Tuesday, March 23, 2010

Why We Grind Grain

We've been grinding our own flour for just under half a year now.  Why you might ask?  Why go to all the trouble?  Well, last summer, while on holidays, I came across some information that I just couldn't turn a blind eye to.  As soon as we got home from our trip, we went looking for a grain grinder that fit our needs and family size.  Grinder aren't cheap, but my husband and I agreed that the benefits of fresh flour far out weighed the initial start up costs.  What did I learn?

1.  Once the wheat (grains) is ground open the nutrients immediately begin to oxidize.

2.  Within one hour of grinding the wheat all the vitamin E is lost.

3.  Within 72 hours, 90 percent of over 30 nutrients are virtually gone.

This information astounded me!  I didn't just want some of the nutrients, but all the nutrients that God intended for my family.  So now, when I make bread, I grind only enough flour to make the bread, or anything else for that matter (pancakes, porridge, cookies).

 Psalm 81:16 “I would feed you with the finest of the wheat, and with honey from the rock I would satisfy you.”


  1. My parents made their own flour too. They bought wheat from a local farmer. Then they bought a grain grinder and made about 8-12 loaves of bread a week. My dad put the dough bit on the end of his drill to mix all that dough. We had bread at every meal and for dessert! I think it's great you're grinding your own flour!!


  2. Wow...How Cool Renae! I would absolutely love to have my 'own' flour! We probably will look into it oursleves at some point in the future. It is wonderful to be able to serve our children nutritious foods!