Tip 1 - why you should mill grains!

By the time you finish reading this short tip, you will know a bit more about why it's crucial to mill and prepare with fresh whole grains.

Tip #1 - "Why bother milling whole grains yourself?"

Alright, I will be the first to admit, I was not raised to be a settled person. When I first heard of milling grain at home I was confused and thought it was a far fetched idea, time consuming and a big mess. It didn't take me long to see how wrong I was.

One tip to answering those questions of 'You do what?' and 'Why bother?' is to understand the two greatest benefits of milling at home. First are the health benefits which are very important to know.

Some grain 'parts' are removed to slow spoilage time when grains are processed. When those things are removed, the flour is stripped of the Wheat Bran, Middlings, Wheat Germ and Wheat Germ oil. As we scan that list, we see at least three things that are now sold in health food stores across the globe. The Bran and Middlings produce the fiber (and more), the Germ and oil produce the vitamin E (and more), two things missing in the typical diet of the present.

Worse than what is lacking, may also be what is added to the bagged flour. To make the regular white appearance of flour, the first process used by manufacturers was in fact chlorine bleach! Although new chemicals and processes have now been approved, chemicals of any kind were not ever intended to be IN the grain itself. The list of what was stripped from the now fluffy flour is so long that manufacturers now feel the need to 'enrich' it with synthetic vitamins. Synthetic vitamins are just that - synthesized, not natural. Why add a 'fake' vitamin for a natural one that was taken away in processing? Enough said...

I'll post the rest of the tip tomorrow. So check back then! :)

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