How do you know if stone-ground flour is truly milled with stones? I ran across this article that originally appeared in USA Today in 2006. The author makes the claim that the label is unregulated and that manufacturers can simply say "100% stone ground" even if it's processed by a roller mill.

Does anyone know if, 6 years later, this is still true? If so, does anyone know which brands truly are stone ground?
The FDA does not currently have a legal definition of stone ground.

Companies like Hodgson's Mill, Bob's Red Mill, and Arrowhead Mills have petitioned the FDA to set a definition in the past under the concept of truth in labeling, to no avail.

Petition example