In this episode, we sit down with Sue Becker to unpack why so many people struggle with bread today—and why the problem may not be wheat itself, but the way modern flour is processed. Sue shares the fascinating history of commercial milling, how freshly milled flour differs from store-bought flour, and why thousands of people report feeling better when they return to bread made from grains in their original form. We also dive into the nutrient loss that occurs during modern flour production, ...