This is an excellent representation of what is lost (extracted) when whole wheat is processed into commercial flour. The commercial process is called "60% Extraction" - - this process removes all of the wheat bran and wheat germ, which contains almost all of the vital nutrients and essential oils as well as a significant portion of the protein and fiber. All of this is done to give commercial flour a longer "shelf life".
Freshly milled Hard White Winter Wheat gives you 100% of what nature packed into the whole grain. I grind my wheat on the same day I bake the bread and grind only what I will use. Nutrients in fresh milled wheat will begin to oxidize almost immediately and within as short a time as 3 - 4 days there is a significant loss. Also, within 7 - 9 days the oils can begin to go rancid.
These are the best reasons to mill the same day as baking. If there is any small amount remaining after I'm all done baking, it is thrown out. I won't use flour after the day it is ground, this helps to insure the very best in nutrients and healthful quality of the number one ingredient of good bread.
If you bake for yourself, ask me about purchasing freshly ground whole wheat. I can mill whole wheat flour for you it can be available for pick up the same day.
A picture's still worth at least a thousand words. Pictured here is what your family is being shorted by eating food made with so-called white flour.
The first of the six vials contains whole wheat
kernels, recognized throughout history as the "staff of life." At the
opposite end is bleached white flour, as gleaming and nutritionless as
industrial science can make it. And the same thing is done to other
types of grain.
The four middle vials show the nutritional riches that today's commercial millers sacrifice on the altar of unlimited shelf life:
bran, middlings, wheat germ, and wheat germ
oil, where virtually all the goodness of the whole grain resides. None
of that goodness remains in white flour— even the processed refined
"whole wheat flour" is little more than white flour with bran added
back. According to the FDA, flour can be labeled as "whole wheat" by
simply putting back as little as 51% of the bran they removed. Now, the
bran is the ground outer husk of the whole grain. The husk has a small
amount of nutrients, however, it's mostly fiber. Fiber is good for us,
but needs the rest of the wheat grain to be the balanced, nutritious
whole it was meant to be.
Take the taste test - - try my whole wheat or sprouted whole wheat bread and you'll wonder what you ever saw in grocery store "styro bread"!