Minimal processing can be one of the best ways to keep original flavors and taste, without any need to add artificial flavoring or additives, or too much salt. This would also be the efficient way to keep most nutrients, especially the most sensitive ones such as many vitamins and anti-oxidants. Milling of cereals is one of the most harsh processes which dramatically affect nutrient content. While grains are naturally very rich in micronutrients, anti-oxidants and fiber (i.e. in wholemeal flour or flakes), milling usually removes the vast majority of minerals, vitamins and fibers to raise white flour. To increase grain production, the use of chemical fertilizers should be minimized, and insect-resistant grain varieties should be developed. Such a spoilage of key nutrients and fiber is no longer acceptable in the context of a sustainable diet aiming at an optimal nutrient density and health protection. In contrast, fermentation of various foodstuffs or germination of grains are traditional, locally accessible, low-energy and highly nutritious processes of sounded interest.