The Real Culprit Behind Gluten Allergies – The Modern Steel Mill Ground Bread

Bread being a staple food is being consumed since ages. Today, 40% of the population in the US is suffering from gluten allergies and 1% of the population is suffering from celiac disease. Do you know what is behind this epidemic? Majority of media and healthcare providers blame gluten, due to which, most people are turning towards gluten-free foods.

However, the “Gluten Hypothesis” is against logic, because if people are eating bread for centuries, why only these days these two disorders are on rise?

It’s not the gluten that’s the real culprit it’s the way the flour is prepared!

In the mid 19th century, a major change occurred that totally transformed the food industry: it was the introduction of industrial steel mills. These mills took the place of the long-established stone grinders. Actually, in some countries, stone grinders were expelled and smashed by local industrial mills.

Although problems always existed about the safety of eating bread, including quality check of grains, contamination with fungus and pests, such a huge group of people were never been unable to eat wheat in history. Actually, one of the initial occurrences of celiac disease came to notice in the year 1888, after the Industrial Revolution. An Englishman, Dr. Samuel Gee has reported about children suffering from wasting and chronic indigestion. He found that the remedy for this disorder would be through diet. However, at that time, the condition did not have any specific name. At last in the decade of 1990, it was diagnosed and given the name of celiac disease. However, the disease was thought to be caused only because of eating wheat. All the blame was put on wheat and it was declared of being the prime causative factor behind celiac disease, while the actual wrongdoers, like the grinding process used to mill the wheat, bromides, pesticides and bleach made use of in conservative wheat production, was left unidentified.

Stone grinding – What is it?

Stone grinding is the original method used by our ancestors to grind wheat into flour. The wheat grain is placed in between two large stones which grind the wheat. The stone grinding method keeps the bran, germ (both of which contain 90% of the nutrients), and endosperm intact. Stone grinders grind wheat slowly and at low heat. Similar to a cold pressed juicer, this method ensures optimal nutritional benefits.

Once the Industrial Revolution took place, stone grinders were taken off the market and were replaced by steel mills.

Stone Grinding vs. Steel Milling – what’s the difference?

Steel mills work much faster than stone grinders. They mill flour at high heat, which destroys all the naturally occuring vitamins and enzymes. In fact, steel milled flour only contains about 20% of the original vitamin content. The metal blades rip the wheat apart, destroying the molecular structure. The bran and the germ are separated from the endosperm. The endosperm, which is mostly starch, is used to make regular white flour.

The stone grinding process is not as “efficient” as steel milling. It requires more time and labor, but is a much healthier process. While steel mills have a much higher yield there is a price to be paid, at the expense of our health!

The Troubles With Steel Milled Flour

Studies have revealed that steel milled flour can lead to a horde of health issues. When steel rollers grind wheat – the wheat germ, bran and endosperm are split apart because of the sheer power of the machines. In this way, the molecular structure and goodness of the wheat grain is changed. For making whole wheat flour, the germ and bran have to be added again to the flour- but they don’t unite anymore. Therefore, binders like cellulose are included in whole wheat flour. Simply put, cellulose is nothing but saw dust or wood pulp! Cellulose in sizeable amounts can cast holes in the lining of the digestive tract. This can cause a leaky gut. So, whole wheat flour is in fact more hazardous than white flour.

In addition to this, steel milled flour is way too fine. So, it ends up in sticking to the microvili along the lining of the digestive tract like glue. Just like a dental cavity, it attracts bacteria. The bacteria ferment and create holes along the lining. This also can lead to a leaky gut.

It has been reported by holistic doctors that leaky gut is a major cause of gluten allergies. In the event of a leaky gut, gluten proteins can leak through the gut wall and enter the blood stream. They are then considered as foreign substances by the immune system which starts attacking them. This is the way of development of gluten allergies.

The hazards of white flour have mostly been hidden by the compulsory fortification of wheat flour. The fact is that Steel Milled Flour is so deficient of nutrients that the U.S. government approved an obligatory act in the 1940’s that wheat flour should be fortified with vitamins, particularly B vitamins. This act followed a widespread epidemic known as Pellagra. This is a nutrient deficiency disorder (particularly vitamin B-3) that took the lives of 100,000 Americans in the start of 1900s. It occurred as a straight result of the wrong eating habits of the people who were consuming steel milled white flour that was lacking nutrients and corn flour that was non-alkalized.

Stone Ground Bread – The Immense Benefits

Stone Ground Bread can be considered a super food. If made properly, it has an ability to offer 70% of our daily nutritional needs. Sadly, because of steel milling as well as wheat hybridization, foods made from wheat currently offer less than 15% of our daily energy needs.

One of the biggest health benefits of stone ground flour is that the wheat germ and bran remain in one piece together with the endosperm- so, there is no need to add cellulose binders. This creates flour that offers a great range of vitamins and minerals that are absorbed and used easily by the body. A few of the nutrients that the stone ground flour has are: B vitamins (mainly niacin), Vitamin E, Manganese, Copper, Magnesium, Zinc, Riboflavin, Phosphorus and Pantothenic acid based on the type of grain.

One of the most striking advantages of stone ground flour is that there is a slow grinding of grain at low heat which ensures the retaining of optimum nutrient content.


The stone grinding process and the usage of ancient grains guarantees making of wholesome nutrient dense bread. But, if the flour isn’t used right after grinding, nutrients in the stone-ground are lost. Stone ground flour should be used within eight hours after grinding, a period when the nutritional content is maximum, so as to ensure an absolutely wholesome loaf.

The Kosher Mom Bakery specializes in the baking of Stone Ground Bread. To know more about The Kosher Mom Bakery and also Stone Ground Bread visit http://www.thekoshermom.com/