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Home > Food Preservation Articles, Reviews, & Buyers Guides > Grain Milling > Benefits of Milling Grain

Benefits of Milling Grain  Item Number: benefits-of-milling-grain



Countless essential vitamins and oils are lost in today's commercially processed flours...all in the name of convenience. To ensure that today's store bought flour will last on shelves, all traces of the grains bran and germ must be removed. Why must they be removed? Because once the bran and germ are milled, they can only last up to 72 hours at room temperature before going rancid. Since the germ is packed with vitamins B and E, much is lost by it's removal. This removal process also results in a loss of up to 26 essential vitamins necessary for proper nutrition. Valuable roughage which our bodies need to absorb and remove unwanted toxins and poisons within our digestive system.

Commercial processors have tried to 'enrich' flours with vitamins B1, B2, Niacin, and Iron...but it still cannot make up for the many other valuable vitamins lost. By milling your own grains, you can utilize all the essential vitamins and oils by milling and using as needed.

Health problems such as Obesity, Diabetes, Hypoglycemia, Heart Disease, Bowel Cancer and Tooth Decay are just some of the major diseases on the rise since the introduction of white flour in the 1900's. Many nutritionalists agree that white flour and other refined foods are largely responsible.




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