Bread That Heals | Sue Becker

[00:00:00] Speaker A: Hello, everybody. Welcome to another episode of you're the Cure. I've got, I think it's a 4 Pete or 5 Pete. Repeat guest. I lost track, but Sue Becker is back on the show today. Welcome, Sue. So glad you're with us again. [00:00:15] Speaker B: Oh, thank you. It's my great honor to be with you again. I just love speaking to your, your audience and your listeners and your followers because I know they are like minded and want to know the truth and, and that's what we're all about. [00:00:29] Speaker A: Amen. [00:00:30] Speaker B: Yeah. [00:00:30] Speaker A: So I want to give a little history for. We have so many new listeners and I refer, I was just telling sue this offline. I'll refer people back to go listen my podcast with sue. And that's three or four of them. Go listen to all of them. But thinking back to that very first podcast and guys, I want to just say I feel like we're in this season probably really since 2020, of just this. I mean, some people call it a great awakening. And I heard a preacher the other day say a deconstruction is going on and then a reconstruction. We're kind of getting in that reconstruction phase now, but a deconstruction of a line of thinking. He also described it as, we got malware implanted into us. We have this deception, we have this culture we grew up in, and this malware is getting deconstructed in the original intent of God and is getting reprogrammed back into us. So, so to speak. But yes, you got to get rid of the deception. So years ago, well, when I first started Veritas 2012, just the doctor that God ordained to cross in my path and, and got my attention. Basically. He started every patient on cut the grains process. Wheat, corn and rice and sugar. Just do that, cut that out, give them 30 days, give them some probiotics, some betaine, hydrochloric acid to supplement out your pH and your stomach get better and boom, you'll see miracle stuff happen, you'll see inflammation come down and miracle stuff as far as symptom relief. So that's what I learned. It was so basic and simple. And then there was more things we learned. But that cut out the grain and sugar. Cut out the grain and sugar. That was the mantra. And there were some results. That's the tricky part. And then I don't even remember a patient of mine. And this is how it always seems to happen. A patient will bring a book or send me a podcaster. You better check this out. And it was Sue Backer's Podcast on no wheat's not bad. And I'd had William Davis, the wheat belly author. [00:02:37] Speaker B: Oh, yeah. [00:02:37] Speaker A: Years ago. And. And I'd seen with my own eyes when people cut the grain. [00:02:43] Speaker B: Yeah. [00:02:43] Speaker A: But then it. It's that part when you hear the truth and when you're seeking the kingdom and that truth just starts to resonate somewhere in here in your spirit, man. I would say. And it's just like you can't. Once you hear that and it clicks right there. It's an aha moment. [00:02:59] Speaker B: And then you just can't unhear it. [00:03:01] Speaker A: Can't unhear it. So I was at a conference earlier in the spring, speaking. There were other physicians. They're functional, holistic minded, and other practitioners. But these physique. Two physicians in particular, I think are listening probably today we're talking about gluten free. Eat gluten free. Which I get it. I understand. [00:03:21] Speaker B: Yeah. [00:03:22] Speaker A: But I started to educate them a little bit, but point them to your website and our old podcast. And then I thought, I need to just get sue back on here because those 2 Ladies, those two doctors are probably too busy to go back and hunt up an old podcast from three years ago. So I asked sue to come back. And I'm honored. I'll be speaking with Sue Becker in Oxford, Mississippi. I believe it's August 8th 9th. Needing your cure. Needing. As in kneading bread with a K. Needing your cure. Y' all can look that up online and get tickets. But I'm so honored I'll be there with sue again. And we've had sue here in Lubbock before. We have these. We'll talk about this later. But these co ops all over Texas. [00:04:05] Speaker B: And because of you. [00:04:07] Speaker A: I was gonna say Sue Becker's responsible for that. And really, whatever patient introduced me to you. But that's how the truth spreads through the people. And that's the take home point here, guys. This podcast and others and what Sue's doing through her family, her website and her business. What we're trying to do and others. But it spreads through the people. [00:04:25] Speaker B: Yes. [00:04:26] Speaker A: You know, I'm not. If the government can do something, fine. But the government's had a long time to do stuff, right? Even if something starts to get done, it doesn't take long to undo that. Again, that love of money and power is so. So the people straight to the people. And that's what sue does so well. And her company has done being able to get products to the people, specifically grain and other things. But sue, it's enough talking for letting You. Thank you for coming back on the show to share your story. I know you've been doing this for 30 plus years. [00:04:57] Speaker B: Yes. [00:04:59] Speaker A: And you've told this story probably 3. [00:05:00] Speaker B: Million times, but it never gets old. [00:05:03] Speaker A: Yeah. Because it sets people free. And that's what I do when I go give my testimony. It sets people free. And that testimony is what's going to overcome the deception. The blood of the lamb. The testimony is gonna overcome the liar, the thief, the one that comes to steal, kill and destroy by dividing the body and by dividing the, the creation that God. The wheat. We sift it, we divide it. So I'll be quiet, Sue. Thank you. [00:05:35] Speaker B: Okay. [00:05:36] Speaker A: Share your journey. [00:05:37] Speaker B: I will, I'll just start and I'll try to be a little brief with just how I got here, where I, how I got to, where I am today. So I, I always start with, many years ago, I graduated high school, headed off to the University of Georgia as a pretty, a pre med student. I was like, I wanted to save the world, but I love the human body. I love studying it. But isn't that our mindset? We think we've got the answers, you know, as doctors or medical professionals. So got to the University of Georgia and went, oh, I don't want to be in school that long. I don't want to, you know, I don't want that grueling a career because the doctors that I saw, it was a grueling career. I knew that I ultimately wanted to be a stay at home wife and mother. And I'm not saying you can't be a doctor and be a wife and a mother, but that wasn't kind of the path I wanted to take. But I still love studying the human body. So I was accepted into pharmacy school and got in that and went, this is not really what I want to do either. And thankfully, through God's wisdom, I ended up in food science, which was an up and coming industry at the time. I focused on microbiology and after graduation I worked for craft foods as a bacteriologist and for almost five years until I had my first child. My husband and I will celebrate 50 years of marriage this year. We, we met at the University of Georgia. We've raised nine children together and we have, our 19th grandchild was just born a few weeks ago. And then our very first great grandchild is just two weeks old today. I think so. It's very. So what? Yeah, I accomplished that goal for sure. But after graduation I just continued to study the body because I loved it. I loved everything about it how it worked, the food God has given us to nourish our bodies. And my kind of simplistic concept was if something's not working in my body, then I'm not getting a nutrient I need. And so I would kind of more focus on, okay, what does, you know, what this vitamin does, that vitamin does. And it was more supplementation. Although I did eat real food. I grew up southern, I grew up cooking. So we had gardens, so we grew our tomatoes and our corn and our peas, and I ate real meat and real vegetables. I cooked from scratch. And, and I had read, of course, that whole wheat flour is better. So I knew that. But I would try to bake bread or muffins or pancakes with the flour that was in the store, even the whole wheat flour that was in the store. And it was terrible. The bread would be grainy and gritty and tasteless and nobody liked it and we didn't like to eat it. So I just kind of gave up on that aspect and I bought the whole wheat bread from the store. You know, I later learned that it's caramel colored, you know, and, and with still enriched ripe flour. But nonetheless we were eating for the most part real food. And that's my philosophy. Just eat real food. Doesn't have to be that complicated. Except for our bread. In 1991, I had five young children at the time through a journal, a publication that I subscribed to. The first journal that came into my home was entitled how to Greatly Reduce the Risk of Common Diseases. In that journal, the history of white flour was presented. All the things that they do to flour by taking away the bran and germ and leaving just the protein and starch portion, the endosperm so that that flour won't spoil. And that's what I learned. I learned that whole grains are one of the most nutrient dense foods God's given us. But only when they are freshly milled do they retain all of their vital nutrients. Real whole grain flour spoils. So to prevent spoilage, they invented these huge steel rolling mills that would grind the flour, sift out the coarser bran and germ that had all the vitamins, all the minerals, all the phytonutrients, all the fiber. They would sift that away and take those oils out as well from the germ, leaving just the, the white flour, protein and starch. Now they had created a product that was completely shelf stable. This all happened around early 1900s. By 1910, all the steel, the stone rolling mills, the community, I'm sorry, not the rolling mills, all the communal mills, the local millers went out of business because they were no longer needed. And, and that's another thing I learned that communities were built up around the miller. He was a. The miller was a very vi. Part of the community. And people would get their flour fresh or people had the capacity to mill their own prior to the 1900s. So this was very eye openening information for me. It seemed like a wonderful discovery. Now what was always reserved for the wealthy and royalty that had servants or could afford bakery bakers to sift the brand and germ out and make fluffy white bread. Now white flour was available to rich and poor alike. It was no longer the rich people's food, it was everybody's food. So it seemed like a wonderful discovery until three diseases became epidemic shortly after the invention of these steel rolling mills and the wonderful white flour and three diseases. Beriberi is a vitamin B1 deficiency. It results in nervous disorders. Pellagra particularly fascinating, fascinated me because the first case was diagnosed here in Atlanta, Georgia, which is where I'm from, just north of Atlant. And 30,000 cases that first year. Pellagra people is called the disease of the four Ds. Dysentery, severe GI disturbances, dermatitis, horrible skin eruptions, dementia, mental insanity and finally death. And so this was very eye opening information. Then anemia was the third disease plagued health officials all over our country. Like what is going on? What is happening? They traced the problem to the missing B vitamins and iron that were no longer in this long lasting white flour and white bread. We had lost that with the sifting away of the bran and germ. So this information made absolute perfect sense to me. My eyes were open and then I read on. I don't know how I missed this in all my food science studies that this is what's done to our bread to make it shelf stable. But if that were not enough, that they were making this long lasting white flower to keep the flower from yellowing from the residual oils, they begin to bleach the flower. Last time I checked your bottle of bleach that you may use on your clothes, it does not say to drink it or eat it, but they began to use a chlorine nitrogen trichloride was used for more than 25 years to bleach the flower until they discovered that it causes seizures and hyperactivity in dogs. So maybe it might be affecting people that way. And I often wonder about the scourge of ADD and hyperactivity that we see in our country today, it's very alarming. Then benzoyl peroxide was also used, known to cause liver issues and destroy B vitamins and vitamin E. And so just on and on potassium bromate, liver and thyroid issues. I could go on and on about the things that are done to our flower today and which was not done prior to 1900. So diseases began to escalate as everybody embraced this wonderful discovery. But you know, there is a scripture in proverbs that says there's a way that seems right to a man, but the end thereof is death. And as health officials looked into this more and more, they went to the Millers and said, this is all these are coming from the lack of the B vitamins and the brand and germ no longer being in the flour. You need to put that back in. The Millers were like, yeah, no, that's not going to happen. Because they had found a very lucrative market for the byproducts of the milling process. They were selling it to the animal feed and cattle feed industry and the white flour to you and I. So the Brandon germ was making cattle feed, white flour for you and I. And so they were unwilling to give up that very lucrative market. So it took until 1948 for the government to and mandate an enrichment process for the 35 or 40 nutrients. Who really knows how many are lost when they take the bran and germ away. They were mandated to put four nutrients back in three B vitamins and iron, B1, which helps prevent beriberi. B2, B3 was the pellagra issue and then iron. So supposedly that took care of beriberi and pellagra and anemia. But I have to ask, look at where we are today. How many nervous disorders do we have in our country today? How many how GI disturbances, mental insanity, skin issues, you know, it could go on and on. So I don't believe it corrected the problem at all. In fact, enriching with synthetic vitamins, you and I learned this. It creates a whole other issues that people can't process them, they can't assimilate them. And what I've learned is there's over 17, I believe, B vitamins of the B vitamin family. And they like to work together as families should. And when you isolate two or three out and take more of those without the others, it actually causes a greater need and greater deficiency in those other B vitamins. So all of this was real eye opening to me. And then I learned that it would take until 1998, 50 years. And you know, I Thought about this the other day, that was. I had already had my seventh child by the time they mandated that folic acid had to be put back in the flower after they 50 years of watching the rising incidence of birth defects. And then we could. I did a whole podcast on folic acid. The synthetic folic acid cannot be used by our body the way it should. It's causing all kinds of issues there. So we really created a monster. And none of this enrichment ever replaces the, the abundance of nutrition and fiber that is there. And, and that's what I learned. I thought, you know, as a food scientist, when I would read that word enriched on a bag of flour or bread product, I would go, wow, us food scientists, we're really doing everybody a favor. We're making it better than we would have been, you know, than it would have been had we not put extra vitamins in there. That is not the case at all. So this was very eye opening to me. When I read this information with my background, I knew it was scientifically sound and it was a Christian publication, it was biblically sound. The rest of the journal was a brief discussion of the common diseases that plague America. And it was showed how it was directly related to the loss of the vitamins, the minerals, and particularly the fiber in our bread. And so this set me on a journey. And I'm pretty passionate like you, you, you learn something and you realize you've been doing something wrong. You're like, okay, I'm turning around, I'm changing. So my husband bought me a grain mill for my birthday in 1991. The mill came into our home. I began to mill the flour and make our bread. And the health benefits to myself particularly were very immediate and very noticeable. And I want to make a point here. Remember I said we were already eating fairly healthy. Not at all like what I see so many people eating. We rarely ate out. We made our own. I made our own food, we grew our own food. We, you know, we had all the things going for us except our bread. And that was the big game changer. I don't know why I didn't put that piece of the puzzle together. Like I said, I knew whole wheat flour was better, but I didn't like my options. And so maybe I just discarded it. So that journal also introduced me to the concept of an in home grain mill and being able to mill my flour in seconds for myself, not with a. I don't have to have a grist mill or a barn with an ox going around in circles, you know, it Just sits on my counter and it grinds any kind of dry grain or beans. So I became very excited and I began to make bread for my family. Like I said, constipation, bowel issues were immediate. Day one done for me and I, I laugh and tell people, I know you wanted to hear my bowel story, but I haven't been constipated since 1991. Most of America, from what I've read, is one of the most constipated nations in the world, you know. But that was completely resolved and I had struggled with it all my life, had tried natural things. I knew I didn't want to go. Chemical laxatives. The natural things worked if I did them, but they were outside of my normal. Just eating, you know, this is wonderful. Just put this bread with what you're already eating. And my dependence on antihistamines went completely away. I had lived on them for years. I had to take them to be able to just to sleep at night because my, no, you know, my sinuses would all just get so congested I couldn't breathe. And, and done. And I can say that I have not had an antihistamine or a decongestant since 1991. I see families, even children, young children, living on antihistamines and decongestants. And, you know, and I've, I've, I've figured it out and I've plugged it all in and made the connection of the bread. Getting my bowels moving, getting that cleansing, getting the garbage taken out every day, detoxifying. That has certainly helped my lymph, my sinuses. I used to get strep throat twice a year. I can't remember when the last time I had at least twice a year. I can't remember the last time I had strep throat or really, I can't even remember the last time I was sick. My chronic headaches and migraines went away. Have not had a headache or a migraine in years and can't remember the last one before Brad. It would be so 33, 34 years ago. My energy levels, like I said, I had five young children when I started, went on to have number six and number seven. Noticeable difference, noticeable difference in my energy, in my pregnancies with the number six and number seven. And even the strength of those babies when they were born, noticeably different. And we were a sickly, sickly lot, but we had issues. My children had ear infections, snotty noses before bread. Now they don't. And one of my children's Warts went away. I have a whole wart story. We may not get to that today, but this was. I became very excited because like I said, I was eating pretty healthy. This one change made such a drastic noticeable difference. And you know, I've been thinking about it recently. I understand the bad rap that bread is getting. I've actually been teaching that the bread in the store is bad, but it's not the gluten, it's not the wheat, it's not the. It is just what has been done to our flour. And we need to bring bread making back into the home because you're right, they are never going to put the bread bakeries out of business. They're never going to go back to true stone ground whole grain because it doesn't sit on the shelf. So we. This is a part of our eating and being well that we're going to have to take on and recover for ourselves. And so I've seen so many people's lives changed. I began to share my bread with other people. I would bake it and next thing I know, people are calling me going, okay, I have more energy on this bread. Or my constipation went right away. And next thing you know, I am making lots of bread. Bread for people. And somebody called me. Their cholesterol had dropped 85 points in just one month. And her testimony, all I changed was the bread. It has to be the bread. And so I did my homework, did my research. What's going on that would bring somebody's cholesterol down 85 points in a month. And I found every nutrient to get. Cholesterol is not a bad guy. Get it out of your blood, into your tissues, every nutrient. B6 Inositol Choline Lecithin Emulsifier to break that fat down so our cells can use it. Cholesterol is a good guy. And so. But being high in our bloodstream is not what where we want it. But anyway, so people. Next thing I knew, I'm making bread all day long for my family and everybody else. And I was actually getting very weary. I homeschooled my children. I had a lot of demands on my life by this point. I had my sixth child. And I'll just never forget the day in late October in 1992. I was very weary from making bread all day and trying to keep up. And I believe with everything in me, God put this thought and these words in my heart and my mind. I'm. My husband came home from work, I met him in the driveway and I Said to him that day, I do not think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves. And Breadbeckers was born right there on the driveway in 1992. And little did I know where God would take us. We stopped, started Breadbeckers in our tiny little home, a 1300 square foot home raising nine children. And. But we, by 1998 we had outgrown our home, mostly just from the testimonies of others. You know, you shared how, how it's just spread in Texas. When people see significant life changing, health changing benefits from a dietary change, they're going to tell everybody about it. And I, I was just thinking it's kind of like the good news of Jesus, you know, you just, you gotta tell about it when, when something great happens. So in 1998 we incorporated with a longtime friend and partner and we moved out of our home. And we now are in a 10,000 square foot warehouse with my studio kitchen behind us where I teach classes and, and then we have another warehouse that's 13,000 square feet. I think that we have started packaging grain and we bring in about 90,000 pounds of wheat, just wheat every month. And we sell just about every kind of grain or bean that you can imagine and we package it down for consumers and we package it to store. About a week after starting our business, God gave me a Joseph vision. He and I mean this was a week we were in our home with a customer base of four. You know, I didn't know and he told me that he was going to raise us up to be like Joseph, to supply his people with grain when the public needs it. And he confirmed it everywhere I turned, whenever I thought I was crazy for storing grain and he just confirmed it. So that's why we have set up co ops all over the country now to supply God's people with grain. Storable. We package it in food grade buckets so that it's storable. And so this is where God has led us. And grains are storable. That's something people need to understand. In Genesis chapter 1, verse 29 it states God gave us two kinds of foods. He gave us plants that bear fruit with the seed in it. That's our very nutritious fruits and vegetables. But then he also gave us plants that he says that bear seed for our food. And that's our grains and our beans, our seeds. Why did he do that? I can't totally, you know, proclaim to know the mind of God. But here's what I do know. Fruits and vegetables rot and they decay, but grains are storable. So he gave us foods to eat in season that are nourish our bodies. And really the only missing nutrients in grains is, is vitamin A, vitamin C, where do we get those fruits and vegetables? Vitamin D, the sunshine. Get that sunshine every day. And, and then vitamin B12, we don't get that from, from plant products, but plant foods. But so that's, that's what I learned. And I know that's a long story, but that's, that's why I'm so excited today because now God just keeps opening doors the more we teach. Every day I get emails. I mean, I'm going to talk with a lady this afternoon. She wrote me and she said this was a miracle. This saved my life. And I'm just like, oh my goodness, Lord, you just, he's just so good to give us what our body needs. And you know, Jesus compared himself to bread and he said, I am the real bread of life. He who comes to me shall be satisfied. And I've really been thinking about that a lot. Fruits and vegetables, meat and other foods, they do give us nourishment. But I don't think I've found anything that's as satisfying and filling as bread or grain. And that's what Jesus was comparing himself to. And Isaiah 55, verse 2 says, why do you spend your money for that which is not bread and your earnings for what does not satisfy all these years that I share that verse because I, I find bread scriptures everywhere now since starting Breadbeckers but, and, and starting on this real bread journey. But that one, that one was one of the first. And I was like, oh my goodness, I didn't know that what I was spending my money on though it's labeled bread and it's even labeled whole grain bread. It's not bread, it's not real. But last week I got to thinking all these diets that are out there that are eliminating grains and eliminating bread and like you, I understand, eliminate the stuff in the store and you will see, you know, good results. But you got to replace what you've, what you've removed with the right thing. And so I was thinking about this. We spend so much money on all these kind of foods that aren't bread that don't satisfy. So that was a little different take on that same verse. And, and you know, when Jesus said, man does not live by bread alone, but by every word that proceeds forth by the mouth of God, they knew exactly what he was talking about. He was saying, you think you can live. He was talking about their physical life. Because you have bread. Bread could sustain us physically for a long time. Bread alone, physical. But we need Jesus to sustain our spiritual life. So that was a lot of words. And you can see I'm very passionate. And I just, I love to tell the good news and I want to see people find freedom. Food freedom. I see such food bondage. When people come to me and they go on these diets that exclude the most nutritious, one of the most nutritious food groups that God has given us. And the next thing I know, I see them. They, they can't eat milk. They can't they. Or they can't have dairy. They can't have eggs. They can't have this. I've had two people in the last year come to me and say they were down to 187 foods was all she could eat. Eight foods was all she could eat. And with tears in their eyes, they're finding healing. And people that have been Gluten free for 15 years are finding they not only can tolerate freshly milled wheat, but it's bringing healing to their body. And this is exciting to me. [00:29:18] Speaker A: Hey, everybody, quick break from the show. I've got something really special to share with you. I'm so excited to introduce you're the Cure, a self paced nine module online video program we've been prayerfully and passionately building here at Veritas. And this isn't just another wellness program. It's a movement of truth, transformation and hope. And I truly believe it has the power to change your life. It's designed to help you uncover the root causes of what you're facing and walk in true healing. I'll be guiding you along with other members of the Veritas team as we return to God. God's original design for your health. Through simple, powerful tools focused on nutrition, hydration, movement and peace, you'll gain clarity, confidence, and lasting transformation. The journey is yours to take because the truth is, you are the Cure. Head over to veritas wellnessmember.com to get access today. Become a Veritas wellness member now and get $100 off the program. Guys, I'm just so excited about this. After 20 years of practicing medicine, it's boiled down into this. This is the core of what you need to truly be well. So we'll see you in the program. The enemy comes. [00:30:35] Speaker B: Yes. [00:30:35] Speaker A: Through deception. To steal, kill and destroy. [00:30:39] Speaker B: Yes. [00:30:40] Speaker A: And it's a Sneaky little thing. But if you trace it back, it, it's seems like almost always it's man, mankind, humans eating from the tree of knowledge and evil. And then we go down this path of judgment. Judgment. And I'll figure it out and I'll make the judgment call and I'll. I, I, I in my intellect and my thinking and scientific this and that and not against some scientific discovery. [00:31:09] Speaker B: Right. Yeah. [00:31:10] Speaker A: There's got to be spirit of truth leading us into all truth. And, and it turns out there's a simplicity of the way God designed things and we'll seek his input on something. [00:31:26] Speaker B: Yes. [00:31:27] Speaker A: Incredible discovery of. Wow. It's all here. [00:31:30] Speaker B: It's all here. [00:31:31] Speaker A: All thought out. He had it all provided. [00:31:34] Speaker B: Yeah. [00:31:34] Speaker A: If we would listen and trust. [00:31:37] Speaker B: Yeah. [00:31:38] Speaker A: And we have a hard time with that for lots of reasons. That's a whole nother talk. [00:31:42] Speaker B: Yeah. [00:31:42] Speaker A: We go off this and try to figure things out on our own. [00:31:45] Speaker B: Yeah. [00:31:45] Speaker A: And there's all these consequences to man trying to do all this. And like I said, the malware program got put into us and we got, we're deconstructing all that. [00:31:54] Speaker B: Yes. [00:31:54] Speaker A: And reconstructing with Holy Spirit truth. [00:31:57] Speaker B: Yes. And that's. [00:31:58] Speaker A: I believe, sue, this is why you are, have, have grown so much, impacted so many lives. Because it's that truth in you, it's Jesus in you, the spirit of truth in you leading you in Aha. Moments that come and then. [00:32:17] Speaker B: Yeah. [00:32:18] Speaker A: It's just, it's awesome. [00:32:20] Speaker B: It's. I'm very humbled. I, I, I get nervous every time I speak or do an interview because I'm like, God, what does this people that I'm speaking to today need to hear? And I'm overwhelmed that he chose me, you know, to, to carry this message. It, I'm, I'm tearing up a little bit. You know, I never thought that day when I said to Brad, I don't know that I, I know that I'm not supposed to make bread for the world, but to teach the world to make bread for themselves. I had a customer base of four. That was my world then. And today we're reaching people all over the world. And so I'll stop a minute and tell anybody listening, do what God calls you to today, no matter how insignificant. And you know that we're going to talk about that on my podcast of you had to make some decisions, but it's been just almost mind blowing. And you keep talking about deconstructing and the verse that comes to me is renewing our mind. [00:33:19] Speaker A: Yes. [00:33:19] Speaker B: Renewing Our mind, you know, and I love the Internet, how we. On our phone, you know, we. Oh, I don't know about this. Boom, boom. We can look it up in seconds, have the answer, but it is a tool of the enemy. It can spread wrong information in seconds. And the next thing you know, everybody is quoting the misinformation as fact. And. And it's. It's been a struggle for 34 years to. It's this, and then the next lie comes along, and it's this, and then it's this and this and this. And now. It's just. It can be frustrating and overwhelming. But I feel so honored that God has used me and called me in this way. And I'm not saying I have all the answers, and I'm sure you're not either. We're. We're ever learning and continuing to learn. But this is what I know, that God's people are in physical bondage. We may know the Lord Jesus spiritually well, and there's even some spiritual bondage there, too. And I think know you and I both agree and teach on that, but we're. We're in physical bondage. And God wants us to. He wants to set us free. He wants to set us free. And I. I believe the bread. You know, I tell people, and I share often that if you want to change your spiritual life, where do you need to start? If you want to find life in your spirit, where do you need to start? I've taught. I've had a Sunday school teacher that. He said, back when I was a preacher before I got saved, you know, you can. You can go to church, you can fast, you can pray, you can give all your money to the poor, but if you don't know Jesus, the bread of life, you're dying spiritually. Well, let's translate that over to our physical life. You want to change your physical health? I believe, start with the bread. Start with the bread, and the next thing you know, you'll have energy, your bowels will be moving, you'll be detoxified, and you'll just be looking for the next best thing, you know, raw milk and. And real eggs and real meat. And I. I'm a meat eater. A lot of people think I'm. I'm not. But I eat meat. I eat real meat. I eat real eggs and real butter and real milk and. And all that. But bread. Bread is my mainstay. It's every meal, every way, every day. People say, how much bread do I need to eat? We think of it. We're so dose oriented, aren't we, in this country? How much do I need for this problem? And I've always kind of shied away from that until I interviewed a lady recently and she said, bread is my medicine. I eat it like my prescription. I'm not gonna miss a dose. And so I'm kind of rethinking that whole thing. But I'm like, how much, you know, Jesus compared himself to bread? How much Jesus do you need? Every day, every way, whatever. So that's my story and I'm sticking with it is what I tell people. [00:36:08] Speaker A: So anyway, one little side note on what sue was just talking about with me that it reminded me of this article the Journal of American College of Cardiology, August of 2020. And it was a review article. They went back and reviewed saturated fat and health. In the conclusion of the article, I'll just read several foods rich in saturated fatty acids, such as whole fat, dairy, dark chocolate and unprocessed meat are not associated with cardiovascular disease. And further in the study, it commented the health effects of saturated fatty acids depend on the interacting effects from naturally occurring food components and from unhealthy compounds introduced by processing. Yes, it's what man does to our food. Obviously with the wheat. What did man do? So we've. It's this again going back to a simplicity thing in a trust trust that God put what we need into this food. But then we got to be careful. What does man do to it? And usually why they do what they do is love of money. We have better profit margin. We have all the things. [00:37:17] Speaker B: Yeah. [00:37:18] Speaker A: There's a way to do things righteously. And provision will come from four customers to however many hundreds of thousands of customers. It just you don't. You can trust. Yes, the provision will come. [00:37:31] Speaker B: Yeah. [00:37:33] Speaker A: So we gotta turn a little bit and focus. Yeah, gluten. [00:37:37] Speaker B: Yeah, gluten thing. [00:37:39] Speaker A: Yeah, you explained that so well. My what my take kind of my nutshell Cliff note version. I tell people, I mean go get. Go listen to sue for all the details. In a nutshell, this whole food that you consume, not only are you getting all the different components the complete. Like you said, you need all the vitamins not just isolated. So when you get the complete food going into a stomach that should be full of stomach acid ph of one to two. [00:38:08] Speaker B: Absolutely. [00:38:09] Speaker A: Are breaking all this stuff down and to trigger gallbladder squirt to get your bile to break down the fat and triggers your pancreas to release enzymes for the carbohydrate digestion. And then the Microbiome is dependent upon that pH2, and a diverse microbiome is going to help break all this stuff down. So the right food, unprocessed, going into the right digestive system and 94 different strains of bacteria in the gut, species that will break down gluten. When all that's there, gluten's no problem. But talk more on the gluten thing for people that are real gluten sensitive or worried about gluten, and doctors in particular, a lot of functional medicine doctors. [00:38:52] Speaker B: Yeah. [00:38:52] Speaker A: Go down the gluten free thing. So just bring. Shed some light. [00:38:56] Speaker B: Well, I think first of all, people don't totally understand what gluten is. And second of all, so many health practitioners and people alike, they don't differentiate between wheat, real whole grain wheat, and the bread that's in the store. They're calling that wheat or they're calling that gluten or whatever. So here it is in a nutshell. As simplistically as I can explain it. First of all, we have to understand that gluten is not technically in wheat or grains, gluten is formed. It is a stretchy substance that forms when two unique proteins to the wheat family. No other family of grains has these two proteins, gliadin and glutenin. And when those two proteins are hydrated, that flour, like wetting the flour, mixing it into dough, that flour then forms this stretchy substance from those two proteins. That's very critical when you're making bread leavened with yeast or sourdough. However you do that, those organisms feed on the carbohydrates in the dough, producing carbon dioxide gas. It's those stretchy strands of protein that trap the carbon dioxide gas and enable the bread to rise, blow up like a balloon, if you will, because they're stretchy. And that's what gives you nice risen loaves of bread. It's always been there. It is why wheat and the wheat family of grains is the king of bread making and has been since the beginning of time. Who put those proteins there? God did. Now, here's the dilemma. God created a kernel of grain. The bran, the exterior portion, the several layers thick, has vitamins, minerals, enzymes, phytonutrients. The germ, the interior part of the seed, where the little sprout comes from, vitamin E. One of the richest food sources of vitamin E is wheat germ. Fatty acids are there again, B vitamins, proteins, all these nutrients, enzymes are there, the whatever. The rest of that seed is, what's known as the endosperm better known to you and I as white flower. When they take the bran and germ out, they leave us only with the endosperm. For all practical purposes, all the nutrients, vitamins and minerals, fiber are gone. The endosperm is made up of protein and starch. And what did we say? Gluten is two unique proteins to the wheat family, gliadin and glutenin. So when we eat white flour, we're eating those proteins isolated away from the vitamins, minerals, enzymes, phytonutrients, to help us break down and digest the food. So we've got that going on. So in the food industry, they discovered that they can take that wheat and wash it and wash it and wash it and isolate just, they'll, they'll get it down to this rubbery, stretchy substance in a big vat. They'll isolate those proteins, those stretchy strands of gluten forming proteins, they'll dry it and powder it. And even though the white bread in the store is already pretty much just gluten forming proteins and starch, I mean there's other proteins there as well, but those are the main ones. To make the bread fluffier, they will add that pure gluten flour. Go read your bread labels. So we are eating a massive amount of those gluten forming proteins isolated out away from the fiber, the vitamins and the minerals that God intended us to eat whole. He never intended us to separate his nearly perfect food and just eat those components. And then the whole grain bread, though you may be saying, oh, but I buy the healthy whole grain bread from the store, I hate to tell you this, there's really no such thing, okay? Because when those steel rolling mills displaced the local millers back in the 1900s, now all flour is produced commercially by milling the grain, separating the bran and germ. And then to make whole grain flour, they have to recombine it according to some standard. So they have to, for it to be whole grain bread, they have to start with that whole grain flour. But if you look the third or fourth ingredient, they add, even they add more gluten. So they've upset the fiber to flour ratio, which people say, oh, I eat that whole grain bread from the store and it didn't help my constipation, it didn't do this, it didn't do that. So they give up. But here's the other issue again. We're eating it out of context. We, we're eating it too much. We've messed up the fiber to flour ratio. But you said it so well. You touched on it. Proteins, for all practical purpose purposes, digestion, digest in the stomach, where that stomach acid, those protein digestive enzymes must have that, that low pH, that strong stomach acid to digest proteins. We're fearfully and wonderfully made. That stomach acid of a ph of 1 to 2 could eat a hole in our stomach. But God created us beautifully. He created cells that produce mucus to protect our stomach lining from that acid. Also a big issue today is reflux, acid reflux. There's a lot of complications with that. I think there's a lot of causes to that, different things. I think people overeat, they drink a lot of fluids with their meal, and you cannot. Your stomach can only hold so much. So when it starts doing its job, sometimes it'll squirt that acid back up. But we have a little flap called the epiglottis, and it's supposed to close to keep that from happening. Well, guess what triggers that? Your stomach acid. But that acid reflux, what's the one of the number one treatments used in America for acid reflux? Antacids. So people are taking antacids. What is that doing to our stomach acid? It's actually neutralizing it. It's creating more of a problem. It's not fixing your acid reflux, because the real problem is you probably don't have enough stomach acid to encourage that flap to close. But herein lies another issue. What do protein digestive enzymes need to digest protein acid? We're neutralizing and alkalizing that stomach acid to a degree. So what's going to be compromised? Protein digestion. What did I say? Gluten is two. It's formed from two what? Proteins found in wheat. Two unique proteins. So if our protein digestion is compromised and we don't adequately digest those proteins, it's going to cause issues of absorption all down the way, leaky gut and all these things. And then we don't have the fiber there to keep things moving and propelling along and cleaning out our bowels. We have a significant issue, and a few years ago I was studying allergies and, and things like that and the. The definition of an allergy, and you can correct me if I'm wrong, of a true food allergy. An allergy is an adverse reaction to a protein component in a food. An intolerance can be a sugar or something. But a true allergy is from the protein component. Now, I think lots of things play a part in the rising incidence of so many food allergies. Using partial components and vaccines and different things. But what if the compromised protein digestion was some of the issue? And that is playing a big part, I believe. And so what I have found is when people start milling their own grain, even wheat, and though wheat has those two gluten forming proteins, they've been told they can't eat gluten. They've been told they're gluten intolerant or gluten sensitive. Some have even been told they're celiac. Because I, what I'm seeing is they have all the symptoms of celiac disease. And you know this better than anybody we're trained in this country. Symptoms, disease, symptoms, disease. And here's your answer, you know, here's your treatment. So they're being diagnosed wrongfully of true genetic celiac disease. And the good news is what you thought was incurable or not are irreversible. People are finding that they can eat freshly milled wheat because it has the vitamins, the minerals, the fiber, helps their digestion, you know, and it's in the right context and the right balance that God created it. And they're finding food freedom. And this is exciting to me. We now have hundreds, hundreds of stories of people that had to be gluten free some 15, 20 years and, or thought they had to be. Let me correct that. And they're finding they not, like I said earlier, they not only tolerate wheat made from freshly milled flour or bread made from freshly milled wheat, they are thriving, they are getting better. Because here's what else I am finding. Like I mentioned those two people that said they were down to seven foods or eight foods. I hear it all the time when people eliminate a food group and go on these very, very restrictive diets, they may find some benefit short term, but the next thing you know, they have different food allergies because it messes up your microbiome terribly. And so the next thing you know, they can't have dairy, they can't have eggs, they can't have this, they can't have that. They're having these adverse reactions. And what people are finding these people that seven and eight foods or I, I interviewed one lady, she couldn't do dairy and couldn't do. And she goes, and this was my farm. Fresh eggs I couldn't do after 15 years or so of being gluten free. And she said, I changed the flour and, and started milling my own wheat and eating this bread. And now I can have my dairy, I can have my eggs, I have no other food sensitivities. And this is exciting to me. And when people come in the store and they have tears flowing down their face and say I was to the point of, you know, eight foods and now I found food freedom and all I changed was the bread, that's exciting to me. So I hope that listeners will understand what's going on here. And I want to, I want to read a quote that I love to read. It's from a well known doctor and he says this damage to the gastrointestinal tract from the overuse of antibiotics anti inflammatory drugs like Advil and Aleve. I don't think people realize how much damage that causes acid blocking drugs like Prilosecon Nexium after since I've already explained that combined with our loaf fiber high sugar diet, listen to this leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation. I agree with all of that that there it is, that's the cause. Okay, here's where I, I lose him. Here's where he loses me. That is why the elimination of gluten can be a powerful way to prevent, he says and reverse this and many other chronic diseases. [00:50:44] Speaker A: Tree of knowledge, not tree of life. Holy spirit led. [00:50:49] Speaker B: Yes, I did not hear gluten in his lineup of the causes that leads to the development of these diseases. The very next sentence. The biggest problem is wheat, the major source of gluten in our diet. Listen, I have not had antibiotics in more than 33 years. I have not had Advil or Aleve hardly at all. Last year I entered my injured my shoulder and it was so painful for three or four weeks I, I could hardly move it to teach class and need my bread. I had to at least take an Advil or you know, something a pain reliever just to get through the day until I could figure out and get some adjustments and different things to get it fixed. But I went to look for some Advil or leave in my medicine cabinet because I do keep a little bottle just in case. Okay, it had expired in 2017. This was 2024. Okay, it expired in 2017. That tells you how often I've needed Advil and a leaf don't have acid reflux. I eat probiotic foods, I drink kefir, I, I, you know, kombucha, you know these things to help my digestion, help the acid in my stomach to be able to digest those proteins, help my epiglottis to shut like it's supposed to. So these are things. Low fiber, high sugar diet. What is that That's a perfect description of the processed bread, cakes, cookies, muffins, crackers that we find in the store. That's what has led to this sensitivity. And you know what? Quit eating it. And yes, you're going to feel better, but you're going to be empty. You know what I think of when I think of people doing that? I think of when you sweep your house clean, the demonic influence. And if you don't fill it up, seven come back and you're worse off than you were before. And that's what I'm finding. People are going on these elimination diets, carnivore, keto, paleo, eliminating grains. And they feel okay for a little while, but the next thing you know, they have much bigger issues or than, than they expected. And, and that's the problem. And you know, you mentioned that heart disease or that cardiology report. You know, how many things have changed over the years. You know, they thought butter was bad and they gave us margarine. Oh, my goodness. You know, that was going to be healthier. A hydrogenated fat that your body doesn't even know how to use. And you know, like I said earlier, the bread has every nutrient to break down cholesterol to its usable form so that LDL can get out of your blood and into your tissues. That's, it's actually the good cholesterol because it's the one that your cells use. And so I, I, I lost my train of thought here. But, you know, the Psalm 104 says that God gave man bread to strengthen and nourish the heart. And heart disease was never an issue and not a major issue until after 19. About 1910, in fact, the head of Johns Hopkins University said you'd expect to see one patient with heart disease in 10 hospitals, one patient a year. And now it's the number one killer. But, you know, I, I lost my train of thought there. I was, I was going somewhere with that story. [00:54:16] Speaker A: But it's, I'll, I'll jump on the train because I want to say one thing. You're, you're not pointing out of the benefit is just, y' all, look at Sue. It's almost been an hour now. The energy, the vitality, a beautiful lady. I'm not going to ask your age because you're not supposed to ask ladies their age. [00:54:37] Speaker B: That's okay. [00:54:38] Speaker A: But 19 grandchildren, a great grandchild, energetic as can be. That's a walking billboard right there. [00:54:46] Speaker B: Well, I, I, you know, I, I, that scripture that says, I was young and now I'm Old. And I've never seen the righteous begging for bread. I was young when I started this, and now I'm old. I was. I turned 70 this year. So I don't mind saying how old I am, because I just. I feel like God has given me wisdom, given me the energy. I get tireder. Tireder. That was not correct English. I get more tired today than I used to. But, you know, and. And so I take the rest that God designed for us to take. But I also cry out to him to give me the energy that I need. And he does. But. Yeah. [00:55:27] Speaker A: So that's what I love more than anything about you, is you turn to the source, the tree of life, Holy Spirit led truth in coming into your heart. You know that quote from that other doctor? And. And I know the doc. I know that quote. [00:55:43] Speaker B: Yeah. [00:55:43] Speaker A: That doctor's done a lot of good. And there's lots of doctors, lots of functional medicine doctors doing better stuff and doing some good. But is it setting you free? [00:55:54] Speaker B: Right. [00:55:55] Speaker A: And as sue has alluded to, and a lot of times we burden people with supplements and restrictive diets. [00:56:01] Speaker B: Yeah. [00:56:01] Speaker A: And you'll see some short term. Usually some short term. And. Right, guys. Audience. If you're on one of those, there's no condemnation in that, but this is just. Oh, to go deeper. Next level of truth and being set free is we. God gave us this food, the whole food. [00:56:19] Speaker B: Yes, he did. [00:56:20] Speaker A: And we teach the five superfoods, avoid the three, what I call the big three, which is processed grain, the margarine that sue just said. [00:56:29] Speaker B: Hydrogenated oils. Yeah, Yep. [00:56:31] Speaker A: Those seed oils, and then processed sugar. We love honey. We love molasses. We love maple syrup and unprocessed, unrefined sugar. But those big three kill the mitochondria, kill your cellular energy production. But then the Super 5, fresh milled grain, number one, raw dairy, organ meats, bone broth, fermented foods. Those ferments, those bacteria in your gut. We should have 30,000 species. That's what the ancestral tribes have when we go study them. 30 to 40,000 species. The average American's down to 5,000 species. And bacteria not only break down your food, but they also produce. There's bacteria that will produce vitamin C, vitamin K, some of the B vitamins. Yes. The secondary backup system in your gut. Plus they talk to your immune system and keep the immune system prime. They produce the neurotransmitters for the brain and the do. Yeah. Beautiful system, ecosystem that produces health because that's God's design. Yeah, but you need to steward it. It needs certain things, it doesn't need other things. You want to shut down your proton pumps, the acid pumps in the stomach. Stress, stress, stress. Not enough salt in your diet. And processed sugars just shuts those acid pumps right down. So it's the whole thing. [00:57:52] Speaker B: Yeah. [00:57:52] Speaker A: You've got to seek true peace. You got to have good hydration with some minerals in the right food. God food, not man food. It sees basic things and then trust that design, that it will do what it's supposed to do. [00:58:05] Speaker B: Exactly. And I think it's so interesting to note the very food for all those good gut organisms that produce those B vitamins and vitamin K and those fatty acids and, and antibiotics. They don't want the bad guys living in your body any more than you do. Guess what their food is. The undigested insoluble grain fiber. So God gave us food to nourish our bodies and then food to nourish our good gut organisms. It's, it's a win win. It's a win win situation. And you know, I, I assume we're about to run out of time here, but I, I really love to share bread scriptures. And one of the most powerful that I have ever come across in the, in the scripture is Deuteronomy 24, verse 6. And I know I've shared this before and I, I, I just share it so much because, and you mentioned it and I mentioned it when we took bread out of the home, that's when we had a problem. And Deuteronomy 24, verse 6. You know, I never expected to see a bread scripture there because it's the law. And God's given us instructions of how to love him, how to love our neighbor, how to love ourself. That's what his instructions are all about. And I just, I remember where I was when I read the scripture. I jumped up off the, off the sofa reading it and I shared it with my husband Brad. In those days, if you borrowed something from somebody, you gave them a pledge, something of value of yours for them to keep until you returned the item or you paid them back in full. But God had a law for what you could not take as a pledge. And in Deuteronomy 24, verse 6, it says, do not take a man's upper millstone as a pledge, for you would be taking his life. Don't take away his capability of milling his grain to make his bread because you would be taking his life. And that's what we let somebody do in the 1900s. They took our millstones out of our home. And we let them. We let the enemy just take our life. And we've been losing our health ever since. And the government is not going to fix the bread. They're not going to fix the bread. It's. It's, it's our responsibility to put it back in our home. And, you know, Moses had to gather manna just like everyone else. Each person had to gather for his own household. And that's the way I look at bread, real bread. Don't let somebody take your millstone. It will change, I promise you. This is. This is the most valuable tool. Kitchen appliance sitting on my counter. You can see it behind me, and I'm still using it. [01:00:59] Speaker A: Well, there. There's a kingdom way to do health care. There's a kingdom way to do education, agriculture. There's a kingdom way to take care of our family and prepare our food. The truth is what we need to walk in in all these areas of life. And Sue Becker brings the truth when it comes to bread. But even beyond that. And yeah, so we are out of time. We could keep rambling. [01:01:21] Speaker B: I know, I know. [01:01:23] Speaker A: Bread Beckers with an s dot com, right? [01:01:27] Speaker B: Yes. [01:01:28] Speaker A: And. And guys, I'll just tell you, for me personally, there's a book, I'm assuming it's still on there, too, a little red spiral bound book. [01:01:35] Speaker B: Yes. [01:01:35] Speaker A: There's all the basic Sue Becker recipes. I use it every day. [01:01:39] Speaker B: Yep. [01:01:40] Speaker A: And then there I got a bread machine. Yep, there it is. [01:01:43] Speaker B: There it is. And then this is my big one published book that has lots of nutritional information as well as 100 recipes. Yeah, it'll get you there. [01:01:53] Speaker A: So I bought the red book. I bought the bread machine and a mill. Those are my kind of big purchase. And then, of course, the ingredients and. But you can learn all that on Sue's website. If you're a member of Veritas Wellness, we can teach you that with our. With Nicole and other wellness navigators. Veritas wellnessmember.com Go check that out and learn all this stuff. Learn about the five superfoods. But sue, what's the best. Tell us more. Your website. What's the best way to follow you and know where you're speaking? [01:02:19] Speaker B: Stuff? Yeah, we have Instagram and Facebook. We're on there. Breadbeckers. And then breadbeckers.com is our website. Check out my podcast, Sue's Healthy Minutes. It's a great place to hear bread. It's the bread stories, we call them. But yeah, and then go on our website subscribe to our email newsletter. I promise you we will not inundate your inbox. We will send you one email a month to let you know where I'm speaking and what classes we have. We have online classes and in in person classes here at our store monthly. And we're here to help you on this journey. It's easy, it is not overwhelming, as my little daughter used to say when she'd help me make bread. If I can do it, anybody can do it. We're all busy and I get it. But we can help you see how to incorporate this into your life. And then check out breadbeckers co op.com find a co op in your area that's to help you get our grains to you as cheaply as possible. Shipping wise mills and mixers and machines, they all ship free, but yep. And then check out, I don't know if I said our YouTube channel, but we have lots of classes and already on our YouTube channel to help you. We're here to help you on this journey and to make it a part of your life and to proclaim freedom to the captives. That's my verse for this week. Amen. [01:03:45] Speaker A: That's what Jesus came to do. Set us free from bondage. So, sue, thank you so much. Bread is, is so nourishing and so satisfying and it brings a smile to your face. It does physically, but also as you've well laid out here spiritually. They're so many connections here. Sue Becker, thank you very much for being with us. [01:04:03] Speaker B: Thank you, thank you for having me. [01:04:05] Speaker A: See you soon. All right, everybody. Dr. Ben Edwards, you're the cure. We'll archive this on the website veritaswellnessmember. Com. All the podcast places. Share it far and wide with your friends, family and coworkers to set the people free. Bye bye.