Last Christmas, I started milling my own flour and baking bread with freshly milled whole grain flour. Since then, I’ve discovered a few things that have convinced me to continue on this path.
The blog provides general information about health. The information and other content should not be construed as medical advice. Consult your healthcare provider before making health decisions.
Why We Have Cravings For More Food
I’m not a scientist or a biologist, but my attention has always been drawn to physiology, I wanted to understand how our bodies work. One thing I’ve been curious about is our food cravings. Even after eating a full meal, we often feel hungry again soon after and keep looking for more food.
Recently, I learned that when we eat food lacking nutrients, it doesn’t truly satisfy us. Our stomach may be full, but our cells are still hungry. The body continues to send hunger signals to the brain because, although we’ve filled our stomachs, we haven’t provided real nourishment to our cells. This leads us to rummage through the fridge or pantry, eating more food—often still low in nutrients—and before long, we feel hungry again. It becomes a vicious cycle.
Freshly Milled Grain Is The Answer
Since switching to bread made from freshly milled whole grain flour, I’ve noticed that I have fewer cravings and I eat less overall—especially sugary foods, desserts, and even ice cream, which I used to feel addicted to. By giving my body more nutrients, my cells feel more satisfied.
Why We Have Boosts Of Energy And Then Sudden Crush
Another important thing I’ve learned is that whole grain bread, because it retains all its nutrients and fiber, acts as a slow carbohydrate. In contrast, foods made with refined white flour—like most commercial bread, cookies, snacks, and even pasta—are considered fast carbohydrates. These release large amounts of sugar into the bloodstream quickly, giving a sudden energy boost. That’s why they’re called fast carbs.
However, this sudden sugar spike overwhelms the cells, stresses the entire body, and puts pressure on the organs. Once the energy is used up, we crash—feeling exhausted and hungry again just an hour or two after eating. This cycle contributes to long-term health problems, including diabetes and other diseases.
How To Even Your Energy Level
On the other hand, slow carbohydrates release energy gradually. Thanks to the fiber (bran) and plant oils (germ) found in whole grains, energy is released steadily over 4–5 hours, keeping us full and energized longer. There are fewer sugar cravings or urges to snack on empty calories because the cells are actually getting what they need. They know how to use the nutrients properly and aren’t overwhelmed like they are during a sugar rush.
I find it fascinating to learn about how our bodies work and these physiological processes. It helps me understand how to support my health better. That’s why I’ll continue to mill my own whole grains and bake my own bread—because I can see the many benefits of eating wholesome, nutritious food that truly satisfies both my stomach and every cell in my body.