A Grain Mill Comparison

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Recently, while filing away old writing and compiling everything into a portfolio, I realized that I had never written about bread baking here. I still cannot believe that in almost three years, what we do so automatically that it’s like brushing teeth, never made it into a blog post. So indulge me while I run a few by you on bread baking. But before the bread, comes the flour.

Did you know that of the 44 known essential nutrients for our bodies, only 4 are not found in wheat–vitamins A, B12, C, and the mineral iodine. However, since the commercial milling of wheat, with the removal of bran and germ, our flour is missing up to 80% of its nutrients. Furthermore, once milled, even whole wheat flour loses up to 45% of its nutrients through oxidation in the first 24 hours and 90% within the first 3 days.

So if a homemaker is going to go to the trouble to bake her own bread, why start with flour missing 90% of its nutrients? This doesn’t have to be an issue if one mills her flour at home. Therefore, I’d like to begin this series with a grain mill comparison.

However, I am going to redirect you to a post I wrote on this very topic for NaturalHealthEzine a little over a year ago.

So if you are in the market for a grain mill, go here and continue reading.

Blessings for a great week,

This post is linked to the Homestead Barn Hop and the Hearth and Soul Hop.

 


Comments

A Grain Mill Comparison — 9 Comments

  1. I”m going to check out that post. A grain mill is definitely on my list of things to get down the road. I’m going to try making my own almond flour soon. The grain mill is currently out of my budget, but I do have an awesome blender, and I’m going to try it that way :) :) Love and hugs from the ocean shores of California, Heather ;)

  2. I never hear any discussion on the Retsel grain mills – I bought a Retsel milright and I love it but I never hear any other opinions….

  3. I never realized that many nutrients were lost in the process. We don’t eat wheat, but I really need to look into how much is lost with the grains that I do bake with. Thanks for sharing this info.

    • It’s amazing, Alea, what a little oxidation can do to our foods. I really try to use up the flour as I grind it so that it’s at its healthiest.

  4. Pingback: My Everyday Bread Recipe | | Everything Home with CarolEverything Home with Carol

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