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The Dark Truth About the Bread You’re Eating | Sue Becker on The John Lovell Show
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 ...
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