The Christian Nutritionist

View Original

199: The Benefits of Eating Real Wheat with Sue Becker, Part 2

Chelsea Blackbird

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

See this content in the original post

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:

(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:

  • 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!




XOXO,

Chelsea