198: The Benefits of Eating Real Wheat with Sue Becker, Part 1

After 10+ years of being gluten-free, I recently experimented with eating bread made with freshly milled, organic wheat. This is different from wheat flour you buy in the store which has been stripped of key nutrients and, as this week’s guest explains, is the real reason so many people cannot tolerate wheat. When you grind it yourself and bake it fresh, it retains an extremely high nutrient profile including B vitamins, Vitamin E, beneficial fiber and more.After educating people for over 30 years on the benefits of milling, baking and eating real wheat, Sue Becker has seen miraculous turnarounds in people’s health and believes a major contribution to modern illness and disease started with the mass processing of flour in the early 1900’s. In this week’s episode, Sue explains how modernly processed wheat (which basically leaves only the gluten and the starch) is the true culprit but that eating wheat with the fullness of its nutrients intact is one of the most healing foods God provides. It was enough to convince me to try it! Come listen to this episode which may give you a completely new outlook on including REAL wheat in your diet. For more information and to access the show notes for this episode, visit my website here: https://www.thechristiannutritionist.com/podcast/198Coming Up This Fall: SEPTEMBER 🏡 A Woman of Order 🌿 CellCore Foundational Detox BeginsOCTOBER 🧠 Self Coaching Christians  📚 Cohort 7 Begins - The School of Christian Health & NutritionNOVEMBER 🍽️ Feast 2 Fast® Holiday⏰Feast 2 Fast® Coach Training