Tips for Using Organic Stone Ground Whole Grains
Stone grind organic grains on site at Sonnewald
Ninety-five percent of wheat flour used in the U.S. has the bran and germ removed, which means the much of the fiber and healthy fats are gone. The rest, predominantly carbohydrate, is bleached to make it white, fumigated to keep insects and rodents from eating it and irradiated to increase shelf life. Only 20 to 30 percent of the grain’s original nutrients remain intact.
If the wheat is not organic, herbicides, pesticides and other toxic residues are present. Virtually all non-organic wheat has been sprayed with a glyphosate herbicide like Monsanto Roundup to chemically dry the grain for earlier harvest.
Stone grinding is a less profitable than commercial milling because it is slower. It is more desirable however, because it creates lower heat and is less damaging to the fragile nutrients. If the grains are grown organically and no further processing is done, no toxic chemicals remain.
Sonnewald Natural Foods has been grinding a variety of organic whole grain flours fresh upon request for customers for 62 years. Use freshly ground whole grain flours as soon as possible or store them in the freezer.
This is a great snack even the pickiest eater can enjoy.
1 cup whole grain organic flour
1 cup grated veggies (such as zucchini and carrot)
1 cup grated cheese (optional)
1 lg. organic, pasture-raised egg
1 cup milk (non-dairy is fine)
Pinch of salt
Stir all ingredients together and spoon onto medium hot skillet like little pancakes. When edges are dry (about three minutes), turn and cook on the other side.
Sonnewald Natural Foods, one of the longest-operating natural foods stores in PA., is located at 4796 Lehman Rd., in Spring Grove, and features products that are mindful of the Earth and its inhabitants. Their motto is, “Good health comes from the farm, not the pharmacy.” For more information, call 717-225-3825 or visit Sonnewald.org.