I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Tuesday, March 29, 2011

Mill your own flour

Have you ever considered milling your own flour? It has recently come to my attention that many commercially produced whole wheat flours are so heavily processed that they loose much of their nutrient density. In many cases when wheat is ground, the bran and the germ are separated from the endosperm. After further processing (and heating), the bran is reintroduced. The kernel is manipulated so heavily that the final product tends to be unrecognizable from it's original state. Interestingly enough, the manipulation of grain doesn't stop with just flour. Click here for a list of other commonly bastardized wheat products.  

The scarcity of stone ground, low temperature milling has moved me to consider grinding my own whole wheat. Here are several different home Flour Millls I found on Amazon.com. I can't wait to try making my own pasta wheat!

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