The Philosophy

  1. Why organic?
  2. The Advantages of Fresh Flakes
  3. Milling your own fresh grains

Why organic?

Eating organic foods means eating foods that are grown under natural conditions—these are the best foods for our bodies.

Organic foods are those grown in harmony with nature alongside the seasons and phases of the moon, free from chemicals and synthetic fertilisers. They are free from toxic processing procedures such as irradiation and chemical sterilisation, which are detrimental to our health and also to our unborn children. They are not coated with petroleum based waxes or unnaturally ripened, nor sprayed or gassed for better shelve preservation.

An organic garden is a hive of living activity – for worms and insects, bees and butterflies, colourful flowers and abundant fruit and vegetable producing plants, all actively working alongside each other. The soil is nurtured by composting all vegetable waste back into the earth, using natural methods of weed control, feeding it natural plant food and green manures, companion planting and rotating crops each year.

The organic farmer thinks consciously about his animals and their livelihoods—he ensures that they have enough room to run about, fresh food and pastures, sunshine and shelter and he treats any of his sick animals with natural non-toxic medicines. This means that any of the animal products being made for humans are free from harmful chemical residue.

Organic foods are much higher in nutrients, enzymes and minerals than their commercially grown relations, due to the rich soils they are grown in and the absence of harmful chemicals that destroy the interconnected and balanced life-cycle of nature. By buying local organic produce you are helping to strengthen your local economy and the farming practice that best suits and looks after the environment you live in. You are also looking after your own body with the best food nature can supply.

Eat Organic – it tastes great!

The Advantages of Fresh Flakes

“Do it yourself” is the motto for producing flakes. Why? Self-rolled flakes differ considerably from the commercially processed flakes.

Ready-packed oats are treated with steam to about 200°C for preservation and then heat rolled. This guarantees the shelf life of commercially produced flakes and simultaneously cancels them from the list of fresh natural foods, since the most valuable parts of the grain, the germ oils with its vitamins, are destroyed. Storage of flakes is not possible as the oils oxidise and become rancid. Through flaking the grain, its full flavour is revealed and its valuable oils are accessible for digestion.

Flakes are physiologically more valuable than flour or bruised grain. During the flaking process the skin bursts, instead of being crushed as during the grinding process. These coarser parts of the husk cause a ‘brushing’ of the gastro-intestinal tract and gently massage the intestines for a better digestion.

When eating flakes one automatically chews more thoroughly, compared to flour products. Thus the food is broken up more easily and digested in a better way.

Which types of grains are suitable for flaking?

Oats are the most popular type of cereal as this is a relatively soft grain which can be easily flaked. Other types of grains, the size as wheat or smaller, can also be used, e.g. quinoa, wheat, barley, rye, millet and buckwheat. Can also be used to flake oily seeds, e.g. sunflowers, linseed … and even spices!

Do fresh flakes have to be soaked before eating?

From a nutritional point of view, it is important that our bodies are able to use all the nutrients in food. For this reason and improved digestibility, it is recommended that the flakes be soaked in water before and/or after they have been flaked. However, oat flakes do not require soaking as the body can easily digest their valuable nutrients without soaking. Some people choose to soak their oats to break down the enzyme inhibitors. Please consult your local organic shop for more information.

Quinoa, wheat, spelt, millet, barley and rye becomes more wholesome through soaking.

For these cereal flakes, there are two possibilities to prepare them:

  1. Roll the grains and soak so that the flakes are just slightly covered with water. The soaking time should be at least one hour but can be longer depending on the required taste.
  1. Rinse the whole grains in a sieve or cloth under water and leave them to drain for approximately 5 hours before flaking. The retained moisture allows all the vital elements to be easily processed by the body. After rolling, the flakes can be soaked again.
    The more water the flake absorbs, the softer it gets and allows your body to process the vital substances more easily.

What can I do with fresh flaked grains?

There are endless possibilities for fresh flakes: they can be eaten as a raw soaked cereal or as Bircher Muesli, toasted for Muesli or used in cooking and baking. In almost any dish you can substitute flour by flakes: in rissoles, bread, pancakes, soups etc.

How can I use flaked oilseeds in my diet?

You can freshly grind fennel seed for tea, mustard seeds for salad dressings, sesame seeds for ‘Gomasio’, sunflower seeds for dessert, linseed for toppings and as a digestive aid, caraway seeds for potatoes dishes, poppy seeds for cake, coriander for bread, chopped almonds to make march pane… all you need is a little creative imagination!

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.