We define whole grain as 100% of the germ, bran, and endosperm. Wheat kernels go into our innovative mill and emerge as delicate, true whole grain flour, its nutritive oils, proteins, fiber and minerals included. This differs greatly from industrial practices, in which the milling process separates out a grain kernel’s parts for further refinement before recombining them in unknown proportions. Community Grains flour is made from whole grains, pure and simple, preserving the extraordinary depth of flavor, aroma, and nutrition that brings joy and pleasure to the table.

Whole grains, including wheat, carry a substantial amount of nutrients essential to our health. Unfortunately, in the process of making refined white flour or even enriched wheat flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost! This is because the nutrient centers of the grain, the vitamin B-rich aleurone layer, fibrous bran, and nutrient dense germ are all removed from refined flour. Studies show that consuming whole grains, especially 100% whole grain (as opposed to refined flour), can help prevent and combat chronic diseases. It can:

• Control obesity and improve metabolism. Whole wheat’s high fiber content improves the digestion of carbohydrates and helps to control blood sugar spikes. Thus, it may prevent excessive weight gain associated with Type 2 diabetes, high cholesterol, and cardiovascular disease.

• Protect against cardiovascular diseases and some cancers. Whole grain’s high fiber content aids in metabolism and digestion, lowering “bad” cholesterol levels. It controls estrogen levels that, when excessive, are associated with breast cancer.