The husk contains a multitude of vital elements. It activates cell metabolism and the digestive function.
That's why classic flour products, prepared with whole grain flour tastes sinfully good and are completely satisfying, and yet, not fattening.
Without the husk, grain essentially loses half of its nutritional value. White flour is negligible from a nutritional point of view; it's just mainly starch and calories.
Yet even whole grain has to be taken with caution. As soon as it is ground, it reacts immediately with the oxygen in the air. Through oxidation, many important vital elements as well as a lot of taste if lost.
Whenever you palate and you wish to enjoy valuable grains to the fullest, the flour has to be ground fresh and consumed immediately.
