In this episode, Michelle delves into the history and nuances of flour with Gary Leavitt, President of Nutrimill.

Together, Gary and Michelle explore the significance of flour as a staple food, the techniques of milling, and the devastating nutritional impact "enriched" flour has had on multiple generations.

The discussion highlights the shift from whole grains to processed foods, the role of government regulations in flour production, and the modern implications of consuming refined flour.

The conversation concludes with a look at the renaissance of milling and the homesteading movement, emphasizing the importance of real food in our diets.

In this engaging conversation, Michelle Visser and Gary Leavitt delve into the world of bread making, nutrition, and the importance of understanding food ingredients. They discuss the misleading nature of commercial bread, the benefits of home baking, and the nutritional value of fresh flour.

The conversation highlights the generational wisdom in bread making, the evolution of flour storage, and the impact of gluten. They also touch on the cost-effectiveness of fresh flour compared to processed options and the future of home milling, emphasizing the importance of real food for our health.

Takeaways:

-Fresh flour has a rich history, dating back to ancient civilizations.

-Milling techniques have evolved significantly over time.

-Government regulations have shaped the flour industry.

-The shift from whole grains to processed foods has impacted our health.

-Modern flour lacks essential nutrients.

-Understanding the history of flour can inform better dietary choices.

-Fresh flour is more cost-effective than processed flour.

& lots more

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Fresh Flour University... Go here for more information: https://soulyrested.com/flour/

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The previous podcast episode that explains WHY I own 3 mills: Episode 104... https://podcasts.apple.com/us/podcast/104-how-to-choose-a-grain-mill-why-this-crazy-lady-has-3/id1502035061?i=1000650345744

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