About this episode
Have you ever wondered when and why the U.S. government started regulating our flour? And what "enriching" it really entails? In this episode, Michelle delves into the history and nuances of flour with Gary Leavitt, President of Nutrimill.Join us as we explore the significance of flour, the techniques of milling, and the devastating nutritional impact "enriched" flour has had on multiple generations. Find out about the shift from whole grains to processed foods, the role of government regulations in flour production, and the modern implications of consuming refined flour.You'll also love this look into the renaissance of milling and the homesteading movement, emphasizing the importance of real food in our diets.And don't miss the fascinating insight into dough enhancers that mean we're consuming human hair, duck feathers, and other truly gross things in our modern bread.Please check out our sponsors:https://soulyrested.com/cookThese masonry heaters mean every one can make brick oven pizza at home: youtube.com/watch?si=pwW4qscPKtZgMtjJ&v=HJNRXpHnxag&feature=youtu.be https://soulyrested.com/sproutshttps://soulyrested.com/botanicals/Grab my Pantry Checklist (loaded with discounts on my favorite ingredients) for free right here: https://soulyrested.com/pantry/Go here to get special offers for podcast listeners in your inbox: https://soulyrested.com/podcast/ FREE resources:Learn how to use fresh milled flour: https://graceful-base-213.myflodesk.com/k36hnsvbh7Learn about kombucha (and grab some of my favorite recipes): https://graceful-base-213.myflodesk.com/b91bdd18-3581-414f-b145-8acd2e508a52Learn about dehydrating food: https://graceful-base-213.myflodesk.com/fl36xcgpvqLearn about baking with maple syrup: https://view.flodesk.com/pages/62116313e0eda1a0d870b747Learn about making your own maple syrup: https://graceful-base-213.myflodesk.com/q5ecjrundzLooking for more free resources? Choose from even more FREE e-courses here: https://soulyrested.com/howto/All my favorite ingredients: https://soulyrested.com/the-best-ingredients-in-my-kitchen/About Michelle VisserHi, so nice to meet you! I’m Michelle, a former processed food junkie turned real-food enthusiast.My husband and I live on a small New England farm and sugarbush with a lot of gardens. But I’m passionate about helping folks have more real food in their lives, no matter where they live. No farm or garden required.?Find me in all the places:My book: https://amzn.to/45Pt8PuMy website: https://soulyrested.com/Instagram: https://www.instagram.com/souly.rested/Facebook: https://www.facebook.com/soulyrestedPinterest: https://www.pinterest.com/soulyrested/youtube: https://www.youtube.com/@Mich
