The flour you eat uses copious industrial support, both before and after harvesting.

Fertiliser is called NPK, named for the main chemical ingredients, which come from factories and mines on distant continents.

This gadget is very industrial: https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Ka...

The use-by date of flour is generally a few weeks or up to three months depending on the kind of flour and the climate. Providing fresh flour all year requires a bit of technology, too. Not nearly as much as collecting N, P and K and producing fertiliser, but not zero either.

From Wikipedia:

>In sunny countries such as Nigeria, South Africa, and Bangladesh, there is sufficient endogenous vitamin D due to exposure to the sun. However, [Rickets] occurs among older toddlers and children in these countries, which in these circumstances is attributed to low dietary calcium intakes due to a mainly cereal-based diet

If you treat food as simple calorie numbers, you end up with deficiencies with very bad consequences. This is just an example that I found interesting.

If you don’t properly bake/freeze and vacuum seal your wheat/flour, expect to find lots of little “friends” making a home in your food.