I have been baking for our family for over 20 years. A few years ago I discovered the benefits of fresh ground flour and made the shift to milling at home. My objective is to continue to provide healthful choices for my family as well as helping others who want to do the same; to provide them with a high-quality, easily accessible product for better nutrition.

As a distributor for The WonderMill there are two mills that you can choose from. To view a brochure about the mill please choose either WonderMill Deluxe or Wonder "Junior". To purchase a mill please check out the price list.

Below are some links to articles that helped me decide to buy a mill and grind our own flour.

• Before we get to the "grist" of this article, we need to debunk a myth about whole-grain foods. Many people think they don't like them. But that's old-think from the batik-shirted '60's when exuberant nutrient lovers overloaded naturally delicious breads, bars and cakes with blackstrap molasses, carob powder, soy this and soy that. Unfortunately, their nutritional intelligence exceeded their ability to persuade people that they could choke down anything, as long as it was densely packed with nutrition. It hasn't helped that cellophane-wrapped commercial whole-wheat breads are tainted with off-flavors from overprocessed versions of these same healthful additions. read more at: Why Whole Wheat is Way Better

• The richest source of Vitamin E is found in the germ of the wheat kernel. When wheat is milled into flour, the vitamin E is very quickly oxidized. Wheat, as well as other grains, then must be either eaten whole or the flour used freshly milled to obtain the vitamin E. Bread and other flour products on the market today have had this precious nutrient stripped away and in most cases none at all is added back. "Real bread", made from fresh milled flour has vitamin E as well as many other vital ingredients. read more at: Vitamin E

• Grains are the seed-bearing fruits of grasses. The fact that grains are the seeds of the plant as well as the fruit and that life-giving nutrients are contained and perfectly stored within, make grains an incredible nutritious food. In fact, of the 44 known essential nutrients needed by our bodies and naturally obtained from foods, only 4 are mising from wheat -- vitamin A, B12, and C, and the mineral iodine. Each kernel of grain has a "germ" as its core, surrounded by a storage packet of starch, called the endosperm that would nourish the young embryo if the seed sprouted. The entire kernel is protected by a layer of bran and usually also by an outermost inedible layer called the hull. As long as the bran is intact, and the grain kept relatively cool, dry and rodent or bug free these "seeds" will store indefinitely with no nutrient loss. Once the kernel of wheat is broken open, however, as in milling, the protection of the bran is gone and many of these nutrients, now exposed to oxygen, are lost by oxidation. In fact, once milled, as much as 45% of the nutrients are oxidized, in the first day alone. In 3 days, just 72 hours later, 90% of the nutrients are lost, all to oxidation alone and none to the sifting of the bran and germ. read more at: Exposing the Deception of Enrichment

• Did you ever wonder why grains received top-billing (or would it be bottom-billing?) in the USDA's food pyramid? Pure and simply, grains are great foods. Grains are also the world's most plentiful food and enjoy first place in the diet of nearly every culture, except perhaps fish-loving Eskimos. read more at: What You Should Know About Wheat