Bread That Won't Kill You - How to Safely Reintroduce Grains

Gutsy Health | Nutrition and Medicine

Juanique Grover

Nutrition, Natural Health, Disease, Life Sciences, Alternative Health, Health & Fitness, Paleo, Health, Fitness, Healthy Food, Self-improvement, Education, Digestion, Science, Cancer, Healing

4 • 671 Ratings

🗓️ 15 September 2020

⏱️ 66 minutes

🔗️ Recording | iTunes | RSS

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Summary

Show Summary: In this episode, Nathan, the founder of Time Traveler's Bakery, shares his health history & journey on how he started his company. He tells why he should watch every food he eats because of his autoimmune disorder. His chronic fatigue began when he was 14 years old up to the mid-20s. He experienced full-body pain from his back, lower and upper shoulders, neck, and head, which made him think that by the time he was 35, he'd probably have some assistance with a walker or wheel...

Transcript

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0:00.0	This is the Gatsy Health podcast with Jeanique and Tristan Roney.
0:16.6	Hey guys, welcome back to the Gutsi Health podcast.
0:19.0	Hi, everyone.
0:20.4	We have a literal treat for you because we're going to be talking about bread today.
0:27.0	We have Nathan Hessing on the podcast.
0:30.4	And Nathan, you are, I call you the bread guy because as most of my followers know, I don't like grains. I take most of my
0:39.8	clients off of grains when we are trying to heal up their guts. But I understand that there is a time
0:45.9	and a place for grains. Yes. And that's what we want to talk about today. And Nathan, he owns a
0:51.8	company. It's called the Time Travelers Bakery.
0:54.6	Correct.
0:55.3	And this is how I met him.
0:57.0	This is how we met him.
0:57.7	We were at the Provo Farmer's Market.
0:59.4	And we were going by his stand.
1:01.6	And I was like, tell me about your bread.
1:03.2	And he said, this is the bread that people with autoimmune issues can't handle.
1:08.0	And I was like, what?
1:10.5	Does that even exist? And so he's here to educate us on
1:15.2	why that kind of bread can exist and why we have gotten to this point in the first place,
1:20.9	because we are all sick. Oh yes. And we're all eating what we call Frankenstein food. Of course.
1:28.0	Frankenstein wheat.
1:29.3	And so Nathan is going to tell us how we got here and how we can move away from it.
	...

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