[Finny]

Also ... protein is a must in grains meant for human consumption; those that don't meet the standards set by buyers go to feed grain. You might be interested to learn (I was!) that there are only two small regions in California where farmers have been able to grow wheat good enough to meet the standards of use in baked products -- not FDA standards, but standards set by the companies that buy the grain from the farmers. All other wheat grown in California goes to feed -- a CA wheat farmer told me this.

This farmer (a fourth generation dryfarmer of feed crops) who lived in one of those two small regions was so proud when he devised a way to dryfarm high-quality organic wheat (it was "organic" by accident, not design, but he pragmatically figured that it might be more attractive to buyers if they knew it was organic). Yet he ended up having to sell most of it as feed grain anyway because buyers were so skeptical of the inferior quality of California-grown wheat with regard to use in baked goods.

[buwaya]

Interesting point on California wheat -

There was in fact a great deal more wheat grown in California @100+ years ago than today; it was used as a return bulk cargo to Europe (old sailing ships apparently could take cargos direct around the Horn just as cheaply as across the Atlantic and over the railroads). This was sold mostly in Germany for flour, Germany being short of grains at the time.

The point being that this stuff is perfectly edible.