Many countries have banned the use of glyphosate on food crops. Here in the US we spray wheat with glyphosate to speed up the drying process so it can be harvested with in days rather than the natural drying times. There are other grain crops that are also sprayed such as oats etc. buy organic grains.
Because I have had issues with glyphosate toxicity in the past, I make sure what I buy is glyphosate free. Are you staying away from all wheat products?
A new channel to watch. 😊 I chuckle when people say they don't have time to- X. I have a child that LOVES to eat drive through breakfast. I'm always asked..do you want? They leave, come back and I'm usually finishing up my breakfast, that I cooked. Humm, yours is garbage, mostly cold if not cold. You had to drive, sit, drive back. I didn't have to get dressed, and I'm well fed, and ready to do the day. The real culprit is kicking "I don't want to, and "don't feel like it" to the curb. I tell folks, ARGUE with "don't want to", while you are DOING the task. By the time "don't want to" makes "it's" point..the task is usually done. 😆 Thanks for this video. LOVE Ms. Sue.
Thanks for this! It’s so true and you are right. The trip to the “wherever” is enough time to have already made healthy food, relax and enjoy it in the comfort of your own home. 😊
God bless you, Sue. You are truly doing God’s work. I have been milling my own grain for 10 years now, thanks to you, and have loved every minute of it. It has been a huge blessing in my life and my family’s. I do believe that the enemy has spread so many lies about (true) wheat and deprived us of the nutrients and enjoyment that comes from it. Every time I start listening to modern mindsets about wheat and doubting that I should be eating it, I remember what you’ve taught me and it reels me back in. Thank you and keep up the good work. 🙏🏼
That makes sense that "store" bought wheat products are the biggest offender compared to hime ground grain's. Thank you for getting that straightened out for me. What a blessing.
Yes, I make my own sourdough bread and always with the Ancient whole grains. I used organic Einkorn berries, spelt or Kamut. I soaked them with organic AVC and sea soak overnight to remove the anti-nutrients, rinse, blended with my vita-mix. Then I make bread with my natural homemade yeast that I created in 2016. I mixed 70% Einkorn to 30% Spelt for softness. 😊
I do wonder if the reason most wheat products in Europe don’t cause a gluten-related reaction is they tend to use less yeast and ferment for longer periods, so even though they’re sifting out the bran and germ, the yeast has a longer time to work on the dough, so it’s somewhat predigesting the bread dough before you eat it.
I have learned a lot since I did this interview with Sue. The majority of flour in Europe is fresh milled, retaining all the parts of the wheat, but longer fermentation could also have something to do with it. Everyone that I know that has made the switch to fresh milled flour and use all clean ingredients are able to eat it without having any digestion issues. My typical recipe isn't sourdough but has an hour of autolyse, then two proofs at 45 minutes each with a final quick rise in the over. It has been so rewarding to see how all the people I have helped switch over to fresh milled flour are able to consume it without having digestive issues, and many couldn't eat gluten prior to this. So exciting!
I soaked the grains in ACV and sea salt for 36 hrs, then I used my vitamix grind it to a fine powder, then I mixed with bloomed yeast, then I let it sit in the fridge for 5-7 days to fermenting. I baked bread after that. I eat sourdough bread once or twice per month. I have no problem. I’m not allergic to gluten. I soaked the grains in AVC and sea salt to remove all the anti-nutrients and the gluten and carbs breakdown a bit during the soaking, then the slow fermentation, the enzymes break down the gluten and carbs even more. I do Ketovore, carnivore, and Mediterranean diet alternating. I also do intermittent fasting and walk 4-5 miles daily. I feel great. 😊
Hello such a great informative video. I have a starch intolerance and when we went to Italy I was able to eat pizza and bread as well with no problems. We were in a small local pizza shop and I asked to speak to the chef as I was curious of how he made the pizza dough and if it was different then we do it in North America. He gladly came out and explained that North Americans use too much levitate (yeast) as we want it to rise quickly in Italy they use a fraction of what we use and let it rise for a number of days. He did give me his recipe but unfortunately I misplaced it. All I know is I was able to eat bread, pizza and pasta.
There's some pizza baking guys from Italy on yourube that share the differences in different kinds of pizza dough with different levitate. Poole, levain, etc.
No doubt something is different. I've had several people say what you said. They eat all kinds of things including bread, in other countries and feel great. But when they come home to the States they have problems again.
00 flour is made from soft white wheat. There is some research that suggests soft white wheat is easier to digest than hard red wheat. I use 00 flour for all my baking. However, I am now going to buy a mill and start making my own flour. I will try hard, soft, red, and white wheat to experiment for myself. Great info! Thank you!
Thanks for clearing that up. I have been trying to do some research, but the information is a bit all over the place. Some pizza restaurants are using it for their dough and some people with gluten sensitivities are being able to handle it. 😊
I’m on KetoVore which is 5% Ketogenic and 95% carnivore. I need to remove the oxalate from my body slowly. I started this on December 1, 2023. I need to be on this transition for 90 days, then I will go completely carnivore for a year. It takes a year to remove oxalate. Then after a year I will go back to KetoVore. I make sure I soaked, sprouted, or fermented the plant- based before I eat. Currently, I’m doing that for the 5% plant based.
I also drink two tbsp of fresh lemon juice, 1tbsp ACV in 16 oz warm water first thing after I woke up in the morning and I also take 1 tbsp ACV 30 min before my dinner.
When we wake up in the morning, the cortisol hormone ( stress hormone) starts releasing, causes the livers to releasing glycogen ( sugar), this spike the insulin hormone ( fat storage hormone and insulin resistance or pre-diabetes) from the pancreas. ACV with the mother stabilizes the insulin hormone ( not to spike) by stabbing the blood sugars. Lemon juice helps removing kidney stones that causes by oxalate ( anti nutrients that presents in plants) and also vitamin C boosters. Since Insulin hormone is a storage hormone, ppl don’t need to eat anything in the morning, they still have weight problems or insulin resistance. Acv also helps with digestive tracts for over 50s. The combination of ACV and lemon with 16oz gives beautiful skins as well. 😊
@@FranBH4 I used to eat raw ginger everyday day. I stopped about a month and half ago because of it high in oxalate ( anti- nutrients). I’m a carnivore diet because of the anti-nutrients in plant- based.
@@KimberlyMcIntyre I have been drinking it for almost two years. I feel my digestive system works well. My skin is radiant and smooth. I am 57. I have no wrinkles on my face. I have a lot of energy. Ppl commented that I could pass for 30. I don’t have a weight problem and I’m super lean. I believe this drink brought me to a different health level. Make sure to use the straw and rinse the mouth after so the acid doesn’t damage the teeth. The stomach is the only organ that needs to be very acidic ph 1-3.
@@KimberlyMcIntyre you’re welcome. It’s also liver detox and dissolves kidney stones. ( lemon). Lemon and lime are the super citrus. Rich in Vitamin C. Ppl in the 50s or older should drink this every morning and 30 minutes before every meal.
What I’ve heard about the difference with American wheat and wheat over seas is that the wheat over seas isn’t sprayed with roundup like it is here and that the wheat here is sprayed up to five different times before it’s harvested and that it’s sprayed just prior to harvest?
I love the Wondermill too -- and Sue Becker was the first person I ran across that recommended it. It is one of the least expensive mills ($300 new as of January 2024) and I find it very easy to store. I don't have extra counter space for it, but it can be stored with the container atop the actual mill -- and I store it like that atop a sealed bucket (stacked two high) in the corner in my kitchen where there is no concern about hitting the bottom of a cabinet. And it's so FAST.
Not sure who to believe. I'm not celiac nor Do I have reactions to gluten. I have made my own bread in a variety of ways, let the wheat sprout and make it, let it sprout ferment and make it, let sprouted dry and milled ferment make it, let sprouted dry milled and swift the flour and make it, let ferment 1 day, or 2 days etc...have used organic and conventional flour, organic and conventional wheat grains, have done all, have tryed with Italian organic flour also and tryed all the method above and stillI can feel a big difference in my well being when I dont eat gluten for well. No matter what you say the wheat available now days is not the same as when I was a child, that's for sure
I agree. Roundup ready is GMO. I've listened to several farmers who've done interviews talk about this. It's another situation of a huge company monopolizing a market and the consumers are left with little to no alternatives. Corn is in the same category of Roundup ready.
Roundup needs to be taken off store shelves. Monsanto has been brought to court for Roundup and has had to pay fines several times. Communities need to make their stores accountable and have them stop the selling of it.
@@brendas1346There are no varieties of Roundup ready wheat being planted in the United States....fact. Monsanto did experiment and create a Roundup ready wheat in the late 90s, but due to pushback from the food industry, Monsanto was forced to kill the project. ALL wheat in the US is non GMO.
There are a lot of people who suddenly started getting sick when eating wheat about 20 years ago that ate wheat for years before that with no problems. We were told, in my family, that it was gluten and that we were gluten intolerant. We started eating gluten free which was hard at the beginning because there was hardly any information for recipes and products out the stores to buy. The bread was gummy and you had to toast it to be able to eat it. Over the years the gluten free products available multiplied and became much closer to the commercial wheat products but unfortunately they were mainly starch and not really any nutrients in them. Eventually my family started getting more digestive problems from eating these highly commercialized products. That’s the time I found out about Sue Becker. I had had some testing done right before finding out about Sue snd found out after two extremely bad reactions to 2 vaccines I had become hyper sensitive to chemicals. I was unaware of how many chemicals were used in processing white flour and sugar. After listening to Sue’s talks I had a strong feeling that the problem was not the wheat itself but the pesticides, the chemicals and the gmo sugar plants used in the processing of the white flour and sugar. I had a feeling that was the same issue for my daughter and grandchildren. My problem started after having the first bad reaction to a vaccine and so did my grandsons problem. We bought organic wheat varieties from Sue Becker and a new mill and mixer. When my family was visiting I made different things out of different varieties of wheat. I do well on spelt but my daughter and grandson can eat all of them. The bad reaction to the last vaccine I had two years ago made my digestion issues much worse than they were before that. I hope to eventually heal well enough to eat more variety of types of wheat. My sister in law, that had also had issues after many vaccines from her husband serving in the foreign service got to where she could not eat either. She has also found that she can eat einkorn and has now healed enough that she can also eat organic heirloom hard red wheat. I just told her about Sue Becker. We don’t know if she can tolerate eating other organic hard wheats yet or not. Her digestive issues were much worse than my daughter and grandsons are. I am coming across more and more RUclips channels getting started from women that their family were getting sick from the pesticides, preservatives and other chemicals used in the commercial processing of white flour and white sugar but can eat the organic wheat like Sue Becker sells. Most of these women had found out about Sue Becker after getting sick eating commercial flour bread products. So some people might have more extensive digestive issues like my sister in law but many are just having problems from the pesticides used, preservatives added to the food and the chemicals used in the processing of the four and the sugar but have absolutely no problems eating foods made from organic freshly milled wheat products with honey, sucanat or sucanat with honey or. honey granules. We are so thankful to have learned the truth of what is causing an avalanche of digestive issues skyrocketing in our country.
Fresh milled flour will be ok for a few days stored at room temp. If it is going to be any longer before you can get to it, best stored in freezer in a ziplock bag with as much air removed as possible.
Can you chime in on your thoughts about the aluminum oxide stone in the stone mills? Is it toxic? I hope not 🙏🏼🙏🏼🙏🏼 my husband just agreed to get me a mockmill!
From my understanding, the stones never touch, therefore no aluminum is released into the flour. If anyone else has solid info, please share. Sue Becker had her bread tested and it seems like that is one thing they would have mentioned if the final product contained aluminum. She uses the wondermill.
My daughter is a home health nurse makes real bread from wheat montana flour….patients have no issues with it….where as problems with store commercial bread….. Th
Love Sue!!! But she said something I have to disagree with... I've recently been diagnosed with Celiac disease, I am 56 years old!! She said I would have known at an early age... Not true obviously. I was diagnosed after genetic and blood testing and biopsies.
That is very unusual because if the gene is present, the body won’t accept grains w/o severe symptoms. I’ve never heard of the gene coming on the scene later in life, but we learn new things everyday.
Thank you so much for this very informative video Addressing the common misconceptions. How can we get this information in writing??? Please write a book!!
That would be a question for Sue. I don’t use anything metal until I get my bread in the pans. I use the wonder-mill. Sue has that one as well and loves it.
Very informative! I have started making my own bread, but I do not mill my own flour. Is this still better for me? I will look into a mill, what kind of wheat would I want to start with to mill? Thank you so much!
The nutrients oxidize within a few days; therefore, you miss out on a lot of the nutrients that fresh ground has to offer. What flour are you using? As far as which wheat berries, soft is best for pastries and a hard white or red is best for bread. I personally prefer hard white over red, but everyone’s preference might be different.
Who here have had sensitivity to gluten, but didn't have reactions to it when making bread from milled wheat fresh at home?? Anyone? I know it doesn't work for me, and I'm not celiac nor do I have reaction to it, but after eating the bread for 3 , 4 days I feel the inflammation starting happing in my gut,, then joints
I know several people who have felt much better after ditching store bought and making it themselves. However, these are people who have cleaned up all areas, including eliminating highly processed foods.
Oh yes. I make my own bread. And buy organic wheat. I really do think that round up is why so many people have a wheat sensitivity. It’s not the wheat their sensitive to it’s the pesticides, herbicides, insecticide, etc.
Only if there is a company selling it vacuum packed, which I am not aware of. The fresh milled flour starts to lose nutrients within the first 24 hours. This is why we mill and use it immediately. In the beginning of my journey with fmf, there was a local bakery that would mill it for me. I would pick it up, go home and get to baking. 😊
@@HealthLeader A good reason to know the growers. I only purchase from Farmers practicing organically. They also have their fields far enough away from other producers to ensure no spray can blow on their crops.
That’s a very good question. I think we just got lost in all the info and tried to keep it as short as possible. I will address this in an upcoming video very soon.
This is exactly what I am thinking, and started to search the comments for it! Glyphosate not only used as herbicide but also as dessicant post-harvest (!!!!!) is surely the major culprit in many health issues in U.S. population. And I agree, a most excellent and informstive video... thank you!
My wife is gluten intolerant, the past 6 months we’ve been milling Einkorn and she tolerates just fine. But any other grain will get her sick. Is it possible some people have permanently wrecked their guts??? She was able to eat bread when she was younger. In 2018 she almost died from ecoli and it did mess up her gut further. She makes her own kefir with raw milk and eats an organic diet. So, I don’t know what the problem is…
I believe she can heal. Healing protocols can take time. A great book is Patient Heal Thyself and The Makers Diet. Jordan Rubin was 82 pounds and in such poor health before starting his amazing, healing journey.
@@KimberlyMcIntyre Thank for replying! I definitely believe in whole grains, so much so Im trying to make a go of it and selling fresh milled wheat to people on Market Wagon and out of my house through my own business. Of course, it’s local only because there’s no point in shipping the flour! Lol. I’m doing this under cottage food laws and got a domain and a website and everything. I’m not getting a whole lot of business because it’s kind of pricey for people and I understand, but I’m also going to educate them on how to do it on their own for much cheaper.
@@benjamindrew9232 If your wife needs any help on the path to healing her gut, I am a nutrition and wellness coach. My website is intyrehealing.com and I have information on there about my coaching programs. I love to help others learn how to heal and feel their best.
@@KimberlyMcIntyre I had some for less than a year that got hard. They were stored that way. Maybe they were old in the first place. Thanks for letting me know that information.
i just got a Zojirushi verturoso Plus breadmaker and want to make breads baked in there and eventually my oven. Not sure what's all involved. I know milling the flour. Not sure if can just do that part and add regular other ingredients of recipes i use?
@@harleyinred Unfortunately I am not familiar with that machine. Sue Becker has a recipe book that has instructions for that product. You can order it from breadbeckers.com.
Actually peanut butter is a big offender in itself, contrary to what Mrs. becker said. Im not saying that the bread wasn't a problem because it definitely is. But so is peanuts which is one of the foods that are the most contaminated with mycotoxins. Look it up. Once I learned that, I stopped consuming peanuts!!
This is why it is very important to know your brands. I purchase Trader Joe’s organic peanut butter. It has been tested for aflatoxins with zero detection. I always research and checkout the studies. 2 things help to ensure aflatoxins free: 1. Valencia peanuts 2. organic The Valencia peanut is grown in a dry climate and above ground.
I know people who have had issues and to eliminate the sensitivity, they had to remove gluten from their diet for a year. This way when it’s reintroduced the right way, the body doesn’t recognize it as all the same.
@@KimberlyMcIntyredoesn’t matter if it’s not directly sprayed. They’ve saturated our soil so badly with these chemicals it’s almost impossible to have it not on some level get into our foods. That includes wheat.
I have a serious question I’m hoping will get answered on here by the makers of this. Why is it then stated by many abroad preaching gluten free, that the hybridized wheat(not GMO wheat) has a more concentrated substance in it/of what ever makes the gluten possible I guess🤷♀️,and that the bugs won’t even eat this Nobel prize winning hybridized wheat from the mid 1900’s. Not argumentative, simply inquiring. 🧐 😊❤
There is a difference between natural hybridization and laboratory produced. This is why we are very careful who we purchase from. And we get to witness people feeling better from switching to the fresh milled flour.
You can’t say all wheat is not genetically modified bec you don’t check them personally. you can’t say all wheat is safe from chemicals, bec there are flour producers who are not concerned of other people’s health but only concern of profit. Who knows who are telling the truth bec everyone wants to profit! I think best is to tell everyone where to buy healthy, free chemical, real, nutrient dense wheat!
I have to disagree with your statement about GMO wheat. Unless you buy organic, non-GMO breads, the wheat fields are sprayed with Roundup and the seeds farmers plant are "Roundup ready". If memory serves me correct, Monsanto makes Roundup and they dominate the seed market and farmers are pretty much forced to buy GMO seeds. This is the main reason I try to buy only non-GMO foods. Same goes with corn. Corn is a grain, sprayed with Roundup.
The reason wheat is sprayed with Glyphosate is it helps to dry the wheat out so that it can be harvested before it can be damaged from weather and brought to market earlier. To date there is has been no successful GMO of wheat.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Many countries have banned the use of glyphosate on food crops. Here in the US we spray wheat with glyphosate to speed up the drying process so it can be harvested with in days rather than the natural drying times. There are other grain crops that are also sprayed such as oats etc. buy organic grains.
Because I have had issues with glyphosate toxicity in the past, I make sure what I buy is glyphosate free. Are you staying away from all wheat products?
@@cyndielake4092 And know the farming practices. All good points. 😊
A new channel to watch. 😊 I chuckle when people say they don't have time to- X. I have a child that LOVES to eat drive through breakfast. I'm always asked..do you want? They leave, come back and I'm usually finishing up my breakfast, that I cooked. Humm, yours is garbage, mostly cold if not cold. You had to drive, sit, drive back. I didn't have to get dressed, and I'm well fed, and ready to do the day. The real culprit is kicking "I don't want to, and "don't feel like it" to the curb. I tell folks, ARGUE with "don't want to", while you are DOING the task. By the time "don't want to" makes "it's" point..the task is usually done. 😆 Thanks for this video. LOVE Ms. Sue.
Thanks for this! It’s so true and you are right. The trip to the “wherever” is enough time to have already made healthy food, relax and enjoy it in the comfort of your own home. 😊
God bless you, Sue. You are truly doing God’s work. I have been milling my own grain for 10 years now, thanks to you, and have loved every minute of it. It has been a huge blessing in my life and my family’s.
I do believe that the enemy has spread so many lies about (true) wheat and deprived us of the nutrients and enjoyment that comes from it.
Every time I start listening to modern mindsets about wheat and doubting that I should be eating it, I remember what you’ve taught me and it reels me back in.
Thank you and keep up the good work. 🙏🏼
Thank you so much for your comment and kind words!
That makes sense that "store" bought wheat products are the biggest offender compared to hime ground grain's. Thank you for getting that straightened out for me. What a blessing.
Yes, I make my own sourdough bread and always with the Ancient whole grains. I used organic Einkorn berries, spelt or Kamut. I soaked them with organic AVC and sea soak overnight to remove the anti-nutrients, rinse, blended with my vita-mix. Then I make bread with my natural homemade yeast that I created in 2016. I mixed 70% Einkorn to 30% Spelt for softness. 😊
I haven’t tried Eikorn yet, but I have some ready for me to try. 😊
What is AVC? Did you mean ACV?
I do wonder if the reason most wheat products in Europe don’t cause a gluten-related reaction is they tend to use less yeast and ferment for longer periods, so even though they’re sifting out the bran and germ, the yeast has a longer time to work on the dough, so it’s somewhat predigesting the bread dough before you eat it.
I have learned a lot since I did this interview with Sue. The majority of flour in Europe is fresh milled, retaining all the parts of the wheat, but longer fermentation could also have something to do with it. Everyone that I know that has made the switch to fresh milled flour and use all clean ingredients are able to eat it without having any digestion issues. My typical recipe isn't sourdough but has an hour of autolyse, then two proofs at 45 minutes each with a final quick rise in the over. It has been so rewarding to see how all the people I have helped switch over to fresh milled flour are able to consume it without having digestive issues, and many couldn't eat gluten prior to this. So exciting!
I soaked the grains in ACV and sea salt for 36 hrs, then I used my vitamix grind it to a fine powder, then I mixed with bloomed yeast, then I let it sit in the fridge for 5-7 days to fermenting. I baked bread after that. I eat sourdough bread once or twice per month. I have no problem. I’m not allergic to gluten. I soaked the grains in AVC and sea salt to remove all the anti-nutrients and the gluten and carbs breakdown a bit during the soaking, then the slow fermentation, the enzymes break down the gluten and carbs even more. I do Ketovore, carnivore, and Mediterranean diet alternating. I also do intermittent fasting and walk 4-5 miles daily. I feel great. 😊
Thank you for sharing this info! 😊
You soak them in apple cider vinegar and sea salt?
Hello such a great informative video. I have a starch intolerance and when we went to Italy I was able to eat pizza and bread as well with no problems. We were in a small local pizza shop and I asked to speak to the chef as I was curious of how he made the pizza dough and if it was different then we do it in North America. He gladly came out and explained that North Americans use too much levitate (yeast) as we want it to rise quickly in Italy they use a fraction of what we use and let it rise for a number of days. He did give me his recipe but unfortunately I misplaced it. All I know is I was able to eat bread, pizza and pasta.
Thank you for sharing this information. If you find the recipe, please share. 😊
@@KimberlyMcIntyre I will for sure
There's some pizza baking guys from Italy on yourube that share the differences in different kinds of pizza dough with different levitate. Poole, levain, etc.
No doubt something is different. I've had several people say what you said. They eat all kinds of things including bread, in other countries and feel great. But when they come home to the States they have problems again.
00 flour is made from soft white wheat. There is some research that suggests soft white wheat is easier to digest than hard red wheat. I use 00 flour for all my baking. However, I am now going to buy a mill and start making my own flour. I will try hard, soft, red, and white wheat to experiment for myself. Great info! Thank you!
Thanks for clearing that up. I have been trying to do some research, but the information is a bit all over the place. Some pizza restaurants are using it for their dough and some people with gluten sensitivities are being able to handle it. 😊
Also, watch out for the Stone Mills. The stones have aluminum oxide in them. That’s what corundum ceramic is!
Whoa, thanks for this tip. I am getting ready to shop for a new mill, and this is one note I will keep in mind.
I’m on KetoVore which is 5% Ketogenic and 95% carnivore. I need to remove the oxalate from my body slowly. I started this on December 1, 2023. I need to be on this transition for 90 days, then I will go completely carnivore for a year. It takes a year to remove oxalate. Then after a year I will go back to KetoVore. I make sure I soaked, sprouted, or fermented the plant- based before I eat. Currently, I’m doing that for the 5% plant based.
Thank you for sharing. Hopefully you feel amazing!
I'm a Mockmill Lino 200 guy myself. Works well in the dry, high elevation climate I live in.
@@stevejorde I have heard good things about them, just haven’t tried one yet.
I also drink two tbsp of fresh lemon juice, 1tbsp ACV in 16 oz warm water first thing after I woke up in the morning and I also take 1 tbsp ACV 30 min before my dinner.
Kindly let me know the benefits of doing that.
GOD BLESS YOU!!!
I’m Celiac and suffering!
I want to try this.
Please help me
Are you definitely celiac or just gluten sensitive?
When we wake up in the morning, the cortisol hormone ( stress hormone) starts releasing, causes the livers to releasing glycogen ( sugar), this spike the insulin hormone ( fat storage hormone and insulin resistance or pre-diabetes) from the pancreas. ACV with the mother stabilizes the insulin hormone ( not to spike) by stabbing the blood sugars. Lemon juice helps removing kidney stones that causes by oxalate ( anti nutrients that presents in plants) and also vitamin C boosters.
Since Insulin hormone is a storage hormone, ppl don’t need to eat anything in the morning, they still have weight problems or insulin resistance. Acv also helps with digestive tracts for over 50s.
The combination of ACV and lemon with 16oz gives beautiful skins as well. 😊
I add ginger to my acv/lemon drink
@@FranBH4 I used to eat raw ginger everyday day. I stopped about a month and half ago because of it high in oxalate ( anti- nutrients). I’m a carnivore diet because of the anti-nutrients in plant- based.
@@KimberlyMcIntyre I have been drinking it for almost two years. I feel my digestive system works well. My skin is radiant and smooth. I am 57. I have no wrinkles on my face. I have a lot of energy. Ppl commented that I could pass for 30. I don’t have a weight problem and I’m super lean. I believe this drink brought me to a different health level. Make sure to use the straw and rinse the mouth after so the acid doesn’t damage the teeth. The stomach is the only organ that needs to be very acidic ph 1-3.
@@blissh808 Amazing simple healing remedy. Thank you so much for sharing!
@@KimberlyMcIntyre you’re welcome. It’s also liver detox and dissolves kidney stones. ( lemon). Lemon and lime are the super citrus. Rich in Vitamin C. Ppl in the 50s or older should drink this every morning and 30 minutes before every meal.
They do not use glyphosate in Italy could be reason.
What I’ve heard about the difference with American wheat and wheat over seas is that the wheat over seas isn’t sprayed with roundup like it is here and that the wheat here is sprayed up to five different times before it’s harvested and that it’s sprayed just prior to harvest?
that’s why it’s very important to buy organic.
Fortunately, The wheat I purchase is chemical free, no round up.
'wheat over seas isn’t sprayed with roundup' ....lmfao rotf what makes you believe in this lie ?😅
I love the Wondermill too -- and Sue Becker was the first person I ran across that recommended it. It is one of the least expensive mills ($300 new as of January 2024) and I find it very easy to store. I don't have extra counter space for it, but it can be stored with the container atop the actual mill -- and I store it like that atop a sealed bucket (stacked two high) in the corner in my kitchen where there is no concern about hitting the bottom of a cabinet. And it's so FAST.
Thank you for sharing. It is so nice that it stacks to store easily. 😊
Not sure who to believe. I'm not celiac nor Do I have reactions to gluten. I have made my own bread in a variety of ways, let the wheat sprout and make it, let it sprout ferment and make it, let sprouted dry and milled ferment make it, let sprouted dry milled and swift the flour and make it, let ferment 1 day, or 2 days etc...have used organic and conventional flour, organic and conventional wheat grains, have done all, have tryed with Italian organic flour also and tryed all the method above and stillI can feel a big difference in my well being when I dont eat gluten for well. No matter what you say the wheat available now days is not the same as when I was a child, that's for sure
I agree. Roundup ready is GMO. I've listened to several farmers who've done interviews talk about this. It's another situation of a huge company monopolizing a market and the consumers are left with little to no alternatives. Corn is in the same category of Roundup ready.
Roundup needs to be taken off store shelves. Monsanto has been brought to court for Roundup and has had to pay fines several times. Communities need to make their stores accountable and have them stop the selling of it.
@@brendas1346There are no varieties of Roundup ready wheat being planted in the United States....fact. Monsanto did experiment and create a Roundup ready wheat in the late 90s, but due to pushback from the food industry, Monsanto was forced to kill the project. ALL wheat in the US is non GMO.
@@grc5618
Lol yeah ok
There are a lot of people who suddenly started getting sick when eating wheat about 20 years ago that ate wheat for years before that with no problems. We were told, in my family, that it was gluten and that we were gluten intolerant. We started eating gluten free which was hard at the beginning because there was hardly any information for recipes and products out the stores to buy. The bread was gummy and you had to toast it to be able to eat it. Over the years the gluten free products available multiplied and became much closer to the commercial wheat products but unfortunately they were mainly starch and not really any nutrients in them. Eventually my family started getting more digestive problems from eating these highly commercialized products. That’s the time I found out about Sue Becker. I had had some testing done right before finding out about Sue snd found out after two extremely bad reactions to 2 vaccines I had become hyper sensitive to chemicals. I was unaware of how many chemicals were used in processing white flour and sugar. After listening to Sue’s talks I had a strong feeling that the problem was not the wheat itself but the pesticides, the chemicals and the gmo sugar plants used in the processing of the white flour and sugar. I had a feeling that was the same issue for my daughter and grandchildren. My problem started after having the first bad reaction to a vaccine and so did my grandsons problem. We bought organic wheat varieties from Sue Becker and a new mill and mixer. When my family was visiting I made different things out of different varieties of wheat. I do well on spelt but my daughter and grandson can eat all of them. The bad reaction to the last vaccine I had two years ago made my digestion issues much worse than they were before that. I hope to eventually heal well enough to eat more variety of types of wheat. My sister in law, that had also had issues after many vaccines from her husband serving in the foreign service got to where she could not eat either. She has also found that she can eat einkorn and has now healed enough that she can also eat organic heirloom hard red wheat. I just told her about Sue Becker. We don’t know if she can tolerate eating other organic hard wheats yet or not. Her digestive issues were much worse than my daughter and grandsons are. I am coming across more and more RUclips channels getting started from women that their family were getting sick from the pesticides, preservatives and other chemicals used in the commercial processing of white flour and white sugar but can eat the organic wheat like Sue Becker sells. Most of these women had found out about Sue Becker after getting sick eating commercial flour bread products. So some people might have more extensive digestive issues like my sister in law but many are just having problems from the pesticides used, preservatives added to the food and the chemicals used in the processing of the four and the sugar but have absolutely no problems eating foods made from organic freshly milled wheat products with honey, sucanat or sucanat with honey or. honey granules. We are so thankful to have learned the truth of what is causing an avalanche of digestive issues skyrocketing in our country.
Thanks for sharing! I mill too and I’m 100% on board.
Great info! Love Sue
Your teachings are great, and I so appreciate that you Thank God! 😊
If I put my milled wheat in the refrigerator in a canning gar will the nutrients keep for a few days? 35:37
Fresh milled flour will be ok for a few days stored at room temp. If it is going to be any longer before you can get to it, best stored in freezer in a ziplock bag with as much air removed as possible.
I love sourdough with natural yeast. Just started baking it. What flour is best for sourdough bread. We are a family worth “gluten” digestive issues.
Hard wheat
Rye helps your starter develop quickly. Look into Einkorn flour or grains from Azure Standard. People with gluten issues say it's good.
Can you chime in on your thoughts about the aluminum oxide stone in the stone mills? Is it toxic? I hope not 🙏🏼🙏🏼🙏🏼 my husband just agreed to get me a mockmill!
From my understanding, the stones never touch, therefore no aluminum is released into the flour. If anyone else has solid info, please share. Sue Becker had her bread tested and it seems like that is one thing they would have mentioned if the final product contained aluminum. She uses the wondermill.
My daughter is a home health nurse makes real bread from wheat montana flour….patients have no issues with it….where as problems with store commercial bread…..
Th
Thank you so much for sharing! It makes such a difference.
I love my mockmill 200 professional. ❤
Love Sue!!! But she said something I have to disagree with... I've recently been diagnosed with Celiac disease, I am 56 years old!! She said I would have known at an early age... Not true obviously. I was diagnosed after genetic and blood testing and biopsies.
That is very unusual because if the gene is present, the body won’t accept grains w/o severe symptoms. I’ve never heard of the gene coming on the scene later in life, but we learn new things everyday.
Thank you so much for this very informative video Addressing the common misconceptions.
How can we get this information in writing??? Please write a book!!
Sue’s cookbook has all of this information in it. It’s like a textbook! It’s the Essential Home Ground Flour book by Sue Becker.
@@EmeryShae Thank you for your response!
Was curious about the stainless steel heating up the flour? Is it ok. In the market for a grain mill.
That would be a question for Sue. I don’t use anything metal until I get my bread in the pans. I use the wonder-mill. Sue has that one as well and loves it.
Very informative! I have started making my own bread, but I do not mill my own flour. Is this still better for me? I will look into a mill, what kind of wheat would I want to start with to mill? Thank you so much!
The nutrients oxidize within a few days; therefore, you miss out on a lot of the nutrients that fresh ground has to offer. What flour are you using? As far as which wheat berries, soft is best for pastries and a hard white or red is best for bread. I personally prefer hard white over red, but everyone’s preference might be different.
I use organic flour from Costco. I bake a lot of sourdough breads. I also use Jovial Einkorn flour.
@@br4653 Definitely a big step up from store-bought. 😊
Who here have had sensitivity to gluten, but didn't have reactions to it when making bread from milled wheat fresh at home?? Anyone? I know it doesn't work for me, and I'm not celiac nor do I have reaction to it, but after eating the bread for 3 , 4 days I feel the inflammation starting happing in my gut,, then joints
I know several people who have felt much better after ditching store bought and making it themselves. However, these are people who have cleaned up all areas, including eliminating highly processed foods.
Please tell me if I vacuum seal my milled flour will it keep longer or should I just make it a plan to grind my grains about once a week
I’m really not sure. I would think it could, but not sure vacuum sealing removes all oxygen. I would check that out to be sure.
Vacuum sealing does help. Try adding an O2 absorber. But I do think fresh ground would be best.
Oh yes. I make my own bread. And buy organic wheat.
I really do think that round up is why so many people have a wheat sensitivity. It’s not the wheat their sensitive to it’s the pesticides, herbicides, insecticide, etc.
That could be a component, but most people that I know buy store bought bread and have never tried bread from fresh milled flour. Game changer.
Is there a way to just buy the whole grain ground flour rather than buying the mill?
Only if there is a company selling it vacuum packed, which I am not aware of. The fresh milled flour starts to lose nutrients within the first 24 hours. This is why we mill and use it immediately. In the beginning of my journey with fmf, there was a local bakery that would mill it for me. I would pick it up, go home and get to baking. 😊
@@KimberlyMcIntyre Thank you for answering!
❤❤ love my wondermill
What about the chemicals sprayed on it in the field
@@HealthLeader A good reason to know the growers. I only purchase from Farmers practicing organically. They also have their fields far enough away from other producers to ensure no spray can blow on their crops.
Great information. How is it that Roundup / glyphosate was not even mentioned, though?
That’s a very good question. I think we just got lost in all the info and tried to keep it as short as possible. I will address this in an upcoming video very soon.
This is exactly what I am thinking, and started to search the comments for it! Glyphosate not only used as herbicide but also as dessicant post-harvest (!!!!!) is surely the major culprit in many health issues in U.S. population. And I agree, a most excellent and informstive video... thank you!
Sue always recommends organic grains to avoid this issue.
@@EmeryShae I only purchase organic grains to be sure it is free of glyphosate. Do you make your own bread?
@@KimberlyMcIntyre yes, I bake all of our bread/muffins/cakes etc.
Any food a person consistently reacts to they should stop eating. Stop doing something if it's hurting you.
Very true! Listen to your body.
My wife is gluten intolerant, the past 6 months we’ve been milling Einkorn and she tolerates just fine. But any other grain will get her sick. Is it possible some people have permanently wrecked their guts???
She was able to eat bread when she was younger.
In 2018 she almost died from ecoli and it did mess up her gut further. She makes her own kefir with raw milk and eats an organic diet. So, I don’t know what the problem is…
I believe she can heal. Healing protocols can take time. A great book is Patient Heal Thyself and The Makers Diet. Jordan Rubin was 82 pounds and in such poor health before starting his amazing, healing journey.
@@KimberlyMcIntyre Thank for replying!
I definitely believe in whole grains, so much so Im trying to make a go of it and selling fresh milled wheat to people on Market Wagon and out of my house through my own business. Of course, it’s local only because there’s no point in shipping the flour! Lol.
I’m doing this under cottage food laws and got a domain and a website and everything. I’m not getting a whole lot of business because it’s kind of pricey for people and I understand, but I’m also going to educate them on how to do it on their own for much cheaper.
@@benjamindrew9232 If your wife needs any help on the path to healing her gut, I am a nutrition and wellness coach. My website is intyrehealing.com and I have information on there about my coaching programs. I love to help others learn how to heal and feel their best.
How long can beans be stored before they become hard and no longer able to be cooked?
That’s a good question. I will have to get back to you on that one.
If beans are stored in containers like breadbeckers has with reduced oxygen packaging, 10 years. Bagged beans store for 1 year for optimal freshness.
@@KimberlyMcIntyre I had some for less than a year that got hard. They were stored that way. Maybe they were old in the first place. Thanks for letting me know that information.
I have a VacMaster 215. I plan on sealing my grains, then put them in buckets.
@@maryjurisons4648 I like that idea! Thanks for sharing it with us.
No mentioning of the use of glyphosate in growing this wheat , why did u skip it
That is a good question, because it is a very important aspect. I guess we were so focused on wheat. Do you make your own bread?
So it's not just making your own flour you have to add other ingredients to make the breads you like?
Only a few
i just got a Zojirushi verturoso Plus breadmaker and want to make breads baked in there and eventually my oven. Not sure what's all involved. I know milling the flour. Not sure if can just do that part and add regular other ingredients of recipes i use?
@@harleyinred Unfortunately I am not familiar with that machine. Sue Becker has a recipe book that has instructions for that product. You can order it from breadbeckers.com.
Actually peanut butter is a big offender in itself, contrary to what Mrs. becker said. Im not saying that the bread wasn't a problem because it definitely is. But so is peanuts which is one of the foods that are the most contaminated with mycotoxins. Look it up. Once I learned that, I stopped consuming peanuts!!
This is why it is very important to know your brands. I purchase Trader Joe’s organic peanut butter. It has been tested for aflatoxins with zero detection. I always research and checkout the studies. 2 things help to ensure aflatoxins free:
1. Valencia peanuts
2. organic
The Valencia peanut is grown in a dry climate and above ground.
Thank you so much for this teaching.
What if u have gluten and wheat intolerance? Can u still consume fresh milled flour, or does the wheat intolerance change it?
I know people who have had issues and to eliminate the sensitivity, they had to remove gluten from their diet for a year. This way when it’s reintroduced the right way, the body doesn’t recognize it as all the same.
I believe the difference between North American and European flour is Americans spray our wheat with glysophate and they do not in Europe.
No glyphosate sprayed from the company I purchase wheat and it is in the US.
Exactly!
@@KimberlyMcIntyre non-organic w/out glyphosate?
@@KimberlyMcIntyredoesn’t matter if it’s not directly sprayed. They’ve saturated our soil so badly with these chemicals it’s almost impossible to have it not on some level get into our foods. That includes wheat.
They also use a lot of natural fertilizers instead of chemical fertilizers.
I believe round up is the huge part of the problem with wheat!
Fortunately the wheat I use is not sprayed with toxic chemicals. Have you tried bread make from fresh ground wheat berries?
I have a serious question I’m hoping will get answered on here by the makers of this.
Why is it then stated by many abroad preaching gluten free, that the hybridized wheat(not GMO wheat) has a more concentrated substance in it/of what ever makes the gluten possible I guess🤷♀️,and that the bugs won’t even eat this Nobel prize winning hybridized wheat from the mid 1900’s.
Not argumentative, simply inquiring. 🧐 😊❤
There is a difference between natural hybridization and laboratory produced. This is why we are very careful who we purchase from. And we get to witness people feeling better from switching to the fresh milled flour.
You can’t say all wheat is not genetically modified bec you don’t check them personally. you can’t say all wheat is safe from chemicals, bec there are flour producers who are not concerned of other people’s health but only concern of profit. Who knows who are telling the truth bec everyone wants to profit! I think best is to tell everyone where to buy healthy, free chemical, real, nutrient dense wheat!
Very true! I will have to mention the places I know that are doing their homework. Have you used fresh ground flour or tried it?
I have to disagree with your statement about GMO wheat. Unless you buy organic, non-GMO breads, the wheat fields are sprayed with Roundup and the seeds farmers plant are "Roundup ready". If memory serves me correct, Monsanto makes Roundup and they dominate the seed market and farmers are pretty much forced to buy GMO seeds. This is the main reason I try to buy only non-GMO foods. Same goes with corn. Corn is a grain, sprayed with Roundup.
thanks for commenting Brenda, I appreciate your feedback on this topic!
The reason wheat is sprayed with Glyphosate is it helps to dry the wheat out so that it can be harvested before it can be damaged from weather and brought to market earlier. To date there is has been no successful GMO of wheat.
Its too noisy and tge distractions make it very difficult to watch this . Just cannot. Very poor planning.