How To Eat Bread Without Feeling Bad | Sue Becker
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Why do people feel sick after eating bread today?
Okay, but when you say mill your own flour, that sounds really hard and intimidating. And if I'm a busy mom or I've got multiple kids, I don't have time to mill my own flour.
Oh, it takes seconds. You know, we have the right tools to do our yard work. We have the right tools to vacuum our carpet. We have the right tools to wash our clothes. We're not out there hand washing with a washboard anymore. I want to help people find food freedom. And people are finding just that. They don't just tolerate the bread. They're getting healed. So many people say, I can't eat bread. I'm like, I agree. The bread in the store is making you sick, but not real bread. If we go back to making it the way God intended.
Bread is one of the most celebrated foods in human history. It's woven throughout scripture, shared around family tables for thousands of years, and has sustained entire civilizations. So why is it that today so many people feel like they can't eat it? Why does a food that nourished generation after generation now leave so many people feeling bloated, inflamed, sluggish, and convinced they're better off avoiding it altogether? Maybe the problem isn't bread. Maybe it's what we've done to it. My guest today is Culture Apothecary fan favorite Sue Becker, food scientist, author, educator, co-owner of The Bread Becker's, and founder of Real Bread Outreach. Her first interview in March of 2025 on this show went completely viral and sold out flour mills all over the country for months.
For more than 34 years, Sue has researched the connection between processed foods, especially modern flour, and the chronic health issues affecting millions of Americans. In this episode, Sue is here to answer all of your questions and how something as simple as changing your flower has transformed the health of countless families. Watch this episode on the Real Alex Clark YouTube channel or Culture Apothecary on Spotify. If you're happy that Sue is back, make sure you leave that five-star review for us. Please welcome for a second time, Sue Becker to Culture Apothecary. Is the saying, the whiter the bread, the faster you're dead, true?
Yes, I think so.
What is the significance of milling your own flour?
It's dead. It's dead flour. It has no real nutritional value. And what they try to put back in is all synthetic. Whole grains is one of the most nutrient-dense foods God's given us. But they strip away the bran, the germ, and leave just the protein and starch for the white flour and then try to fix it. And they don't fix it very well. What exactly is wrong with the bread in America, and why is it the culprit for why almost everybody is sick? Like I was saying earlier, with the bran, that's loaded with vitamins, loaded with minerals, loaded with fiber. And then the germ is the life of the plant, life of the seed. It's loaded with vitamins and minerals as well, but vitamin E and essential fatty acids. So when they strip that away, the white flour is only—
For all practical purposes, protein and starch. God never intended us to eat it without all the vitamins and minerals and even more importantly, the fiber. That's a nutrient that I talk about a lot and a lot of people don't think of it as nutrient. They just go fiber, fiber, fiber. You know, what is it? It's a carbohydrate that can't be digested through your normal digestive system. So it's dumped over in your colon and it's your cleaner upper. It's your get rid of the trash nutrient. I guess you can say that. And Dr. Dennis Burkett was a medical missionary back in the early 1900s, mid 1900s. And he is the one that put fiber on the map. Up until that point, it was thought to have no real value except to just make you eliminate, you know, regulate your bowels.
But he discovered that it was at the root of most of the common diseases that plague Americans. You know, constipation, irritable bowel, heart disease, cancer. He even attributed it to that with our lack of fiber. You don't see that in other countries that eat lots of real whole foods and fruits and fresh fruits and vegetables. We are not digesting that bread very well because it's stripped of all the nutrients to help us do that.
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Chapters
8 chapters
1
Why do people feel sick after eating bread today?
0:00–2:22
2
What is the significance of milling your own flour?
2:22–4:18
3
How does modern bread differ from traditional bread?
4:18–6:07
4
What health issues can be linked to processed bread?
6:07–8:27
5
How can milling your own flour improve digestion?
8:27–9:48
6
What are the benefits of using freshly milled flour?
9:48–11:28
7
How can people start milling their own flour at home?
11:28–13:16
8
What are the best practices for using freshly milled flour?
13:16–1:11:58
Speakers
2 identifiedMore from Culture Apothecary with Alex Clark
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