Whole-kernel grains or soybeans cannot be eaten in sufficient quantities to maintain vigor and health if merely boiled or parched. A little boiled whole kernel wheat is a pleasantly chewy breakfast cereal, but experimenters at Oak Ridge got sore tongues and very loose bowels when they tried to eat enough boiled whole-kernel wheat to supply even half of their daily energy needs.
Even the most primitive people grind or pound grains into a meal or paste before cooking. (Rice is the only important exception.)
Few Americans know how to process whole-kernel grains and soybeans (our largest food reserves) into meal. This ignorance could be fatal to survivors.
The homemade grain mill described in this short guide can efficiently pound whole-grain wheat, corn, etc., into meal and flour-thereby greatly improving digestibility and avoiding the diarrhea and sore mouths that would result from eating large quantities of ungrounded grain.
This document will provide you with all the information that you need to know when it comes to making a homemade grain mill. This knowledge is very important if you want to be prepared for situations wherein convenient foods are not available. There's a chance that grains will be available somewhere near your area but if you consume them without milling them first, they can do more harm than good.
This is why this report also highlights information as to how to use your homemade grain mill. Follow the instructions on this guide and you'll be able to make meal and flour at the very least. The instructions provided in this document takes your safety into consideration while using the grain mill so you can effectively and safely provide safe foods for you and your family.
- Instructions for assembly (including needed materials together with the measurements)
- Instructions for usage to make meal and flour
- Health tips