Milling Grain at Home

Milling Grain at Home: What’s the Big Deal?

 

What’s the big deal with milling grain in your own home? The answer to this question could be two-fold. On one hand you could answer that question “Nothing.” Yet, on the other hand you could also state “Plenty.” Let me explain.

There really is no big deal to home-milling, when you consider the amount of time and effort it takes you to ensure that you and your family receive the best possible vitamins from the grains, flours, breads you put in your bodies. The process is neither complicated nor difficult.

Not too much will change in how you use flours to make the breads, desserts, cereals, etc. that you love to enjoy. Instead of purchasing a large amount of flour from the store at once, you simply mill what you need at the time. By doing so, you provide so much more than “fresh flour” for you and your family. Grain mills are effortless, simple to use and require very little of your time to produce the flour needed to ensure quality and health benefits that come from milling at home. So in essence, the answer to “What’s the big deal?” is: Nothing.

On the other hand the answer to that same question becomes very different when you factor the benefits to milling at home. We’ve heard it been said time and time again that bleached flour is bad for our bodies and should avoid consuming such breads with enriched bleached flours. However, just how hard is it to find quality breads that don’t include the negative factors that come from commercial milling? A large majority of the breads that we buy and consume include the unwanted and negative ingredients, which we should be avoiding (i.e. bleached flour, corn syrup and for those with allergies, gluten; just to name a few).

            Even when we find quality breads and flours that come without such ingredients, reality is that we do not receive the healthy vitamins that our bodies need from the flours and breads that we eat. In this fast-paced culture that we live in, we have given up so much quality for the sake of quick and convenient foods. Most of the essential vitamins and oils are lost when flour is commercially processed. Today, we simply go to the store and pick up any bread, dessert, cereal, etc. that we want to consume that very moment. Though most people don’t realize the process which flour goes through in order for it to be available quickly and produces in large amounts.

            In order for flour to have a long shelf-life, the bran and germ from grains MUST BE REMOVED. In room temperature, flour only has approximately 72 hours once it is milled before the bran and germ become rancid. Thus, if the grains’ bran and germ are not removed, once the grain has been milled, the entire flour will spoil. Yet, when the germ is removed from flour, so are the roughly 26 essential vitamins that our bodies rely on for nutrition, including quality vitamins B and E. Most, if not all, of the vital cellulose and fiber are lost within this removal. Our bodies need these vitamins to attract and remove harmful toxins within our digestive system.

Do not be fooled by the “Enriched” label on flours. While commercial processors attempt to restore the vitamins lost in the removal of the grain’s germ, the vitamins B1, B2, Niacin and Iron added fail as worthy substitutes to the natural vitamins and oils lost in flours. Make sure you provide the best possible quality in flours and breads for your family. Sacrifice a bit of convenience for a lot of beneficial vitamins. The benefits are endless to milling grain within your home. So,” What’s the big deal in home-milling?” Simple: Nothing and Plenty.


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