199: The Benefits of Eating Real Wheat with Sue Becker, Part 2
In this week’s episode, we’re continuing the eye-opening discussion on the benefits of eating freshly milled, organic wheat. It was Sue’s information that inspired me to try wheat after being gluten-free for 10+ years. She dispels common myths and misinformation and shares healing testimonies of people who saw their health do a 180 after eating REAL wheat bread - not the stuff you get at the store. She points to Scripture to remind us that wheat was a staple in the Biblical times and that it’s one of the most healing foods God provides.
Listen to Part 2 to hear some amazing stories of how wheat is a natural anti-viral, why it’s an important part of the diet and how to get started eating Real wheat, the way God made it.
EPISODE 199: The Benefits of Eating Real Wheat with Sue Becker, Part 2
Show Notes
(0:00) Intro
Hello my friend, welcome back to the club, how are you today?
(2:08) Researching and combating the myths of wheat.
#1. Wheat is not genetically modified in America.
Yes it has been hybridized.
#2. What gluten REALLY is:
Gluten is formed by grains
Wheat is the only family of grains that has a unique sequences of proteins in the endosperm.
Gluten is necessary for these yeast breads to rise
What is the problem?
When you strip away the bran and germ (with all the vitamins, minerals, and fiber) all that is left is gluten proteins and starch. — This is commercially processed bread.
There is true celiac disease but….
It is a genetic disease, less than 1% of the population have it.
Storytime
Medical diagnosis based on symptoms
Reversing non genetic celiac disease (with whole grains and probiotics)
(15:49) Testimony of a 65-year-old woman
Improvement within 5 days of eating real wheat.
Wheat could be the ANSWER not the cause.
(19:30) Digestion & Gut Health:
Carbohydrate digestion begins in the mouth
Protein digestion needs an acid environment (stomach)
Small intestine - where enzymes mix with the food
Acid blockers (an instigator to digestive issues)
Allergic foods cause the symptom, not the problem
The real problems: antibiotics, acid blockers, high sugar, low fiber, overuse of advil/tylenol.
Allergy vs. Intolerance
(30:35) We are eating LESS wheat than we used to. What has changed?
In the 1900’s 90% of flour was consumed and used at home, only 10% used commercially
1945 dropped to 60/40
By 1990, 10/90
We took bread-making out of the home, and we’ve been getting sicker ever since.
Every culture has bread throughout history
(33:33) Real food and the biblical/historical lens
Bread consumption and meat consumption: modern day vs. historically
Testimony - Real wheat curing a vegetarian with constipation
Soluble fibers vs. Insoluble fiber
Weston A Price
Ancient Cultures
Properly prepared grains
(42:58) The Wort Story
Testimonies of healing warts with real wheat
Nutrients make us less susceptible to viral invasion
(54:35) How to get started:
See below under “additional information”
(1:01:58) Anchor Questions:
Anchor Meal:
Warm slice of bread
Raw cacao hot chocolate with honey and cayenne
John 6:35
Isaiah 55:2
Exodus 23:25
Outro & Disclaimer
Additional Information:
Getting started with Bread:
You can buy the Wondermill and various kinds of wheat at Sue’s website.
It’s also on Amazon: Wondermill
You can also find wheat varieties here
I started with einkorn, spelt and hard white wheat
I use this bread machine
Recipe I use in my bread machine (in this order):
1.5 c hot water
⅓ c extra virgin olive oil
⅓ c honey
1 egg
2 egg yolks
4 c flour (from 2 cups milled grains)
1 packet organic yeast
*you can use any combo/blend of the grains - I started with a cup of einkorn and a cup of spelt.
Thanks for listening! Have a healthy and blessed week!