Fresh milled flour is the process of milling the wheatberry right before baking with it.

It has 100% of the original bran + germ + endosperm, giving you 40/44 key essential nutrients needed for life It is 100% whole food with NO synthetic iron or folic acid (i.e. folic acid = synthetic form of folate) There's no nasty chemicals like chlorine, bromine, or others that are often used for conditioning and processing of commercial flours • It is naturally high in fiber, vitamin E, and antioxidants The enzymes are still active - this helps your body digest the gluten and other proteins There are SO many more essential trace minerals present to help your immune system* (compared to All-Purpose, there's approx. 5x the magnesium, 3x the potassium, 4x the zinc, 2x the selenium + many more!)

white wheat? Or red fife? Or ancient grain?? Those flours might not have the gross chemicals, but they are RARELY unsifted and usually were milled more than 3 days ago. Some experts estimate as much as 90% of the nutrients are lost just 3 days after milling Here's two questions to see if your flour is as nutritious as #unsifted fresh flour: [1 Was the flour sifted? (If so, you won't see the pretty brown specs of bran + germ)X 2 Was the flour milled more than 3 days ago? (If so, many nutrients have oxidized) If you answered "YES" to either of those questions, then you're NOT getting ALL the potential nutrients and may not see the same benefits. * you can freeze your flour for up to three months