Why I Mill My Wheat (& You Should Too!!) | What is Freshly Milled Wheat? | REAL Bread FAQs

[@christinavmills]

Super awesome breakdown. Thank you.

[@sj6188]

The best investment I’ve ever made! I have made your bread, your rolls, your garlic knots, your chocolate chip cookies, and your cinnamon rolls. I’ve also made brownies with my own flour. My husband is super impressed and everyone in my family has raved about all of the recipes. I am the one that send you the food pics via messenger on Instagram. If it wasn’t for finding your videos, I would never have done this. I will never go back to store bread. Been making my own since March 2022!

[@GrainsandGrit]

That's wonderful!! Thank-you sooo much for the pics!

[@JamesHarris-wo3um]

I used to wonder too about why bread was a staple for thousands of years and then suddenly everyone said it was poison. I mill my wheat and feel better now. You are doing good spreading this along with a little Bible knowledge.

[@GrainsandGrit]

We have forgotten what real food really is. I mean, I never even thought about bread and flour not being REAL bread and flour until I heard Sue Becker talk about it.

[@GrainsandGrit]

We have forgotten what real food really is. I mean, I never even thought about bread and flour not being REAL bread and flour until I heard Sue Becker talk about it.

[@gracef244]

@@GrainsandGrit the term, "dead bread" got me. Sue Becker has given us so much to chew on. That video was the one that caused us to research what kind of mill we wanted: stone or impact. We went with the stone mill. Anyway, you're right: we MUST eat real food, nothing processed, doing our best to minimize poisons

[@namehere4954]

The whole anti-carb rhetoric drives me nuts! I'm like grains we're and are the staple across humanity. Wheat was 75% of a Roman soldier's diet - the fiercest & most renowned army in all of human history. Romans fresh milled. Obesity epidemic was not occurring until recently. Heart disease, cancers, strokes weren't occurring in nearly the numbers we see now. I tell people all the time, there is nothing wrong with wheat, there is something wrong with how we're processing it.

[@bcfran3g844]

When I want to make a bread? I weigh out the other dry, then the wet. Then I mill my flour and use it right away. If I make a sponge first I grind half for the sponge. tLlater that day or next morning, I mill the of my wheat berries i need to finish the recipe.

[@ronsellew5696]

Very nice tutorial Felicia, I am milling and baking my own bread and the taste is so much better than store bought! Merry Christmas to everyone!

[@GrainsandGrit]

Yes it is such a difference!!!

[@jeanburgin160]

Thank you and Sue Becker of Bread Beckers I have learned so very much! Thank you ladies ... thanks to you I have purchased a mill and a mixer and yesterday I made my first recipe (3 loaves) of fresh bread and my oh my is it good! The texture of the bread was soft and fine, it looked better than store bread. I have loved learning the history of what happened and when it happened to our flour. Shame on the food industry. White flour is dead .. exactly!!! Thank you for sharing and teaching. I'm hoping to reverse my diagnosis of diabetes. All the best.

[@GrainsandGrit]

That's wonderful, good for you!

[@melodieself7886]

This is such an educational video loved the lesson

[@paulariggs9508]

You are such an inspiration. I bought the mock mill attachment for my KitchenAid. Made three loaves of your recipe after purchasing hard white wheat berries from your recommended place. It worked. The loaves are lovely and tasty. TY.

[@GrainsandGrit]

Wonderful! Thanks for sharing!!

[@martinkulik9466]

Me Put only 1 cup of fresh milled, and used some white for added carbs and softness

[@cheryladams5175]

I found that while traveling in Europe I could eat my fill of bread from the bakery with no gut issues. When I eat breast here in the US, I have tremendous gut issues. I spoke to a lovely bread baker at a Mennonite market and she explained that wheat berries actually contain an enzyme in them that help you digest it and this is destroyed when you make flour that sits on the shelf. The flour and bread you buy in stores has lost this enzyme along with everything of nutritional value. Then they put all the preservatives in…. I started grinding my own wheat, immediately make my own bread my and have no gut issues!!!

[@GrainsandGrit]

Makes sense!!

[@cheryladams5175]

@@GrainsandGrit I think what I am likely must intolerant to is all the preservatives and the “dead” grain they ysey

[@TheFoxisintheHouse]

❤ I also noticed that when I ate clean unprocessed vegetables with bread 🍞 and real genuine butter 🧈, not gut issues either! Cheers to clean wholesome eating! Q ❤

[@incorectulpolitic]

For how long does that enzyme last ? 24 hours ? Less ? More ? Also which grain mill do you recommend if one wants to mill 2- 3 kg of grain berries EVERYDAY ? @@cheryladams5175

[@lorisilva10784]

Dr. Peter Glidden said: "The whiter the bread, the quicker you're dead!" I have alot of "white" flour to go through too. Stocking up for SHTF situation....I'll grind my flour and blend the two to get through it. I hate waste!!! But I'm glad to have grown in my knowledge. 🤪 Thank you for your videos. Keep up the great work. You've been a huge help!!! You're my "go to girl" for info..... 🙂

[@GrainsandGrit]

Lol I don’t like waste either! That’s exactly what I would do if I had a huge supply.

[@SalongirlGardens]

Same exact points I listened to Sue Becker talk about.

[@GrainsandGrit]

She's the one who got me started.

[@sandysteinbrook]

I have learned so much from your channel. Thank you for taking the time to make videos!

[@GrainsandGrit]

So glad they have helped!

[@jessicasand9381]

EXCELLENT VIDEO

[@vinnythompson4798]

Thank you and God bless you

[@michaelc.fischer2439]

Wonderful information. God is good✝️

[@florapalmer1198]

I love your explanation of the grains!

[@jilljustice1111]

Hi Felicia! I want to say thank you for your videos and let you know you are an answer to prayer! I heard Sue Becker talk about the truth and benefits of fresh milled wheat about 6 months ago. We bought a mill and some wheat berries and started making yeast bread. But, I had a lot of questions. It’s been drilled into me for so long not to eat bread, wheat, and baked goods. I had to stop eating sugar to heal my gut, and have been on a lower carb diet for 10 years. I’ve been praying about what to eat and how to feed my family from a true, biblical perspective. And, praying about what to stock up and store. I found your channel on YT and you have answered many of my questions! The information, recipes and tips you provide on your videos are great and so helpful! Thank you!

[@GrainsandGrit]

Oh that's wonderful. Thank-you for sharing!

[@LittleCountryCabin]

Great video!! Thank you so much for sharing. God bless❤

[@marshapaisley6801]

Great video! Thank you, Felicia. Merry Christmas everyone!

[@incorectulpolitic]

Which grain mill do you recommend if one wants to mill 2- 3 kg of grain berries EVERYDAY ?

[@TooStinkinFine]

I just found your channel today. I was “diagnosed with celiac” in 2015. I never had a problem with food until recently. I’ve tried to go completely gluten free and miss bread. GF bread is expensive and small and it has large holes in it. And it tastes bad. I recently prayed and asked God to allow me to eat bread if I make it myself. It’s been fine but having listened to this I’m going to look into a home mill and whole grain. I’m on a fixed income so it may be difficult but I have to start somewhere, right? Thank you so much, Felicia, for sharing great information! May God continue to bless you and your family.❤. Had to subscribe after watching!

[@karengartland8624]

Hello it’s Karen again I just wanted you to know I’ve been milling probably as long as you I just wanted you to know I broke down and purchased the bread pans from USA that The Beckers talk about best move I’ve ever made. I have gone and thrown away so many loaf pans I want to bite my tongue. Best investment I’ve ever made. Just wanted to share this with you. Thanks for your channel I love watching you 🙏❤️

[@GrainsandGrit]

I just got USA pan loaf pans too and I LOVE them!! They are wonderful.

[@bonniesammons2348]

What are the pans exactly? Do you have a link? Thanks!

[@nancygray4806]

I love all this info. Thank you

[@quintoncarroll4828]

I'm new so a few questions. Which mill do you recommend, where to buy the wheat berries, can the mill you recomment make cornmeal, and would a Nija work instead if a mill?

[@GrainsandGrit]

Welcome! Start by downloading my free newbie guide: bit.ly/3XgUWrD

[@tamaraprevitali1990]

Hi Felicia🙋🏻‍♀️ I was given a Nutrimill harvest for Christmas and I’ve used it a couple of times but I’m surprised about how much left over flour is left in the machine. I was hoping maybe you can do a video on showing how to clean the machine. do you need to clean it every time after using it or what is all involved in that I don’t want to use water where I shouldn’t,plz help 😊

[@sarahale7214]

That’s the mill I have. I sweep it out when I’m done. Then, in a new bowl, I mill a cup of white rice. I sweep it out again and throw the rice flour away. That’s how Nutramill recommended cleaning, and it works really well

[@joshwilliams7692]

I use my Vitamix to grind the berries. No leftovers. I keep wondering why more people aren't doing this.

[@brendas1346]

Lovely video. Thank you for sharing, I just wish my parents were receptive to good information like this.

[@Saltandlightstudio]

I'm trying to find out which is more beneficial. Sour dough or fresh milled bread. Or the combination of fresh milled wheat sour dough?

[@GrainsandGrit]

I think sour dough from home-milled would be best. But sourdough is very hard for some people, so they give up. I would much rather you just mill your own wheat and use commercial yeast than give up on the whole thing because sourdough is hard. You'll still get most of the benefits even without sourdough.

[@lindsaym2547]

AMEN!! ❣️

[@lynntomk]

I have wheat berries put away and I bought a mill. When I'm out of my pantry stock of flour that's where I'm going. Who knows what it will cost next year, I'm sure it won't be cheaper. Good info, thanks.

[@lindaduval9091]

I started with the berries before I ran out of flour. I still used the flour up later, but I say don’t wait

[@sjking1111]

Mix half and half to use it up while still getting some nutrients now. And it'll help you slowly get used to the different texture of whole wheat.

[@gracef244]

I've got an idea: why not start adding 25%of freshly miles wheat to your bread recipes now? Why wait? You're just going to improve the flavor and nutrition of your bread. I say 25% because it won't affect your recipe much. It'll be nice

[@candywalker483]

@@gracef244 That is what I am doing. Gives me a chance to adjust my recipes, techniques, GI tract now that I m milling my own grain.

[@gracef244]

@@candywalker483 good idea. Here's to a happier gut, a happier you!

[@ellenspn]

4:45 yes yes yes! Sifting the flour takes time and produced waste that most people can’t afford to lose

[@jamescamp9442]

What are the other 4 nutrients not provided by wheat?

[@GrainsandGrit]

Wheat is slightly deficient in Vitamin C, Vitamin A, Vitamin D, and lysine. So eat some citrus, carrots, go out in the sun, and eat beans. Wheat contains A and C just not in sufficient amount. However you can sprout wheat berries and the A and C SKYROCKET. 😀

[@jamescamp9442]

@@GrainsandGrit Woah that’s awesome! Thank you :)

[@wvnanaskitchenandgarden]

Fresh milled flour and home bake bread 🍞 is wonderful

[@GrainsandGrit]

It really is!

[@anitalee9097]

Love your channel!

[@GrainsandGrit]

Thank you so much!

[@maureenhargrave3568]

During WWII in England food was rationed. The leaders of the country calculated how many calories each adult and child needed each day to survive and based the rationing to that figure. However flour had another rule. Flour when milled was not allowed to be sifted saving 25% of the grain that was usually discarded to create pure white flour. Therefore bread was never rationed. They could buy as much as they needed or wanted. When German prisoners of war were brought to England they were surprised how healthy citizens were. They had been told the English were starving.

[@GrainsandGrit]

Interesting, thanks for sharing!

[@jamileemcquivey9507]

What are your thoughts on on the vitamix milling attachment?

[@GrainsandGrit]

It'll work, but not for large quantities.

[@alyssajeanhicks456]

I love your channel and your perspective and I totally agree with you. However my question is when you say there is no excuse to not mill your own grains, I do have a reason why I cannot unfortunately. I am completely blind. But I am a mama that wants the best for my family and I’m so sad because milling my own grains is nearly impossible at this point in my life I don’t have a support and help I need to make it happen. I’m wondering if it would be at all worth it to buy that fresh milled flour you talk about that companies offer that you say loses his nutrition after three days? I’m sure you’re right about that, but I’m so discouraged because that might be my only option. Is it still worth pursuing that flower? Or is it not even worth that at all? Would I be better off just not eating grains if I cannot mill them at home? Would love your perspective on this or anyone who is willing to answer. I just want the best for my family but unfortunately second-best might have to suffice if it’s even worth it. Thanks again and God bless❤️

[@marialuisagaleana6984]

I just recently found your channel… love it. My question is…. I was just diagnosed diabetic, do you have any insight on whole grains and diabetes? I’m being told to limit my carbs. Changing my diet to wholesome foods is my goal.

[@GrainsandGrit]

I am no doctor or in the medical profession, but I have been told by multiple people their blood sugar levels were very stable while using freshly milled wheat. In fact if you look at the glycemic index, REAL WHOLE wheat berries are very low on the index as opposed to white flour which is very high.

[@chelseal654]

My good friend is diabetic, he said the number one thing that’s helped to manage his condition is his real time blood sugar monitor. It’s helped him to see that certain carbs don’t raise his blood sugar.

[@kdelliott2]

Felicia you have helped guide me through the process of starting to mill my own wheat and make my own bread. Your bread recipe is my go to and it’s amazing, thank you. I have a problem I am running into and need help because I want to continue making my own bread from freshly milled wheat. Here recently my loaves taste like there is a bit of sand or grit in them, do you know what I am doing wrong to cause this?

[@GrainsandGrit]

Did you switch wheat providers?

[@vickierusard7512]

Hi All…. I live in Northern Ontario but heading to Southern Ontario in March. I am wanting to buy wheat berries in bulk and a wheat mill. I would like some ideas on where to get these things while down south. Thanks

[@GrainsandGrit]

I should start compiling a list of Canadian sources - hope you can find a source there!

[@davidmitchell1304]

I haven't even started and I'm already discouraged. For twenty years my husband's family has been growing hard red wheat. This year, I started thinking I should get some and grind it. Good thing I found out before getting an impact grinder that I can't grind it with that grinder because it isn't clean enough. It might have a stone in it. I have no idea how to clean it or even if my family will eat the bread if I do. Nor do I want to spend $500 for stone grinder if I won't use it.

[@GrainsandGrit]

Not sure I understand what the problem is. I use both an impact mill and a stone mill, and they both work great. You can do this. I have videos on how to get your family to love milled breads, how to choose a mill, various recipes, etc. There is a learning curve (took me a decade), but I've shortened it for you a LOT, I promise!!

[@judd_s5643]

I’m using a powered Grainmaker flour mill. I grind, corn, wheat, beans, popcorn, peanuts. I always inspect the material I grind regardless of where it was purchased. I use a 12” diameter sifter that is an ideal for spreading out the grain/beans into a single layer as I swirl it around inspecting. I’m not sifting, just inspecting.

[@beedlejuice2324]

Just shared you on my discord server! Hope to get some new peeps your direction because I just love your channel and what you stand for 😊

[@nickdesanto6119]

Using a simple coffee grinder ( it works) milling a mix of rhy, buckwheat, millet, and wheat. Much more hearty than even the specialty bread.

[@sjking1111]

I hope you're saving up for a mill. You'll get a finer grind than with the coffee grinder, so it won't be quite as heavy. And coffee grinders aren't designed to handle grains in that quantity. But good for you for starting with what you have! ☺️

[@GrainsandGrit]

Hey it is something but as stated by Malachi, a grain mill would be much better and get you a finer flour. But great job using what you have!

[@gracef244]

Great use of resources! If you're happy with the result, then it's a complete win, in my opinion.

[@pattiprater]

Great video Felicia! Could you talk about sprouting grains sometime? I don’t understand how this works. When I read online about Ezekiel bread, they usually say it’s made with sprouted grains. I noticed you used non-sprouted grains in your recipe. I’m a newby to grinding whole grains for baking, so at this point, everything but banana nut bread is an experiment!😂

[@GrainsandGrit]

Nowhere in the Bible does it say that Ezekial sprouted his grains. So that’s why I don’t sprout it in my bread. I’ve done a few videos on here debunking some myths about sprouted grains while also talking about when you may want to do it. But sounds like I need to do another video about it 😀

[@pattiprater]

I just found the video you did on sprouting. Good info! Thanks!

[@lauratempestini5719]

Where is your source of nutritional information for wheat? And do you have it for particular types of berries?

[@GrainsandGrit]

Azure includes the nutritional information in their product descriptions: bit.ly/33kei95

[@lauratempestini5719]

@@GrainsandGrit Thank you!

[@susanolson4486]

Thank you for this video! I heard somewhere that when you first start milling your own flour and making bread, to start out mixing the fresh milled with store bought flour. Otherwise, you could have gastrointestinal issues from the drastic change. Would you agree?

[@GrainsandGrit]

No, I would not agree. I do recommend doing that if anyone just doesn’t like the freshly milled wheat because they’re used to wonder bread (from a texture and taste perspective). Then slowly build up to 100% freshly milled wheat.

[@Romanshomestead]

If the milled wheat loses the nutrients super fast, what about the bread? How quickly do you need to eat the bread? Will it still be good the next day or the next?

[@GrainsandGrit]

It's best to eat it that day. But Most of the nutrients are lost within the first 48-72 hours.

[@Romanshomestead]

@@GrainsandGrit Thank you!

[@autumnleaves2294]

Doesn't that count just for the flour? I thought if the dough is cooked/baked, the nutrients are locked in. The bread does go stale though in a couple days

[@Mindy56743]

Grinding wheat is not hard. I personally store my extra flour in the freezer because it will stop the loss of the nutrients.

[@carolanncoleman137]

Does anyone know if freshly milled bread raises your blood sugar much?

[@GrainsandGrit]

Nothing like white flour. Check it out: kzbin.info/www/bejne/i3-ziqN7hbWBaac

[@Sally-uw3yo]

Felecia, having big problem getting my bread done in center. Have used both hard red and white wheat berries….problem with both! How can you tell when bread is done?

[@GrainsandGrit]

So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc

[@Sally-uw3yo]

@@GrainsandGrit I just signed up for membership and look forward to your expertise and help.

[@Sally-uw3yo]

@@GrainsandGrit I am now an exclusive member. I tried to download your wheat calculator and another quick form but up it still hasn’t come to my email.

[@candywalker483]

Do you know if home milled grain (using my new NutriMill Harvest to grind hard white wheat berries but hoping to branch out) has a higher protein content? Similar to bread flour vs all purpose flour for example?

[@GrainsandGrit]

That's tricky. Generally, they're about the same if you're talking about hard red wheat, which is what is used in APF. But it depends on what wheat you use.

[@karengartland8624]

Well done I guess my question that I deal with do you know what happens if you freeze the flour as soon as you mill. I’ve heard with other items freezing stops the process like oxidation or ripping a product thanks Karen

[@GrainsandGrit]

It slows it down a lot, but doesn’t stop it completely. It’s why I recommend always milling fresh when you need it!

[@mrsginny]

How do you feel about the mockmill attachment for the kitchenaid?

[@kimrosander9778]

I was wondering the same!

[@zizipop3703]

This lady is dead on. I remember my dad telling me about the White bread for the Rich after WW2 not knowing himself that he was actually eating the Healthy Poor Boy bread!

[@meganheinzle644]

Thank you for this. Very eye opening. I’ve realized the grocery stores and doctors are all tied to the pharmaceutical companies and I need to get away from the grocery store and I just made my first loaf of bread today but I never knew the story behind the food that I’m eating. What bothers me now is living in an apartment, why don’t we have gardens to sustain us without the use of a store.. oh I forgot, literally everything is linked to the pharmaceutical company profiting. I guess that’s why the Bible warns us about pharmakeia

[@unconventionalideas5683]

They’re not all 100% ties to pharmaceutical companies. But using pharmaceuticals to manage conditions caused by poor quality foodstuffs is a poor substitute for eating properly.

[@TheFoxisintheHouse]

❤ Q

[@lindaduval9091]

How long are the nutrients sustained in the bread? A loaf lasts me a week.

[@GrainsandGrit]

Once it’s cooked, the nutrients are locked in. But of course, it’s a living food so it will go bad in a few days 😀

[@Blair62]

Bible or no Bible, the science is clear, the more whole grains you eat the healthier you'll be. And that holds for just about any whole plant food. Several source I've read said that in colonial times people used to go to their local mill weekly to get their grains ground. A package of wheat germ says to refrigerate or freeze after opening but whole wheat flour has a best by date of a year. Just curious: What are your sources for the amount of nutrient loss over time?

[@GrainsandGrit]

I use nutritional information from Sue Becker and Annette Reeder.

[@onemightymill]

Thanks a lot and hope you see this ❤🤞 -Ayanah

[@JkBee]

Thanks SO much for this… super informative. Have just discovered your channel, and I’m wondering if 90% is depleted in 3 days, then what about biblical times…I thought they sprouted their grains and also did sourdough starter for yeast…by the time the sprouting/sourdough process is done, wouldn’t we have lost so much of the nutrients. Also, I have heard that cooking the flour depletes the nutrients too, so then if we are comparing 1. Store bought with 2. Fresh milled yeast bread to 3. Sprouted and/or Sourdough from fresh milled I’d be interested to know of the health benefits of no.2 and no.3 :)

[@JkBee]

Also I wonder if freezing the flour/refrigerating it would reduce the rate of oxidation

[@GrainsandGrit]

It's a misconception that in biblical times, people sprouted or soaked their grains. I did a video all about why I don't do it and it also covers when you may want to sprout or soak your grains! Check it out here: kzbin.info/www/bejne/n6bHqaCnltNleas

[@GrainsandGrit]

I believe it does, yes.

[@judd_s5643]

@@JkBee I think a better way to reduce oxidation is to remove the oxygen by vacuum packing the flour in 1/2gallon mason jars.

[@kelseywhitaker6565]

Great video! Do you have sources for information regarding nutrient content and loss of home vs commercially milled flour?

[@GrainsandGrit]

Yes, I rely on Sue Becker's research: kzbin.info/www/bejne/bomcgJKYaKpjoq8

[@kelseywhitaker6565]

@@GrainsandGrit thanks!

[@florapalmer1198]

Are nutrients lost through the heat of baking?

[@GrainsandGrit]

Not really. The fact that the bread goes bad in just a few days proves it is still a living food 😀

[@lynnwood3644]

Good evening from Missouri. When I grind my grain berries, I make a loaf. My tummy starts to hurt after I eat it. About an hour later? I love the taste and try different kind of grain. Always tummy problems. Even when I make cookies. HELP everyone PLEASE 🥺. Merry Christmas to you and your family ❤️

[@GrainsandGrit]

Do you have this with store-bought white flour and bread as well? Or just freshly milled?

[@lynnwood3644]

@@GrainsandGrit just freshly milled

[@wallfam02]

Have you seen any difference In your weight? I’m just now quitting dieting, I’ve tried it all! I’m switching over to Whole Foods and moving my body. I just heard about this and it makes so sense but I’m scared my weight will soar right up😬

[@GrainsandGrit]

Yes, I've lost quite a few pounds eating whole grain home-milled wheat!

[@michaelc.fischer2439]

Just found One Mighty Mill bread company. What do you think? Sounds like the nutrients are gone What/ who is Wheat Belly. I love your passion to be a Jesus follower✝️🇺🇸 17:47

[@GrainsandGrit]

Wheat Belly is a popular book that has led many to reject wheat and bread as some sort of toxin. It's based on deceptive statements and a lot of empty scare tactics.

[@JMastro2010]

Do you have "proof", research that the vitamins begin to leave the berries right after grinding? I believe you but have talked to naysayers that question everything and want proof.

[@GrainsandGrit]

I get this from Sue Becker's research: kzbin.info/www/bejne/bomcgJKYaKpjoq8

[@dreamup8431]

Back in the preindustrial days of monarchs and aristocracy, the poor were much healthier than the rich. The poor ate a more whole food modest diet and got more daily exercise. The rich ate white flour products and used sugar more. Probably had alcohol on a more regular basis too. Edit: I can understand the oils in wheat starting to go rancid after being ground. But I have a hard time believing that ground whole wheat loses all its nutrients after being ground-maybe after over a year or more. Are there studies? Edit2: With that logic, what do yeasts and sourdough starter do to the nutrients? Also cooking at a very high heat up to 500 degrees? Just curious… Edit3: I’ve tried carnivore multiple times and have come to realize that it’s not optimal. The main problem is constant diarrhea-so I’m losing nutrients. I really think you’re onto something with the freshly milled grain. It just feels true to me.

[@GrainsandGrit]

Right, the poor people couldn't afford all the dainties and sweets. Of course leaving a slice of bread out for a year won't make ALL the nutrients disappear. But most of them will be decomposed or compromised.

[@internetopinion3043]

Homemade bread can mold in a few days, depending on weather. I keep mine in the fridge or freezer to delay/prevent that process. I hope it works for preserving nutrients, too!

[@Via-Logos]

Can you talk about eating fresh milled bread and weight-loss? I can see you've lost even more weight, and you look great! Just curious if you can throw some helpful tips our way, thanks!

[@GrainsandGrit]

Thank-you - I'll make a note of that for a future video :-)

[@jmerrick1000]

Also the hybridized grains that we consume now are chemically structured different from the ancient grains as God created them leading to digestive and health issues

[@GrainsandGrit]

Even the ancient grains were hybrids. Man has been hybridizing crops from the beginning and it naturally happens too. Apples, bananas, so many of our other foods these days are hybrids. If they never adapted they would have died off. God created hybridization for a reason. I firmly believe most people who have issues with “modern wheat” actually have issues with white flour, not 100% freshly milled wheat. But if all else fails, use the ancient grains just make sure they are freshly milled!

[@nickdesanto6119]

Now I am a non Christian and support the archaeology that we were hunter gatherers before the development of agriculture. But those who say "we should not eat bread because we had a carnivore diet" are morons. What do you think the 'gather' part of hunter-gatherer means? Gathering wild grain and berries.

[@GrainsandGrit]

Very good point 😀 Most people who believe in the Carnivore diet dismiss that part ha

[@chelseal654]

Also epigenetics: you pass on any genetic traits that you develop as a result of diet. Humans have been cultivating and eating grains for thousands of years, we clearly have the ability to eat and digest it. It’s only with the rise in the industrialization of food that these problems began.

[@internetopinion3043]

Yep, from vegan to carnivore and everything in between, we are eminently adapted to digest many types of foods...but the nutrients absolutely have to be there, or we are just Pottenger's cats

[@WhatIsMisophonia]

Ok, I get why fresh milled is better... but what really irritates me is that there have been bakers since the start of civilization, and you could go out every other day or whenever you needed to and get fresh baked bread. We shouldn't have to bake, and especially not mill, our own bread here in the bread basket of the western hemisphere at least. I understand why, through convenience, people have tried to find ways to store bread for longer; But it's still so odd that we have such limited choices when it comes to fresh whole bread when we grow so much wheat. Personally I don't care for the religious argumentation; I'm more of a pragmatist. Wheat came out of the fertile crescent, and surprise surprise, so too did the religion of your upbringing. You mention corn; Corns used by native americans and that used by meso americans were more nutrient dense than modern bloated starchy corn, so we can debate about which cereal grain was better, but it's largely beside the point when talking about modern nutrition. And of course in their religion(s), the corn goddess, fertility goddess, etc., was highly regarded, just as wheat is the grain of choice in the monotheistic middle eastern religions. We can debate about how health has declined even as population numbers have increased due to the agricultural revolution (even if you don't want to acknowledge the agricultural revolution, or that anything existed prior to that, presumably only because you interpret that your religion says it didn't despite physical evidence to the contrary). At any rate, there are cultures that don't eat a lot of wheat that are healthy and long lived, so the point is moot one way or the other. Hey, if you didn't want me to talk about it, you shouldn't have either.

[@myown2101]

All those nutrients are still not bio-avaliable unless you ferment your dough. Store bought flower = sugar. GIGO. It's that simple!

[@GrainsandGrit]

No, that is not true. These nutrients are available without fermenting dough. The only thing that changes is when you sprout wheat berries, vitamin a and c skyrocket but you lose other nutrients in the process.

[@myown2101]

@@GrainsandGrit All grains contain nutrients blockers (mostly effecting B vitamins and some proteins) that are neutralized by fermentation process. Sprouting process will give you the same result plus more protein. Vitamin C is only relevant in this context if you consume sprouts raw. The biggest advantage of fresh ground flower physiologically, in my opinion, is that it has alkaline effect on a body.

[@speakingconstitution]

I’m all for using the fresh milled whole grain for the majority of cooking & baking, however, what gets my goat is when people twist the words of Scripture so to justify their uneducated interpretation of the Hebrew Scriptures. There is not one verse in all of the Bible that defines the ‘king’s delicacies’ as something made from sifted flour, not one. In fact, there are 3 different Hebrew words that are translated into English as ‘delicacies’ and at their root meanings they all refer to desires of the flesh & nothing to do with how grain was processed prior to kneading & baking. On the other hand, if one takes the time to actually study the Hebrew so to educate themselves to the true root meaning of the hebrew words that were translated into English that describe food, animal meat & bread/unleavened cakes (many times the same Hebrew word is used for all 3 of those english words), so one cannot just assume that when they read the English word ‘delicacies’ in the Bible that it is referring to the same food source. So with all that info shared as to proper interpretation of the Hebrew Scriptures, and according to what was said in this video, then one must be willing to stand on their convictions & proclaim that Abraham & Sarah along with the Levites, especially those of the tribe of Aaron, that these were all wealthy rich people because they all sifted the flour before kneading & baking unleavened cakes for YHWH Elohim as well as His messengers that accompanied Him when He visited Abraham & ate with him face to face. And the lesson here, do not make or stand on a claim of an interpretation of biblical anything unless you have ‘studied to show yourself approved’ so that you will be able to rightly give an account of that understanding that you taught others as you stand before the judgement seat of Messiah. Gen 18:3 And said, My Lord, if now I have found favour in thy sight, pass not away, I pray thee, from thy servant: Gen 18:4 Let a little water, I pray you, be fetched, and wash your feet, and rest yourselves under the tree: 5 And I will fetch a morsel of bread, and comfort ye your hearts; after that ye shall pass on: for therefore are ye come to your servant. And they said, So do, as thou hast said. 6 And Abraham hastened into the tent unto Sarah, and said, Make ready quickly three measures of fine(sifted) meal, knead it, and make cakes upon the hearth.

[@joanthomas2789]

You should have kept your goat penned up. Number 1 protein in the world. BBQ at someone's campfire.

[@WifeDesignLife]

I know this channel is from a “biblical perspective.” However, there are plenty of Christians that believe in evolution. Your evolution believing-bashing was unnecessary.

[@GrainsandGrit]

Notice I said a biblical perspective, not a Christian perspective. Many may call themselves Christians and not believe the Bible.

[@WhatIsMisophonia]

@@GrainsandGrit There's also a difference between average everyday Christians and a radical sect of "young earth Creationist". Most Christians, and western religious people in general, are not creationists. They believe natural selection is a tool of God, and certainly believe in the bible (though may not interpret it as hard-lined you do, so much as from a more metaphorical standpoint). When you start debating the historical accuracy of the bible, you're opening the mother of all canned worms.