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

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

So for the 35 to 40 nutrients and fiber that are taken away or lost when we remove the bran and germ,

They put four back in, or originally that was the four mandated to put back in, three synthetically produced B vitamins and iron.

Okay, that was it.

That was all that was mandated.

And so then it took 50 years, like I shared before, of watching the rising incidence of neural tube birth defects that go, hmm, the missing folic acid or folate, the natural folate that's no longer in our bread, we better put that back in.

So, yeah, it helped that a little bit.

But again, it's synthetic.

It's causing a lot of health issues.

They've even banned synthetic folic acid from being part of the enrichment process in other European countries because they're finding people can't break it down.

But good news is for someone with that MTHFR disease,

gene mutation, they can eat the real folate that's in freshly milled flour.

So that's what it means by enriched.

And it's a very deceptive term.

They replace a mere fraction of the nutrients that were there if they had just left the bran and germ in.

How do you get freshly milled flour bread to have air holes?

I don't know why they want that.

Oh, that's a sourdough baker.

I'm sure.

Okay.

So that's a tricky one.

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