About this episode

Sue Becker discusses the health implications of bread consumption and the science behind gluten.

Your great-grandmother ate bread every day—so why does a single slice leave so many people feeling bloated, sluggish, and convinced they're gluten intolerant? 🍞 Sue Becker — food scientist, author, and founder of Real Bread Outreach — is back after her first appearance broke the internet and sold out flour mills across the country. After more than 34 years studying wheat and modern food processing, she's answering your biggest questions about gluten, sourdough, and fresh-milled flour, exposing what's really hiding in modern bread, and explaining why the right kind of bread is one of the most powerful health foods on the planet. Thank you to our sponsors! ZEBRA: Use code "ALEX" for 10% off PALEOVALLEY: Use code ALEX for 15% off your first order MASA CHIPS: Use code "ALEXCLARK" for 25% OFF JASPR: Use code "ALEX" to get $200 off your purchase A'DEL NATURAL COSMETICS: Use code "ALEX" for 25% off first time orders BRANCH BASICS: Use code "ALEX15" for 15% off Starter Kits VOTE ONLINE Our Guest: Sue Becker Sue's Links: Website Instagram YouTube FOLLOW ALEX: Instagram |…

People in this episode

Host: Alex Clark

Guest: Sue Becker

Topics covered

• bread
• gluten
• health
• food science
• sourdough
• nutrition

Keywords

• bread
• gluten intolerance
• sourdough
• health foods
• food processing
• wheat

Sponsors

ZEBRA, PALEOVALLEY, MASA CHIPS, JASPR, A'DEL NATURAL COSMETICS, BRANCH BASICS

Mentioned in this episode

Organizations: Real Bread Outreach

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