Our Story
From the
ground up.
Original Grains was born from the vision of two brothers who believed that better food starts with better grains. 100% Michigan made — from seed to sack — we're a team built on heart, hustle, and purpose.
We grind with intention, not just for the product, but for the people. Every bag of OG reflects the pride of this place we call home and the care we put into every step of the process. Our grains are organic, real, and genuinely better for you — no shortcuts, no nonsense. We're here to raise the standard, because when you care about what you make, you make it better.
What We Stand For
Real food.
Real standards.
We're not here to reinvent the wheel — we're here to go back to before the wheel was broken. Stone milling is a 10,000-year-old process for a reason. It works.
Every bag of OG is a promise: grown with integrity, milled with care, delivered with honesty.
Annie's Story
The reason
we exist.
Annie was a Big Ten scholarship athlete — healthy, young, strong. Then everything changed. Her story is the reason Original Grains was born.
01
Something was wrong
Annie began experiencing persistent digestive issues — struggling to keep food down, losing weight, her skin and hair visibly declining. Tests ruled out celiac disease. Nothing added up.
02
Gluten-free didn't fix it
Doctors recommended going gluten-free. It helped — but not fully. Symptoms lingered. Something deeper was going on, and no one could explain what.
03
Everything changed in Italy
Studying abroad, Annie could suddenly eat pasta, bread, and pastries — without a single symptom. Her digestion cleared. Her weight came back. Her skin, her hair, her energy — all of it returned. She came home vibrant again.
"She was eating more wheat than ever — and feeling better than she had in years."
04
Her uncle knew why
A 17-year veteran of industrial food processing, he understood immediately. The U.S. prioritizes yield and shelf life over nutrition. Italian flour — stone milled, locally grown, minimally processed — was simply different food.
05
So they built something better
Original Grains was built on that insight. Stone milled. Organically grown. No preservatives, no artificial enrichment. Just grain, the way it's been made for 10,000 years — because that's what actually works.
Annie's story isn't unusual — it's just honest. Millions of people in the U.S. experience what she did without ever knowing why. We built OG Grains so they don't have to.
The Research
Here's the
science.
All studies cited milled wheat berries directly — comparable to home milling. Unlike commercial roller-milled flour, the bran and germ were not heat treated or stabilized, so enzymatic activity remained intact. These results are directly relevant to freshly stone-milled flour like ours.
| Storage Condition | Vitamin E | B Vitamins | Lipids / Rancidity | Notes |
|---|---|---|---|---|
| Room Temp (68–77°F) Not recommended |
30–40% loss within 2 months | 20–25% loss within 2 months | Rapid oxidation; rancidity detectable after 4–8 weeks | Enzymes remain active, leading to rapid nutrient and flavor loss |
| Refrigerated (39–46°F) Good |
10–15% loss over 2 months | 5–10% loss over 2 months | Oxidation slowed but still detectable | Stable for ~2–3 months before noticeable decline |
| Freezer (0°F or below) Best |
≤5% loss over 6–12 months | ≤5% loss over 6 months | Oxidation nearly halted; rancidity not detectable | Nutrients and flavor essentially preserved long-term |
Sources Chung, O. K., & Tsen, C. C. (1975). Cereal Chemistry, 52, 229–236. · Lampart-Szczapa, E., et al. (2006). Polish J. Food Nutr. Sci. · Hübner, F., & Arendt, E. K. (2013). Crit. Rev. Food Sci. Nutr., 53(8), 853–861. · Kent, N. L., & Evers, A. D. (1994). Technology of Cereals. · Piironen, V., et al. (2009). Cereal Foods World.