Whole Wheat can be used for many things. The first thing that comes to mind is milling your own fresh flour. That has many benefits. Wheat Flour is the staple diet in every North Indian household.
ERB’s Wheat Flour is Freshly-milled for two reasons:
- Flour should be consumed within 30 days of milling to get the best nutrition value.
- Since it is not treated with any chemicals or pesticides, it is prone to catch worms in a month or so.
You can make cakes, breads, chapatis, parathas. It also has many health benefits. Like being rich in protein and fibre. Natural wheat flour milled without any chemicals or pesticides will keep you healthier.
How to grow your own wheatgrass:
But you can also grow your own wheatgrass.
- In order to do so, create a thin layer of seeds in your growing tray and rinse these then thoroughly in a sieve. Put the seeds in a bowl with cold water and let them sprout. Cover the bowl and let it rest overnight. Repeat the process two more times.
- Now the seeds should have sprouted. Now you can plant them. Take out the tray you used for measuring the seeds and line it with organic, chemical-free paper towels. On top of that put organic soil and spread the seeds evenly into the soil. Water the soil and add a layer of moist newspaper. Keep the newspaper and the soil wet.
- After four days take the newspaper off and let the wheatgrass grow in indirect sunlight. Water it every day and you can finally harvest it as soon as the shoots will split.
Health advisory: Some people have a bad immune reaction to gluten, which can lead to serious damage. Those should stay away from wheat. Furthermore wheat has a high Glycemic Index, which means that it raises blood sugar very fast. Especially diabetic people should stay away from wheat and other high GI foods.
Nutrition Fact: Wheat Flour is the staple diet in every North Indian household. Wheat grains are particularly high in B vitamins, including niacin, Thiamine and folate. They also contain a good amount of minerals like potassium, zinc, iron, magnesium and manganese.