Sue Becker

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1,065 appearances 1 recordings 1 series first heard Jun 2026 last heard 26 Jun

Sue Becker’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Jun 2026 with 1.

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So oxidation begins immediately.

In my first few years of studying,

I had read some information, and it was credible information that said you lose about 45% of the nutrients that are there in the first day.

Now, you're not going to lose the fiber.

You're not going to lose the protein and starch, but vitamins and minerals and oils begin to oxidize immediately.

There's a lot of differing studies that say, oh, it'll last for a year or whatever.

Maybe it'll last for a year, but it's just like...

you know, the tomato sitting on your counter or the cabbage in your refrigerator, it's losing nutritional value.

It may not be rotten, but it's losing nutritional value.

So I've seen studies done where there was a German rat study done where they fed a group of rats.

There were five groups.

The first one, a freshly milled flour.

The first group was fed freshly milled flour.

The second group, bread made from that freshly milled flour.

The other two were flour that was freshly milled, but then held for 14 days.

Bread made with that flour that had been held for 14 days.

And then the fifth group was white flour.

The article, the study said that only those first two groups thrived.

So you lost something even holding it for 14 days.

Once the bread is baked, the nutritional loss is minimal.

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