The Dark Truth About the Bread You’re Eating
New Releases
•
30-Jul-2026
What happened to bread—and why are so many people blaming gluten?
John sits down with food scientist Sue Becker of Bread Beckers to uncover the dark history of modern flour. Sue explains how industrial milling removed the bran, germ, fiber, vitamins, minerals, and essential oils from wheat to create a softer, longer-lasting white flour—and how many of those valuable byproducts ended up in animal feed.
They explore the rise of “enriched” flour, bleaching agents, nutrient deficiencies, gluten intolerance, digestion, stomach acid, celiac disease, and the difference between store-bought flour and bread made from freshly milled whole grains.
John enters the conversation believing “meat good, carbs bad.” By the end, Sue has him reconsidering nearly everything he thought he knew about bread.
In this episode:
• What industrial milling removes from wheat
• Why white flour became food for the masses
• How “enriched” flour got its name
• Why gluten may be taking the blame for a larger problem
• The connection between fiber, digestion, cravings, and energy
• Why bread carries such deep significance throughout Scripture
• How to select wheat and begin milling flour at home
• Personal stories from people who changed the bread they ate
• And yes—Sue Becker torches a loaf of Wonder Bread
Learn more from Sue Becker:
Bread Beckers: https://www.breadbeckers.com/
Sue’s Healthy Minutes Podcast: https://podcasts.apple.com/us/podcast/sues-healthy-minutes-with-sue-becker-the-bread-beckers/id1609279985
Bread Beckers YouTube Channel: https://www.youtube.com/@BreadBeckers
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