The Truth About Wheat and Gluten - Original Recording, by Sue Becker

Рет қаралды 6,357

5 ай бұрын

Sue Becker has a degree in Food Science from the University of GA and is a certified Nutrition Counselor. She is the co-founder of The Bread Beckers, Inc., located in Woodstock, GA.
Sue Becker discusses why wheat is actually good for our bodies and how gluten is not the enemy that it has been made out to be. She presents the truth about the nutrition benefits of real, whole grains and how eliminating breads - made from freshly-milled flour- can be even more detrimental to our health and wellbeing.
For more information on the benefits of REAL bread - made from freshly-milled grain, visit our website, breadbeckers.com.
Also, watch our video, Only Real Bread - Staff of Life, • Only Real Bread - Staf... .
LISTEN and SUBSCRIBE to our weekly podcast here or from any podcasting platform such as, Apple Podcasts, Google Podcasts, Spotify, Alexa, Siri, or anywhere podcasts are played.
Follow us on: Facebook: @thebreadbeckers Instagram: @breadbeckers
*DISCLAIMER: Nothing in this video, demonstration, presentation, or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.
#wheat #gluten #glutenfree #glutenallergy #glutenintolerance #wheatallergy #wheatbelly #wholegrains #wholewheat #realbread #realwholegrains #grains #bread

Пікірлер: 24

@lauratempestini5719 5 ай бұрын

MOST HIGH FATHER please pray you lead us into all your truth!🤲🏼🤲🏼🤲🏼. Deliver our loved ones and all mankind from deceitful food!!!

@jabneel7 5 ай бұрын

Amen 🙏

@BreadBeckers 4 ай бұрын

Thank you. In order for God to lead us, we have to be willing to be lead. Unfortunately, not many are willing. We appreciate your commenting.

@lauratempestini5719 5 ай бұрын

Please tell the author and name of the book of the woman who talks of microwave effects on food and mankind!

@suemerritt1679 5 ай бұрын

Member of your Co-op. Love your "truth" about wheat and I love your products! 🥰💕

@BreadBeckers 4 ай бұрын

Thank you! And, thanks for commenting!

@cwgoodrich 5 ай бұрын

Just to let you know, we have awarded you a honorary doctorate degree in our household, so you can now proudly refer to yourself as DR. SUSAN BECKER!

@BreadBeckers 4 ай бұрын

HaHa! Thanks for that! I am sure that Sue will be honored!

@deniseelenasmith3561 2 ай бұрын

Thank you for the information. What is the name of the probiotic you talked about?

@BreadBeckers 2 ай бұрын

We use and sell the Light Years Ahead Probiotic. Here's the link - bit.ly/lightyearsaheadprobiotic

@Deirdradoan 5 ай бұрын

So great! Would you do a talk about health of European bread products? Are they healthy pasta etc. Seems to eat white flour but baked daily. I and others found they can eat bread and pasta there and seem to do better. But they use white flour. But they don’t use corn syrup. Would really like to hear your teaching on Europe and Mediterranean diet. They are so much thinner but are they healthier??? Thanks

@BreadBeckers 4 ай бұрын

Many have said that they can eat breads from other countries but not the US. That doesn't necessarily mean that the bread is made from freshly milled grain. It's the fresh milled flour that has all the nutrients our bodies need. The bread may be void of other ingredients that upset our digestive system, but they are also, more-than-likely, also void of nutrients as well.

@thespiritualistoslo 2 ай бұрын

I live in Norway but grew up in the US. When I first came here 40 years ago I discovered great bread - much different than the stuff I grew up with in the US. I have a good friend in England (their bread is much like US bread) and when she comes to visit she says that for some reason she can eat the bread in Norway (she is diabetic) without any problems. Unfortunately, our norwegian bread is not quite what it was 40 years ago. Still better than US bread but the quality is getting worse. I have friends here who bake their own bread as they say they can't find good bread in the stores any more. Norwegians have a tradition of eating A LOT of (good) bread but this is changing in many families. I have been inspired to start baking sourdough bread and am looking for a grain mill. Until then I have started soaking whole grains and then putting it in my blender with a bit of water in order to create a dough - hard on the blender but at least it is the whole, freshly cracked, grain 🙂