A Slice of History

Before the industrial age, bread was a whole, living food-made from freshly milled grains, rich in fiber, vitamins, minerals, and healthy fats. But everything changed in the early 20th century when America shifted to industrialized roller mills. These machines removed the bran and germ-the most nutrient-dense parts of the grain-to extend shelf life and produce soft, white flour.

The problem? We stripped away the very nutrients our bodies needed to thrive.

Soon after, rates of chronic constipation, fatigue, respiratory issues, and sugar cravings surged across the population. But perhaps most alarmingly, a spike in neural tube defects (birth defects like spina bifida) was linked to a deficiency in folate-a B vitamin found abundantly in the germ of whole wheat.

To counter this public health crisis, the U.S. government mandated that flour be "enriched" starting in the 1940s-adding back synthetic B vitamins like folic acid, thiamine, and riboflavin. But these synthetic nutrients aren't as bioavailable or beneficial as the natural forms found in freshly milled grains.

Sue Becker, founder of The Bread Beckers, often says: "We didn't start having to enrich flour until we impoverished it."

The Revival of Real Bread

In the 1990s, Sue Becker-a food scientist and mother-began grinding her own wheat at home. What followed was astonishing: her family's health dramatically improved. Sugar cravings vanished, digestion normalized, energy returned, and chronic illnesses faded. She realized this wasn't a fad or health hack. It was simply restoring a vital piece of human nutrition history. Thousands across the U.S. have returned to this ancestral practice-and are seeing life-changing results.

Top 6 Health benefits of Fresh-Milled Bread

Naturally Rich in B Vitamins & Folate: Supports energy, nervous system function, and fetal development with natural, bioavailable nutrients.
Better Digestion & Gut Health: The whole grain's fiber supports healthy digestion, regularity, and beneficial gut bacteria.
More Stable Blood Sugar & Sustained Energy: Slow-release carbs help stabilize blood sugar and prevent cravings.
Supports Immune & Respiratory Health: Anti-inflammatory compounds reduce congestion, sinus issues, and allergy symptoms.
Free from Additives, Preservatives, & Synthetic Fortifiers: Just grain, water, salt, and yeast.
Often Well Tolerated by the Gluten-Sensitive: Many people with gluten intolerance (not celiac) tolerate fresh-milled bread well due to its integrity, natural enzymes, and lack of harsh additives.

At Simply, we believe food should also be functional medicine. Encouraging fresh-milled bread isn't about a trend-it's about restoring what was lost. When you mill whole grains at home, you're reclaiming powerful, bioavailable nutrients that support healing, fertility, energy, and vibrant living.

Explore More

The Bread Beckers Story: https://www.breadbeckers.com/blog/our-story/

Sue's Healthy Minutes Podcast: https://breadbeckers.libsyn.com/

Podcast: "Bread That Heals" - You're the Cure with Dr. Ben Edwards & Sue Becker

Listen on Apple Podcasts: https://podcasts.apple.com/us/podcast/youre-the-cure-w-dr-ben-edwards/id1266700954
Listen on Spotify: https://open.spotify.com/show/5p9aKJHFmNww0lMdVq5Zk1

Podcast: "The Ancient History of Real Bread" - Sue's Healthy Minutes, Episode 172