The Commercial Milling Process
The commercial milling process begins with the wheat kernel. These wheat kernels, referred
to as wheat berries, contain all of the vital nutrients, locked up in the protective jacket of the bran.
As long as this outer layer, or bran, remains unbroken wheat can be safely stored for years.
In commercial milling, the bran, so very necessary for good health, is the first part of the berry to be removed.
The next layer removed by commercial milling is the middling. The middling is rich in nutrients, and
after it is removed it is sold to farmers for livestock feed. Lastly, the most nutritious part of the wheat
berry, the wheat germ, is removed. The wheat germ and the wheat germ oil are the life of the berry.
The wheat germ oil is high in vitamin E and important B vitamins.
To understand why the wheat germ is so important, consider that, of the nutrients in the whole
kernel, the germ contains about:
64% of the thiamine
26% of the riboflavin
21% of the pyridoxine
7% of the pantothenic acid
2% of the niacin
8% of the protein.
Ninety percent of the nutritional value of the wheat berry is contained in the wheat germ.
And yet all of the wheat germ must, of necessity, be removed from commercial flours, including
so-called 'whole wheat' flour. Wheat germ oil has almost no shelf life and becomes rancid very
quickly. Rancid oil is a carcinogen, and government health regulations require the removal of the
wheat germ oil from all commercial flours.
The easy, economical and delicious alternative to devitalized commercial flours is to mill your own fresh
flour-at home. If you have ever enjoyed baked goods made from just-milled flour, you know how smooth
and delightful the flavor is. It is entirely different than using store-bought whole wheat flour which has sat
on the shelf for months, and has a sharp and unpleasant tang.
Historically, milling has been accomplished by crushing and grinding the grains between large heavy stones.
Today's home mills operate by one of three means: abrasive grit wheels, cone-and-burr mechanism or
"Stone" mills actually employ a pair of abrasive grit wheels, similar to what is
used in a machine shop for grinding or sharpening metal objects. They are effective, although they are
slow, tend to leave grit in the flour, and sometimes glaze over and require cleaning.
use a nested cone-shaped mechanism, usually made of stainless steel. The inner cone has a sharply
ribbed texture and rotates, grinding the wheat against the smooth fixed outer cone. The process is slow,
and the flour produced is somewhat coarser than what is produced by other methods.
Micro-Milling heads operate by a unique high-speed impact principle,rather than by grinding. When a
grain or bean enters the milling chamber, surgical stainless steel teeth, rotating a: up to 28,000 rpm collide
with it, exploding it and then instantly refining the particles into a beautifully fine flour. The process is
extremely fast, and leaves no foreign particles in the flour. Because there is very little friction, a very high
rate of flour production can be achieved, without significantly elevating the temperature of the flour. This
is the technology used in the Magic Mill III Plus home flour mill, which will be described more fully later.
In Parts I and VI we discuss the necessity of fiber in human nutrition. We cite the work of Dr.
Denis Burkitt and many others concerning the essential role of fiber in preventing and reversing
Those studies bear careful consideration; understanding the role of fiber will
motivate us to make whatever dietary changes are necessary in order to achieve optimal health. By
baking with freshly milled grains we also come to experience the high-fiber way to weight loss. For cleansing,
healing and restoring our bodies, fiber is essential.
Fiber helps to remove fat from the walls of the colon and
clear our bodies of unwanted metals and toxins. Without the help of fiber our bodies cannot excrete the
overload of toxins and our systems must reabsorb them. Both soluble and insoluble fibers absorb many times
their weight in water in the gastrointestinal tract. The increase in bulk puts pressure against the intestinal
walls and facilitates the expulsion of fecal matter. Insoluble fiber remains unchanged during the digestive process.
Soluble fiber actually breaks down to form a gel in the small intestines which retards the absorption of glucose.
This makes soluble fiber useful in the management of diabetes, hypoglycemia and hyperglycemia since people
with these conditions are adversely affected by a quick breakdown of carbohydrates. With the help of insoluble
fiber, the body converts these carbohydrates into glucose very slowly.
Beans are an excellent source of insoluble
fiber. By milling bean flour, as well as grain flour, we can produce delicious baked goods containing the finest
sources of both soluble and insoluble fiber. Grain flours, which produce such delicious baked goods, are filled
with insoluble fiber which is effective in satisfying the appetite. So many of the problems associated with
degenerative disease have one simple solution, and that solution is Real Bread, the staff of life.
Baked Goods Made with Freshly-Milled Grains and Beans are Delicious and Satisfying
The variety in taste, texture, aroma and beauty found in these wholesome baked goods can coax even
finicky children to devour their meals. Adults and youth who have agonized over a weight problem
can finally satisfy their desire for delicious food by eating their way to optimal health. People who experience
fatigue find a resurgence of energy by eating their favorite baked goods. Mom's apple pie, jelly and bread,
pizza and countless other family favorites build optimal health when we bake with freshly milled flour and
use only natural sweeteners and whole foods.
With the right products, information and appliances we can change our homes and make them happier,
healthier places to be. In the early 1900s Americans were dying of diphtheria, small pox, typhoid and polio.
Inoculations and antibiotics have eliminated those diseases. Now we have an epidemic of degenerative
disease and six out of ten of the leading causes of death are related to diet: heart disease, cancer, strokes,
diabetes, cirrhosis of the liver and circulatory disease. The truth is we are consuming products which are killing us.
Many of the foods which are not filled with dangerous fats are completely devoid of the fiber and the nutrients
which are essential for our health. And yet, vital life-giving whole foods are available.