Nutritional Benefits of Fresh Milled Flour?
I'm thinking about getting into home milling... like doing things myself, from scratch, so this is about as close as I can get with bread short of growing my own wheat. My main question is, what are the perscribed health benefits of fresh milled flour? I've read on several threads/sites that flour loses x% of its vitamins in the first x hours after being milled, oils go rancid, etc... While this intuitively seems like it could be true, are there any credible sources that support this? Most of what I read is from companies selling grain mills, so I'm hoping for a more objective source, like a university agriculture department study or something of the sort.