Stone-ground flour is considered much healthier than regular roller-milled flour due to the grinding process used. Traditional stone grinding is a slow, cool process in which all parts of the grain, including the natural nutrients, are retained. Each kernel of wheat has three very important parts: the bran, the germ, and the endosperm.

The bran is the exterior portion of the grain. The bran is packed with important fiber that is essential in supporting and maintaining a healthy digestive system. Not only is Wheat bran an excellent source of fiber it also acts as a prebiotic. Prebiotics are essential in aiding the beneficial bacteria in the gut. Wheat bran also contains many other essential nutrients some of which include B vitamins and manganese, which improve the immune system and boost energy levels.
         
Wheat germ, the next layer in the individual kernel of grain, is an excellent source of protein. It is also rich in healthy fats, vitamin E, B vitamins, phytochemicals, and antioxidants. It is a good source of magnesium, zinc, thiamine, folate, potassium and phosphorus. Wheat germ is also extremely high in vitamin E, which acts as a powerful antioxidant in the body. Natural sources of antioxidants are best for preventing disease. Wheat germ nutrients not only aid in boosting the immune system but also help the heart and cardiovascular system.

The last and innermost layer of the seed is called the endosperm. This starchy, rich interior is high in quality carbohydrates. It also contains some protein and traces of B vitamins. The endosperm is essential in making flour.

When combined, all three essential parts in a grain of wheat create a highly nutritious food source.

However, flour has forever changed since the invention of the industrialized roller mills in the late 19th century. The industrialized roller mills are made of steel, producing a tremendous amount of heat that ends up cooking and killing the essential vitamins and nutrients of the grain. The flour goes through numerous processes where the bran and the germ are stripped away, removed to increase a longer shelf life. This process creates highly refined flour with little to no nutritional value. Because of this, producers “enrich” the flour by adding vitamins and nutrients to it. Unfortunately, some of the original grain's natural nutrients, like phytochemicals, cannot be replaced. This now highly enriched flour is quickly digested. The body absorbs it like pure sugar causing a massive spike in blood sugar levels.

Because of the extreme differences in nutritional quality between the two milling processes, in the early 1900s, people started protesting roller mills. Due to the massive loss in nutrition, not to mention the harmful effects of refined flour, in 1920, the head of the US FDA (Food and Drug Administration), Harvey Wiley, tried to outlaw refined and bleached white flour. However, productivity took priority over nutrition and refined bleached flour became the norm.


Today, organic stone-ground flour is more challenging to find, but it is not impossible. Whole-grain organic stone-ground flour has many health benefits. The breakdown of the bran and fiber in the digestive system is slow, so it maintains steady blood sugar levels, which means longer-lasting energy. With all three parts of the wheat kernel, the body is given the enzymes needed to digest wheat gluten easier.

Recent studies show that the quality of carbohydrates is actually more important than the quantity. High-quality carbohydrates are essential to health and strength, providing fuel for the body. Carbohydrates are also the main source of energy in the body. A balanced diet of organic whole grains is known to help prevent a number of health risks, including cardiovascular disease, colon cancer, type 2 diabetes, and obesity.

In recent years, society has been confused about carbohydrates and has associated them with being unhealthy and/or harmful. This is unfortunately true when considering highly refined carbohydrates such as pastries, refined white pasta, refined breads, and white rice. However, recent studies have shown the health benefits of good-quality carbohydrates and how essential they are in maintaining optimum energy. Due to the milling process of stone grinding, important nutrients, vitamins, and minerals are saved and retained, providing a more natural, abundant food source.

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Additional sources to check out:

The history and processes of milling - Resilience

Why Refined Carbs Are Bad For You (healthline.com)

Whole Grains | The Nutrition Source | Harvard T.H. Chan School of Public Health