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Podcast: Simple Doesn't Mean Easy
Episode: 157. Ancient grains, modern milling & why they put duck feathers in our bread
Description: In this episode, Michelle delves into the history and nuances of flour with Gary Leavitt, President of Nutrimill.Together, Gary and Michelle explore the significance of flour as a staple food, the techniques of milling, and the devastating nutritional impact "enriched" flour has had on multiple generations.The discussion highlights the shift from whole grains to processed foods, the role of government regulations in flour production, and the modern implications of consuming refined flour.The conversation concludes with a look at the renaissance of...