilize some starch and distillery grains to ferment with wild microbes for extremely healthy feed. It may prove out the entire corn crop can be managed this way and the practice of feeding of raw corn to live stock would pass away. The processing plant could optimize operations per market demands and remove unwanted constituents of corn feed for other co-products. The movie was pretty convincing that modern practices of making bread removes most of the valuable health benefits. Can only think we could learn a lesson here for animal feed as well.