To appreciate the many benefits of freshly milled wheat, it helps to understand the grain and how it is processed. Step into science class with me for a moment!
The three main parts of the grain are the bran, the germ, and the endosperm.
The BRAN is high in soluble and insoluble fiber, B vitamins, iron, trace minerals, and antioxidants. It contains enzymes that aid digestion. It helps maintain healthy blood sugar and sweeps out intestinal impurities.
The GERM is the smallest part of the wheatberry, but contains the highest density of nutrients — essential fatty acids, B vitamins, minerals, phytonutrients, and vitamin E. It supports cardiovascular health and boosts immune system.
The ENDOSPERM is the largest part of the wheatberry. It contains complex carbs and protein (gluten). This is the ONLY part of the grain you get with commercially milled white flour.
Each part of the grain was perfectly designed to work together and provide 40/44 nutrients essential to life (including the enzyme that helps digest gluten) when eaten as a whole food!
When the grain is milled immediately prior to baking, the result is fresh, 100% whole grain flour— nothing is taken away. This is so important because it means the healthy bran and germ from the whole grain are still in the flour!
Milling the grain immediately prior to baking is the best way to maximize the nutritional benefits of whole grains and is the only way to ensure the flour is truly the whole grain superfood it was designed to be.
Shady Lane Farm 
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