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Fresh is Best
Did you know?
As soon as you break open a kernel of grain and expose it to the air, the contents of the grain begin to oxidate and spoil just like any other fresh food. To receive the full nutrition of whole grains, you must keep the grain in the kernel until you are ready to use it.
There are two primary ways to break open a kernel of grain. One is to crush the grain by milling it into flour (such as wheat flour) and the other way is to roll or flake it (like rolled oats). Refined flour has a long shelf life because many of the nutrients that can spoil have been removed. There are over 30 essential nutrients and vitamins in freshly ground wheat flour. Pre-flaked oats on the store shelves have already undergone processing (steaming and drying) to prevent spoilage. Fresh foods begin to spoil and lose their nutrients after they are exposed to the air.
Whole grain flour is no different. Much of the nutrition has been lost during the milling process. Commercial mills produce high levels of heat that destroy much of the goodness of the grain. The whole wheat flour you buy at the store can sit on the shelf for months. By the time you use it, what you think is nutritious whole grain flour has much less nutrients than the whole grain.
Refined flour has had most of the natural nutrients removed. The flaked oats you buy on the store shelf have been exposed to the air and processed with heat and moisture. They are then dried out before packaging. Processed oats are white, dry and fluffy. Fresh flaked oats have 100% of the nutrition of the whole grain. They still have the brown color of the soft bran. The fresh flaked oat still has its moisture and oil which is full of nutrition and flavour. Fresh ground or rolled whole grains do not spike your blood sugar levels like high carb foods (i.e. refined flour) leaving you hungry soon afterwards. Fresh ground wheat products have a wonderful robust flavor, are full of nutrients and vitamins, and are easy to make.
YES, you DO have time for fresh porridge (10 minutes from start to finish with a stylish beech wood oat flaker on your kitchen counter top) or pancakes (10 minutes from start to finish with your own flour mill on your kitchen counter top) in the morning! It's not just about baking bread (ooooh, smell that fresh bread).
We cannot make any specific health claims because the medical research has not been done, but it is only logical that an increase in fresh natural whole foods can’t help but improve your health. Some people who think they are intolerant of wheat are intolerant of highly processed and refined wheat products rather than the grain itself. With your own mill, there are many ways those who are possibly wheat intolerant can add fresh whole grains back into their diets. Many who are wheat intolerant can eat spelt grain with no reaction. Corn (yellow maize) provides a healthy gluten free alternative that uses whole grain instead of highly processed unnatural ingredients. Even many of those clinically diagnosed with coeliac disease can have the full nutrition of fresh grains through fresh rolled oats and oat flour. Coeliac.co.uk has now added added pure oats to their approved lists for coeliacs. The only way we know that you can have pure oats is to start with the pure grain and flake the oats yourself.
If you are serious about good nutrition and healthy living, then you need to consider milling your own wheat, spelt, rye, oats or corn!!!! Most people buy mills because of the health benefits. Most people keep using them because of the taste! If for nothing else, do it for your family!