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).
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.
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.