The Wheat You Can Eat

We have found, over the years, a lot of people who are “wheat sensitive” or “gluten intolerant” are able to tolerate our wheat products. Our wheat is conventionally grown but non-gmo. It is a soft, red wheat.

This is why we think our wheat is, “The Wheat You Can Eat (unless, of course, you’re Celiac!).”

Our wheat is grown, by our family, in Bleckley County, Ga. After harvest, we take the wheat berries, put them in our commercial mill, and grind them between 2 stones. This produces “virgin” whole-wheat flour. We refer to it as “virgin,” because it is unaltered from the berry to the flour. This is “true” whole-wheat flour unlike anything you get off a shelf. Let me explain…

What is whole grain?

Whole grain literally means the whole grain. There are different whole grains such as brown rice, spelt, quinoa, wheat, and many others. But for the sake of this explanation, we’ll stick to discussing the whole grain, wheat.

What is in a whole grain of wheat? There are 3 parts that make a wheat berry whole-the bran, germ, and endosperm.

The bran contains many vitamins and minerals. But it is mostly fiber. It is like the abrasive side of a sponge. It scrubs the digestive track clean as its insoluble fiber/roughage pushes waste out. Bran is what makes you feel full.

The germ is a powerhouse of many nutrients. The nutrients in wheat germ support many of your body’s vital functions. It’s an excellent source of vitamin E, which is the antioxidant of all antioxidants, needed in every cell. This is also where the B vitamins are-thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6 and folate. The “B” vitamins contribute to nerve and brain function, regulate energy levels and promote healthy skin. Iron allows your body to utilize oxygen and facilitates energy production. Potassium regulates blood pressure, and magnesium promotes healthy metabolic function. Wheat germ’s high levels of protein, iron, zinc, vitamin E and B vitamins make it a power food for nourishing a healthy pregnancy, notes the American Pregnancy Association. EFAs (Omega-3 and 6) are also found in here. We do not produce this, and therefore, need it in our diet.

The endosperm is mostly starch, a simple carbohydrate. This is what white flour is. This is where the protein/gluten is. Unless you’re Celiac, gluten, in its natural form is not the “bad guy.”

Are “whole wheat” products, really “whole” wheat?

Commercial millers separate the bran and germ from the endosperm. The United States Food and Drug Administration (FDA) has different requirements for whole wheat, 100% whole wheat, whole grain, and 100% whole grain.

“According to the United States Food and Drug Administration (FDA), a whole grain is a grain that retains its basic form with key components intact after milling. You can call a grain product “whole grain” if at least 51% of its grains are whole.”1

With regulations, marketing, and all the confusing propaganda, who knows what the labeling means and what you are actually getting.

Why are the nutrients separated out?

The bran and germ go to the health industry as you can buy a jar of bran or a jar of germ.

Middlings are a by-product of the bran and goes to the livestock industry.

With the unsaturated oils extracted from wheat germ it is a rich, natural source of vitamin E. Wheat germ oil can be used as a supplement to boost your intake of this vitamin, which promotes red blood cell formation and supports your immune system. Vitamin E may have antioxidant properties that counteract cellular damage and reduce the harmful effects of environmental toxins. Some cosmetics companies promote wheat germ oil as a product ingredient that may moisturize skin and hair, diminish the effects of aging and reduce the appearance of scars. Germ oil is used in the cosmetic industry.

Through a washing process, the gluten is extracted from the endosperm. Unnatural amounts of gluten are added to many, many commercial food products. In our opinion, this overabundance of gluten is why so many people cannot tolerate wheat products. Our bodies were not created to process that much gluten.2

It’s not that the wheat is “bad,” in its natural form. It’s that all the good parts of wheat are processed out and then when, or if, added back, it’s not in the same proportions as it was created. Now doesn’t that make sense?

How can I get all the 35-40 nutrients from whole wheat?

There are several ways:

  1. Buy the grains and then mill on demand. We sell the Nutrimill®. It is a kitchen appliance that mills whole grains into flour.
  2. Click here to find a retailer near you.
  3. Click here to order flour or Homemade Baking Mixes on our website.

Our desire is to help you succeed in having a whole grain lifestyle. We do that through providing grains, true, whole-wheat flour and products, providing resources, and education. Let us know how we can help you!