It’s disappointing to read reports published by the University of Birmingham suggesting that the compulsory fortification of flour with vitamin D should be taken as a tangible step to improve the health of the UK’s population.

This isn’t an alternative to people not having the right to access high quality foods but an attempt to sweep the real problem under the carpet: the flour that dominates chain supermarkets has no nutritional value.

We need to take a step back and look at flour in its simplest form to solve the deficiency crisis.

Before mass production of flour became commonplace, it was produced on a small scale using a stone mill to grind the wheat, a process which retains the vital vitamin B.

Today, pesticides increasingly used on crops are killing not just the bad germs, but all of the good ones too, leaving us with dead flour.

Monsanto, a large agricultural firm, is a prime culprit. The chemicals they drench over crops makes wheat sterile, which in turn makes the flour bad through the removal of nutrients.

Even worse there are concerns that pesticides could end up in the food consumers are eating.

Flour stocking the shelves of supermarkets today is the result of a desire to create a product that never goes off and can be produced cheaply in large quantities. The fact that this dead flour is used in a never-ending plethora of different food products is appalling. For example, there are many bread products on the market with almost zero nutritional value.

Supermarkets are creating false foods which they artificially load with vitamins so they can brand them under the pretense of being medicinal: health is coming second to convenience and costs.

Take 0-0 flour; in an attempt to create this product that never goes off, all the goodness of natural flour has been removed, leaving a false flour that is in turn used to create bread products with zero nutritional value.

Quality food products should have limited ingredients, and each should be easy to understand. Yet a loaf of Tesco own-brand plain white bread contains 13 ingredients, including one emulsifier called ‘Mono- and Di-Acetyl Tartaric Acid Esters of Mono- and Di-Glycerides of Fatty Acids’. This is not the simple and nourishing food I think everybody should have the right to eat.

Steps need to be taken to ensure everyone has food that is good for their body and mind.

A lasting solution resides in stripping flour back to basics.

Heritage, pre-green revolution grains, which contain higher nutrients, lower gluten content and no chemicals or pesticides, are so much more valuable than the hybrid, genetically-modified and highly refined varieties which have been developed by mega industrial farms over the past 50 years.

Innovation in food is desperately needed – but killing off what is valuable in our food, only to artificially fortify it again need not be a solution. Instead, we should focus on ensuring that we all have access to food that is simple but good – in every sense of the word.

Andrea Rasca is founder and Chief Executive Dreamer at Mercato Metropolitano