The Philosophy

  1. Milling your own fresh grains

Milling your own fresh grains

At The Grain Mill Company we feel that whole grains are an essential and fundamental part of human nutrition. They give us the sustaining energy to carry out our daily lives plus they are full of minerals, vitamins and enzymes that are needed by our bodies to maintain good health.

It is our belief that many of today’s common illnesses (cancer, late-onset diabetes, obesity etc) can be attributed to the highly processed, low-nutrient modern diet of the western world where hydrogenated fats, animal products, white sugar and white flour are the norm. Most food in our supermarkets is highly processed, excessively packaged, loaded with synthetic ingredients and preservatives and most often from overseas sources. Unlike our ancestors, modern populations no longer eat healthy foods straight from a local organic garden or purchase organic foods in their natural form.

Whole grain is a good dietary source of many valuable nutrients and fibre. The whole grain contains proteins, essential fatty acids, B-complex vitamins and vitamin E. The outside layer of the grain, the husk, is abundant in fibrin (fibre) and minerals. This insoluble fibre passes through the body undigested, cleaning the digestive tract by sweeping its walls and encouraging the regular movement of food and waste through the intestines. This function is a significant factor in helping to maintain the health of the digestive tract, particularly the colon and preventing cancer. The soluble fibre present in grains slows digestion and allows optimal absorption of nutrients e.g. such as the natural oils and complex carbohydrates. Soluble fibre in the digestive system helps to sustain energy, control glucose and insulin, reduce absorption of fat and bile and contributes as well to the health of the lower intestine.

The cereal germ is full of fat-soluble Vitamin E and highly unsaturated fatty acids. Vitamin E is an important component of our immune system. It acts as an antioxidant, which disables free radicals and protects red and white blood cells. Unfortunately, the oils in ground flours and cereals are very volatile and begin to oxidize and turn rancid almost as soon as the grain is ground. Rancid oils contain free radicals that contribute to premature aging, heart disease and other degenerative diseases. Free radicals are also formed when grains are milled at high temperatures. This commonly occurs with the metal-grinding mechanisms used commercially.

Stone grain mills have been designed to help preserve the availability of the grain’s nutrients and enzymes for your body. By using LOW TEMPERATURE stone-grinding, cereals are ground UNDER the critical temperature of 41ºC (106ºF) and fine pastry flour under 65ºC (149ºF). Using the grain immediately after milling also helps to minimize oxidation of the extremely perishable oils.

When you use any one of our stone-grinding mills you will experience the distinctive, wonderful flavour and aroma found in freshly ground grains and will know that you are receiving the optimal nutritional value from your flours and flaked cereals.