What exactly is whole wheat flour? I’ve been asking myself this question for awhile now, and figured I better find an answer. The best answer I found came from thewholetruth.org:
“When wheat is ground for commercial flour sales, the bran is first removed and the germ and oil in particular are separated out, since these spoil in a short period of time. The remaining endosperm is then finely ground, leaving white flour. In order to market “whole-wheat flour,” a small percentage of the bran is returned to the product, yet it still lacks the germ and thus is far from being “WHOLE” wheat flour. As there is a relatively small demand in the health food industry for the germ and remaining bran, the bulk of it is profitably marketed as a vitamin supplement for cattle feed. Ranchers know if the cattle do not get the proper nutrients and fiber, their livestock will die!
In the case of commercially made whole-wheat bread, some companies even resort to using fillers such as wood fiber cellulose (saw dust?) and caramel coloring to produce the expected heavier, darker loaf as compared to its white bread counterpart. Cellulose is now being widely used in white bread products as well. No wonder they call it “Wonder Bread.” I wonder what else is in it?”
So not only is the grain itself nutritionally compromised, the two most nutritious layers of the grain are removed. The endosperm contains carbohydrates, protein, and very small amounts of B vitamins and minerals. The bran and germ are where the antioxidants, phytochemical and healthy fats are. Yet when you buy commercially produced whole wheat flour, you’re only getting a little bit of bran and no germ at all. This is done to create a longer shelf life for the product, but it’s also created a product that is almost completely void of nutrition. When we’re eating empty calories such as the ones found in commercial flour, it’s easy to see why we have such rampant health problems in our society. Besides all that, it’s pretty shady to call a product created this way ‘whole wheat’ when one entire part of the grain is missing completely. There are so many people that buy whole wheat because it’s seen as healthier, and in truth it should be. We shouldn’t be fooled in to thinking we are getting something we’re not.
High quality nutritious food should be a basic human right, just like access to clean water. We all have a right to know what we put in to our bodies, whether we think we care or not, because in the end it really does matter. We should not be deceived in to thinking we are buying something healthy when ultimately what we are buying is a dead product with no enzymes and no nutritional value. An enzyme is a substance that acts as a catalyst for chemical reactions. Our entire digestive system is one great big ball of chemical reactions, so enzymes play a key role in keeping our digestion healthy and happy. Most, if not all, enzyme activity is destroyed in the process of commercially milling flour.
Luckily, there is an alternative to all this - fresh, stoneground flours! Stoneground flour is an entirely different product than commercial flour. It is milled slowly and with care, allowing the nutrition and enzymes to stay alive and active throughout the milling process. The flour that we produce here at Daybreak Mill is also thoroughly sifted after being ground, and this allows the oils to emulsify back in to the germ before being bagged. This emulsification slows down the rancidity process and allows our flours to have a longer shelf life than flour that is stoneground without the sifting step. Buying organic grains and milling them at home with a counter top mill is another great alternative to commercial flour. There are many ways that we can improve our health and with bread being a staple in many North American’s diets, it’s so important to consume bread that is nutritious. We believe that using fresh and/or stoneground flours is the most nutritious way. Try it for yourself and see - your insides will thank you!
Check out our entire line up of stoneground flours here.