nutrition of flour after being milled....
I had a co-worker tell me today that after 24 hours of being milled that all nutrtion in flour is lost. Is there any truth to this? I'm really quiet curious to know...I remember reading in peter reinharts whole grain book that after flour is milled it has to be used within like 8-24 hours or you can't use it for like two some odd weeks. That could make sense because obviously its going through a shock of being a berry into powder. But I don't see how its possible that all nutrtion is lost. I've been using King Arthur whole grain flours and everytime I use them and eat the bread my fiber levels are up higher.
Could anyone share some light on this
Or should I just try to ignore what I heard because its not true?
I hope sombody's got some answers because this bugs me...
Thank you for all your help in advance...
-Daniel