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

Realfoodology

Courtney Swan

Nutrition, Health & Fitness, Alternative Health

4.9 • 1.3K Ratings

🗓️ 16 January 2024

⏱️ 66 minutes

🔗️ Recording | iTunes | RSS

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Summary

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	on today's episode of the Real Foodology Podcast.
0:02.7	We don't have a mill that we go to.
0:05.6	We don't think about flour as a real food.
0:08.1	You know, our real flour is perishable.
0:10.0	It's closer to a head of lettuce than it is to a bag of pringles.
0:14.0	But for our generation or whatever for the last 100 years,
0:18.5	that's completely foreign.
0:22.0	Hello friends, welcome back to another episode of the
0:24.4	real foodology podcast I'm your host Courtney Swan and today I am
0:27.4	sitting down with John O'Linto the co-founder of One Mighty Mill if you follow me on Instagram you may remember that I
0:34.9	recently went to a Costco and One Mighty Mill was actually doing a what do you call
0:39.6	it like they had a table there where they were doing samplings and I was so excited because I had a couple
0:45.2	of people DM me telling me about this brand, telling me that I really needed to talk about them
0:50.0	on my Instagram, look into them because of what they were doing with their food practices.
0:54.8	So we asked him if we could put a mic on him and have him talk a little bit about what One Mighty
0:59.8	Mill is doing differently in the food space compared to all the other bread companies.
1:05.7	And I'm so happy that I got to sit down with John today.
1:08.0	We talk about what sets their bread apart from other breads that sit on the store shelves. We talk about what we've done to our
1:16.2	wheat, like what we've done to our food. This is such an interesting conversation because, you know, everyone has been complaining in a
1:25.0	conversation because, you know, everyone has been complaining in a mainstream lens about gluten
1:27.0	for the last, I would say like 15 years or so,
1:30.0	I would say maybe more like the last 10 years.
	...

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