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Flour vs. Wheat Berries: The Nutritional Difference

Did you know that flour starts losing its nutrients almost immediately after wheat berries are ground? This happens because grinding exposes the wheat germ’s natural oils to air, leading to oxidation.

Key nutrients like B vitamins, vitamin E, and minerals degrade quickly—often within days to weeks. On top of that, the healthy oils in the wheat germ can go rancid, further diminishing the flour’s quality.

Now consider store-bought flour. By the time it reaches your kitchen, it’s often been sitting on shelves for weeks or months, meaning much of its original nutritional value is already gone. Manufacturers try to make up for this by adding synthetic vitamins and minerals to “enrich” the flour, but let’s be honest—nothing beats the real deal. No synthetic folic acid or other sneaky additives for me, thank you very much! 😅

Wheat berries, however, are a fantastic alternative for both nutrition and long-term storage. Because they stay in their whole form, their nutrients remain intact until you’re ready to grind them.

When stored properly in Mylar bags with oxygen absorbers, wheat berries can last up to 30 years. That means you’ll always have access to fresh, nutrient-rich flour whenever you need it.

Grinding your own flour also means you can control the texture, from fine flour to coarse meal, giving you versatility for baking everything from bread to pastries to hearty whole-grain dishes. Plus, freshly ground flour has a richer, more vibrant flavor compared to pre-packaged flour.

There are plenty of grinder options available, from hand-crank models to stand-alone appliances or even kitchen attachments. Having one in your kitchen gives you the ability to make fresh flour on demand, packed with all the goodness nature intended. Just imagine baking with all the nutrients still there!

What do you think?

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