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 Grains are most peoples staple food. With a Stone Mill & Grain Roller it is Possible to safely enjoy grains just as our ancestors once did.

1. The Germ - the heart of the kernel from where the shoot grows if sprouted. This part contains the most nutrients, i.e. vitamins, essential fatty acids, minerals, amino acids, phytochemicals. 
    
2. Bran - layers of hard skin that protects the inside of the kernel
    
3. The Endosperm - carbohydrate rich part that provides energy once sprouted until the young shoot can convert sun energy to glucose by the process of photosynthesis.

From the husk to the kernel organic grain is full of life energy and power. It is rich in vitamins, trace elements, minerals, unsaturated fatty acids, protein building components and aromatic elements.

Unfortunately Today:
 
1. Most grain products are Empty food Striped from Nutrients - Building Blocks
 
With the hammer and roll milling process, the germ and the bran are removed from the flour. ± 80% of all the nutrients are then lost. Only the carbohydrate rich part, the endosperm is left. When refined flour is eaten normally the following results follow; within ±1 hour the carbohydrate part is digested and absorbed as blood glucose. It spikes the blood sugar level. The poor pancreas work then over time to get rid of the quickly elevated blood sugar level and packs it away as fat. The sad part is that self maintaining and healing of the body wants to proceed, and the body sends out a signal to eat again, lease I am starving my body want to proceed with the self maintaining and self healing. But the possibility with the next serving consumed that there are again limited building blocks and a vicious cycle continue with devastating effects. Long-term exposure to empty food may cause the following:
 
* Overweight
* Obesity
* Diabetics
* Accelerated aging
* ADD

From a scientific point of view: 

“Grain is for example separated into bran (the husk), germ and endosperm (white flour), normally bran and/or the germ is eliminated from refined products. Most often it is the germ which is discarded in view of its spoiling qualities but the germ contains the essential fatty acids. Separating the carbohydrate-rich endosperm from the germ thus robs us of the means to of optimally utilising these carbohydrates…The removal of the bran interferes with intestinal motility, and thus in turn leads to constipation, and a host of associated diseases.”  - Diet and Health Scientific Perspectives, p141, prof. Walter J Veith.

Today:
 
1. Empty food Striped from Nutrients - Building Blocks
 
With the hammer and roll milling process, the germ and the bran are removed from the flour, ± 80% of all the nutrients are then lost. Only the carbohydrate rich part, the endosperm is left. When refined flour is eaten normally the following results follow; thin ±1 hour the carbohydrate part is digested and absorbed as blood glucose. It spikes the blood sugar level. Your pancreas work then over time to get rid of the quickly elevated blood sugar level and packs it away as fat. The sad part is that self maintaining and healing of the body wants to proceed, and the body sends out a signal to eat again I am starving my body want to proceed with self maintaining and self healing. But the possibility is that there are again limited building blocks the next time and a vicious cycle continue with devastating effects over the long term and it may cause the following:
 
* Overweight
* Obesity
* Diabetics
* Accelerated aging
* ADD
 
2. Old and rancid
 
If grain is stone-milled into flour, within ± 3 weeks the flour needs to be used or else the essential fatty acids become ”trans” fatty acids (in other words, they turn rancid/oxidised) it will turn bitter/rancid and need to be discarded.
 
Thus stone-milled flour has a very short shelf life making it a logistical nightmare to keep on the shelves. This is the main reason for the removal of the germ from flour.

Did you know?

• White flour consists mainly of the endosperm, which contains the starches and sugars that we now consume to unhealthy excess. Limited bran is normally reintroduced to form brown flour, but both brown and white flour are almost always without the germ.
• The bran is removed mainly to make flour light and white. Light flour is now not only devoid of nutrients but may also be devoid of fibre, leaving it with no intestinal mobility. It behaves like glue in the intestines!
• On a macro level, we eat only the endosperm (carbohydrates part) of the grain as flour. This makes our staple food devoid of nutrition but full of energy, thus satisfying hunger in the short term but falling short of nutritional requirements in the long term. This is one of the main reasons that we require supplementation.
• Eating nutrient-deficient foods causes the body to experience continual cravings for food in an attempt to satisfy its need for the correct building blocks. This can end up being a vicious cycle and is one of the leading causes of obesity. Craving is the natural process by which the body attempts to get hold of building blocks/nutrition in order regulate and maintain itself and these cravings are satisfied by whole foods thus the nutrient-rich foods ONLY.
• By eating standard flour/grain products you are exposing yourself to preservatives, pesticides and trans fatty acids. These are all-toxic to the body and are one of the primary reasons for wheat and gluten intolerance.

The Solution
Fortunately with a Go Natural Stone Mill and Grain Roller you can enjoy the true taste, freshness and nutrition of grain products just as our ancestors once enjoyed.