⚙️ Why RPM (Speed) Matters

The speed at which millets are ground drastically affects their nutritional value:

🟢 Low RPM Grinding (Used by Native Eats)

• Under 100 RPM

• No heat build-up → nutrients stay intact

• Keeps the natural oils, enzymes, and taste

• Safer for daily use, especially for kids and elders

• Supports traditional food processing values

🔴 High RPM Grinding (Used in Steel or Blade Grinders)

• Over 20,000 RPM

• Generates intense heat → destroys nutrients

• Leads to burnt taste, bitter smell, and reduced shelf life

• Often found in commercial fast-grind setups or home mixers

• Built for speed, not for quality or health

⚠️ The Problem with Artificial Stone & Blade Grinders

Other methods may be faster, but they compromise on purity and safety:

• Artificial Stones (synthetic, chemically bonded): Can release toxic dust, heat up too quickly, and alter taste

• Blade/Steel Grinders: High RPM destroys delicate vitamins, causes bitterness, and oxidizes the flour quickly

These shortcuts are not part of our ethos at Native Eats.

🌾 Why We Do It the Slow Way

At Native Eats, we believe that food should be clean, slow, and nourishing. That’s why we ONLY use Natural Stone Grinding with Low RPM for all our millet flours.

Because you deserve:

• Real nutrition

• True flavor

• Safe, chemical-free processing

• Food that respects tradition and your body

“Slow grind = full grain = better health.”

Experience the Native Eats difference.
Taste the tradition. Trust the grind.