Graham flour Graham flour Graham flour is a type of coarse-ground whole wheat flour named after Sylvester Graham. It is similar to conventional whole wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely and is not sifted during milling (i.e. unbolted). A report from 1913 claimed that bread made from graham flour had a protein content of 12.1% – only slightly less than white wheat flour and essentially the same as whole wheat flour. Graham flour is available at health food stores, some grocery stores, bakery supply stores, and some specialty and gourmet
Spirulina (dietary supplement) Spirulina (dietary supplement) Spirulina represents a biomass of cyanobacteria (blue-green algae) that can be consumed by humans and other animals. The two species are "Arthrospira platensis" and "A. maxima". Cultivated worldwide, "Arthrospira" is used as a dietary supplement or whole food. It is also used as a feed supplement in the aquaculture, aquarium, and poultry industries. The species "A. maxima" and "A. plaetensis" were once classified in the genus "Spirulina". The common name, spirulina, refers to the dried biomass of "A. platensis", which belongs to photosynthetic bacteria that cover the groups Cyanobacteria and Prochlorophyta. Scientifically, a distinction exists between spirulina