*It is far more Nutritious and delicious!
*Manufactorers remove the most nutritious part of the grain and use the part that is nearly devoid of all nutritional benefit to make white flour. Even "whole wheat" flour is missing at least part of the germ to maintain shelf life.
*Did you know that flour loses about 40% of its nutritional value in just 24 hours after being milled, and almost all nutritional value within 3 days?
*Baking fresh milled flour locks the nutrients into an incredibly delicious, fresh and delicious bread product!
*The effects of refined flour and rancid oils in our bodies strain the immune system, speed the aging process and contribute free radicals into our bodies.
*It is more economical!
*Make the highest quality loaf of bread available for under a dollar a loaf! A high quality mill will pay for itself within months! Even with the rising grain prices, it is far less expensive to make your own grain products.
*Use a wide variety of grain to meet the special needs of your family!
*Spelt and other varieties of grain taste much better made fresh, are healthier, and are significantly more economical when you make it yourself!
Here is some more detailed information about the benefits of using your own freshly milled flour:
The Anatomy of a grain of wheat:
Bran: The bran is the outside layer of the grain and it is a
rich source of many vitamins and minerals like magnesium, riboflavin, thiamin,
phosphorus, niacin, iron and zinc. Almost all of the fiber within the grain
comes from the bran. The bran also preserves the life and enzymes inside the
kernel.Germ: The germ is the part of the grain from which a new plant would sprout if you were to plant it. It is a concentrated source of vitamin E, magnesium, riboflavin, thiamin, phosphorus, niacin, iron and zinc. The germ also contains some fat and protein.
Endosperm: The endosperm has very small amounts of vitamins, not nearly close to what the bran and germ have. This is what is left in refined flour after the bran and germ are removed by manufactorors.
(Some info above taken from wholewheatgrains.blogspot.com)
When milling your grain, it has incredible nutritional benefits:
100 grams of hard red winter wheat contains about 12.6 grams of protein, 1.5 grams of total fat, 71 grams of carbohydrate (by difference), 12.2 grams of dietary fiber, and 3.2 mg of iron or 17% of the amount required daily.
100 grams of hard red spring wheat contains about 15.4 grams of protein, 1.9 grams of total fat, 68 grams of carbohydrate (by difference), 12.2 grams of dietary fiber, and 3.6 mg of iron or 20% of the amount required daily.
Gluten protein found in wheat (and other Triticeae) is hard to digest, and intolerable for people with celiac disease (an autoimmune disorder in ~1% of Indo-European populations).
(nutrition stats taken from wikipedia.com)
The nutritional benefits diminish the longer the flour remains unused:
-Within 24 hours up to 40% of the nutrients have oxidized. In three days up to 80% of nutrients have oxidized
-Rancid oils and flours strain the immune system, speed the aging process and contribute free radicals into our bodies.
-Freezing will SLOW the oxidation process, but it will not stop it. You may store milled flour up to 3 months in the freezer before it turns rancid, but with all other things considered (your time to make bread, freezer space, etc.), it is better to bake all your bread products (locking in the nutritional value), then freeze them.
Economic benefit:
1 lb of flour costs about .25 or less
1 loaf of very nutritious bread costs around .80
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