What is a Whole Grain?
You might think of wheat as a whole grain but here I will mean the seed of a plant as whole grain. This includes wheat, oats, barley, rye, corn, millet, quinoa, beans and lentils. Any of these can be used whole or milled into flour or coarse grain.
What's so great about whole grains?
They can be milled into flour or grits consistency, cracked or cooked up whole and seasoned. Breakfast, you have muffins, scones and biscuits but I just love my Quinoa Porridge and you also have the simplicity of cream of wheat with coarser milled wheat berries or cracked oat groats for creamy oatmeal! Of course we have bread as a staple for breakfast (toast/French toast), lunch (sandwiches) or dinner (garlic bread, rolls, focaccia) and many, many options of flavors through various grains and additions.
Freshly milled or whole grain you are losing less nutrients from oxidation.
Storage is definitely a huge plus. Many store for decades if kept dry and cool.
Snacking has been greatly diminished too. It seems that God's provision in whole grains and all their nutrients is just what our bodies have been craving. We no longer find ourselves looking to satisfy some elusive taste. God's provision to satisfy our bodily hunger much like Jesus to satisfy our spiritual hunger, complete.
You might find some benefits to your health and well-being based on many of the "It's the Bread Stories" on Sue Becker's Podcast, Sue's Healthy Minutes
The Simply Filled Pantry and our family chose organic, non-gmo for our grains to maximize your confidence in quality brought to your table. We eat the same grains we sell to you so I will always research sourcing and integrity of our suppliers. We seek to support family businesses dedicated to high quality whole grains. And they are out there!