From this point of view, the refinement of whole food means not only an invention of new ways to make products more resistant and more portable, but also to focus their energy and in a way to accelerate them. The major leap in terms of acceleration was made around 1870, when in Europe were introduced the rolls (iron, steel or porcelain) used for grinding grain. Perhaps more than any other technology, this, which in 1880 replaced the millstones throughout Europe and America, marked the beginning of our food industrialization -reducing it to its chemical essence and accelerating its uptake. Refined flour is the first product of fast food.

Before the millstone revolution, wheat was grounded between two stone wheels and white flour could not be a perfect white because the millstones were removing the bran from the wheat grain (and therefore most of the fiber), but could not remove the germ or embryo that contains essential oils rich in nutrients. The stone mills were only crushing and releasing germ oil. The effect was the gray-yellow shade of the obtained flour (the yellow color is given by carotene) also the shelf-life was shorter because, in contact with air, oil, and rust quickly, that means it grows rancid. People saw and smelled these things and were not satisfied. But what their senses were not perceived was that in the seeds were the most valuable flour nutrients, including most of the proteins, folic acid and other B vitamins, carotenes and other antioxidants and omega-3 fatty acids which quickly grown rancid.

The insert of rollers which could remove the germ by grinding only the endosperm (the starch and protein package from the seeds) has resolved the issue of conservation and color. Now, almost everyone could afford to buy immaculate white flour, which could now be preserved for several months. There was no need for each city to have its own mill, because from that point flour could be transported for long distances. (In addition, it can be ground throughout the year by large companies in big cities: heavy stone mills based on hydraulic power depended on watercourses; the new shafts could be maneuvered whenever and wherever steam engines) And so, one of the basis food product from the Western diets has escaped the space and time limitations, it was sold by appearance and not on the criterion of nutritional value. From this perspective, white flour was one of the first modern industrial food products.

The problem was that beautiful white powder was null or almost null in terms of nutrition. The same was now in the case of corn flour and white rice, whose refining (i.e. removal of the most nutritious parts) was introduced around the same period. In all regions where there were introduced on a large scale, the new refining technologies appeared in a short time, devastating epidemics of beriberi and pellagra. Both diseases are caused by vitamin B deficiencies which were contained in seed. But probably because ot the sudden disappearance of other micro-nutrients from bread, and also the omega-3 fatty acids, affect health, especially that of poor townspeople in Europe, for whom bread was a fundamental food product.