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Health and Nutrition

Nature designed the wheat kernel as one of the most complete foods, full of vitamins, mineral, fiber and protein. Ancient scriptures called it the “Staff of Life”. Whole grain wheat bread is one of the few foods which has an entire compliment of B vitamins and is extremely rich in vitamin E. The wheat germ is one of the richest sources of vitamin E which has been shown to be important in heart health.

Modern day milling techniques has sifted the bran and wheat germ from the flour resulting in a dramatic decrease in the nutrition of the flour.

In the 1930’s health officials began reporting increased numbers of cases of beriberi and pellagra. Both diseases are the result of vitamin B deficiencies. Researchers found the the “high tech” milling process were removing B vitamins from the flour. As the high speed rollers stripped away the bran and the germ, they also removed B
vitamins and dozens of other nutrients from the wheat kernel. Health officials urged the mills to return to producing whole grain flour again but instead they chose to “enrich” the flour with vitamin B.

Farmhouse breads are rich in the full nutrients of the whole grain wheat and they taste great!

Total Nutrients in the Kernel of Wheat

Germ=2 1/2%	Bran=14%	Endosperm=83%
Thiamine	Pyridoxine	Protein
Riboflavin	Pantothenic acid	Pantothenic acid
Pyridoxine	Riboflavin	Riboflavin
Protein	Thiamine	Niacin
Pantothenic acid	Protein	Pyridoxine
Niacin		Thiamine

Other nutrients found in the whole wheat kernel:
Calcium, Iron, Phosphorus, Magnesium, Potassium, Manganese, Copper, Sulphur, Iodine, Fluorine, Chlorine, Sodium, Silicon, Boron, Barium, Silver, Inositol, Folic acid, Choline Vitamin E,
(not to forget ... Fiber Fiber Fiber)