The wheat from which most bread is made has proven to be one of nature's most perfect foods, full of vitamins, minerals, and many trace elements.
The seed of wheat is made up of many parts consisting of three basic categories:
The bran, made up of many layers of vitamins, minerals, and rich proteins, forms the tough outer covering. This part of the wheat also provides valuable roughage which acts like a sponge to absorb and remove unwanted poisons and toxins from our digestive system.
The germ is the life-giving part of the seed. It's packed with vitamins B and E, but once milled, it can only last 72 hours at room temperature before going rancid.
The endosperm, (or the white centre) is mostly starch with very few vitamins. This is the part of the wheat that most of today's store bought milled flour is made from.
For centuries wheat was milled into flour with large milling stones which crushed the seed grain into whole wheat flour. There were no supermarkets for selling flour, and so people made their flour as and when they needed it, ensuring minimal time difference between making flour and eating the results.
To ensure today's milled white flour lasts long enough to sit in warehouses and on shop shelves for months on end, today's millers have had to remove all trace of the bran and the germ - losing at least 22 of the 26 known vitamins and minerals in the process, and all of the valuable roughage our bodies need to absorb and remove unwanted toxins and poisons within our digestive system.
You get whiter, fluffier bread, cakes or pastries but you get them at a price. Health problems such as Obesity, Diabetes, Hypoglycaemia, Heart Disease, Bowel Cancer and Tooth Decay are just some of the major diseases on the upswing since the introduction of white flour in the 1900's. Many nutritionalists agree that that white flour and other refined foods are largely responsible.
Millers have tried to counter the problem through "enrichment" or adding vitamins B1, B2, Niacin and Iron. But there are at least 26 known vitamins and minerals in the whole wheat kernel. How can you enrich something with 22 fewer qualities than you started with? And why strip the natural goodness from our food, then artificially restore a part of it back? Wouldn't it be wiser to eat the wholesome natural food in the first place?
By making your own flour with a GrainMaster as and when you need it, your body absorbs all the goodness that nature packed into her wonderful seed grains. You get to enjoy all the delicate oils and vitamins that are so important to your health, but so easily lost or damaged in the commercial milling process.
The flour you'll produce from a GrainMaster is very soft and smooth. You'll feel the slight oiliness of the natural life-giving wheat germ. This type of flour will take on moisture fast, is easy for the body to digest and utilise, and (if you like the taste of fresh quality ingredients) will enrich the taste of everything you make from it.
For many years the health and flavour benefits of freshly milled flour has been lost to the western world in the name of convenience. But now with the GrainMaster, you can have it all in minutes. Simply pour in whole grain wheat (or any other cereal or lentil you wish to mill) turn on the switch, and the whole grain flour is made almost instantly.
Not only will you enjoy the health benefits, but your own flour will cost you a fraction of the price of bought flour.
It's so simple to mill your own flour as and when you need it, but if required, a convenient storage container allows you to keep the fresh flour for up to 72 hours at room temperature and even longer if refrigerated.
Designed to look at home in todays modern kitchens, the GrainMaster is a God-send to anyone interested in giving their bodies the best nature has to offer.