1.One of the primary nutritional differences between whole-wheat and white flour is the food’s fiber content. Dietary fiber has a number of health benefits -- it prevents constipation, lowers blood cholesterol and might help you lose weight, according to Colorado State University. The refining process associated with making white flour separates the fiber-rich brain from the rest of the grain, so white flour typically contains less fiber than its whole-grain counterpart.

2.When researchers looked at how much fiber 35,972 participants in the UK Women's Cohort Study ate, they found a diet rich in fiber from whole grains, such as whole wheat, and fruit offered significant protection against breast cancer for pre-menopausal women. (Cade JE, Burley VJ, et al., International Journal of Epidemiology).

3.There are three parts that make up a grain - the bran, the germ and the endosperm. The bran provides fibre, protein and vitamins. The germ provides B vitamins and fatty acids. The endosperm contains starches, carbohydrates, protein, iron and B vitamins. Stoneground milling retains these vitamins and nutrients.
Industrially ground flour is ground using high speed rollers that heat the wheat. In this process the bran and the germ taken away, and in doing this, important minerals, fats, fibre and vitamins are also eliminated.