The Grain Awakening

Almost everything! Humans have depended on wheat (bread) since the beginning of time because it contains almost every nutrient our bodies need (40 of the 44 essential nutrients). Most of those nutrients are in the bran and germ of the grain. Commercial flour removes both the bran and germ to extend the shelf life of the flour – but this removes the nutritional value too! Fresh-milled flour keeps the whole grain and every single nutrient it started with.

The biggies are fiber and vitamin E but check out this chart by the USDA which shows every nutrient that is missing or severely diminished by commercial milling. Fiber – Most of us lack fiber in our diets. However, it is vital to our health and well-being. Here’s why: -      It supports bowels and fights constipation. -      It improves our gut health which affects food allergies, gastrointestinal issues, cognitive brain ability, cancer, and much more. -      Lacking fiber gives a feeling of hunger which is why there is a strong link between obesity and fiber deficiency. -      These rich nutrients aid in common risk factors such as heart disease and stroke. -      Fiber actually works to remove toxins from the body that fight the presence of cancer in the body. -      Fiber can fight and prevent Type 2 diabetes which leads to kidney, eye, and nerve damage. -      More on Fiber benefits here(https://www.unsifted.com/pages/freshly-milled-flour-is-high-in-fiber) Vitamin E – No other resource on earth provides as much vitamin E as whole grains retained by fresh milling. Vitamin E has the following effects: -      Defends every cell in the body -      Strengthens heart muscles -      Works to prevents blood clots -      Vision health -      Reproduction health -      Enriches the blood, brain, and skin -      More on Vitamin E benefits from the Mayo Clinic here(https://www.mayoclinic.org/drugs-supplements-vitamin-e/art-20364144#:~:text=Vitamin%20E%20is%20a%20nutrient,E%20also%20has%20antioxidant%20properties) Good resources to more fully understand the benefits of fresh milled flour: Here (https://breadbeckers.libsyn.com/57-the-benefits-of-eating-real-wheat-with-chelsea-blackbird-part-1)and here(https://breadbeckers.libsyn.com/58-the-benefits-of-eating-real-wheat-with-chelsea-blackbird-part-2)

• Improved Fertility • Skin improvement • Gut improvement • Fewer calories to satisfaction • Less bloating • Fewer headaches • Reduced inflammation • and more!

-      Muscle weakness -      Coordination difficulties -      Numbness -      Vision problems -      Susceptible immune system

When flour is commercially milled, at least 40 nutrients are stripped from the grain. “Enriched” labeling on store-bought bread mean they have unnaturally and partially infused 4-5 of those nutrients back in. These typically include a subset of niacin, thiamine, folic acid, riboflavin, and iron.

In many cases, yes but it depends on the cause of the intolerance. People diagnosed with celiac disease can’t and shouldn’t introduce gluten in their diets due to the autoimmune nature of their intolerance. However, only around 1% of the population suffer from Celiac disease, which means the majority of those who avoid gluten may find they can happily enjoy fresh-milled flour and can nutritionally benefit from it.

Yes, better! These full grains retain the rich, deep flavors of natural nourishment making dishes prepared with fresh-milled flour preferable to those prepared with month-old, depleted flours.

Yes, with a little adjustment. Fresh-milled flour is denser and absorbs more liquid. Recipes created for fresh-milled flour are ideal as they already take this into account. But other recipes can be tweaked for a full and delicious dish.

For maximum benefit, it is best to use fresh-milled flour within a week of milling. It retains benefits even up to 15 days. While it doesn’t spoil after a week, it begins to lose some of those initial benefits mainly because of oxidation that naturally occurs. Freezing fresh milled flour can extend its life and benefits beyond the first few days.