Sue's Healthy Minutes with Sue Becker | The Bread Beckers

Many years ago, Sue Becker had the wonderful privilege of ministering at a women's shelter in downtown Atlanta. Even though this event encouraged her in many ways spiritually, it also lead her to question her calling for sharing the goodness that freshly-milled grain has on our physical bodies.

As she prayed for God to confirm the new calling she felt on her life, He actually surprised her by showing that she was already doing exactly what he was desiring for her and what He had already called her to do. It just looked a little different than what she had in mind. This is the moment when Sue finally realized that sharing her knowledge about freshly-milled whole grains - and eating real bread - fits exactly with what she was feeling that God was telling her, after all.

So, in this episode, Sue revisits the history of white flour and shares the alarming and oh-so-familiar effects our bodies can experience, by simply sifting away the bran and germ.

For more information, visit our website breadbeckers.com. Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers.

*DISCLAIMER: Nothing in this podcast 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.

Sue Becker will never forget the very first It's the Bread story that she received regarding an amazing real bread testimony. It was that very story that lead her to a more in-depth study of the nutritional benefits of real whole grains and real bread.

That early morning call came with an excited customer who had been working for years, with no luck, to lower her high cholesterol levels. However, with only one month of eating real bread - made from freshly-milled grain - her cholesterol level had already dropped 85 points!

Sue began to wonder, "What nutrients could be in this real bread that could make such a drastic change in such a short amount of time?' And thus, her passion for studying began, where she soon learned another benefit that the freshly-milled grain has on our health and, more importantly, our heart.

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*DISCLAIMER: Nothing in this podcast 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.

Honey is the only truly unprocessed natural sweetener available today. Not only is honey an amazing sweetener, it also has an array of nutritional benefits that are often overlooked.

So today, Sue Becker shares her preferred sweetener, honey. She also gives a few of the reasons why she chooses honey for most of her baking, along with how to store and also measure honey when using it as a substitute sweetener.

To check out all the varieties of honey sold at Bread Beckers, follow this link - https://bit.ly/honeybythegallon.

For more information and to see the long list of honeys sold at Bread Beckers, visit breadbeckers.com.

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*DISCLAIMER: Nothing in this podcast 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.

Today is Labor day - a day where we celebrate and honor the contributions and achievements of workers all over America. This is also a day that traditionally marks the end of summer and vacations, along with the chance to squeeze in one, last summer celebration.

In this episode of Sue's Healthy Minutes, Sue Becker quotes a few emails from those who have chosen to take the time to thank her for her hard work and dedication to changing lives all over the world. These are people who have shared their story of how real bread has helped change their health and the health of their family.

Sue loves hearing your life-changing stories, and we hope that today's episode encourages you just as much as it has encouraged her.

For more information, visit breadbeckers.com. Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers.

Follow this link to watch Sue's interview on Shabbat Night Live, https://youtu.be/YS5NII6fkmk .

*DISCLAIMER: Nothing in this podcast 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.

In most bread baking, fats provide tenderness, moisture, and color, as well as, flavor to breads. The type of fat used in a recipe, along with the method for incorporating it into the other ingredients, will influence both the texture and flavor of the finished product.

Last week, Sue Becker shared that Extra Virgin Olive Oil is her oil of choice for most of her bread baking, such as yeast bread and most quick breads. Today, she shares her favorite solid fats that she uses in baking pastries, that includes cakes, cookies, brownies, biscuits, and pie dough.

For more information, visit breadbeckers.com. Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers.

*DISCLAIMER: Nothing in this podcast 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.

Sue Becker shares her oil of choice for cooking and baking. For most of her bread baking - bread, muffins, pancakes, coffee cakes and other quick breads - she uses Extra Virgin Olive oil.

In 1991, when Sue first began making all of her bread from freshly milled flour, she used the popular vegetable oils sold in the store. Unfortunately at the time, she did not know better and now only uses Extra Virgin Olive Oil for all of her cooking and baking needs.

Sue also conveys how not all olive oil is the same and the reasons why. She delivers what to look for when purchasing olive oil and points toward brands that are best suitable for consumption.

For more information, go to breadbeckers.com. Follow us on Instagram @breadbeckers and Facebook @thebreadbeckers.

*DISCLAIMER: Nothing in this podcast 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.

Sue Becker continues her two-part series on The Facts About Fats. In this episode, she talks about the amazing role of essential fatty acids in the body.

There are a number of fatty acids found in foods containing oil, but there are only 3 that are considered essential. These 3 fatty acids cannot be made by our bodies, so we must get them from the foods we eat. Sue goes into detail about how these fatty acids are not only essential to proper function of cells, but that we could not exist without them in our bodies.

References:

The Complete Book of Vitamins, by J.I. Rodale and staff; Rodale Books, Inc.https://amzn.to/3dgqXih

Modern Concepts in Biochemistry, Fourth Edition, by Robert C. Bohinski; Allyn and Bacon, Inc.

Let's Eat Right to Keep Fit by Adele Davis https://amzn.to/3QiJaKA

For more information, visit breadbeckers.com. Follow us on Instagram @breadbeckers and Facebook @thebreadbeckers.

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*DISCLAIMER: Nothing in this podcast 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.

In the first part of this two part series of Sue's Healthy Minutes, Sue Becker begins to share the facts about the fats that we eat and combats some of the information that is coming to us from the food industry and medical professionals. She shares the important truth about healthy fats and how they are a necessary nutrient for our body to function properly.

Make sure to SUBSCRIBE to this podcast and stay tuned in for next week, as Sue completes her 2 episode talk on healthy fats and the role they play inside our bodies.

For more information, visit our website at breadbeckers.com. Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers

References: The Complete Book of Vitamins, by J.I. Rodale and staff; Rodale Books, Inc.https://amzn.to/3dgqXih

Modern Concepts in Biochemistry, Fourth Edition, by Robert C. Bohinski; Allyn and Bacon, Inc.

Let's Eat Right to Keep Fit by Adele Davis https://amzn.to/3QiJaKA

*DISCLAIMER: Nothing in this podcast 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.

For more than 30 years now, Sue Becker has read, researched, and studied the nutritional benefits of whole grains and real bread. Along the way, she has learned some interesting history that dates back hundreds, if not thousands of years, of some of those who were also passionate about freshly milled grain.

Some of today's information may be surprising. It is definitely enlightening, as we learn a little more about the history of white flour and its contribution to the diseases that began to plague us soon after its beginning.

For more information, visit breadbeckers.com. Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers.

*DISCLAIMER: Nothing in this podcast 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.

Sue Becker shares another It's the Bread Story, with guest, Christine Abrahims. Christine hasn't been milling her grain for very long; however, her results, even after a very short time, have been astonishing! Today's It's the Bread Story will surely leave you amazed and inspired!

Topics mentioned in this episode: bloated stomach, gut issues, vitamin e, urinary issues

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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, https://youtu.be/43s0MWGrlT8.

If you have an It's the Bread Story that you'd like to share, email us at [email protected]. We'd love to hear from you!

Learn more about baking with freshly-milled flour with The Essential Home-Ground Flour Book, by Sue Becker, https://bit.ly/essentialhomegroundflourbook.

Visit our website at https://www.breadbeckers.com/

Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers.

*DISCLAIMER: Nothing in this podcast 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 individual.

#bloating #bloatedstomach #gutissues #stomachissues #vitamin #urinaryissues