Sue Becker

speaker

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 · last 12 months

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

Appearances

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Culture Apothecary with Alex Clark · How To Eat Bread Without Feeling Bad | Sue Becker · 26 Jun 2026 podcast

Everybody's saying you have to soak your grains, you have to sprout your grains.

I did a lot of research and I came across a book by a biochemist and it was called Diet for the Atomic Age.

She talked about how toxic our world is from radiation and microwaves and all the things.

And now we're even more toxic than we were 20, 30 years ago.

And she said, the more toxic our world becomes, the more grains and beans we need to be eating to get the phytic acid to protect us and, you know, chelate these toxins out of our body.

That changed my perspective of phytic acid.

Try adding, using eggs and fat.

And I learned a trick of storing them.

Put a paper towel in the storage container.

It's like magical.

Don't ask me.

Well, I do know how.

I think it absorbs the moisture and keeps the muffin from getting...

gummy you know how sometimes it'll get gummy on top it just keeps it from doing that then you know i just told you you might need more flour maybe you need less flour so there's a little fine line there just keep working on that recipe till you you'll get it there you know find out what you need to do to make that muffin better i love muffins they're easy and fast i tell every mom skip the yeast bread if you can't make yeast bread make a muffin bake a pancake make a make a waffle you can do that your kids will love it this question is probably going to give you nightmares

Well, I know because you heard me.

I mean, and that's what I did.

Prior to knowing about milling my own grain, I was trying to buy the nasty whole grain flour from the store, and the only way we could consume it if I mixed it with white flour, you know?

So I get the tendency to do that, but you're adding in...

You know, flour that's been bleached with chlorine and benzoyl peroxide.

I just don't even understand this.

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