Stone Milled Whole Wheat Flour
- Stone milled
- Top selection
High quality wheat is sourced directly from the farmers. It is then thoroughly washed to remove traces of dust and pesticides, and filtered to remove unwanted particles. Remarkably, Virgin Earth wheat is stone milled, a process which preserves all of the vital compounds (phytochemicals) and nutrients, which would otherwise be destroyed in a regular mill.
Whole wheat flour and white flour
Whole wheat flour is obtained by grinding whole grain wheat kernels while white flour is obtained by grinding refined wheat grain.
Whole-grain kernels have three parts:
- Bran: This is the hard, outer shell. It contains fiber, minerals, and antioxidants.
- Endosperm: The middle layer of the grain is mostly made up of carbs.
- Germ: This inner layer has vitamins, minerals, protein, and plant compounds.
Whereas, refined grains have had the germ and bran removed, leaving only the endosperm.
Stone ground flour
What does stone ground flour mean?
Stone ground flour is whole grain flour produced by the traditional process of grinding grain between two millstones.
How is this process different from regular milling process?
Stone ground flour is in contrast to mass produced flours which are generally produced using rollers. The process leaves the wheatgerm more intact than roller processes for producing whole meal flour, and the larger pieces of bran and other components of the grain cause it to have a coarser texture but greater flavour. The inclusion of more bran and intact wheatgerm in the flour means that it is often credited with significant health benefits.
How does this improve nutritional value of the flour?
- Less processed thus
- Retains more bran and germ thus
- Contains more vitamins, minerals, fats and fiber
- Does not produce heat during the grinding process thus
- Retains more heat sensitive nutrients and phytochemicals
Health benefits of whole wheat flour:
- High in nutrients and phytochemicals: The bran is the fiber-rich outer layer that supplies B vitamins, iron, copper, zinc, magnesium, antioxidants, and phytochemicals. Phytochemicals are natural chemical compounds in plants that have been researched for their role in disease prevention. The germ is the core of the seed where growth occurs; it is rich in healthy fats, vitamin E, B vitamins, phytochemicals, and antioxidants. The endosperm is the interior layer that holds carbohydrates, protein, and small amounts of some B vitamins and minerals.
- Help in prevention of heart disease and stroke: People who eat three or more servings of whole grain foods each day have up to 30% less risk of developing heart disease compared to people who rarely eat whole grains. Plus, whole grains may help lower cholesterol levels and reduce the risk of stroke. Researchers have concluded that heart-healthy diets should include more whole grains and fewer refined grains.
- Reduce obesity: Eating fiber-rich foods can help fill you up and prevent overeating. Thus, whole grains and products made from them are more filling than refined grains, and research suggests that they may lower your risk of obesity.
- Lower the risk of type 2 diabetes: In part, this is because fiber-rich whole grains can also help with weight control and prevent obesity, a risk factor for diabetes. Moreover, studies have linked whole grain intake to lower fasting blood sugar levels and improved insulin sensitivity. This could be due to magnesium, a mineral found in whole grains that helps your body metabolize carbs and is tied to insulin sensitivity.
- Support healthy digestion: Due to their fiber content, whole grains help support healthy digestion by giving bulk to stools and feeding your beneficial gut bacteria.
- Reduce chronic inflammation: Eating whole grains regularly could help lower inflammation, a key factor in many chronic diseases.
- May reduce the risk of cancer: Phytochemicals, found in whole wheat, may decrease the risk of developing certain cancers. They may act as antioxidants or nutrient protectors, or prevent carcinogens (cancer causing agents) from forming.
- Reduce risk of premature death: When your risk of chronic disease is reduced, your risk of dying prematurely also goes down. Studies suggest that every 1-ounce (28-gram) serving of whole grains is linked to a 5% lower risk of death.
|Serving Size||100 g|
Amount Per Serving
|% Daily Value *|
|Total Fat 2.5 g||3 %|
|Saturated fat 0.4 g||2 %|
|Sodium 2 mg||0 %|
|Total Carbohydrate 72 g||26 %|
|Dietary fiber 11 g||39 %|
|Sugar 0.4 g|
|Protein 13 g||26 %|
|Folate, DFE 44.00 mcg||11 %|
|Niacin 4.957 mg||31 %|
|Riboflavin 0.165 mg||13 %|
|Thiamin 0.502 mg||42 %|
|Vitamin B6 0.407 mg||31 %|
|Vitamin K 1.9 mcg||2 %|
|Calcium 34.00 mg||3 %|
|Copper 0.410 mg||46 %|
|Iron 3.60 mg||20 %|
|Magnesium 137.00 mg||34 %|
|Manganese 4.067 mg||177 %|
|Phosphorus 357.00 mg||51 %|
|Potassium 363.00 mg||8 %|
|Selenium 61.8 mcg||112 %|
|Zinc 2.60 mg||24 %|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2,000 calories a day is used for general nutrition advice.