Graham flour food shops, or directly from a flour mill that has experience making it. A substitute for it would be a mix of unbleached white flour and wheat middlings; this was a common substitute prior to and after the passage of the Pure Food and Drug Act in 1906, but the FDA gradually established standards and eliminated imitations from the market. Graham flour is named after Sylvester Graham (1794–1851), an early advocate for dietary reform. Graham despised the discarding of nutrients such as germ and bran when making flour for white bread, and believed that using all of the grain in
Banana flour produce 1 kg of banana flour. In recent years, large scale commercial production has begun in Africa and South America using the same basic methodology. Chile has been developing an alternative method of banana flour production using ripe banana waste. Chilean researchers have developed a process that uses over-ripe banana peels to add dietary fiber to the ripe banana fruit, which does not have the resistant starch properties of green bananas. While lacking resistant starch, there are clear advantages over banana powder. Banana powder is made from dried and ground fully ripened banana puree and thus does not have the