Here is a little summary of why we should eat whole grain flour instead of store-bought flour. My husband wrote it up on a poster for when I sell breads (made from fresh-ground flour) at craft shows, fairs, or bake sells…..

WHY WHOLE GRAINS?

Wheat should be a nutritious food!
Our ancestors lived almost entirely off of it!
It’s packed with nutrients, including fiber, B vitamins (thiamine, riboflavin and niacin), iron, chromium, mangenese, copper, zinc, selenium and magnesium!

Wheat transformed as white flour is not so good…
The bran, germ, and wheat oil are discarded, and then it is bleached, leaving mostly ’empty carbs’.
Only a few nutrients are re-added to make ‘enriched’ flour.

Whole wheat flour is not much better…
This is only white flour with approximately 17% of the original bran re-added!

In whole grain, the entire grain is eaten!
This is the way to get all of the nutrients and goodness out of the grain!

 

Diverse your grains for even more nutrients!

 

Remember to refrigerate your flours, to preserve freshness and nutritional value!

Advertisements