Episode
74. Gluten and Wheat Revisited: How Fresh Milled Flour and Sourdough Improve Gut Health and Blood Sugars
- Published
- Mar 30, 2026
- Duration seconds
- 1604
- Processing state
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Summary
Hi Listeners! For years I told clients to cut gluten completely — and in many cases, that advice helped. But recently, God challenged my pride and refined my understanding. In this episode, I share how a former client introduced me to research on fresh milled flour and traditional wheat preparation that completely shifted my thinking. We’ll unpack the real history of industrialized flour in America, how modern processing strips wheat of its nutrients, why blood sugar spikes so dramatically with store-bought flour, and what that means for gut health, inflammation, and metabolic dysfunction. You’ll also hear why many people can tolerate wheat in places like Europe but struggle here in the U.S. — and why gluten itself may not be the whole story. If you’ve benefited from going gluten-free, this conversation may surprise you. And if you’ve grieved giving up bread entirely, there is hopeful news. I’ll explain the difference between industrial flour and fresh milled wheat, how fermentation (like sourdough) improves digestibility, practical ways to start incorporating fresh milled flour (even if you’re not a “pioneer woman”), and why this shift goes far beyond food. This is about humility. Renewing your mind. Getting back to God-designed nourishment. And reclaiming the sacred rhythm of gathering around the table — one loaf of bread at a time. Sara — Nourish Health Coaching Access to recipes I mention in the podcast: https://nourishhealthcoaching.myflodesk.com/empowher Sue Becker and Dr. Ben Edwards Podcast: https://open.spotify.com/episode/73QyWbQ14MKDNOlbKi4R0v?si=oTKjQXexSU23vQrmjX0IXg Save $20 on a Nutrimill: https://nutrimill.com/SARA20 To learn more about my 12-week Gain Health, Lose Weight, Grow Closer to Your Creator Program, book a FREE discovery call here: www.callwit…