He Cured His Celiac, and It Changed My Entire Medical Career (MD Perspective)

📍 Unsifted Freshly Milled Flour: Enjoy $10 off your first purchase of $100 or more (Code: MAM10) https://unsifted.com In this conversation with Dr. Ben Edwards, a conventionally trained family physician from Texas, we hear a healing story that changed the course of his career. Dr. Ben grew up the grandson of two small-town country doctors and was on top of the world running a rural clinic in West Texas. Then his nurse practitioner, who had lived with celiac disease for years, came to work one day and ate gluten right in front of him. That moment led Dr. Ben to a doctor who challenged everything he had been taught, and eventually to leaving the insurance model behind and building a clinic focused on getting to the root cause of illness. This is the third episode in our grain series, where we look at the health benefits of freshly milled flour. Dr. Ben shares why he believes the modern American gut struggles with refined flour, how stomach acid, the microbiome, and leaky gut all play a role in gluten reactions, and why freshly milled whole grain behaves so differently in the body than white flour. We also dig into phytic acid, the fermenting and soaking debate, when to introduce grains to babies, and why he encourages his patients to bring these decisions to prayer and not just protocols.

📚 Resources & Links Mentioned: 📍 Unsifted (freshly milled flour): $10 off your first purchase of $100 or more https://unsifted.com 📍 Dr. Ben Edwards’ clinic and wellness membership: https://veritaswellnessmember.com/plans-join-veritas-wellness 📍 Dr. Ben Edwards on Instagram: https://www.instagram.com/drbenedwards/ 📍 Dr. Ben’s podcast, You’re the Cure: @Dr.BenEdwards⁩ on YouTube 📍 Nutrition and Physical Degeneration by Weston A. Price 📍 Our first Unsifted episode (Ep. 79, Grain Revival, Fresh Milling, Grain Mills, and the Unsifted Mission): https://youtu.be/EwJi-l2cVjo 📍 Our interview with Sue Becker: https://youtu.be/XL_S34wi2OQ 📍 Join our Patreon Community (extended episode with more of this conversation): https://patreon.com/modernancestralmamas 📍 Website: https://www.modernancestralmamas.com

✨ Topics Covered in This Episode: ✔️ How long we each believed grains were bad for us, and what changed our minds ✔️ Dr. Ben’s path from small-town country doctor to functional and nutrition-focused medicine ✔️ The story of the nurse who “cured” his celiac, and what he was taught about stomach acid and the microbiome ✔️ Why stress, sugar, and processed food can shut down stomach acid and affect digestion ✔️ Leaky gut, tight junctions, and how undigested proteins can trigger the immune system ✔️ Modern wheat, glyphosate, and hybridization: what may be part of the problem ✔️ Refined flour vs. whole grain vs. freshly milled vs. fermented grains ✔️ Why freshly milled flour may affect blood sugar differently than white flour ✔️ Why Dr. Ben thinks of grain as a “multi-B complex,” and what happened when the nutrients were stripped out ✔️ Phytic acid: anti-nutrient, nutrient, or both? ✔️ Soaking, sourdough, and fermenting vs. going straight to fresh milled ✔️ Introducing grains to babies, and why the answer may depend on the mother’s microbiome ✔️ His five foundational food groups and the nutrition, hydration, movement, and peace pillars ✔️ Why he encourages listening to the Holy Spirit and your own family’s needs, not just rules and protocols

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