How Freshly Milled Flour Healed My Colitis, Psoriasis, and Cholesterol

📍 Unsifted Freshly Milled Flour: Enjoy $10 off your first purchase of $100 or more (Code: MAM10) – https://unsifted.com In this conversation with Jen, a registered nurse of nearly 40 years, we hear her story of chronic illness and how she came back to bread. After years of microscopic colitis, psoriasis, and a long list of autoimmune diagnoses, Jen tried nearly every protocol out there, including carnivore, GAPS, and low FODMAP, and stayed gluten-free for close to a decade. Then she felt led to eat bread again, and what happened next surprised her, her doctors, and her family. This is the "healed" episode in our new series on grains, where we look at wheat through the eyes of the farmer, the miller, the baker, and the healed. Jen shares why sourdough made with store-bought flour didn't work for her, what changed when she started milling her own grain, how her labs and digestion responded, and what she experienced in the first few weeks. We also talk about choosing a grain mill, how she bakes six loaves a week, and why she believes the real issue is not gluten but what has been stripped from our flour.

📚 Resources & Links Mentioned: 📍 Unsifted (freshly milled flour): $10 off your first purchase of $100 or more – https://unsifted.com 📍 Jen Mama Hen – ⁨@Jenmamahen⁩ "Jen Mama Hen" on Instagram, Facebook, and TikTok 📍 Bread Beckers (Sue Becker) – https://breadbeckers.com/ 📍 Sue Becker's Essential Homegrown Flour cookbook – available on Amazon 📍 Alex Clark's Culture Apothecary podcast, episode with Sue Becker: "What If Gluten Isn't the Enemy?" – search on your podcast app 📍 NutriMill grain mills – https://nutrimill.com/ 📍 WonderMill grain mills – https://wondermill.com/ 📍 Join our Patreon Community – https://patreon.com/modernancestralmamas 📍 Website – https://www.modernancestralmamas.com

✨ Topics Covered in This Episode: ✔️ Jen's health journey, from a root canal and a colitis diagnosis to a head-to-toe psoriasis flare ✔️ Why she tried carnivore, GAPS, low FODMAP, and herbal protocols, and what each one taught her ✔️ How she came to eat bread again after nearly a decade without it ✔️ Why sourdough, einkorn, and spelt didn't work for her, and what did ✔️ Discovering freshly milled flour through Sue Becker and the Culture Apothecary podcast ✔️ What she experienced in the first weeks of eating freshly milled bread, including the detox-like reaction she pushed through ✔️ Changes she saw in her digestion and her lab work, including her cholesterol ✔️ How freshly milled bread has affected blood sugar for people in her family with type 1 diabetes ✔️ Her take on gluten, food fear, and why the wellness world is still skeptical of bread ✔️ Choosing a grain mill, why she skipped the cheap options, and why she warns against using a KitchenAid attachment ✔️ How she bakes six loaves a week, and how she freezes and stores them ✔️ The role of peace and quiet time in her healing

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