Stone-ground grains: the real deal
The grains we make our pancake mixes with are stone-milled, which is the most complete kind of grain you can eat. And we’re really proud of that! But, reader, we know that "stone-milled" and "stone-ground" are more catch-phrases that many of us overlook because we don’t *really* know what they mean. Let’s fix that!
Stone-milled grains point to the way flour was made waaaaay back when grain was the superfood that sustained generations of our ancestors (before the constellation of carbohydrate and starch-related sensitivities and illnesses became prevalent). You’d put grain kernels in between two big, flat stones, rub 'em together, and what goes in, comes out. Nothing modified. Nothing warped. It’s a whole food.
Quick Stone-ground Facts
1. Stone-milled offers more nutrients compared to other milling methods.
2. The process generates less heat, which results in a nuttier, and sweeter flavor. Naturally!
3. The process leaves the germ and bran intact, increasing the fiber content of the grain.
4. Stone-ground flour is typically produced by smaller, local mills, supporting small-scale farmers — not big corporations wanting to make a buck.
Modern industrial flour: A Poor Imitation
Modern industrial flour, by contrast, is a poor imitation. The kernel of the grain is split apart: the germ & the bran (AKA the part that tastes good and the part that has the fiber) are REMOVED. Then, if they want to label it “whole grain”, they add back in SOME of the bran, and they add back in INDUSTRIAL IMITATIONS of the macronutrients that were in the original germ. This is what “enriched flour” is, and, y’all, IT’S A TRICK!
Basically, they’re making flour *taste worse* and *be worse* for you so that they can extend the shelf life of the flour out to two years or more. LAME!
