The writing on the wall - It's all about the flour


By Greenhouse Team On March 28, 2011

If you have visited us at greenhouse and sat within our typographic scrawled walls, you may have asked the question, “What does it say”?
You may well also have discovered on your visit that our pizza bases, pasta, breads and cakes are all full of wholemealy goodness. We mill our flour fresh from grain every morning. Why? Because the health benefits of eating fresh flour are significant, and should be enjoyed by all.
We want you to know what we have learnt about flour.

So, here it is – the writing on the wall.

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 sytem.

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 todays 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, todays 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 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 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.

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