Monday, August 15, 2011

So What Does the Nutrition of Whole grains do?

Wheat Mysteries Solves Part III

In July 2000, the whole-grain health claim was approved by the U.S. Food and Drug Administration (FDA) Center for Food Safety and Applied Nutrition:

"Diets rich in whole grain foods and other plant foods low in fat, saturated fat and cholesterol may reduce the risk of heart disease and certain cancers." Whole grains also help to prevent heart disease and some cancers, preliminary research shows that whole grains might help prevent the onset of type II diabetes.

New studies published in 2005 and 2006 further authenticated the 2000 study showing whole grains may lower triglycerides, improve insulin control, help in weight management, and slow the build-up of arterial plaque.

God designed the wheat berry so perfectly that included in each berry are the activating elements which make all of the other ingredients digestible and useable. The activating elements are vitamins, enzymes and minerals. The best way to get the full nutrition from your grain is to have freshly ground flour. There are 39 vitamins and minerals in your kernel of wheat. Within 78 hours after milling the nutrition oxidizes out. (click here for a diagram of the minerals and vitamins in the wheat berry)

So what is the solution to get the full nutrition? Mill your own flour. Many try different types of methods to mill their grain. I find that people will blame the whole wheat flour for the failed baked good when in reality it is the mill chose!

Vitamix: Though a good blender, I don't recommend it for grinding grain into fresh flour. If you have one or seen it done, the flour will adhere to the sides of the blender. The blender is heating the flour temp as it mills and kills the nutritional value of the flour. It also makes a coarser flour so you won't get the
baked results you had hoped for. It does small amounts of flour at a time and really doesn't perform well.

Stone mill: These vary in the flour consistency. Some of the higher priced ones will mill the flour finely but they all have the tendency to have the stone 'glaze over.' This happens because the stone grinder is heating the flour (not good) and causing moisture which makes a paste of flour or glaze over the stone. Also, you eventually have to replace the stone which means you have been slowly eating a stone!

Steel burr mill: A good mill but also heats the flour and doesn't grind as fine giving you a poor baked product due to the coarse flour.

Micro Milling head Mill. There are actually 3 out there on the market presently.
K-Tech Mill. This is a good mill and does a great job milling a good quality flour. It does have a 5# canister capacity. So where are its glitches? NOISE! It sounds like a jet engine going off; puts out poofs of dust; not user friendly in using the flour as the mill sits on top of the flour canister. Messy.

Wonder Grain Mill formerly the Whisper Mill. It does a great job milling flour, and is quiet much like a loud sweeper running. Not a bad mill but has its issues: has a small canister; puts out poofs of dust; easily clogs.

Nutri Grain Mill. Now, I know it will sound like I am promoting the Nutri Mill because I sell this one but honestly, I have sold all three micro milling mills! I do prefer this one for these reasons:
-noise level much like a loud sweeper (same as wonder mill)
-only one that can do coarse ground cereal like cream of wheat to the fine milled
-NO flour dust!
-5# flour canister

This is the best mill you can get to give you the full nutritional value of your whole wheat flour. You will save money grinding your own grains, your baked goods will taste better AND you will be feeding your family live food! Click here for more information!

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