Stone grinding, while slow in comparison to steel grinding, has a number of proven benefits. The slow, massaging process completely breaks down the particles and cell walls at low temperatures, revealing the complete nutrition of the product as it is consumed. The higher temperatures usually found in steel mills can not only destroy sensitive vitamins but can also result in oxidation and rancidity which reduces quality and product life. Stone grinding produces an end product that retains the natural, original proportions of the seeds and grains being ground. Stone grinding releases the natural oils and distributes them uniformly throughout the product creating a wonderfully smooth and creamy product
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