I do not crave grains in anyway, i know what it is like to do so, but it does wear off.
Yar
FATTY RUBBISH AND FILTH IN FLOUR
Scientists connected with the flour industry have for many years been publishing articles in trade journals not seen by the general public which describe in detail the deteriorated fatty materials and filth found in flour. According to these articles, the wheat grain from which flour is made has a deep fold or groove on one side going more than half way through the grain. This fold contains dirt, filth and microbes in such a secluded position that the grain cannot be thoroughly cleaned. Additionally, by the time grain reaches the mills, it is vermin infested and contains insects, and droppings urine and hair from rats and mice. Many insects, grubs and their droppings are inside the wheat grains, so cannot be separated out easily. The mills do what they can to clean the grain, but flour is such a cheap and competitive product that they cannot afford to do very much and some of the filth goes on through the mill with the grain and is ground up into the flour. The flour experts have written that microscopic examination of flour commonly reveals ground up fragments of insects and rat hair, and traces of rat dung and urine. Bacteriological tests of flour have indicated an extremely high content of microbes. Flour is thus by the reports of the industry's own experts a highly contaminated filthy material, the like of which is not to be found in the whole food industry.
The experts have also described in great detail how wheat grain contains 3% or more of oily fatty materials, including sitosterol which is closely similar to cholesterol, and how it is desirable that the resulting fatty content of the flour be in an oxidized, hardened and dried out form so that the bread will rise higher and make more loaves per sack of flour. They call this the "baking quality" of the flour, but it does not improve the eating quality, only cheapening the bread. Long ago, drying out of the flour oil was done by storing the flour to "age" it before baking, but nowadays the mills add oxidizing chemicals called "maturing" or "improving" agents to the flour so this hardening of the oils is accomplished rapidly by artificial means. Flour is usually made from cheap run-of-the-trade wheat, often wheat which has been stored for many years as crop surplus, and consequently is very stale.
I have found that these hardened oils and other similar hardened materials in flour are the worst source of the fatty rubbish which causes arteriosclerosis, and this rubbish is further hardened by the baking process like baked enamel paint, so it remains lodged in our arteries after we eat bread and other flour products. The condition that makes fatty rubbish from flour so much more dangerous than any other food is its finely ground form, so fine that it can slip through the walls of our intestines with the food stream and get into our blood very easily, whereas if it were coarser most of it would pass on out of the body with little harm.
The most recent findings for this sixth edition have shown that even coarse flour, home-made flour, stone-ground flour, whole wheat flour, oatmeal, farina, grits, cornmeal, even rice, processed grains of any and every kind, contain considerable fatty rubbish and cause choked arteries in varying degree. Some people have been using their own home mills to grind their own flour, and say they have had some improvement, however where a person is trying to reduce very high blood pressure or avoid a surgical operation for choked arteries, the best thing to do is completely avoid flour and meal of any and every kind, even homemade. Potatoes are a good substitute for bread, and it has been found there is no real problem in getting used to doing without bread.
Since some people have notions about bread and flour being the indispensable "Staff of life" and so forth, we should look at the true facts. Bread and flour as we know them were developed in the Middle East only a few thousand years ago, and have become popular mostly in the industrialized nations. (Ref. "Flour for Man's Bread" by Storck & Teague, pub. 1952 by Univ. of Minn.) However, bread was not adopted everywhere, for even today there are many parts of the world where the use of bread is mostly limited to the cities, notably in the Far East, tropical Africa and South America. Since there are millions of happy well-fed people living today who do not eat flour or bread, it is very clear that it is not necessary.
Ready-to-eat cereals are made of finely ground flour and various other grains, so must be considered stale food.
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My reply to that is, the rest of your life is a long time to be hungry! 
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