The English Post

Stone ground flours: why to choose them

Written by Veronica Lavenia

Modern food is poor in nutrition because some of key ingredients, such as flours and sugars, are so refined that they have become harmful to our health, given the overuse.

Once, the best flours were those ground stone. The food made with those flours was rich in fibers (which cleanse the intestine from toxins, reducing, among other things, blood sugars) and flavors.

Today, whole wheat flour is not enough. Usually, industrial whole wheat flour is made by adding to white flour the bran removed during grinding. For this, is advisable to choose stone ground flours that provide superior quality and safety.

Modern industrial grinding of the flour is so fast (about 300 revolutions per minute, against one hundred old mills) . This method eliminate all the nutrients present in the grains. And the paradox is that the precious germ removed is then sold as a dietary product in pharmacies.

With the ancient method, grains are milled gently and retain all vitamins and nutrients. There are three parts that make up a grain: the bran, the germ and the endosperm. The bran gives fibre, protein and vitamins that are precious for the digestive system.

The germ provides B vitamins and fatty acids, useful for healthy brain function. The endosperm contains starches, carbohydrates, protein, iron and B vitamins. So, the nutritional value of flour that has been stoneground is high because the stone mill, however grinding the grain more or less finely, will never produce a refined flour.

Industrial flours are the result of varieties of modified grains, low and dense plants so they can produce wheat ears, with high starch and gluten rates. Such cultivation needs large quantities of chemical fertilizers and pesticides.

The consequences for health are known: celiac disease and intolerances have become the most common pathologies worldwide.

Wheat is the first among foods that cause allergies, belly swelling, obesity and diabetes.
We can choose the apparent beauty of white flour or the least attractive (for some) stone ground flour. The lasta is the winning choice, possibly organic, from ancient grains such as Farro; Khorasan (Kamut); Buckwheat; Amaranth;  brown rice flour or from Sicilian Ancient grains as Timminia, Maiorca.


Veronica Lavenia

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About the author

Veronica Lavenia

PhD (former University academic). Italian based (food) writer, (food) communicator and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.