Know your Food
Since wheat is by far the most common grain used in breads, pastas and other grain foods eaten in the world, most U.S. studies of "whole grains" in the aggregate can be considered to attest to the benefits of whole wheat in its common form. These benefits are well established, and include, among others:
Did you know, for instance, that some ancient wheats such as Sharbati and Bansi may be much higher in antioxidants and may be digested differently than common wheat?
Nature Organic sources only ancient wheat varieties from virgin terrains like higher altitudes of himalayas or interiors of Rajasthan. We deliver only freshly milled flour, which we mill ourselves after washing and drying the wheat. Ideally Wholewheat flour should be consumed within 15-21 days of milling in order to get its maximum micronutrients.
Whole wheat flour retains the dietary fibre from the wheat kernels, which is lost with refined flours
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