Country Living Grain Mill
There are a host of issues when it comes to the machines that we look to each and every day to help us with our tasks. The effects that processing has on foods has been well documented since man first began preparing, cooking and processing his foods. As our society has moved beyond scavenging, the resulting impact on the nutrient and vitamin makeup of our foods also changed. Even the simple act of grinding grains and beans that we otherwise wouldn't be able to digest is a dramatic change over the natural state. It is obvious that some of the things we do to our foods bring a tremendous benefit to our lives, but other techniques rob the things we eat of the most important vitamins and minerals.
Common sense would tell us that the more industrialized and processed the foods we eat are, the worse they are for our bodies. As the industrialized world has taken over our food supply systems, our food nutrient content has shrunken almost as much as the shelf life has grown. We know these things about our processed foods, but what is happening in our very kitchens? How have the things you eat been impacted by the use of a microwave? How about keeping things frozen for long periods of time?
One particular area of concern may come close to the heart of your families nutritional plans - you may already be enjoying the benefits of grinding your own wheat in your home and baking homemade bread. You can realize a significant increase in the overall nutritional content of your bread simply by switching to homemade breads from the traditional store purchased varieties. Studies have also shown that many of the critical nutrients that we look for inside of the wheat grain are adversely affected by heat. Is the electric impact grinder that you're using to process your wheat heating your flour to levels that destroy the very nutrients that you're trying to recover? We know that most of the nutrients that are lost by the conventional mass production means are still retained through bread baking with flour processed by an electric mill, but could there be a way to trap even more of those precious nutrients?
The solution is a cool grind - grinding the flour and keeping it at temperatures under 130°F. How can this be done? We must look outside of the standard electric offerings and slow down the grinding process while still keeping it effective for the everyday home baker. The Country Living Grain Mill is one of the best solutions available on the market today - oversized stainless steel burrs mean that your flour can be processed quickly by hand while keeping the heat caused by friction around 120°F for the highest amount of nutrient retention possible.
One particular area of concern may come close to the heart of your families nutritional plans - you may already be enjoying the benefits of grinding your own wheat in your home and baking homemade bread. You can realize a significant increase in the overall nutritional content of your bread simply by switching to homemade breads from the traditional store purchased varieties. Studies have also shown that many of the critical nutrients that we look for inside of the wheat grain are adversely affected by heat. Is the electric impact grinder that you're using to process your wheat heating your flour to levels that destroy the very nutrients that you're trying to recover? We know that most of the nutrients that are lost by the conventional mass production means are still retained through bread baking with flour processed by an electric mill, but could there be a way to trap even more of those precious nutrients?
The solution is a cool grind - grinding the flour and keeping it at temperatures under 130°F. How can this be done? We must look outside of the standard electric offerings and slow down the grinding process while still keeping it effective for the everyday home baker. The Country Living Grain Mill is one of the best solutions available on the market today - oversized stainless steel burrs mean that your flour can be processed quickly by hand while keeping the heat caused by friction around 120°F for the highest amount of nutrient retention possible.
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