Are We Sensitive to Gluten, Or Just What Has Been Done To It? | Jon Olinto

EP. 179: Have you ever bitten into a slice of bread and thought about the journey from wheat field to your plate? I had the pleasure of sitting down with Jon Olinto, co-founder of One Mighty Mill, as we explore the truth behind today's bread! We slice through modern wheat's potential gluten link, uncover the beauty of ancient stone milling, and challenge the food system's "fresh" facade. From sourcing integrity to the profound impact of dietary choices, join us as we bake a healthier future, slice by slice, with small businesses like One Mighty Mill. Topics Discussed: 01:08 The Mystery of Gluten Intolerance 08:56 Challenges in Rebuilding the Food System 13:36 Creating Transparency in the Food System 21:19 Michael Pollan's Influence on Protest Philosophy 22:18 Stone Mills, Real Flour, and Our Diet 25:39 Gluten's Connection to Our Food 34:45 Shelf Life's Impact on Food 39:16 Daily Discoveries in Gluten Sensitivities 42:12 Rebuilding the Food System With Wheat 45:52 Sustainable and Local Supply Chain 48:10 Challenges in Changing Consumer Attitudes 55:51 Driving Change in the Food System Check Out Jon Olinto & One Mighty Mill: Instagram Online Sponsored By : Natural Cycles for 15% off go to naturalcycles.com with code REALFOODOLOGY Needed Go to thisisneeded.com and use code REALFOODOLOGY for 20% off your first month LMNT Get 8 FREE packs with any order at drinkLMNT.com/realfoodology BiOptimizers MagBreakthrough Get 10% off at bioptimizers.com/realfoodology with a code REALFOODOLOGY PALEOVALLEY for 15% off go to https://paleovalley.com/promos/realfoodology Check Out Courtney: Check Out My new FREE Grocery Guide! @realfoodology www.realfoodology.com My Immune Supplement by 2x4 Air Dr Air Purifier AquaTru Water Filter EWG Tap Water Database Produced By: Drake Peterson Edited & Mixed By: Mike Frey