Read the full blog post + resources here:

https://becomingnatural.com/fresh-milled-flour-benefits

Bread was never the problem — modern processing is.

In this episode of Becoming Natural, Penny explores the surprising benefits of fresh milled flour, why store-bought bread affects the body so differently, and what we lost when wheat was stripped of its germ, bran, enzymes, and healthy fats.

You’ll learn why labels like “enriched” and “fortified” are actually red flags, how freshly milled wheat behaves differently in the body, and why intact grains were designed to last through famine, drought, and generations — until they’re broken open to nourish.

This conversation weaves together simplified food science, digestive health, blood sugar stability, immune support, and nervous system regulation with Scripture’s repeated emphasis on daily bread — provision that is living, time-sensitive, and meant to draw us into slower, more dependent rhythms.

We also explore:

1. Why freshly milled flour spoils quickly — and why that’s a sign of life
2. How modern bread became shelf-stable but nutritionally empty
3. Why some people tolerate fresh wheat differently than store bread
4. The biblical role of grain storage through famine and drought
5. What Jesus meant when He called Himself “the Bread of Life”

This episode is not about perfection or baking everything from scratch. It’s about returning to food that cooperates with the body, honors God’s design, and invites us to slow down — one simple change at a time.

Hosted by Penelope Sampler

Natural Wellness • Chronic Illness Journey • Faith & Wellness

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📌 Note: I share what I’ve learned on my own journey — the things that have supported me in hard seasons. I offer personal experience, thoughtful research, and lots of encouragement. This podcast isn’t medical advice, and it shouldn’t replace care from a qualified professional. Always talk to someone you trust before making changes to your health routine.

© Becoming Natural Podcast.

Mentioned in this episode:

Lumebox Portable Redlight

https://becomingnatural.com/redlight

Fresh Milled Flour Benefits: Remarkable Reasons to Make Living Bread 76/62

INTRO

I want to start by saying something that might stir up some controversy. Especially with my Celiac or Gluten-free friends. I am sensitive to this having interviews my sister with Celiac, which is an auto immune disease a few episodes back. However, a friend shared a podcast with me that blew my mind. I am here to share my own research and cover the high points knowing that we will surely dive deeper in the future.

Bread was never the problem.

I think many of us, regardless of having a diagnosis of Celiac or gluten sensitivity have figured out we just feel better if we don’t eat bread. After years of wanting to “just be normal”, I finally gave up bread almost entirely because I was tired of feeling bloated, tired, uncomfortable, and having post meal crashing. I no longer crave or desire bread because my body learned it made me feel bad.

BUT, I have good news for you bread lovers out there….something that actually never crossed my mind before.

What we’ve been eating from the grocery shelf just… isn’t bread anymore. It is literally not bread.

For years, I thought wheat hated me. I thought wheat bread was better than bleached and fortified white bread.
My gut sure acted like it did.
But the occasional sandwich still brought on Bloating. Fatigue. Inflammation. Brain fog. Constipation. Crashes after meals.

I assumed this was just my body being “broken.”

But then I learned something.

Modern bread is not made from LIVING wheat.
It’s made from an oxidized, shelf-stable powder.

And God did not design wheat to be dead on arrival.

Scripture tells us:

God created plants as living systems—dynamic, responsive, time-sensitive.

We are the ones who decided food should last forever. Chalked full of preservatives thus reducing how many trips we take to the grocery store each week.

WHAT ACTUALLY IS WHEAT?

Let’s zoom in on a single wheat berry—because this tiny thing is incredible.

A whole wheat kernel has three distinct parts:

The bran
This is the outer layer. It contains fiber, minerals like magnesium and zinc, and antioxidants.

The germ
This is the life force of the grain.
It contains vitamin E, B vitamins, healthy fats, enzymes, and antioxidants.
It’s the part that allows wheat to sprout.

The endosperm
Mostly starch, some protein. Energy storage.

Here’s the problem:

Commercial flour removes the bran and the germ….the parts with the minerals and the “life force”….the best part!

Why?

Because the healthy fats in the germ go rancid.
And food companies don’t want flour that expires.

So they strip out the very part God designed to nourish, regenerate, and sustain our bodies

Then they grind what’s left into a white powder and later spray synthetic vitamins back on.

That’s not refinement.
That’s subtraction.

And here’s where this matters:

When you see the words “fortified” or “enriched” on a label,
that is your cue to pause — and usually steer clear.

Because those words don’t mean “extra healthy.”

They mean:

“We removed the good stuff…
and then added back synthetic versions to compensate.”

It’s like removing a tree
and stapling plastic leaves to the stump.

WHAT “ENRICHED” and fortified REALLY MEANS because I always thought that was good.

This deserves its own moment, because this is where many well-meaning people get misled, self included

“Enriched flour” does not mean better flour.

It means:

The bran was removed

The germ was removed

The natural vitamins were destroyed

The enzymes were lost

The healthy fats were stripped out

And then—after all that—
synthetic versions of a few nutrients were sprayed back in.

Usually:

Synthetic folic acid

Synthetic niacin

Synthetic iron

Not the full spectrum.
Not in natural ratios.
Not with enzymes.
Not bound to fiber the way God designed.

So when you see:

Enriched

Fortified

Added vitamins

You’re not looking at nourishment.

You’re looking at nutrient theater.

Good marketing.
Poor biology.

WHAT MAKES FRESHLY MILLED WHEAT DIFFERENT

Freshly milled wheat is alive.

And living things behave differently in the body.

Let’s talk about the components that remain intact when wheat is freshly milled.

Living enzymes
These help break down food and reduce digestive workload.
They support nutrient absorption and gut-brain communication.

But enzymes are fragile.
They’re destroyed by heat, oxygen, and time.

Once flour sits on a shelf for weeks or months—those enzymes are gone.

Vitamin E
This fat-soluble antioxidant protects cell membranes, supports immune signaling, and helps regulate inflammation.

It is almost completely removed from commercial flour.

B vitamins—naturally occurring
These support nervous system regulation, energy metabolism, and stress resilience.

Store-bought bread adds synthetic versions back in and calls it “enriched.”

But synthetic nutrients don’t behave the same way in the body.

The intact fiber matrix
Fresh wheat contains fiber still bound to nutrients.
This slows blood sugar spikes, feeds beneficial gut bacteria, and improves satiety.

This is why fresh bread doesn’t hit your body the same way.

HOW LONG DOES FRESHLY MILLED FLOUR LAST? This matters.

Fresh flour is alive—and living foods are time-sensitive.

Best window: within 24–72 hours
Refrigerated: 5–7 days
Frozen: several months with minimal nutrient loss

This is not a flaw.
It’s a signal.

God did not design wheat to be milled and forgotten.

He designed it to be daily bread. He best illustrates Daily bread is a few of the following passages, but comparing himself to daily bread…..returning again each day for nutrition, not to be stockpiled.

🌱 THE SCIENCE: SEEDS ARE DESIGNED FOR LONG DORMANCY

Seeds are not “dead.”
They are alive, but dormant.

When conditions are right — moisture, warmth, oxygen — life resumes.

Documented examples of seed longevity

Date palm seed
A Judean date palm seed recovered from Masada was ~2,000 years old and successfully germinated (nicknamed Methuselah).

Lotus seeds
Some lotus seeds have been dated to over 1,000 years old and still germinated.

Wheat and grain seeds
While wheat has a shorter viable germination window than lotus, properly stored wheat berries can remain viable for decades — often 30–50 years or more — and still sprout.

The key:

Whole

Dry

Protected

Unbroken

As long as the seed remains intact, time slows down.

🌾 WHEAT AS A SEED: POTENTIAL VS PARTICIPATION

Wheat berries are seeds.

That means they are designed to:

Wait

Endure

Preserve life potential

Unmilled wheat can last years — even generations.

But here’s the turning point:

A seed that remains sealed stays potential.
A seed that is broken open becomes nourishment.

The moment wheat is milled:

The protective shell is breached

Oxygen enters

Enzymes activate

Life begins to move

That’s why flour spoils quickly.

Not because it’s weak —
but because it’s awake.

“What gets me is that wheat is a seed. And seeds are designed to last.
Unmilled wheat berries can sit for years — decades — sometimes generations — still holding life inside them.”

“But the moment that seed is broken open, everything changes.
Life wakes up.
The clock starts.”

“Fresh flour doesn’t spoil because it’s fragile.
It spoils because it’s alive.”

“A seed stored forever is potential.
A seed broken open becomes nourishment.”

“And Scripture tells us — unless a grain of wheat falls to the ground and dies, it remains alone.
But if it’s broken open… it feeds many.”

1. The Lord’s Prayer — Daily Dependence

Matthew 6:11

“Give us this day our daily bread.”

This is the most direct and most quoted.

Why it matters:
Jesus didn’t teach us to pray for:

weekly bread

stored bread

abundant reserves

He taught us to ask for today’s provision.

Daily bread implies:

freshness

trust

returning again tomorrow

This perfectly mirrors how wheat was historically ground and eaten — day by day, not stockpiled.

2. Manna in the Wilderness — Bread That Couldn’t Be Stored

Exodus 16:4–5, 19–21

“I will rain down bread from heaven for you. The people are to go out each day and gather enough for that day.”

“Everyone had gathered just as much as they needed.”

When people tried to store it:

“It was full of maggots and began to smell.”

Why it matters:
God intentionally designed provision that spoiled when hoarded.

Not to punish —
but to teach daily reliance.

This is one of the strongest biblical parallels to fresh food and fresh flour.

3. Jesus Identifies Himself With That Bread

John 6:31–35

“Our ancestors ate the manna in the wilderness.”

“I am the bread of life.”

Jesus directly ties Himself to:

manna

daily provision

sustenance that satisfies

He wasn’t referencing processed, preserved food.

He was referencing living, daily nourishment.

4. Bread That Sustains the Weary

Isaiah 55:1–2

“Why spend money on what is not bread, and your labor on what does not satisfy?”

This is one of the most quietly powerful verses for this episode.

God literally asks:

“Why are you consuming things that aren’t truly bread?”

That question lands hard in a modern grocery store.

WHEN BREAD IS NOT JUST EMPTY—BUT HARMFUL Most modern bread is not neutral.

It can be metabolically disruptive, especially for stressed bodies.

Here’s why.

Oxidized fats
Residual fats in refined flour oxidize over time, increasing oxidative stress in the body.

Blood sugar dysregulation
Refined flour spikes glucose rapidly, followed by an insulin surge and crash.
This stresses hormones, gut lining, and the nervous system.

Additives
Emulsifiers, mold inhibitors, dough conditioners—these interact with gut bacteria and immune signaling.

This is especially problematic for people with Crohn’s, IBS, autoimmune conditions, anxiety, or chronic fatigue.

Bread didn’t change.
We changed bread.

📦 How long does store-bought flour last?

White (refined, enriched) flour

Unopened: ~12–24 months

Opened: ~6–12 months (sometimes longer if sealed well)

Why it lasts so long:

The germ and bran have been removed

Almost all natural oils and enzymes are gone

What’s left is mostly starch + protein

Very little left to spoil

Long shelf life = very little life left

Even if you think you are choosing wisely: Whole wheat unbleached store-bought flour

Unopened: ~3–6 months

Opened: ~1–3 months (pantry)

Refrigerated: ~6 months

Frozen: up to 12 months

Even here, most store whole-wheat flour:

Was milled months before you bought it

Has already lost a significant portion of enzymes and antioxidants

Is often still labeled “enriched” or “fortified” → cue to steer clear

🌾 Compare that to freshly milled flour (for perspective)

Best used: within 24–72 hours

Refrigerated: ~5–7 days

Frozen: several months

That short window isn’t a weakness.
It’s proof the food is still alive.

If flour can sit on a shelf for two years without changing…

…it’s not nourishing the body the way God designed grain to nourish us.

Daily bread was never meant to be immortal.
It was meant to be fresh, dependable, and returned to again tomorrow.

“Give us this day our daily bread.” (Matthew 6:11)

Shelf life tells a story.
And once you see it — you can’t unsee it.

How it affects your body: CONSTIPATION & DIGESTION — ANECDOTAL BUT CONSISTENT

Across traditional food and homesteading communities, you hear this repeatedly:

“Once we switched to fresh-milled wheat, digestion normalized.”

This includes chronic constipation—even in people who were eating “healthy” before.

And yes—this includes wheat eaten as cookies, muffins, pancakes.

Why does this make sense?

Fresh wheat contains:

Intact insoluble fiber

Soluble fiber that feeds gut bacteria

Living enzymes

Natural germ oils that gently lubricate stool passage

White flour contains none of these.

People aren’t healed by cookies.
They’re finally eating wheat that behaves like food. Wheat that is full of nutrients.

Another crazy benefit: WARTS — HUMILITY REQUIRED

There are many anecdotal stories of warts improving alongside nutrient-dense diets that include fresh wheat.

Crazy but true.

Warts are caused by HPV.
They resolve through immune recognition and clearance.

If improvement occurs, it’s likely due to:

Improved zinc intake

Vitamin E status

Reduced inflammatory burden

Improved immune signaling

The wheat didn’t cure anything.

The body did the work.

Nutrition simply removed obstacles.

CONDENSED PODCAST SEGMENT — “WHY PEOPLE NOTICE SO MANY CHANGES”

“One thing I want to be really clear about is that freshly milled wheat doesn’t usually show up as one dramatic change. It shows up as a lot of small, quiet improvements across the body.”

“People often notice more stable energy — fewer crashes, less feeling ‘hangry,’ and feeling full longer after meals. That makes sense because intact wheat still has fiber bound to starch, so blood sugar rises more slowly instead of spiking and crashing.”

“Digestively, beyond constipation, many people report less bloating, less gas, and better tolerance of wheat overall. Fresh flour still contains living enzymes and fermentable fibers that support gut bacteria and reduce digestive workload.”

“There’s also a nervous-system piece that doesn’t get talked about enough. Fresh wheat naturally contains B vitamins and minerals like magnesium that support nerve signaling and stress regulation. People don’t always say, ‘My nervous system feels better.’ They say, ‘I feel calmer,’ or ‘My anxiety feels more manageable.’”

“On the immune and inflammation side, freshly milled wheat doesn’t cure anything, but it does reduce oxidative stress and provide nutrients like vitamin E, zinc, and selenium. When inflammation quiets, the immune system often functions more clearly.”

“Some people notice changes in skin, nails, or tissue health over time. That’s usually because vitamin E, zinc, and B vitamins support cell turnover and repair — and skin is often the last place nutrients show up.”

“Hormonal balance is another quiet one. Fresh wheat doesn’t balance hormones directly, but stable blood sugar and better micronutrient intake reduce metabolic stress, which allows hormones to communicate more clearly.”

“And this one surprises people — some who thought they were completely intolerant to wheat find they tolerate fresh-milled wheat much better than store-bought bread. That doesn’t mean gluten wasn’t an issue; it often means inflammation was part of a bigger picture.”

“Finally, there’s the emotional and mental side. Milling grain, baking intentionally, and slowing the process down changes our relationship with food. That matters. Healing is not just biochemical — it’s relational.”

“Freshly milled wheat isn’t about fixing one symptom. It’s about restoring what modern processing removed — and letting the body respond the way it was designed to.”

Fresh wheat does not cure disease.

But it provides the raw materials the body needs to repair itself.

Healing here means cooperation.

The body repairs when given:

Time

Safety

Proper inputs

This is not miracle language.

This is physiology.

Our bodies were created to heal. Remember? Healing is written into our DNA. We heal an injury without trying. Simply by removing piles of unnecessary, non-nutritive processed starchy powder from our diets and adding fresh living wheat, mentioned specifically in the Bible as “ the bread of life” we have made one simple change of removing and adding.

THE BREAD OF LIFE — WHAT JESUS MEANT

When Jesus said:

“I am the bread of life. Whoever comes to me shall not hunger.”
—John 6:35

His audience understood bread differently.

Bread was:

Stone-ground

Whole

Fresh

Naturally fermented

Made daily

Bread spoiled.

You had to return tomorrow.

Jesus wasn’t saying, “Consume me once.”

He was saying:

“I am daily provision. Living nourishment. Sustaining presence.”

The metaphor breaks when bread becomes immortal.

So does the lesson.

One of the things I can’t stop thinking about is this — wheat is a seed. And seeds were never meant just for one season.”

“In biblical times, grain was stored through droughts, through famine, through years when nothing else could grow. It carried life forward when the land looked empty.”

“Joseph stored grain, and it sustained nations. Families survived because seeds endure.”

“So when Jesus calls Himself the Bread of Life, I don’t think He’s only talking about daily nourishment. I think He’s also talking about provision that lasts — hope that endures — life that carries us through barren seasons.”

“Bread of Life isn’t just about feeling better today. It’s about knowing that even in drought, even in waiting, even when nothing seems to be growing — life has already been stored.”

“Seeds wait.
Bread nourishes.
And God provides — daily and forever.”

“That’s not just good health.
That’s hope.”

*****FINAL CLOSING — DAILY BREAD, DAILY PACE

“As we close today, I want to come back to something Jesus taught us to pray — something so simple that I think we miss how profound it really is.”

‘Give us this day our daily bread.’
— Matthew 6:11

“Not weekly bread.
Not shelf-stable bread.
Not bread we hoard or rush or perfect.”

“Daily bread.”

“And the more I’ve sat with this idea — not just spiritually, but practically — the more I realize that daily bread asks something of us.”

“It asks us to slow down.”

“Fresh bread doesn’t happen instantly.
Grinding wheat takes a minute.
Making bread takes intention.
And in a world that keeps pushing us to move faster, consume quicker, and fix everything immediately — that extra minute feels almost sacred.”

“This is the part I didn’t expect when I started milling my own wheat.”

“I bought a small mill for around eighty dollars. I buy organic wheat berries. That’s it. I’m not baking two loaves every week. I’m not doing this perfectly. I grind what I need, when I need it. I used it for Christmas treats, for homemade bread, and mostly just to learn — to notice.”

“And what I noticed is that this feels like one of those invitations back to a pace we were never meant to abandon.”

“Daily bread isn’t about doing more.
It’s about doing one thing more slowly.”

“It’s about trusting that nourishment — real nourishment — doesn’t have to be instant to be good.”

“And maybe that’s why God designed provision the way He did in Scripture.”

“Manna couldn’t be stored.
Bread spoiled.
You had to return again tomorrow.”

“Not because God wanted to make life harder — but because He wanted to teach dependence.”

“When Jesus said, ‘I am the bread of life,’ He wasn’t offering convenience.
He was offering daily sustenance.
Presence.
Relationship.”

“The question isn’t whether wheat is good or bad.”

“The question is whether we’ve removed the life from it — and whether, in the process, we’ve removed the invitation to slow down with it.”

“Because healing — real healing — so often begins not with doing more, but with returning.”

“Returning to food that’s alive.
Returning to rhythms that breathe.
Returning to trust that today is enough.”

“If all this does for you right now is plant a seed — that’s enough.”

“Seeds don’t rush.
They grow when the conditions are right.”

“And maybe daily bread — both physical and spiritual — was always meant to teach us that.”

“God is in this story.
Even in your kitchen.
Even in your slowing down.”

*****

And I promise you, you will never look at a loaf of bread the same again.