A Brief History of Wheat

In the 1920s wheat millers began to sift out the nutrient-rich parts of the grain including: the bran (outer coating), the germ (Vitamin oils), and the middlings (also nutrient rich).  What the bread bakers got was a flour whose shelf-life was indefinite because the quickly oxidizing nutrient-rich parts had been taken away.  God has made the grain with all the nutrition necessary for humans, however, our processing of flour quickly depleted all of its nutritious qualities.  As soon as these vitamin deficient loaves were in our diets, our population began to suffer illnesses at an alarming rate.  Health officials decided that the depleted flour was lacking a key vitamin which was causing the illnesses.  Science allowed millers to add singly the key vitamin back into the flour but left out the majority of the essential nutrients originally in the grain.  The resulting bread, made of the nutrient deficient flour, was never to be the same healthy product God had intended.  

Our freshly-milled wheat is milled and used within minutes to bake and retains nearly all of the essential nutrients which God has intended.  We desire to strengthen your physical body (immune system,digestive system, and muscles) as well as provide a spiritual blessing for your heart and soul.

Suppose a brother or sister is without clothes and daily food. If one of you says to him, "Go, I wish you well; keep warm and well fed," but does nothing about his physical needs, what good is it? In the same way, faith by itself, if it is not accompanied by action, is dead. 
                                                                                    - JAMES 2:15-17