You don't have to give up eating bread: The Bread Story with Sue Becker

In this episode of the nurish.d Foundations podcast, I have the absolute honor to interview Sue Becker, a pioneer in the practice of milling whole grains and baking bread at home. We discuss the health benefits of freshly milled flour, the impact of industrial processing on nutrition, and the transformative effects of real food on health. Sue shares her personal journey from food science to founding Bread Beckers, emphasizing the importance of returning to God's original design for food and health. This conversation also addresses common concerns about gluten and the misconceptions surrounding grains. Sue discusses the misconceptions surrounding gluten and wheat, emphasizing the importance of understanding the differences between commercially processed bread and whole grains. She explains how gluten forms from specific proteins in wheat and its role in bread making. The discussion also covers the health implications of consuming processed bread, the rise of celiac disease, and the nutritional benefits of whole grains. Additionally, Sue highlights the differences in wheat processing between the U.S. and Europe, shedding light on the additives and methods that affect bread quality. Sue shares her extensive knowledge on the nutritional benefits of whole grains, particularly focusing on the importance of vitamin E and its role in overall health. She recounts personal stories, including her children's experiences with warts and how dietary changes, particularly the introduction of freshly milled flour, led to remarkable health improvements. This discussion emphasizes the spiritual significance of bread in our lives and encourages you to consider home milling as a means to enhance your health and well-being.

Takeaways

• Milling your own grain can significantly improve health.
• Whole grains are nutrient-dense and essential for well-being.
• Industrial processing strips grains of their nutritional value.
• Freshly milled flour can alleviate digestive issues.
• Community and family health can be transformed through real food.
• Teaching others to mill their own grain empowers them.
• The journey to health often starts with simple changes in diet.
• Gluten concerns should be addressed with knowledge of food quality.
• Real food connects us to our roots and God's design.
• Bread can be both nourishing and delicious. People confuse commercially processed bread with real wheat and gluten.
• Gluten forms from two unique proteins in wheat: glutamine and gliadin.
• Commercially processed flour lacks the nutrient-rich bran and germ.
• Excess gluten in bread can lead to health issues, including allergies.
• Celiac disease may be reversible with proper dietary changes.
• Whole grains provide essential nutrients and fiber for health.
• The processing of wheat in the U.S. differs significantly from Europe.
• Many additives in American bread can cause health problems.
• Understanding the role of fiber in gut health is crucial.
• Real whole grains can heal and promote better digestion. Vitamin E is crucial for protecting cell membranes.
• Whole grains provide essential nutrients that are often lost in processed foods.
• Warts can be a sign of viral infections that may be addressed through nutrition.
• Home milling can significantly improve health by providing fresh nutrients.
• The spiritual significance of bread is deeply rooted in history and scripture.
• Dietary changes can lead to remarkable health improvements, including reversing conditions like anemia.
• Real food, particularly whole grains, can serve as medicine for various ailments.
• The process of milling grains at home is simple and beneficial.
• Many health issues can be alleviated by incorporating freshly milled flour into the diet.
• The importance of understanding the nutritional value of the foods we consume.

Learn more about milling your own wheat here:

Real Food Company & Bread Baking Tools - Bread Beckers, Inc.

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