Most people might not consider milling their own flour at home. Flour is inexpensive and easy to buy at most grocery stores. Furthermore, some might not even consider buying flour in order to make food from scratch, as most food items come already prepared to cook or to simply be reheated.
So, why should anyone mill their own flour?
The reason can be explained by looking at the history of whole grains, the milling process, and how the economy shaped the food we consume and the nutrition we lost in the process. The simple act of making food from scratch can have a lifetime, even generational, effect on people’s health.
In this free session Jon Mueller from Royal Lee Organics will discuss whole grains (including gluten free grains), the history of milling, the loss of nutrition, and the recovery of nutrition that’s available to every individual.