Podcasts about Homeschooling

A former public school teacher never planned to homeschool — until COVID forced a hard reset. In this episode, Cheryl talks with Janae Daniels from the School to Homeschool Podcast about the moment everything changed: the “magical” 2020 shutdown, the surprising nudge to homeschool, and the first day that completely fell apart… until a piano tuner accidentally delivered the best real-life science lesson her kids had ever experienced.Janae shares what deschooling actually looks like (and why it's harder for parents than kids), how she stopped trying to replicate school at home, and what happened when her children finally had room for boredom, curiosity, and real learning: guitar skills built through YouTube lessons, reading for meaning (not grades), embroidery that turned into paid work, early jobs, business books, conferences, and a senior year centered on debate, confidence, and entrepreneurship.If you're thinking, “I'm not smart enough,” “My kids will fight me,” or “Is it too late to start homeschooling — especially for middle and high school?” this conversation will give you clarity, encouragement, and a new definition of education.Connect with Janae:InstagramFacebookYouTubeWebsiteFollow the show, leave a review, and share this episode with a parent who needs reassurance today.Mentioned in today's episode: 

Homeschooling is one of the most important movements happening in America today. The public school systems have moved from training camps for obedient workers to indoctrination camps for communism and Marxism. Children must be taken out of public schools not only for their own sake but for the sake of the nation. The final part of today's show is an interview with a young children's author whose book is well suited for home schooling. It is designed to help children embrace God and make faith part of their lives. Her name is Gail Morin.  #BardsFM #GailMorin #Homeschooling Bards Nation Health Store: www.bardsnationhealth.com EnviroKlenz Air Purification, promo code BARDS to save 10%: www.enviroklenz.com EMPShield protect your vehicles and home. Promo code BARDS: Click here MYPillow promo code: BARDS >> Go to https://www.mypillow.com/bards and use the promo code BARDS or... Call 1-800-975-2939.  White Oak Pastures Grassfed Meats, Get $20 off any order $150 or more. Promo Code BARDS: www.whiteoakpastures.com/BARDS BardsFM CAP, Celebrating 50 Million Downloads: https://ambitiousfaith.net Morning Intro Music Provided by Brian Kahanek: www.briankahanek.com Windblown Media 20% Discount with promo code BARDS: windblownmedia.com Founders Bible 20% discount code: BARDS >>> TheFoundersBible.com Mission Darkness Faraday Bags and RF Shielding. Promo code BARDS: Click here EMF Solutions to keep your home safe: https://www.emfsol.com/?aff=bards Treadlite Broadforks...best garden tool EVER. Promo code BARDS: TreadliteBroadforks.com No Knot Today Natural Skin Products: NoKnotToday.com Health, Nutrition and Detox Consulting: HealthIsLocal.com Destination Real Food Book on Amazon: click here Images In Bloom Soaps and Things: ImagesInBloom.com Angeline Design: AngelineDesign.com DONATE: Click here Mailing Address: Xpedition Cafe, LLC Attn. Scott Kesterson 591 E Central Ave, #740 Sutherlin, OR  97479

Get your free 2026 tracker sheet⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Purchase Ginny's trio of books: ⁠Until the Streetlights Come On⁠, ⁠Homeschooling⁠, and ⁠1000 Hours Outside Activity Book  Pelvic floor problems are one of those “quiet” issues that can sneak into your life doing things like making hikes stressful, camping complicated, workouts frustrating, sleeping difficult, and even everyday mom life painful or exhausting. In this episode of The 1000 Hours Outside Podcast, Ginny Yurich sits down with clinical exercise physiologist and researcher Jenn Lormand, who shares her own intense story of birth trauma, prolapse, and being told she'd likely need repeat surgeries. But then she discovered a non-invasive path that helped her heal and build the program that's helped so many other women, too. You'll learn what prolapse actually is, why Kegels can sometimes make things worse, how hormone changes can change pelvic tissue, and simple “start today” ways to be kinder to your pelvic floor like better bathroom mechanics, reducing chronic strain, and thinking preventatively long before symptoms show up. Find Jenn's work, free quiz, and her signature program at https://tightenyourtinkler.com Use code 1000HOURS for $50 off the signature program. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the 6 AM hour, Larry O'Connor and Bethany Mandel discussed: CAL THOMAS: Analyzing Trump's agenda for his second term and the Greenland proposal. MOM FLIP: CNN’s report on a suburban mother who flipped from Biden to Trump, declaring he was "right about everything." ICE DEBATE: Highlighting misinformation regarding the history of ICE raids. HOMESCHOOL WOKE: The Well-Trained Mind curriculum faces criticism for a move toward "woke" content. MARKLE CANCELED: Netflix reportedly drops Meghan Markle’s lifestyle project. Where to find more about WMAL's morning show: Follow Podcasts on Apple Podcasts, Audible and Spotify Follow WMAL's "O'Connor and Company" on X: @WMALDC, @LarryOConnor, @JGunlock, @PatricePinkfile, and @HeatherHunterDC Facebook: WMALDC and Larry O'Connor Instagram: WMALDC Website: WMAL.com/OConnor-Company Episode: Wednesday, January 21, 2026 / 6 AM HourSee omnystudio.com/listener for privacy information.

The knives are out—and homeschool freedom is on the chopping block. In this episode, I expose the growing push by lawmakers to bring homeschooling under government control, with New Jersey leading the charge. I'm joined by Rose-Anne Uwague (Ro), a New Jersey homeschool mom and advocate on the front lines of this fight, to break down what these bills really mean and why every parent should be paying attention. This is a wake-up call for families who value parental rights and freedom.Prime Sponsor: No matter where you live, visit the Functional Medical Institute online today to connect with Drs Mark and Michele Sherwood. Go to homeschoolhealth.com to get connected and see some of my favorites items. Use coupon code HEIDI for 20% off!Show mentions: http://heidistjohn.com/mentionsWebsite | heidistjohn.comSupport the show! | donorbox.org/donation-827Rumble | rumble.com/user/HeidiStJohnYoutube | youtube.com/@HeidiStJohnPodcastInstagram | @‌heidistjohnFacebook | Heidi St. JohnX | @‌heidistjohnFaith That Speaks Online CommunitySubmit your questions for Fan Mail Friday | heidistjohn.net/fanmailfriday

300 Episodes! We are celebrating you, our faithful listeners and homeschool community, for coming alongside us on this wonderful journey. In honor of 300, we want to celebrate a homeschool graduate! We love to hear from students who were homeschooled using our methods, because they are the most amazing people you will ever meet!In this archived episode, Carole sits with Sienna DeMoss who recently graduated from Liberty University. Sienna shares her educational experience being homeschooled.From our conversation with Sienna, you'll hear what it really takes to prepare children from the real world. We'll give you a hint - it doesn't include sitting in a room of desks filling out worksheets.You'll hear about:her family's homeschooling journeyher own college experiencewhat prepared her to launch into the worldthe value of Bible collegewhat Sienna would say to people considering homeschoolRESOURCES+Click here for a complete list of books mentioned in this episode+Buy some of our favorite books here! 10 Of Those + $1 shipping!+Build Your Family's Library: Grab our FREE book list here+Get our FREE ebook: 5 Essential Parts of a Great Education.+Attend one of our upcoming seminars this year!+Click HERE for more information about consulting with Carole Joy Seid!CONNECTHomeschool Made Simple | Website | Seminars | Instagram | Facebook | PinterestMentioned in this episode:Get 20% off lessons at Voetberg Music Academy using HOMESCHOOL20 codeVoetberg Music AcademyMake some new HMS friends at our upcoming seminar!HMS 2026 Seminars

The era of gentle parenting is collapsing, and honestly, it's a relief. For too long, we've been told to trade our leadership for niceties, resulting in "pushover parenting." But by stepping into the CEO version of yourself, you can replace the "because I said so" power trips and the "gentle" exhaustion with a high-level system of clear communication and mutual respect. We're uncovering how to raise the next generation of leaders while finally protecting the time, space, and energy you need to build your empire.Press play to FINALLY stop being the "negotiator-in-chief" and start reclaiming the parenting role you were meant to play. PS. Book your 1:1 ALIGNMENT CALL and learn how to implement CEO leadership in your home in a way that works for YOU and your family.

Join our newly-launched Patreon community! https://www.patreon.com/c/ModernAncestralMamas   Why does modern parenting feel so overwhelming, exhausting, and lonely, even when we are doing everything “right”? In this episode, Corey and Christine dive deep into what has quietly changed about childhood, parenting, and family life over the last decade. From screen saturation to over-scheduling, they explore why so many kids are struggling today and how a simple return to nature, play, and trust can radically shift family dynamics. This conversation is a hopeful reminder that small, intentional changes can lead to calmer homes, more resilient kids, and a more enjoyable motherhood.  

Teaching Money's Past to Shape Tomorrow's Sovereignty! $ BTC 93,000 Block height 932,918 Today's guest on the show is Dr. Deanna Heikkinen, an educator, curriculum designer, author, and founder of The Money Wisdom Project. Deanna holds a Doctorate in Education and dual master's degrees in History and Anthropology, bringing a rare interdisciplinary perspective to financial literacy and Bitcoin education! Why is Deanna leaving El Salvador to return to the USA to launch her latest project? Key Topics: Bitcoin education for children The Money Wisdom Project Homeschooling and alternative education The history of money and central banking The American education system and indoctrination Connect with Deanna on X - @dinparis2012 Follow the Money Wisdom Project on X - @MoneyWisdomProj Learn more about the Money Wisdom Project here: https://moneywisdomproject.org/ Deanna's books: https://www.amazon.co.uk/stores/Deanna-Heikkinen/author/B0FK7274LT?ref=ap_rdr&shoppingPortalEnabled=true Check out my book ‘Choose Life' - https://bitcoinbook.shop/search?q=prince Pleb Service Announcements: Join 19 thousand Bitcoiners on @cluborange https://signup.cluborange.org/co/princey Support the pod via @fountain_app -https://fountain.fm/show/2oJTnUm5VKs3xmSVdf5n CONFERENCES: BTC PRAGUE - 11th - 13th June 2026 http://btcprg.me/BITTEN - Use code BITTEN for - 10% Shills and Mench's: RELAI - STACK SATS - www.relai.me/Bitten Use Code BITTEN BITBOX - SELF CUSTODY YOUR BITCOIN - www.bitbox.swiss/bitten Use Code BITTEN PAY WITH FLASH. Accept Bitcoin on your website or platform with no-code and low-code integrations. https://paywithflash.com/ SWAN BITCOIN - www.swan.com/bitten GEYSER - fund bitcoin projects you love - https://geyser.fund/ PLEBEIAN MARKET - BUY AND SELL STUFF FOR SATS; https://plebeian.market/ @PlebeianMarket ZAPRITE - https://zaprite.com/bitten - Invoicing and accounting for Bitcoiners - Save $40 KONSENSUS NETWORK - Buy bitcoin books in different languages. Use code BITTEN for 10% discount - https://bitcoinbook.shop?ref=bitten SEEDOR STEEL PLATE BACK-UP - @seedor_io use the code BITTEN for a 5% discount. www.seedor.io/BITTEN SATSBACK - Shop online and earn back sats! https://satsback.com/register/5AxjyPRZV8PNJGlM HEATBIT - Home Bitcoin mining - https://www.heatbit.com/?ref=DANIELPRINCE - Use code BITTEN. CRYPTOTAG STEEL PLATE BACK-UP https://cryptotag.io - USE CODE BITTEN for 10% discount. ALL FURTHER LINKS HERE - FOR DISCOUNTS AND OFFERS - https://vida.page/princey - https://linktr.ee/princey21m

Send us a textTonight we welcome Jess Weatherby to the show, she is a homeschool mom, ex Titan Games participant, follower of Jesus who shares her love for family and fitness on her Instagram profile which you can follow at Jess_Weatherby_lifts: https://www.instagram.com/jess_weatherby_lifts/In the 1980s and 1990s, many of the brightest students in the US were enrolled in the Gifted and Talented Education (GATE) program, designed to foster advanced learning and critical thinking. Decades later, some former participants are speculating whether the program had a hidden agenda. One woman, who gained attention on social media for her posts about the topic, shared images of her old workbooks showing unexpected activities, such as code-breaking and learning Russian. These unusual exercises have fueled theories linking the GATE program to a classified CIA initiative called “Gateway,” which reportedly explored the boundaries of human consciousness through methods like sound patterns and meditation. A declassified CIA document describes “non-verbal audio patterns” concealed within natural sounds like waves and wind. Interestingly, some former GATE students recall being exposed to similar audio recordings during their time in the program. One participant shared memories of wearing large headphones and listening to recordings facilitated by people unaffiliated with the school.SUPPORT THE SHOWBuy Me A Coffee http://buymeacoffee.com/DangerousinfopodcastSubscribeStar http://bit.ly/42Y0qM8Super Chat Tip https://bit.ly/42W7iZHBuzzsprout https://bit.ly/3m50hFTPaypal http://bit.ly/3Gv3ZjpPatreon http://bit.ly/3G3Visit our affiliSupport the show using Buy Me A Coffee: https://buymeacoffee.com/dangerousinfopodcast SMART is the acronym that was created by technocrats that have setup the "internet of things" that will eventually enslave humanity to their needs. Support the showLeave Voicemail: https://www.speakpipe.com/DangerousInfoWebsite https://www.dangerousinfopodcast.com/Discord chatroom: https://discord.gg/8feGHQQmwgEmail the show dangerousinfopodcast@protonmail.comJoin mailing list http://bit.ly/3Kku5Yt GrubTerra Pet Treats https://bit.ly/436YLVZ Watch LiveYouTube https://www.youtube.com/@DANGEROUSINFOPODCASTRumble https://bit.ly/4q1Mg7Z Twitch https://www.twitch.tv/dangerousinfopodcastPilled.net https://pilled.net/profile/144176Facebook https://www.facebook.com/DangerousInfoPodcast/ Instagram https://www.instagram.com/dangerousinfo/Twitter https://twitter.com/jaymz_jesseYouTube https://bit.ly/436VExnFacebook https://bit.ly/4gZbjVa Send stuff: Jesse Jaymz, PO Box 541, Clarkston, MI 48347

Homeschooling sometimes begins when parents realize the education system is not serving their child.  In this episode of Non Linear Learning, Dr. Vaish Sarathy speaks with Victoria Lenormand, a former detective turned holistic health practitioner and homeschooling parent, about what it takes to trust a child's internal compass and let go of conventional definitions of success. Victoria brings an evidence-based perspective to homeschooling. Trained to observe patterns and follow facts, she applied that same mindset to her son's learning and recognized that a linear schooling model was taking enormous energy just to maintain — without supporting his identity or growth. Together, Vaish and Victoria explore: How to build the mindset needed for homeschooling The 3 factors learning is built around when done right.  How to interpret stubbornness or "wilfulness" in a way that works for your child, and  Why the energy cost of education is critical information for parents This conversation is for parents considering homeschooling, questioning traditional schooling, or feeling the constant friction between who their child is and what school expects. As we reflect in the episode: "When something in education takes enormous energy just to maintain, it's worth asking whether it's actually working." Resources Victoria Lenormand's parent community: https://www.geminidirections.co.uk You can find Vaish at www.instagram.com/drvaishsarathy

In this episode, we explore some nuanced questions about questions about balancing grit and flexibility.  Our focus through this deep dive will be important aspects of homeschooling, such as, are our kids developing the skills they'll need to successfully launch into adulthood? Does creating a customized, differentiated learning environment remove struggle and therefore minimize their ability to withstand discomfort?  We'll talk about what perseverance actually looks like in the real world - deadlines you didn't choose, unsexy responsibilities, difficult people - and examine how that intersects with highly personalized homeschooling. Along the way, we unpack when adapting and differentiating supports resilience versus when it might unintentionally reduce tolerance for discomfort, and we wrestle with the roles of neurodivergence, privilege, capitalism, and compliance in how we define “grit.” As is so often the case, we don't offer tidy answers… but we do offer honest reflection, balance, and a more nuanced way to think about preparing kids for life beyond homeschooling.We'd love to invite you to join our book club.  Reading books among community matters so much. Homeschooling can feel isolating, but processing complex topics alongside like-minded people helps fill your cup, sharpen your thinking, and remind you that you're not navigating this alone. Our current book club selection is How to Raise Fids Who Aren't Assholes : Science-Based Strategies for Better Parenting - From Tots to Teens.Click here to learn more: ⁠https://bit.ly/3X5R0gI⁠  Use code BOOKWORM for 90% of your first month!  Jumpstart your homeschooling with our online courses:Homeschool 101: The No-Panic Boot Camp - ⁠https://courses.homeschoolmomsunfiltered.com/nopanichomeschool⁠ And, purchase the workbook here:  https://a.co/d/fehPA6G The Smart Start Guide to Homeschool Curriculum - ⁠https://courses.homeschoolmomsunfiltered.com/curriculumnbundle⁠ Preschool and Kindergarten, Reimagine: A Complete Guide for Homeschooling Littles  - ⁠https://courses.homeschoolmomsunfiltered.com/earlyed101⁠  Find Meagan's book - 101 Comebacks to Homeschool Objections: Polite replies, powerful comebacks, and everything in between. - here: https://a.co/d/iTRH14Y Explore Outschool!  Use code BUDGET50 to save 50% off your first three months of membership.https://outschool.com/ Would you like personalized coaching from Meagan or Amanda (or both)???? We offer consultation services. Feel free to take a look at our respective bios and book a time that is convenient for you.⁠https://calendly.com/homeschoolmomsunfiltered⁠ Every month we release a themed unit study that is secular and progressive.  We focus on own-voice sources and inclusive learning opportunities.  ⁠https://www.teacherspayteachers.com/store/homeschool-moms-unfiltered⁠ Visit our website here:  ⁠https://homeschoolmomsunfiltered.com/⁠ Let's be friends!!! Follow us on social media for giveaways and updates!!IG: ⁠https://www.instagram.com/homeschoolmomsunfiltered/⁠ FB: ⁠https://www.facebook.com/homeschoolmomsunfiltered⁠ Love Homeschool Moms Unfiltered and want to show your support? ⁠https://www.buymeacoffee.com/homeschoolmomsunfiltered⁠ 

Hannah Beach explains why true play and “void moments” are essential for healthy child development. She describes void moments as unstructured, unstimulated time where children are not directed, entertained, or managed, and shows how these moments allow children to process experience, develop identity, regulate emotions, and build resilience.Hannah is an award-winning educator, author, and emotional health consultant with more than 25 years of experience developing play-based and relationship-centered programs for children, families, and schools. She is co-author of Reclaiming Our Students and works internationally with educators, school systems, and organizations to support children's emotional well-being through play, attachment, and community.

We all want our kids to think clearly, question wisely, and solve problems with confidence, but how do we actually teach critical thinking? In this episode, we unpack what critical thinking really means and why it's essential in a world full of information and distraction. You'll learn how to start fostering these skills at home, no matter your child's age or learning style. Find Secular Curriculum with our Resource Selector https://www.homeschool-together.com/secular-resources Support The Podcast If you like what you hear, consider supporting the podcast: https://homeschooltogether.gumroad.com/l/support Consider Leaving Us A Review If you have a quick moment, please consider leaving a review on iTunes - https://podcasts.apple.com/us/podcast/homeschool-together-podcast/id1526685583 Show Notes Keep and eye out for our Travels Through Time YouTube series Rainbow Magic Rainbow Fairies - https://amzn.to/3ZgR90T Gravity Maze - https://amzn.to/45h3Xb4 Lazer Maze - https://amzn.to/4pLO2sK Zombie Kids - https://amzn.to/4qZ5vyK Outfoxed - https://amzn.to/3NS8SsY Cat Crimes - https://amzn.to/4bFPZU7 Squirrels Go Nuts - https://amzn.to/49Icp4m Drama: A Graphic Novel - https://amzn.to/4bDX0Vm Zoey and Sassafras Books - https://amzn.to/4t1Z93I Atomic Habits - https://amzn.to/3ZjjC6h Connect with us Website: http://www.homeschool-together.com/ Store: https://gumroad.com/homeschooltogether Youtube: https://www.youtube.com/c/homeschooltogether Facebook: www.facebook.com/groups/homeschooltogetherpodcast/ Instagram: www.instagram.com/homeschooltogetherpodcast Twitter: https://twitter.com/hs_together The Gameschool Co-Op: https://www.facebook.com/groups/gameschoolcoop/ Email: homeschooltogetherpodcast@gmail.com

EP244: In this episode of the Art of Homeschooling Podcast, Jean is joined by members of the Taproot Team to share gentle, practical tips for getting back to homeschooling after the holidays ~ or after any kind of break.January can feel surprisingly hard for homeschoolers. While September brings fresh notebooks and new energy, January often arrives with fatigue, self-doubt, and the nagging feeling that we're already behind.This episode is an invitation to slow down, reset seasonally, and remember that small, thoughtful steps matter more than big overhauls.Join Taproot Onlinehttps://artofhomeschooling.com/taprootonlineFind the Show Notes here  https://artofhomeschooling.com/episode244/Send Jean a text message. (Include your email if you want an answer!)Refresh your homeschool with Taproot Online ~ a two-day virtual gathering January 30th & 31st filled with live workshops, crafting, singing, and small-group conversations. Perfect for homeschoolers wanting more clarity, rhythm, and joy in the new year.

The new year brings a reality check: what actually changed for parents last year - and what didn’t? In this high-energy episode, Justin and Kylie review last year’s big parenting predictions (AI, social media, homeschooling, boys, cost of living, and more), celebrate the surprising hits, admit the misses, and tee up what’s coming next. Fast, fun, insightful - and wildly relevant for every parent stepping into 2026. KEY POINTS Which predictions landed in 2025 (and why they mattered for families) Where Justin was hilariously wrong (TikTok + travel = oops) The AI-powered parenting revolution - now real, mainstream, and everywhere Homeschooling’s massive surge and what’s driving it The global social media crackdown led by Australia - and why the rollout is bumpy Why boys still need more support - and the culture shift that hasn’t arrived yet YouTube’s silent dominance and what it means for kids and screens Cost of living, family strain, and the myth of intergenerational living QUOTE OF THE EPISODE “I was one hundred percent correct—AI has become a mainstream parenting assistant.” RESOURCES MENTIONED Skylight Calendar (meal planning + calendar tool) 8 Game-Changing Predictions for 2025 [Article] Today Show segment on homeschooling statistics Government announcements surrounding the under-16 social media ban ACTION STEPS FOR PARENTS Audit your family’s tech habits, screen time, and parental controls Explore AI as a support tool (homework, routines, meal planning) Stay informed on school and homeschooling trends - more families are switching Watch for changes in social media regulations and platform age limits Prioritise conversations about boys’ wellbeing - academic, emotional, social See omnystudio.com/listener for privacy information.

You've heard it a thousand times: “But what about socialization?” “What if my kid falls behind?” “What if they only want screens?” In this episode, I'm joined by Courtney (former teacher + school psychologist, now a private evaluator/advocate) to break down what unschooling actually is — and what it looks like in real life.We talk about the fear parents carry when they step outside the school system, and why so many families need to deschool themselves first. Courtney shares what she's seen from inside education and why forcing kids to meet grade-level standards can backfire — especially when kids develop at different rates.We also get into:What unschooling really means (and why it's not “kids watching TV all day”)Why school “socialization” can be toxic and what healthy socialization looks likeHow to handle screen time without power struggles (and why curiosity matters)The link between anxiety, nervous system regulation, and learningWhy many kids are labeled too early — and what parents can do insteadHow to spark learning naturally through real life, nature, conversation, and connectionA fascinating look at Human Design as a tool for understanding how your child learnsIf you're a parent who's trying to homeschool without recreating school at home — and you want your child to grow in confidence, curiosity, and love of learning — this episode will help you breathe again. 

Philosopher Stefan Molyneux speaks with a mother who's having trouble making friends as she homeschools her three sons. She mentions her unease about relating to people with different values, and he advises her to hold firm to her own standards while finding others who align with them. As the conversation wraps up, she seems more at ease with managing her social circle alongside the everyday hurdles of parenting.GET FREEDOMAIN MERCH! https://shop.freedomain.com/SUBSCRIBE TO ME ON X! https://x.com/StefanMolyneuxFollow me on Youtube! https://www.youtube.com/@freedomain1GET MY NEW BOOK 'PEACEFUL PARENTING', THE INTERACTIVE PEACEFUL PARENTING AI, AND THE FULL AUDIOBOOK!https://peacefulparenting.com/Join the PREMIUM philosophy community on the web for free!Subscribers get 12 HOURS on the "Truth About the French Revolution," multiple interactive multi-lingual philosophy AIs trained on thousands of hours of my material - as well as AIs for Real-Time Relationships, Bitcoin, Peaceful Parenting, and Call-In Shows!You also receive private livestreams, HUNDREDS of exclusive premium shows, early release podcasts, the 22 Part History of Philosophers series and much more!See you soon!https://freedomain.locals.com/support/promo/UPB2025

Dr. Jay Wile holds a PhD in nuclear chemistry and has earned numerous awards for excellence in teaching and research. Dr. Wile is beloved in the homeschool community for his award-winning K-12 science curriculum, Berean Builders. Not only is Dr. Wile a passionate advocate for home education, but he is himself a former homeschool dad, having homeschooled his adopted daughter from childhood through high school graduation.In this episode, Dr. Wile shares some of the many strengths he has observed in the homeschool graduates he encountered throughout his teaching career. He also gives his best advice for giving our kids an excellent science education at home.Head here to check out Dr. Wile's rigorous and engaging homeschool science curriculum written from a Biblical worldview.You can find complete show notes for this episode at https://homeschoolcompass.com/episode-63-homeschooling-is-where-the-real-education-is-happening-with-dr-jay-wile/We would love to connect with you outside your podcast player:Follow the Homeschool Compass on Instagram or FacebookDownload free printable resources for your homeschoolBrowse our book lists

In this episode of Main Street Matters, Elaine Parker is joined by Holly Swenson for an in-depth conversation on the rapid rise of homeschooling in the aftermath of the COVID-19 pandemic. Elaine and Holly explore why more families are rethinking traditional education, highlighting the growing demand for parental empowerment, flexibility, and individualized learning. Holly shares her personal homeschooling journey, explaining how tailored education can better meet children’s academic needs while also supporting emotional well-being. The discussion also addresses the mental health challenges facing today’s students, the pressures placed on families by conventional school systems, and why choice in education is critical for long-term success. Throughout the episode, the hosts emphasize the importance of self-care for parents and the value of creating learning environments that prioritize both academic growth and personal development. Purchase Holly's Book 'Stop, Drop, Grow, & Glow: Forming Deeper and More Joyful Connections with Yourself and Your Children' HERE | https://www.amazon.com/Stop-Drop-Grow-Glow-Connections/dp/1950476723See omnystudio.com/listener for privacy information.

What actually happens when an unschooler decides they want to try school?In this episode, I'm sharing the story of our 9-year-old daughter choosing to go to school. Before that day, she had never once stepped into a classroom. I talk about why we agreed to it. How we prepared. What the transition into a classroom was actually like. How she went socially. What happened academically. What sort of overall impact it had on her. And whether, in the end, it lasted.If you've ever found yourself wondering whether school might be “worth a try”, or you have a child asking about it and no real sense of how that would play out, this episode will give you a grounded, objective, lived perspective from the inside.For regular encouragement and support just like this, including weekly research-backed episodes to help you design and live your best possible life outside school, sign up to my full Life Without School Collection right here: https://www.starkravingdadblog.com/support-my-work-while-i-support-you/

Homeschooling isn't just about what your kids are learning. It's about who they're becoming. In Part 3 of the Homeschool Reset series, we zoom out beyond curriculum and lesson plans and talk about one of the most powerful (and often overlooked) gifts of homeschooling: the ability to nurture your child as a whole, complete human being. This episode is an invitation to make intentional space for the things that help kids truly thrive: confidence, character, and connection. We'll explore: Why some of the most meaningful learning moments have nothing to do with worksheets What it really means to “respect the whole child” in your homeschool How homeschooling can become a lifestyle, not just an academic method Gentle ways to support your child's interests, confidence, and growth beyond academics Why making room for these things isn't optional. It's foundational.

Text Sue what you think!How do kids really learn without curriculum?What if learning is hiding in the things we almost dismiss as “just for fun”?Let's use Appreciate a Dragon Day as a real-life example of how learning shows up naturally — through curiosity, imagination, conversation, and play — without planning lessons or following a curriculum.Parents exploring unschooling or questioning traditional homeschooling can learning how to notice learning instead of trying to engineer it.You'll hear about:How everyday interests connect to real learningWhy play, storytelling, and imagination matterWhat learning without curriculum actually looks likeHow to see subjects woven into ordinary momentsFor more ideas and specific ways to weave multiple subjects into a day, check out the blogpost with 10 creative ways unschooling shows up through dragons here:https://www.unschoolingmom2mom.com/what-do-dragons-and-homeschooling-have-in-commonYou can read the transcript at this link too. 

Jan. 2026--Education topics discussed in this episode include:Plans & efforts to bring homeschooling & private schooling under State regulation.Worldview and why it matters.Sources:Parental Choice and the Right to EducationWhat you need to know about homeschooling through a human rights lensHome-Schooled Kids are Not All RightNYT Declares War on Homeschooling

In this episode from the archives, The Cavins were your typical public school family until their oldest daughter started to experience difficulty in her math classes. After homeschooling now for four years, they share a few of the things they've learned and experienced in making this switch for their family.In this episode, you'll hear about:what prompted the Cavins to start homeschoolinghow the Cavins chose this methodwhat happens when dad and mom have a shared visionhow the family cut back their screen timeprotecting time together at nighthow the parents have become readers themselvesthe spiritual growth they've seen in their childrenRESOURCES+Click here for a complete list of books mentioned in this episode+Buy some of our favorite books here! 10 Of Those + $1 shipping!+Build Your Family's Library: Grab our FREE book list here+Get our FREE ebook: 5 Essential Parts of a Great Education.+Attend one of our upcoming seminars this year!+Click HERE for more information about consulting with Carole Joy Seid!CONNECTHomeschool Made Simple | Website | Seminars | Instagram | Facebook | PinterestMentioned in this episode:Musical Lessons in Your Home: Voetberg Music Academy Use code HOMESCHOOL20 for 20% off lessonsVoetberg Music AcademyJoin Us in Costa Mesa, CA January 31, 2026HMS 2026 Seminars

What do you do when life has been hard for a long time—and you're trying to keep homeschooling anyway?In this episode, I respond to a heartfelt question from a mom who believes deeply in intentional motherhood, homeschooling, and building a beautiful life with her children… but has been knocked down by a season of real hardship and healing.We talk about:Why happiness can feel inaccessible after dark or difficult seasonsWhy feeling constantly annoyed is often a sign of exhaustion, not failureHow the pressure of the “shoulds” keeps us stuckWhy you don't restart homeschooling the same way you paused itAnd how joy, peace, and motivation return gently—not through forceThis is not a push-through-it conversation. It's a compassionate, honest discussion about nervous system regulation, healing, parenting, and what homeschooling can look like when capacity is limited.If you've been wondering how to move forward without rushing yourself, this episode is for you.

Everyone is selling a carbon-copy blueprint for success, but while you've been busy perfecting the "robot" version of your business... your true identity is begging to be seen. You've mastered the art of the copy-paste, but you're still waiting for the premium results that only an original can call in.Today, the "machine" era ends and the era of self-reclamation begins.Stop just optimizing your tasks and start developing your person, so that you can integrate high-level strategies into your life WITHOUT losing your soul in the process. The legacy you want is waiting on the other side of your truest self. Push play to see how you can shift your frequency from "box checker" to "true believer" attractor and watch how the money follows the human, not the machine.  PS. Create a DONE BOARD that is uniquely yours to step into six figure productivity while still prioritizing fulfillment!

What would you do if the freedom to homeschool your children suddenly disappeared? Zan talks with Clarisa Loparo, a veteran homeschool mom and international advocate, about what she's witnessing across Latin America, where homeschool freedom is growing in places like Puerto Rico and forbidden in countries like Venezuela. Together they reflect on why parental rights matter, what American homeschoolers often take for granted, and how faith sustains families educating their children under pressure. Be encouraged to steward your homeschool freedom wisely and pray for families who are trusting God as they educate their children under tremendous pressure. SHOW NOTES https://zantyler.com/podcast/180-clarisa-loparo LISTEN AND SUBSCRIBE Join Zan Tyler and a special guest each week for real encouragement, engaging stories, and practical wisdom for surviving and thriving on the homeschool journey. YouTube: https://youtube.com/@thezantylerpodcast Apple Podcasts: https://apple.co/3QmTyC3   Spotify: https://spoti.fi/3vLipG2  CONNECT WITH ZAN & FOLLOW HER ON SOCIAL Website: https://zantyler.com/podcast  Instagram: https://instagram.com/zan_tyler_podcast  Facebook: https://facebook.com/ZanTylerHomeschool  TikTok: https://tiktok.com/@thezantylerpodcast  Twitter/X: https://x.com/ZanTyler  SPONSORED BY BJU PRESS HOMESCHOOL https://bjupresshomeschool.com/zan

Get your free 2026 tracker sheet⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Purchase Ginny's trio of books: Until the Streetlights Come On, Homeschooling, and 1000 Hours Outside Activity Book *** Isaac French grew up in a world that feels almost impossible now: no TV, no smartphone, real responsibility, deep community, and childhood measured in projects, skills, and time outside. In this episode, In this episode, Ginny Yurich sits down with the now widely known artist-builder and entrepreneur behind some of the most captivating stays in the country to talk about what that kind of upbringing produces—and why it matters. Isaac shares the stories behind restoring a 120-year-old train car, building Live Oak Lake, and designing spaces where nature is the amenity and hospitality actually changes people. It's a conversation about raising capable kids, choosing limits that create freedom, and recovering a life with texture—craft, beauty, faith, family, and the outdoors at the center. It was one of Ginny's absolute favorite episodes to edit. You're going to love it! Learn more about Isaac and all he has to offer (including his newsletter that tens of thousands of people receive) here Check out Isaac's incredible storytelling abilities on his YouTube channel here Learn more about the Live Oak Lake project here Learn more about Rail Car 306 here Learn more about The Nook here Book a Train Stay!! Follow Isaac on Instagram Learn more about your ad choices. Visit megaphone.fm/adchoices

January 12, 2026 JILL KILKER,Director of Children & YouthMinistries @ Enola First Churchof God in Enola, PA, the Head ofSchool for Pharos Academy &expert on Home Schooling Lawin the Commonwealth of Penn-sylvania, who will address:“HOME SCHOOLING: A GUIDEFOR CHRISTIAN PARENTS” Subscribe: iTunes TuneIn Android RSS Feed Listen:

Ever wondered why your child's spark fades the longer they stay in a school environment that never quite fits? On this episode of The Brainy Moms Podcast, Dr. Amy and Sandy sit down with master educator and homeschool expert Christy Faith to rethink the purpose of education and design a path that actually supports healthy development. Drawing on decades of work with families, Christy shares why home-based education isn't about recreating school at the dining table—it's about building a flexible team of co-ops, live online classes, tutors, and parent coaching that aligns with your values and your child's needs.We unpack the socialization debate with a fresh lens: belonging versus fitting in, and why peer orientation can derail identity and confidence. If your kid lives in fight or flight, learning stalls. You'll hear how reducing chronic stress at home can unlock curiosity, grit, and self-regulation without coddling. We talk indicators that school isn't working—rising anxiety, shame from labels, and mounting family conflict—and outline how to respond with deschooling, intentional routines, and practical supports that restore calm and momentum.Then we get tactical. Learn how to pick curriculum by educational style and place by skill rather than age, especially when learning is asynchronous. Discover why “it's the brain, not the books” matters: if working memory, processing speed, or visual processing lag, no worksheet swap will fix it. We share a real-world story of letting a teen experience safe failure to build executive function, and how to coach time management without hovering. Expect a balanced roadmap: fewer bells, more thinking; fewer labels, more growth; strong academics paired with resilient minds.If you're on the fence, this conversation offers clear next steps, free tools to find your homeschool style, and encouragement to make changes at a humane pace. Subscribe for more grounded guidance, share with a friend who needs hope, and leave a review to tell us: what would you redesign first in your child's learning?ABOUT US:The Brainy Moms is a parenting podcast hosted by cognitive psychologist Dr. Amy Moore. Dr. Amy and her co-host Sandy Zamalis (& sometimes Dr. Jody Jedlicka or Teri Miller, MS PSY) have conversations with experts in parenting, child development, education, homeschooling, psychology, mental health, and neuroscience. Listeners leave with tips and advice for helping parents and kids thrive. If you love us, add us to your playlist and follow us on social media! CONNECT WITH US:Website: www.TheBrainyMoms.com Email: BrainyMoms@gmail.com Social Media: @TheBrainyMoms Subscribe to our free monthly newsletter Visit our sponsor's website: www.LearningRx.com

Homeschooling is gaining popularity in Arizona as families have access to state voucher funds and a host of curriculums. One local mom explains why she chose it for her kids and what she thinks of oversight on ESAs. Plus, the mayor of Lake Havasu City on the town's surprise listing among the best beaches in the country.

This episode is for the questions you've been carrying quietly… the ones you've been too nervous, overwhelmed, or burned before to ask out loud. We know not all online spaces are safe spaces, and fear of judgment, pile-ons, or being told your question is “dumb” can keep things bottled up. So we're opening the door and asking some of the most common homeschool questions head-on, with honesty, nuance, and zero shame. If something has been weighing on you and you've been avoiding naming it (we've been there), there's a good chance it shows up in this conversation. You're not alone and you don't have to figure this out in silence.****We'd love to invite you to join our book club.  Reading books among community matters so much. Homeschooling can feel isolating, but processing complex topics alongside like-minded people helps fill your cup, sharpen your thinking, and remind you that you're not navigating this alone. Our next book club selection is How to raise kids who aren't assholes : science-based strategies for better parenting-from tots to teens.Click here to learn more: ⁠https://bit.ly/3X5R0gI⁠  Use code BOOKWORM for 90% of your first month!  Jumpstart your homeschooling with our online courses:Homeschool 101: The No-Panic Boot Camp - ⁠https://courses.homeschoolmomsunfiltered.com/nopanichomeschool⁠ And, purchase the workbook here:  https://a.co/d/fehPA6G The Smart Start Guide to Homeschool Curriculum - ⁠https://courses.homeschoolmomsunfiltered.com/curriculumnbundle⁠ Preschool and Kindergarten, Reimagine: A Complete Guide for Homeschooling Littles  - ⁠https://courses.homeschoolmomsunfiltered.com/earlyed101⁠  Find Meagan's book - 101 Comebacks to Homeschool Objections: Polite replies, powerful comebacks, and everything in between. - here: https://a.co/d/iTRH14Y Explore Outschool!  Use code BUDGET50 to save 50% off your first three months of membership.https://outschool.com/ Would you like personalized coaching from Meagan or Amanda (or both)???? We offer consultation services. Feel free to take a look at our respective bios and book a time that is convenient for you.⁠https://calendly.com/homeschoolmomsunfiltered⁠ Every month we release a themed unit study that is secular and progressive.  We focus on own-voice sources and inclusive learning opportunities.  ⁠https://www.teacherspayteachers.com/store/homeschool-moms-unfiltered⁠ Visit our website here:  ⁠https://homeschoolmomsunfiltered.com/⁠ Let's be friends!!! Follow us on social media for giveaways and updates!!IG: ⁠https://www.instagram.com/homeschoolmomsunfiltered/⁠ FB: ⁠https://www.facebook.com/homeschoolmomsunfiltered⁠ Love Homeschool Moms Unfiltered and want to show your support? ⁠https://www.buymeacoffee.com/homeschoolmomsunfiltered⁠

280. Implementing the ONE Lifestyle Change that Improves All Aspects of Health with Sue Becker   Isaiah 61:1 AMP “The Spirit of the Lord God is upon me, Because the Lord has anointed and commissioned me To bring good news to the humble and afflicted; He has sent me to bind up [the wounds of] the brokenhearted, To proclaim release [from confinement and condemnation] to the [physical and spiritual] captives And freedom to prisoners,”   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 13 grandchildren. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: You've supplied us with the knowledge, so now let's move on to the wisdom, which is learning how to apply what we now know. What equipment and grain do we need to get started so that this is possible to incorporate into our lifestyle? Once we mill the grain, how long do we have to use it before it loses its nutritional benefits? How long does it typically take to experience benefits from this lifestyle change and what health benefits can we expect to experience?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:11)   Laura Dugger: (0:12 - 1:45) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Thank you to the Sue Neihouser Team for sponsoring this episode.   If you're looking to buy or sell a home this season, make sure you reach out to Sue at 309-229-8831. Sue would love to walk alongside you as you unlock new doors.   I'm thrilled to get to be back with Sue Becker as my guest today. Make sure you go back and listen to part one, which we recorded last week. She was incredible explaining the one nutritional difference that will change everything. And now today, we're going to learn all of the practicals of how to actually implement this into our lifestyle.   Here's our chat. Welcome back to The Savvy Sauce, Sue.   Sue Becker: (1:45 - 1:46) Thank you. It's so good to be with you again. I can't wait to share even more.   Laura Dugger: (1:46 - 1:52) Well, last time you shared just incredible testimonies of the powerful difference that one nutritional change can make. And you root everything even back in the Bible, and God has really led you on this journey. So biblical passages about bread or grain or wheat appear hundreds of times throughout the Bible. But do you have any specific ones that come to mind that God has highlighted in your own life?   Sue Becker: (1:53 - 11:48) Yes, for sure. Shortly after, you know, I think I mentioned there's a way that seems right to a man, but the end thereof is death. And we don't necessarily relate that to bread, but it certainly does describe what happened, you know, when the steel rolling mills displaced the local miller.   And then one, another one is Proverbs 23, verses 1 through 3, I think somewhere thereabouts. You know, white bread has always been around. The wealthy, the royalty, they wanted fluffier bread and they found a way.   And they knew that they could make these sieves, if you would, out of reeds, and they would sift the bran and germ out to produce fluffier bread. But only the wealthy could afford that. Two reasons.   Only the wealthy could afford servants or slaves or bakers, you know, to bake their bread for them. That was the royalty. But then also the poor people, when they sift the bran and germ away, they lose about 25% of the flour.   So, for 100 bag of grain or, you know, 100 pounds of grain, you are going to end up with 75 pounds of flour, 25 pounds of bran and germ. They couldn't give that up. You know, they couldn't just throw away, discard that food source.   So, they ate what was called dirty bread or peasant bread or whatever that we now pay extra money to get back to. But, you know, when I started milling and I read Proverbs 23 in a different light, because what happened with the steel rolling mills, when the white flour came on the scene for the first time in the history of the world, which you won't read about this in a history book, white bread, white flour became food for rich and poor alike. And that's why we began to see sickness and disease.   The wealthy had it. And, you know, the royalty had it. But Proverbs 23 says, “Be careful when you sit down to the king's table. Do not crave his dainties and his delicacies.” And I always thought that might be things like, you know, squid or, you know, eyeballs or foods that caviar, you know, things that we couldn't afford. But dainties and delicacies to me now describes white flour, fluffy things, bread and pastries and cakes.   So, God says don't crave his dainties and delicacies. They are deceitful food. And it even says put a knife to your throat lest you be given the gluttony.   We talked last time about bread. People thinking, you know, gaining weight. Well, you know, the white flour dainties and delicacies.   Yes, they lead to gluttony. So that was one that really came to mind. And then, of course, Isaiah 55 verse two. “Why do you spend your money for that which is not bread and your earnings for what does not satisfy?” And so, I always thought, oh, Lord, I didn't know it wasn't bread. You know, I didn't know that's what I was spending my money on.   But just a few weeks ago, I was thinking about that verse again in a little different light. Like He was saying, why are you spending your money for that which is not bread? We're spending all this money moving away from bread on food, the keto, the fat, the all these the meat.   You know, we're spending our money on all these things that aren't bread. They don't satisfy like bread does. So that was a little different light.   Yes, on the one hand, what I thought I was spending my money on. I didn't know it wasn't bread. But then now all these anti-bread, anti-grain diets.   Why are you God saying, why are you spending your money on all of that on and your earnings for what does not satisfy? So that was a little different light on that picture. And of course, then Haggai chapter one, verse five says, “You sow much, but you reap little you eat, but no one is full. You drink, but you never have enough. And he who earns wages, earns it to put it in a bag with holes in it.” And you may be going, how does that relate to bread?   We spend all this money on food, and I air quotes “food stuff” that is taking our health away, making us sick. To me, that's a bag with holes in it. Because then what do we spend the rest of our money on health care, medicine, whatever.   So those were some, some pretty profound scriptures that God showed me. And 1 Timothy 4:1-3. It says that the Holy Spirit declares that on the last day, some will turn away from the faith and pay attention to deceitful spirits.   And listen to these doctrines of demons. This is the scripture saying this misled by the hypocrisy of liars who forbid marriage and advocate abstaining from foods, which God has created to be gratefully shared by those who believe and have a clear knowledge of the truth. That's pretty powerful.   That's pretty powerful because you can grill yourself a steak. You can eat an apple all by yourself. You can eat fruits and vegetables all by yourself.   You're not going to make one roll. You're not going to make one piece of bread. Bread was made to be shared. And even the word companion means with bread. Did you ever think about that? So, um, that's, that's pretty powerful that in the end times and, you know, wherever you are with that, but we have to believe that there are teachings that are teaching us to for, you know, to not eat foods that God created to be shared and bread is at the top of that list.   So those are some powerful bread scriptures that that have just ministered to me. There's, there's just so many, you know, and Jesus John 6:35, I typically sign my book that way. Jesus says, “I am the real bread of life. And he who comes to me shall be satisfied” in Isaiah 61. That's a verse the Lord gave me so many years ago. And, you know, most people know it, the spirit of the Lord God is upon me because he's anointed me to preach the gospel, you know, and I'll never forget.   I had the great privilege of sharing the gospel one time, which is not something I normally do. And at a women's homeless shelter in Atlanta, and I saw in seven or eight people after I shared gave their life to the Lord. And I was like, oh, this is what I want to do.   I don't want to talk constipation and poop anymore. And surely it's not important. And I really got kind of down about it.   I was like, yes, I want to go share the gospel. This can't be important. And a couple of days later, after that wonderful, glorious experience, I mean, I literally wanted to go hand tracks out on the street corner.   I just wanted to be one of those people. And I was supposed to be going to speak at a women's Bible study, giving my what my children lovingly call mom's poop talk. And I got up and I was like; I didn't want to do it.   And I just cried out to the Lord. I was like, I don't want to talk poop anymore. There's so much more in me besides this.   And surely this can't be important. And again, cried out to the Lord. Again, just turned to my regular Bible reading.   And my verse of the day on my calendar was Isaiah 61, one through three or four, whatever it is. The spirit of the Lord God is upon you. He's anointed and qualified me to preach the gospel.   And I was like, yes. And it says to bind up and heal the broken heart. And I was like, yes, that was those ladies.   I know this is what you want me to do. And then it said, proclaim Liberty to the captives. And in my Amplified version in parentheses, it said spiritual and physical.   And what God spoke so to my heart, he goes, the message that I'm sending you to speak today is to set my people physical captives free. He said, my people aren't spiritually captive. Their physical captives held in captivity by every kind of sickness, disease, snotty nose, constipation, irritable bowel, diverticulitis, whatever.   Big ones and little ones, you know, health issues. And that I got up and I just renewed my passion. And I was like, okay, Lord, this is what you've called me to do.   So that was that was the real game changer. It kind of a game changer for me. I was beginning to see the unimportance of it.   And now, after all these years, I mean, when people hug you and with tears in their eyes, sorry, and tell you that you that you're teaching save their life. Now, I know what God was talking about. And I still love to share the gospel.   I still love to teach the word. And I know God's anointed me to do that as well. But this is definitely where God has called me.   And another time when I was out speaking, he shared and I was, you know, kind of questioning. And it says in Matthew, when the multitudes, when Jesus saw the multitudes coming to him to heal him, you know, to seek healing. It says he had compassion on them because they were harassed, distressed, bewildered and helpless and dejected like sheep without a shepherd.   And it said, and then he goes on to say, and he's telling his disciples, the harvest is plentiful, but the laborers are few. And he spoke to me then and he said, the laborers are few. There's not many out there at that time.   There were not many people out there teaching what I teach, teaching other things, maybe, but not about the bread, real bread. So those have been some life-changing scriptures that have just given me a heart and a passion to keep going. And then, of course, it's the bread stories that just come.   Laura Dugger: (11:49 - 12:19) So it's incredible. So profound. And I'm with you.   I love the Amplified version. Yes. You've supplied us with so much knowledge today and last week.   But now I'd love to move on to the wisdom portion, which is learning how to apply what we now know. So Sue, if we're just getting started, what equipment do we need? And then how is that going to be possible for us to incorporate it into our lives?   Sue Becker: (12:20 - 17:03) So like I said last time, I think we ended with keep it simple. Grain mill, top of the list. I once heard a lady.   She taught a little bit on milling, too. And she said, “I tell everybody you want to change the health of your family. Start with a grain mill.”   And like I say, over and over, I have never seen one dietary change make such profound and extensive, immediate, noticeable, across the board health benefits. So start with a grain mill and you don't have to have a barn. You don't have to have a live by a creek and a gristmill and all of that.   It will sit right on your counter. And still today, after 34 years of milling my own grain, my grain mill still has prime real estate on my counter. And it's the most valuable kitchen tool in my kitchen.   I love the Wonder Mill particularly. We do sell other mills. The NutriMill is a great mill as well.   I like the stainless steel milling heads because they're fast, they're very clean, and they just get the job done very quickly. Stone mills have gotten very trendy and popular. We sell those as well.   They're slower, might be better for a smaller family. They do, you know, have a broader spectrum of from pre-cracking, cracking the grain to very fine flour. And that's why some people are attracted to that.   But if I want cracked grain or coarse ground grain, I just use my blender, which I don't think too many people don't have a blender. You know, we all have blenders. So that's an easy fix for me.   And it's just, to me, the micronizing or the stainless steel milling head mills, the Wonder Mill, the NutriMill, they're just so easy to use. Put them together. I mean, they just snap together, turn it on, pour the grain in.   There's no calibrating, no, you know, adjusting the milling heads and everything. They're just easy, and they're fast, and they mill a lot of flour at once. So if you have a large family like mine, you know, I milled 12 cups of flour in less than a minute by the time I've got my other ingredients ready.   So that's top of your list. And then you're going to have to have some kind of grain. So, like I said, that was the next thing people go, where do I get grain?   And I'm like, well, I guess we need to sell grain, too. So we sell just about every kind of grain or bean here at Bread Beckers. We sell it in food-grade plastic buckets so that it is storable.   You want to keep your grain protected from moisture and bugs and, of course, rodents. So it's grown outside, so there could be bugs undetected in your grain that you might buy in a bag or something like that. But it's really important to protect your investment.   Hard wheat is going to be your grain for yeast bread. So we have hard red and hard white. We do sell also kamut and spelt.   Like my sourdough bread I've got working on right now is a combination of kamut and red wheat, which is one I really, really like. But those are more ancient grains. Those are in the bread-making category of wheat, so you could do that.   And then if you know you're going to make cakes and cookies and things like that, I highly recommend getting some soft wheat. Well, we get ours is grown in Montana, but they have to irrigate to make it soft wheat, so it is grown. We do have a soft red wheat that is grown here in Georgia that we sell and then a soft white wheat that we also sell.   And that's good for your cakes, cookies, brownies, biscuits, things like that. And then corn, mill your own corn. You've never tasted cornbread until you mill your own.   These are just easy quick bread recipes. You can find them all in my book, The Essential Home-Ground Flour Book. So that's it.   And then, of course, basic list of getting started items. Beyond that, you might already have oil. We use extra virgin olive oil.   That's just my oil of choice. There's some other sunflower seed oil, grapeseed oil, avocado oil. Those are good oils.   I just don't need another oil. We import our olive oil from Greece, and it is truly extra virgin olive oil. Unfortunately, the olive oil industry is not very reputable, so you have to know what you're getting.   And we actually were able to visit the olive oil factory and I guess you call them orchards, the fields, two years ago. And that was really great. It's Creighton Mills.   It's a fifth-generation family-owned olive oil company and very, very reputable. And so we know that what we're getting is truly extra virgin. Yeah, you had a question?   Laura Dugger: (17:04 - 17:13) Yeah, just with that, because it is such a corrupt industry, can you elaborate a little bit more about what's special about that?   Sue Becker: (17:13 - 21:07) Yeah, so to be labeled or designated extra virgin olive oil, it has to have a percent acidity. And I do have a podcast on my Sue's Healthy Minutes, “The Fact About Fats”, and I explain what that means. It's not a pH, but it's a percent acidity of 0.8%. And that's a measurement of the, and I'll go into more detail in my podcast, but simply it's just a measurement of the amount of oxidation of those fatty acids that are found in the olives that has taken place. So, 0.8 means that it's a measurement of how much there. And so, it has to meet that requirement to be extra virgin olive oil. Anything less than that is just better and better, you know.   So, our olive oil, excuse me, from the Isle of Crete is where our olive oil comes from in Greece. The basic one we have, the Agrelia, they guarantee that it's 0.8 or less. Most of the time it's 0.5. Then we have one that's 0.2 and so on. And we do have a certified organic. The problem is, and I know not everybody's going to run out and get their olive oil from us, but here's what you want to look for. You want to look for an olive oil that is bottled in the country of origin.   Because the disreputable oil companies, when they bring the olive oil in in barrels and take it, it might be checked there at the dock or whatever. But then when they take it to their factory and bottle it, no one pays attention there. So, they are mixing it with other oils oftentimes.   We used to sell oil that was labeled extra virgin cold pressed olive oil. We had it tested and the results came back that it was less than 1% olive oil. So that tells you it's, you know, the oils you're buying on the shelf, chances are if they're bottled here in America.   Now that I know California makes some. There's actually an olive oil company in South Georgia around Vidalia. They've learned that olives will grow there very well.   And so there's some reputable companies in the United States. So, you know, you just need to know your company. But typically, if it comes from another country and bottled here, you might need to be cautious about that.   So, yeah. So that's what you need to look for. So, I love olive oil.   Contrary to what people try to say that they are selling other oils, olive oil has a perfectly fine smoke point. And you can fry in it. I stir fry in it.   I fry my doughnuts in it. You can take it up to 400 degrees without any issues at all. I do use coconut oil from time to time.   If I'm trying to make something non-dairy, you know, I'll use it in place of butter. But then I also use real butter. So those are my fats that I look for.   And like I said, there's, you know, grapeseed oil is fine. Avocado oil is fine. I think we do sell an avocado oil.   But I don't need a lot of other. Those three, olive oil, coconut oil, and butter are just fine. Yeah.   Okay. And then raw unpasteurized honey. I sweeten my bread with honey and bake with honey if honey will work.   And in most places it will. Where it gets a little tricky working with honey is cakes and cookies and brownies, things like that. I tell people things that have more sugar than flour, you might want to eat in moderation.   And that's where, you know, some alternatives, less refined sweeteners. And we use honey granules and sucanat products for brown sugar and white sugar. So those are just some simple things.   Laura Dugger: (21:08 - 24:17) And now a brief message from our sponsor.   With over 28 years of experience in real estate, Sue Neihouser of the Sue Neihouser Team is a RE-MAX agent of Central Illinois. And she loves to walk alongside her clients as they unlock new doors.   For anyone local, I highly recommend you call Sue today at 309-229-8831. And you can ask her any real estate questions. Sue lives in Central Illinois and loves this community and all that it has to offer.   When unlocking new doors with her clients, Sue works hard to gain a depth of understanding of their motivations and dreams and interests in buying and selling their home. And then she commits to extensive market research that will give them confidence in their decision. Sue truly cares for each of her clients and the relationship she forms with each family along the entire home buying or selling process.   This was absolutely our experience when we worked with Sue and her team. The house that we desired at the time was actually not even on the market. But Sue had a connection and was able to ask those homeowners if they would be willing to sell.   She was timely in her response as she walked us through this whole process. And she helped us sell our home with the right offer coming in hours after it was listed. We kept saying she thought of everything.   And Sue's continued generosity was astonishing. I remember one afternoon after we had settled into our new home and she was knocking on the door dropping off a goodie bag for our family that came from the local bakery. Our daughters also loved getting to know Ms. Sue as she assisted us in finding truly our dream home. So whether you're looking to buy a home for the first time or looking to upgrade or downsize or making the big decision to move to an assisted living from your home of many years Sue will be there to help you navigate the big emotions and ensure the process is smooth and stress-free and that the new doors to be unlocked are ready and waiting for more memories to be made. So, call her today at 309-229-8831 or visit her website at sueneihouser.com.    Thanks for your sponsorship.   I'd love to go into a few of the other ingredients but first if we're even just thinking of the grain ideally we would get to come and visit you and get it from you. We've gone through all the steps.   But if we live elsewhere, two questions. How would we start a co-op so that we could have grain or how do we find out if one's already in our area? And then also are there any fear of glyphosate or any other issues with grain?   Sue Becker: (24:17 - 32:44) Oh wow, that's a loaded question. So, first of all, let's just say if you don't live close to us, we ship buckets of grain every day. UPS, we do.   But the shipping is quite expensive. UPS does not care about the cost of the product. They care about the weight.   And so, once we get it boxed up in the box that we have to ship it in, it's 49 pounds. So, it can cost anywhere from $25 to $30 just in shipping for that bucket of grain. Our grain prices are still very competitive, a lot less than a lot of people out there.   And we do carbon dioxide package our buckets of grain. So, we guarantee that they are bug free. You don't have to put your grain in the freezer.   You don't have to put diatomaceous earth or bay leaves. We've already done it. That's what the carbon dioxide gas has done.   And once it does its job, it's done its job. It doesn't matter now if you open the bucket and go in and out, in and out, in and out. But we realized back, I think I shared our Joseph vision of providing God's people with grain.   Way back, we started something called co-ops. As we traveled and spoke, people would ask that very question. Okay, great.   I'm buying the grain from you now, but what do I do when you leave? You know, I'm in Richmond, Virginia. I'm in Miami, Florida or Orlando, whatever.   So, we developed co-ops. And you can go on our website, breadbeckerscoop.com, and find co-ops in your area. And what that is, we have a coordinator, some person that kind of handles and facilitates the ordering.   If you join a co-op that's the closest to you, you'll get on, you know, there's no cost to join. And you're never obligated to order. If you don't need to order in that cycle, that's fine.   We deliver to each area four times a year. I'm sorry, three times a year, every four months. And so, you'll get an email saying your ordering window is this month.   So, you order, say, in August for a September delivery or June for a July delivery. And everybody's on a schedule. We have them grouped together.   And then you can order as much or as little as you want. And it greatly reduces the shipping cost per bucket. And you typically get a discount for ordering with the co-op as a group.   So that's a great advantage of a co-op. If you can't find one in your area, then email support@breadbeckers.com, and we'll send you the information of starting a co-op in your area. Pretty much all you have to do, because it's pretty streamlined, when people order they just go online, order, and pay us.   But then it's put together as your co-op. And you just have to facilitate the delivery and then making sure everybody knows to come get their product from you. But that's the way it works.   So that would be a great opportunity to get grain and whatever. And like I said, we ship anything on our website you can get through the co-op, most everything, really, really saves on shipping. And then we have certified organic grain here.   And, of course, it can have no chemical, herbicides, pesticides, fertilizers used at all. Contrary to what you may read and hear and see on the internet, wheat is not genetically modified, not at all. Now it was approved for testing and trials last year in August, but up until that point none at all was here in the United States.   And it's still in the trial and testing. I'm praying that it never comes out on the commercial market. But right now, there is no genetically modified wheat, especially that we offer or that's offered out there commercially.   That being said, that means wheat is not roundup ready. If it was sprayed with glyphosate, it would kill the plant. Now, non-organic farmers can use it on their soil to kill, you know, whatever's been growing.   So pre-planting, then once they harvest it, they can use it after harvest. So, there is an issue with, you know, using glyphosates in our non-organic farming techniques. It is very uncommon, contrary to what you hear people say, for a wheat farmer to use roundup or glyphosate as a desiccant to harvest their grain.   It's very, very uncommon in the United States. Colder climates where there's a chance they might lose it to bad weather or whatever, they may. But even still there's other things they prefer to do instead of that because that's expensive.   It's not cheap. You know, you're talking 30,000-acre farms, these, you know, big wheat farmers. So, it's very, very uncommon.   And you can even find that information on the USDA website, that it's less than 3% ever use it like that. Now, like I said, there are other crops and farmers that use it pre and post harvest, but we're very comfortable with our grain suppliers. Most of our wheat comes from Montana.   It's cold. And they still practice pretty traditional farming methods, tilling things under and planting cover crops and things like that. But if you're really, really concerned, then buy certified organic.   I mean, you know, for the price difference, yes, I think it's like $12, but that's for 42 pounds of grain. So, you know, but like I said, we are very comfortable with our farmers, with our suppliers. Our oat supplier says that they spot check and make sure that, you know, no glyphosate is used even on their non-organics.   I think the problem with there, and people are going to say, oh, yeah, but they tested all these cereals and these oat products and found that they all had residual glyphosate. You've got to remember; those are your big food companies. Those are your big pharma, your big, the other pharma, F-A-R-M-E, you know, M-A.   There's no telling, you know, what they do. But, you know, glyphosate use is a significant issue. I want people to understand that.   But it's more in the farming techniques of desiccating after harvest, instead of used to farmers after harvest, the stubbles all there and corn stalks are all there. They would till it all under and then that would decay and, you know, help nourish the soil. Now they're going in, and this is non-organic farming, they're going in and spraying the fields and then just using seed drills.   Not as prevalent, I don't believe, with wheat, but it is used a lot with soybeans, corn, what else, cotton. Cotton is really bad. And there's not a lot you can do.   I mean, we just have to stay informed. But I hate it when I see people passing on misinformation about making it sound like it's just a blanket procedure that's done of desiccating these massive wheat fields, you know. And I've seen pictures; people will show them dead in the field.   Well, the wheat turns very golden and dries out, you know, before harvest. And then once they harvest it, it dies right there in the field. So, it's just kind of a misnomer.   But when in doubt, buy organic. So there. But, you know, I tell people if you're going to avoid toxins and glyphosate the way it's being used in our country today, you would basically have to never leave your house, go naked and probably never eat any food at all, you know.   And think about like lawns and golf courses and things like that. If you live around that, you're being exposed a good bit. So, wheat is actually detoxifying.   So, it passes through the body absorbing toxins. So, I think you're safe with wheat and, you know. But again, buy organic if you're concerned.   Laura Dugger: (32:45 - 32:57) Love that explanation. And then because I think of the other ingredients and bread and even the offerings that you have, what should we be aware of when it comes to salt and emulsifiers?   Sue Becker: (32:58 - 36:23) Yeah. So salt is something I studied later, you know, after I, you know, I, it made sense why they started, you know, separating the bran and germ from the flour too. So, the flour wouldn't spoil, but I'm like, salt doesn't spoil.   Why would they refine salt and do some digging and do some research and you find that natural mined mineral salt has trace minerals that we need, but it's the sodium chloride that makes the salty flavor. So, they, they have learned that they can extract those trace minerals out of the mind mineral salt and sell that to other industries for minerals and leave us with the sodium chloride and it's perfectly salty. So why not do that?   And then so that it will rain, well, it will, you know, “when it rains, it pours” the, you, you're probably too young to know that slogan, but that was a big one when I was growing up. They heat treat the salt so that it does not readily absorb moisture. So the crystals are harder so that when it rains or it's humid, it will pour unlike your unrefined salt that will tend to clump up if it's humid.   So that's what started happening to our salt. And I didn't believe this, but I did just a few weeks ago, go to the store because I haven't bought salt in years. Cause I get it.   We sell Redmond's natural mined mineral salt that comes from Utah, but I went to the store and sure enough, they put anti-caking agents sometimes in some of the brands of salt, dextrose, which is a sugar. Who would have thought that? And just know that you know, the heat treatment is makes it where it doesn't readily absorb moisture.   So that's why you tend to hold fluids when you eat a lot of salty foods. So, it's trying to help your body be able to utilize it. And while we're on salt, I hear a lot of people, they'll ask me, can I make the bread without salt?   My doctors put me on a low salt diet. First of all, that's concerning, but I want to say to you, just getting rid of processed foods, it will greatly diminish your sodium intake from bread to they have, you know, when things are so denatured that they, you know, they smash it, they cook it, they boil it, they take all this out and that out. Well, then it's flavorless.   So, they have to sweeten it and salt it to make you want to even buy it again. So, if you look at ingredient or not ingredient labels, but nutrition labels on processed foods, and I'm talking canned fruits, vegetables, bread products, and all these things, you will see that the sodium levels are much higher than the potassium levels. Well, in nature, that is not the way it is in, in your fresh fruits and vegetables.   Your potassium level is typically twice your sodium level where, so read your labels on your food and you'll see that sodium is typically twice the potassium in processed foods. So that's what I encourage people. You know, you can make bread without salt.   You probably won't like it. It'll be kind of tasteless. If you need to read, if you feel more comfortable reducing the amount of salt, then do that.   But most importantly, quit eating processed foods. That's going to greatly reduce your salt intake and then use a natural mind mineral salt that your body can utilize. So that's salt.   What was the other thing?   Laura Dugger: (36:24 - 36:25) Emulsifier.   Sue Becker: (36:25 - 40:36) Raw unpasteurized honey is what I use. I recommend. And then the emulsifier.   I think you must be talking about lecithin. Lecithin is totally an optional ingredient. You can make great bread without lecithin, but I'm going to tell you, you can make really great bread by adding a little bit of lecithin to your bread dough.   It's a natural emulsifier. It is what's called a phospholipid. It has an acetylcholine that is what it's made of.   And it, it, what it does in your body, it breaks down fat and cholesterol into small enough particles that can get through your capillary wall and into your bloodstream and into your cells and your tissue. It is found in any type of unrefined food that has oil. So, your eggs, your milk, your oils, your unrefined keyword, unrefined oils, and guess where else?   Grains and beans. It's in the, the germ portion of your grains and beans. And that is the nutrient that even without adding it to your bread, it is there already.   And that's the nutrient that I discovered brought brings down cholesterol, blood level cholesterol, because, and somebody kind of argued when I said that one time and I'm like, no, no, no, no. I didn't say cholesterol was bad. Cholesterol is not a bad guy.   I like the way one biochemist puts it. She said, it's just the pig that got stuck in the barn door. It actually does.   It gets stuck in our blood vessels because its big fat molecules are typically big. We need that lecithin in unrefined foods that have oil grains being one of those. And one of the most nutrient dense ones is, is your grains and beans and sources of lecithin, so it breaks those down into small enough particles so that they can get out of our blood and into our tissues and our cells where it is so needed.   Cholesterol is a precursor of just about all your sex hormones, all your anti-inflammatory hormones that your body can make. If it has lecithin it helps vitamin D be converted. The sunshine be converted to vitamin D and our body and it makes; it's a part of the fat and protein layer of every cell in your body.   The cell membrane of every cell in your body. So, it's very, very important to get that cholesterol out of the blood into the cell. So that's lecithin okay.   That was a lot of information. What does it do to our bread? The very same thing it does in your body.   It breaks the oil down. You've all heard the saying oil and water don't mix. Well, it breaks the oil down so that it is small enough particles.   So, it will go mix into your dough a little better and it will make your dough very smooth, very silky. It will make your bread so very soft. And it's the same.   It's the reason they use it in the food industry. They put it in salad dressings so that oil and vinegar will, will mix and stay mixed a little bit better. They started using it in the margarine industry because they're mixing milk and, and milk fats and water.   So, they put the lecithin in there. Now I'm not saying don't eat margarine. That's not what I said.   They put it in Reese's peanut butter cups. That's what makes that chocolate so smooth and creamy. I'm not saying don't eat Reese's peanut butter cups to get your lecithin, but I'm just explaining that's what it does.   It's in your body and outside of your body and your food, and it will make your bread and rolls so soft. And we actually learned when we had a bakery years ago that it helps your bread retain moisture. It keeps it from drying out so quickly. But it's one of those things in Haiti and Tanzania, they don't make bread with lecithin that's an expense that we don't need. But if you want some really, really soft bread and really help my tortilla dough be really smooth and silky and make those tortillas just press out really well. So that's, that's why we use it there.   You can use an egg has lecithin as well. I use both an egg and lecithin, and I have really, really soft bread. So just depends on what you're going for.   I don't typically put it in my sourdough cause that's a different texture. And I don't typically put oil in my sourdough bread.   Laura Dugger: (40:36 - 41:26) So yeah, it just depends on what you're doing there. Okay. That's so good to know.   And with the fresh milled grain, I know that it loses nutritional value each day. And I think you've recommended don't let it go more than three days. You'll have to discard it if you don't use it in that time.   And it makes me just wonder, then I'm going to link to a previous episode that we did on preparing food for our family, because one of the practices I'm thinking of was whatever you're making, make double and freeze half. So, Sue, I'm curious then with the nutritional value, if the freshly milled grain that we use as the flour is used in our baked goods or our bread, but then we put it in the freezer to be consumed at a later time. Does that compromise any of the nutritional value?   Sue Becker: (41:27 - 45:57) Right? Not in, not that I have read and studied what we have to know that as soon as that grain is milled into flour, then now you've exposed the nutrients, the oil and all these to the air and oxidation begins to take place. You might not see it in flour, but you've all seen it in a banana or apple.   You cut it, it starts turning dark right away. So, there's a lot of discrepancy and different viewpoints out there on how long that flour until the flour spoils. Well, that would be kind of like that apple is not spoiled, but definitely oxidation has taken place.   So, years ago, I read some information that in the first day, you can lose as much as 45% by the third day, maybe as much as 90%. I don't, I don't have that information anymore. You know, I never thought I'd be speaking and teaching, so I don't quote it a lot, but I did contact a university, and they said most of the oxidation is going to take place in those first few days after milling.   So exact numbers they didn't give me. But now I will say this, I would never throw flour away. So, I'm not going to say it's bad for you.   And some people say six months to a year is the shelf life of that flour. You're not going to lose your protein. You're not going to lose your fiber.   It's still probably the most nutrient dense flour that you can use and buy. But I will say this, your best bet is once the bread is baked from everything I have studied, the nutritional loss is minimal. So, if you need to make bread ahead, have a baking day, then bake your bread, freeze your bread or whatever you need to do so that it, most of the time, my bread will last for five or six days.   Well, I say it won't mold in that time. Most of the time we eat it before then. So that would, that would be your best bet.   Also storing bread, you want to either freeze it or leave it at room temperature. You don't want to store bread at refrigeration in the refrigerator. It will dry it out and cause it to go stale.   Now, of course, if you have meat or something like that in there that needs to be refrigerated, of course, refrigerated muffins, little higher moisture. So, if you're not going to eat those in the, in a day or two or three, they, they might mold. So put them in the refrigerator.   I have learned a little trick with storing muffins, put a paper towel in the container, either the bag or the container that you're storing them in. It'll really keep them from turning gooey. And of course, always let your bread muffins, whatever completely cool before you package them.   But I never throw flour away. If typically, I travel with a grain mill or with bread, if I'm going on a short trip where I'm not taking my mill or whatever with me, then I'll, I'll take bread with me camping. Our family used to camp one.   Can't take my milk. We did more primitive camping, can't tent camping, can't take my mill with me. So, I would mill up a pail of flour to make pancakes and, and things, you know, while we were camping.   So, we would camp a week. I'm certainly not going to go home. I can't use this.   It's older than three days. So, it's not going to hurt you to go that long, but it's, it's the best is mill the flour, bake your bread, mill your flour when you're ready to do your baking and then freeze or store or whatever. But sometimes that's not always possible.   We went snow skiing a few years ago and we did take the bread machine. We went with my daughter and her family and we took, we opted to take the bread machine and we just milled flour and put it in a pail and we made bread every day. So, we couldn't take both.   So, we did it that way. So certainly there's, there's, there's options. So, yeah, but I never throw flour away.   And if I, if I happened to over mill and I have, you know, some charts that show you about how much grain to mill to get, how much flour. So, I rarely over mill, but sometimes you mill and go, Oh, I can't, you know, emergency have to leave. I would bag it, put it in the refrigerator and just try to use it, you know, as first before you use other things.   Or if I have a little bit leftover, I'll keep it in the refrigerator and use it to dust my countertop or whatever, when I'm rolling my bread or dump it in my, you know, with a big batch of bread I'm using and just not worry about it. But 90% of the bread, no more than that, probably 99% of the bread I eat. I mill the flour, make the bread or the muffins or the pancakes or whatever.   Laura Dugger: (45:57 - 47:00) So I'm so grateful for that clarification. I definitely have information. So that is awesome.   I just wanted to let you know, there are now multiple ways to give when you visit TheSavvySauce.com. We now have a donation button on our website and you can find it under the donate page, which is under the tab entitled support. Our mailing address is also provided.   If you would prefer to save us the processing fee and send a check that is tax deductible, either way, you'll be supporting the work of Savvy Sauce Charities and helping us continue to reach the nations with the good news of Jesus Christ. Make sure you visit TheSavvySauce.com today. Thanks for your support.   So, let's say we've gathered our ingredients. We've made our first recipe. How long does it typically take to experience the benefits from this lifestyle change?   And just to recap, what are some of the health benefits that you may experience?   Sue Becker: (47:01 - 58:28) Well, bowel issues are going to be corrected pretty quickly. For me, constipation was my issue. It was done first day, I ate bread.   Like I said, poop the next morning. A lot of people go, oh, constipation is not my problem. I'm going five times a day or 10 times a day.   So that's more irritable bowel, spastic colon or chronic diarrhea. That may take a week to 10 days to correct, but we've seen people very quickly correct those bowel issues. So, bowel issues are probably the number one, the fastest that you might see.   And I, I, you, I love this story that I tell on a lady, and I used to year. I've been telling it for about 20 years. And I used to call her an older lady, but I'm older than she is.   Then she was then when I called her an older lady. So, this very young lady, she was the mother of a customer of ours. And the customer was her and her husband were missionaries and they were here on furlough.   And she came into the store. Her mother lived in Boston, I believe. And she said, Sue, my mother's having a terrible time.   She it's been on steroids for 10 years for her bowel issues. That you should never do that. And she said, but every time they try to wean her off, she has horrible issues.   She now has bleeding bowels. She can't sleep through the night. She's getting up five times in the night to go to the bathroom.   She can't leave her house. and I hear this a lot. I've had a fella gave testimonies, construction worker.   He goes, “Do you know what? The number one thing I have to find out when I go to check on the job, I have to know where the port-a-john is. I, cause I have to go.”   So anyway, back to this story. They, you know, And she was going to go to the hospital. And that was right about the time.   The gluten-free stuff was coming out. And she said, so she's been told maybe you need to go gluten-free. And she came in and, As a missionary budget, limited budget.   And I said, “You know what? Our ministry will give your mother a grain mill.” She was going.   The daughter was going to spend two weeks with her. And she goes, I'll teach her how to make bread. She thought about it for a minute.   And she goes, I do not know how to make gluten-free bread. Just give me a bucket of red wheat. It can't hurt her.   She's already got bleeding bowels. and if it makes it worse, we'll just stop. She emailed me and said in five days of real bread, her mother was sleeping through the night, no longer having the bowel episodes.   In two weeks while they were there, everything had normalized and her mother had her life back. That's pretty amazing. So, you're gonna see bowel issues correct pretty, pretty quickly.   We've seen that so many times. And then for me, sinus congestion, when your bowels are moving. And we talked about toxins in your colon, sitting in your colon.   We talked about the cancer relationship. But another thing that a lot of people don't realize, what's dumped in your colon and your bowels to be eliminated every day is the stuff your body doesn't want. It's toxic waste, whatever.   And if it's not eliminated every day, it's gonna sit there and get absorbed into your body. And one of your body's reaction to toxins is to make mucus so you can blow it out your nose or cough it up. You know, think about it logically.   When we get sick with a cold or a flu, that organism has made a toxin that our body is trying to get rid of. So, we make all this mucus and that's why you get congestion and you sneeze and you're coughing, you know, so your body can get rid of it. Well, what I learned when I realized I was no longer congested, I started studying.   I was like, how is this happening? Well, that's what I learned, that now that my bowels were dumping and eliminating toxins out of my body every day, I was no longer getting that toxic response of the excess mucus. My body was doing what it needed.   I no longer needed the antihistamines and the decongestants. So that was a big one for me. Of course, the wart story is pretty amazing.   People laughed at me when I told that in the beginning. I knew that it was the bread, that one of my children's warts that he had had for three years went away in the first month. And I discovered that it was the vitamin E that protects every cell in our body and from lots of things, but from being compromised by oxidation.   And if your cell is compromised, it is more susceptible to viral invasion. Viruses are caused by warts. So now that our body, the richest food source of vitamin E is wheat, but it has to be freshly milled.   So now our body was now getting this abundant source of vitamin E, which by the way, we had our bread tested. And one slice provides 100% of your daily vitamin E need. Wow.   Now, I don't necessarily agree with the daily requirement, but still one slice, which no amount of vitamin E was ever put back in enriched bread. But anyway, so I knew that this was the vitamin E protecting the cells and making us less susceptible to viral invasion. And my son's warts went away that he had had for years and in just the first month.   So, we tell that, I would tell that story. And we have now hundreds of wart stories, hundreds of wart stories. The most profound one was lady heard me speak at a homeschool show.   I only have 45 minutes to speak at a homeschool show. And I'm like, woo, a lot of information in that. So, I talk really, really fast.   And sometimes I share this and sometimes I don't. I started to skip my wart story. The Lord, the Holy Spirit just had me stop, tell my wart story.   And I finished that day a little earlier than normal. I never finish early. And I just said, well, you know, does anybody have anything to share?   Two people shared their wart stories. Unbeknownst to me, mom was in my class, walking down the hall to go to another class because there's lots of workshops at these shows, you know. And the Lord told her to come in mine.   There, when I left the room, she was standing outside and told me that. She with tears in her eyes said that she had been praying that God would send her an answer that her daughter had over 500 warts on her. She had had them for, since she was 12 years old, she was now 17.   They had had them all burned off, which they didn't treat the virus. So, they all came back, of course. They had been on different medications.   She goes; they currently have her on ulcer medication saying that maybe it's caused by stress. Okay, so she follows me back to our table where we're making bread. She eats the bread.   She goes, it's delicious. She goes how much is a mill? I told her and she goes; I've paid more than that for one prescription drug that didn't work.   What have I got to lose? I like to cook. We have to eat.   We'll see. Two and a half weeks, two and a half weeks, every wart on that child's body was gone. She had her life back.   She was ashamed. She was embarrassed that she had these nasty patches of warts on her. She wouldn't wear shorts.   She wouldn't swim in public with her friends because she was embarrassed and ashamed. And so that's more than just a wart story. And I tell that the wart story because, I mean, like I said, we have hundreds.   One little girl prayed that God would take her wart away and they heard about the bread and it went away, you know? And because here's my thought. If this bread can improve your resistance to a virus that causes warts that you've had for five, some people 10 years, what other viruses will it protect you from?   That's important to know. And that's what I saw with our, we rarely had colds. We rarely caught flus, you know, from other people.   Not saying we never did, but when we did, we got well very quickly and typically, you know, faster than others. Skin issues. Had a mom in here the other day just say that her, she said, we call your bread, the miracle bread.   Her son had eczema all behind his ears and on his arms, all cleared up. I had another young man come from; he had heard me speak. His wife heard me speak at a conference in Missouri.   They were traveling through, they came to a class, and he came up and said, “Can I hug you?” And I was like, “Well, sure, yeah, go ahead.” And he said, “My wife heard you speak.”   And he said, “what you didn't know is I had this rash on my body and it was stinging. It was burning. Doctor after doctor, medication, steroids, nothing ever helped.”   And he said, “It feels, it felt like fire ants burning me. Had it for years and nothing worked.” His wife heard me speak.   I don't know if she thought, made the correlation with pellagra. I don't know. But anyway, she bought the mill, bought the mixer.   She didn't say anything to me. And he said, within a month, the rash was completely gone. But here's one thing he said.   He goes, “It was so painful. I had gotten to the point where I wanted to die.” That's pretty significant.   And talk, you know, and now within a month, what doctors couldn't fix, the bread did, the nutrients, the B vitamins, the vitamin E, whatever else was in that bread cured his skin issues. And we hear psoriasis, people with psoriasis, it completely goes away in a matter of a few months. Depression, anxiety.   One little girl struggled with depression, and they told her to go gluten-free and it got worse. She was so fearful. She couldn't even sleep in her bedroom.   She had to sleep on the floor in her parents' room. And the mom with tears in her eyes said, within, they decided to not go gluten-free and to try freshly milling. And the little girl is happy and excited and has her life back.   So, I could go on and on and on. And we, you know, just the health of children is powerful to me. And we've seen heart disease.   God says in Psalm 104 that he gave man bread to strengthen and nourish the heart. We've had people say, I mean, well, one lady in particular, this was years ago, I wish I had taken her name to follow up with her, but she said her husband in one month and all she changed was the bread, came off the heart transplant list. She said, the doctor says he's not out of the woods yet, but his heart muscle is functioning so well, can't justify being on the heart transplant list.   And, you know, I read the works of Dr. Wilfred Schutt, world renowned cardiologist. Do you know what he used to treat heart disease? Vitamin E.   And in his book that has nothing to do with milling your own grain and making your own bread, do you know what he attributes heart disease to? When the white flour came on the scene and they started taking the bran and germ out of our flour. He said, we lost the most potent antithrombin, blood thinning and vitamin E for the strength of the heart muscle.   So yeah, we've seen a lot in 35 years or 34 years. It's been amazing. And people write and say, “I know you must get tired of hearing this.” I never get tired of hearing testimonies and stories. And I call them “it's the bread stories” because they tell me it's the bread that's all I've changed and this is what I've seen. And so, and it's, yeah, it's powerful.   Laura Dugger: (58:29 - 58:56) Well, I love because even before we recorded this conversation, we prayed that God would do more than we could ever ask or imagine. And I feel like that's what he has done with bread too. There's still so much more, but you're just to encapsulate a few things, the improved energy, the supported hormones, the ailments that are corrected, there's so much.   And if we want to get started, then can you remind us of your website and what our first step could be today?   Sue Becker: (58:56 - 1:00:59) Yeah, first step, buy a grain mill, buy some grain, start milling your bread. And if you're scared of yeast bread, then make muffins and make pancakes. Machines help, you might all have a mixer that you can go ahead and use to make your yeast breads, but muffins, pancakes, coffee cake, three of my basic ingredients, I mean, my recipes that I started with, that's a wire whisk in a bowl.   You don't need to knead; you don't need to worry about letting it rise. Buy the tools that help you make this a lifestyle. Bread machine, you might see the Zojirushi bread machine behind you, that, I mean, five minutes, mill the flour, five minutes, dump it in, all your ingredients, come back to a baked loaf of bread.   You know, push the start button, come back to a baked loaf of bread. Mixer, for my family, the mixer worked very well because I would mix up dough to make six to nine loaves of bread or six loaves of bread at a time. And I did that twice a week, interspersed with muffins, pancakes, and all of that.   So, keep it simple, get a grain mill, get some grain and get a recipe book that you enjoy and just dive in. You won't be sorry. Go to breadbeckers.com.   You can find a lot of information. Go to our YouTube channel, Bread Beckers YouTube channel. Lots of videos and how-tos and classes, our getting started classes on there.   There's a couple of videos, a basic list of getting started items where I explain to you the hard wheat, the soft wheat, the red wheat, the white wheat, and those things. And I highly recommend, it's a long video, it's three and a half hours long, but it's called Real Bread, the Staff of Life. You can watch it in segments.   Pause me if you need to come back later, but it's very profound information. It's 30 years of studying and research and gleaning the scriptures and science and textbooks. And then Instagram, follow us on Facebook and Instagram.   And then of course, Sue's Healthy Minutes podcast. You will be blessed by all the information there as well as the testimonies that are shared.   Laura Dugger: (1:01:00 - 1:01:19) Incredible. We'll add all of those links in the show notes for today's episode. And Sue, as you remember last time, we are called The Savvy Sauce because savvy is synonymous with practical knowledge or insight.   And so, as my final question for you again today, what is your savvy sauce?   Sue Becker: (1:01:19 - 1:04:32) So what I want to encourage people today is seek the truth. Use your common sense that God has given you. I want to read a quote by a doctor that promotes healthy living, but I want you to listen to what he says.   Here's the quote. “Damage to the gastrointestinal tract from the overuse of antibiotics, anti-inflammatory drugs like Advil or Aleve, acid blocking drugs, we talked about that last time, like Prilosec or Nexium, combined with our low fiber, high sugar diet leads to the development of celiac disease and gluten intolerance or sensitivity and the resultant inflammation.” Did you hear that?   I absolutely agree with that. All those things cause damage to the gastrointestinal tract and lead to allergies and things like that. “This is why,” now there's where I want you to listen and use your common sense.   “This is why the elimination of gluten can be a powerful way to prevent and reverse this and many other chronic diseases.” Next sentence. “The biggest problem is wheat, the major source of gluten in our diet.”   Did you hear wheat or gluten listed in his causes? No, you did not. He is making an illogical conclusion to his own truth that he just presented.   Wheat didn't cause that. Wheat can actually cure that. And you asked me about a verse that has meant so much to me and powerful, profound verse in the scripture, Deuteronomy 24:6.   In that scripture, it's the law. Sometimes you get bogged down in Deuteronomy. I will never forget when I stumbled, didn't stumble, but I was reading this verse and what God showed me.   In that chapter or in that verse, God gave a law for what you could take as a pledge when someone borrowed something from you. In those days, if someone was gonna borrow something, they would leave you with something of value of theirs as a pledge. I'm gonna return what I borrowed from you or I'm gonna pay you back or whatever.   Listen to God's law. He says, “Do not take a man's upper millstone as a pledge for you would be taking his life.” That is pretty profound.   Someone in the early 1900s took our milling stones, took our mills out of our home and we've been losing our health and our life ever since. Wheat is not the biggest problem. Wheat is the answer.   Freshly milled, of course. So contrary to popular belief, everything you read on the internet is not true. So, dig into God's word, find the discrepancy from what you're hearing in the world and what God's word says and let his truth rule and reign in your life.   That would be my advice.   Laura Dugger: (1:04:33 - 1:05:03) That is so good again, Sue, and thank you for getting mills back in our home and thank you for being my returning energetic and intelligent and faithful guest. You're so humble in your approach and you'r

Today we talk about our Homeschool Plan for 2026. Strap in and enjoy the weird and the wild and the normal. Find Secular Curriculum with our Resource Selector https://www.homeschool-together.com/secular-resources Support The Podcast If you like what you hear, consider supporting the podcast: https://homeschooltogether.gumroad.com/l/support Consider Leaving Us A Review If you have a quick moment, please consider leaving a review on iTunes - https://podcasts.apple.com/us/podcast/homeschool-together-podcast/id1526685583 Show Notes Build Your Library - https://buildyourlibrary.com/ Blossom and Root - https://www.blossomandroot.com/ Right Start Math - https://rightstartmath.com/ Math Mammoth - https://www.mathmammoth.com/ All About Reading - https://www.allaboutlearningpress.com/ Explode the Code - https://www.epslearning.com/products/explode-the-code-2nd-edition Evan Moor Grade 3 Spelling - https://amzn.to/4q9T2s2 Harcourt Family Press - https://www.amazon.com/stores/Flash-Kids-Editors/author/B01D0MJCKI 180 Days of Social Studies Grade 4 - https://amzn.to/4suJwkW Hearth and Story - https://www.hearthandstory.com/ Connect with us Website: http://www.homeschool-together.com/ Store: https://gumroad.com/homeschooltogether Youtube: https://www.youtube.com/c/homeschooltogether Facebook: www.facebook.com/groups/homeschooltogetherpodcast/ Instagram: www.instagram.com/homeschooltogetherpodcast Twitter: https://twitter.com/hs_together The Gameschool Co-Op: https://www.facebook.com/groups/gameschoolcoop/ Email: homeschooltogetherpodcast@gmail.com

Many homeschool parents face difficult conversations with family members who question their decision to homeschool. In this episode of The Homeschool Show, Amanda and Melanie talk through practical ways to navigate those conversations, including when to explain your choices, when to step in for your children, and when it's appropriate to disengage.The episode also includes a conversation with NCHE Executive Director Matthew McDill addressing abuse claims and homeschool regulation. He explains what research shows about abuse across educational settings and why increased oversight of homeschool families does not lead to greater child safety. The episode concludes with NCHE news, upcoming events, and scholarship reminders.Protecting Children Without Undermining Freedom: The Truth About Homeschooling and AbuseNCHE news and resourcesMidwinter Chess Tournament   Faith & Family Day with the Charlotte Hornets Sullenberger Aviation Museum Field Trip NCHE Scholarship Application Season

What happens when you stop accepting the “official story” and start asking better questions—about education, parenting, freedom, and the systems we've all been told to trust?In this week's episode of The Homeschool How To Podcast, I'm joined by Tim (ANCAPTim)—a homeschooling dad, songwriter, and outspoken advocate of voluntary exchange, individual responsibility, and a truly free market. We talk about what anarcho-capitalism means in plain language, how his worldview shaped his decision to homeschool, and how to raise curious, grounded kids without turning them into “the weird kid on the playground.”We also get into:Why “both sides” can feel like two wings of the same birdHomeschooling as a custom fit for individual kids (not a one-size box)Unschooling explained without the stereotypesConsumer responsibility, ethics, and “voting with your wallet”AI, creativity, and what tech might change (and what it won't)Connect with Tim + his music: ANCAPTIM.com Mentioned in today's episode:My ebook: https://thehomeschoolhowto.com/ebookMy children's safety book Let's Talk, Emergencies!: https://CherylDaley.com or grab it on Amazon! If you enjoyed this conversation, please follow the show and leave a review—it helps more homeschool families find the podcast.Support the showInstagram: TheHomeschoolHowToPodcast Facebook: The Homeschool How To Podcast

In this opening episode of our eight-part series, we introduce John Milton Gregory and his Seven Laws of Teaching and explore why they continue to matter for Christian classical educators. Gregory reminds us that teaching works best when it aligns with the way students actually learn rather than personal preference, and that this kind of teaching leads to deep and lasting formation. We also consider why his framework fits naturally within a University-Model® School, uniting classroom teachers and parent co-teachers around shared principles of learning. In the episodes ahead, seasoned educators from our community bring each law to life with practical wisdom you can put into practice right away.Here's a link to a a PDF of The Seven Laws of Teaching by John Milton Gregory through Veritas Press! https://www.oakgroveclassical.com/https://www.instagram.com/oakgroveclassicalacademy/https://www.facebook.com/OakGroveClassical/https://naumsinc.org/ 

Allie tackles the explosive hell debate ignited by Kirk Cameron in which he wades into annihilationism, which is a belief that sinners in hell do not suffer eternal torment but will eventually be forever destroyed. She contrasts it with the traditional view of eternal conscious punishment, exploring Scripture's imagery of destruction, balancing God's characteristics of justice and mercy, and referring to key theologians, such as John MacArthur, John Stott, Edward Fudge, J.I. Packer, and many more. At the end of the day, sharing the gospel to all unbelievers is the most important because separation from God is horrific. Plus, Allie asks for your prayers over Megan Basham, who is battling cancer at this moment. Join us for thoughtful theology, biblical clarity, and renewed passion for souls. Buy Allie's book "Toxic Empathy: How Progressives Exploit Christian Compassion": ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.toxicempathy.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Timecodes: (00:00) Intro (08:40) Annihilationism (16:50) Conditional Immortality (21:30) Eternal Conscious Torment (32:20) Is Annihilationism Heresy? (43:00) Praying for Megan Basham (47:55) New Release Schedule --- Today's Sponsors: Patriot Mobile | Go to ⁠PatriotMobile.com/ALLIE⁠ or call 972-PATRIOT and use promo code ALLIE for a free month of service! Crowd Health | Join CrowdHealth to get started today for $99 for your first three months using code ALLIE at JoinCrowdHealth.com⁠. CrowdHealth is not insurance. Opt out. Take your power back. This is how we win. Olive | Olive is a food scanning app that exposes what labels don't — seed oils, dyes, additives, even hidden toxins. Download Olive now and instantly see what's hiding in your groceries! Good Ranchers | To support a company that's committed to honoring America's past, present, and future, visit ⁠GoodRanchers.com⁠ today. And if you subscribe to any Good Ranchers box of 100% American meat, you'll save up to $500 a year! Plus, if you use the code ALLIE, you'll get an additional $25 off your first order. Shopify | Sign up for your $1-per-month trial and start selling today at ⁠Shopify.com/ALLIE⁠.  We Heart Nutrition | Check out We Heart Nutrition at ⁠WeHeartNutrition.com⁠ and use the code ALLIE for 20% off.  --- Episodes you might like:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Ep 1274 | Predestined to Hell? Calvinism Explained ⁠https://podcasts.apple.com/us/podcast/relatable-with-allie-beth-stuckey/id1359249098?i=1000739569811⁠ Ep 1218 | Why John MacArthur's 56-Year Ministry Shook the World ⁠https://podcasts.apple.com/us/podcast/ep-1218-why-john-macarthurs-56-year-ministry-shook-the-world/id1359249098?i=1000717561591⁠ Ep 618 | Kirk Cameron on Homeschooling & Raising Godly Kids ⁠https://podcasts.apple.com/us/podcast/ep-618-kirk-cameron-on-homeschooling-raising-godly-kids/id1359249098?i=1000561947796⁠ Ep 906 | Time to Boycott Scholastic Books | Guest: Kirk Cameron ⁠https://podcasts.apple.com/us/podcast/ep-906-time-to-boycott-scholastic-books-guest-kirk-cameron/id1359249098?i=1000634689361⁠ --- Buy Allie's book "You're Not Enough (and That's Okay): Escaping the Toxic Culture of Self-Love": ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.alliebethstuckey.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Relatable merchandise: Use promo code ALLIE10 for a discount: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://shop.blazemedia.com/collections/allie-stuckey⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

I'm homeschooling five kids (grades 6, 4, 2, kindergarten… plus a five-month-old baby), and I'm sharing what's actually working now that real life is in full swing. I'll walk through the "filter" I'm using for curriculum decisions, what changed between my plan from seven months ago and what we're doing now, and the biggest fixes we made (especially in math and writing). I also share what our days look like right now — the flow, the routines, and the small setup decisions that make consistency possible. Resources: Other Homeschooling Videos: Favorite for 2023: PreK, 1st Grade, 3rd Grade: https://www.youtube.com/watch?v=7oV70d1kr9A Favorite Curriculum for Fall 2023: Kindergarten, 2nd Grade, 4th Grade: https://www.youtube.com/watch?v=sm3hJAlVTdI Homeschooling in Hard Seasons | Library System for the Best Books: https://www.youtube.com/watch?v=G9wgIgGxQgk How I Decided Our Learning Priorities For the Summer: https://www.youtube.com/watch?v=FQkuSufQnJs Our Homeschooling Curriculum for 2024-2025 Pre-K, 1st, 3rd, 5th Grade: Alveary Update: https://www.youtube.com/watch?v=q5MvRMKNY1E Planning A Full Year of Homeschool With A Baby On The Way | 6th, 4th, 2nd, Pre-K: https://www.youtube.com/watch?v=XNKz4gz3MzI Curriculum: Growing Brave Writers https://bravewriter.com/products/growing-brave-writers (use this link to get $10 off: https://go.referralcandy.com/share/SVPT9W8?s=sp&t=cp) Math With Confidence: https://amzn.to/3Nezl3K Fix It Grammar: https://amzn.to/3N7CJxy Alveary: https://lddy.no/1jdpq (use code JJACKSON for $25 off) All About Spelling: https://www.allaboutlearningpress.com/all-about-spelling/?srsltid=AfmBOoq7t0vyOYoJiNU10_kw_RBcPQ6p8CuxneTYVBcK_bCtrgF3TJXb (I actually just buy the teachers manual used for a fraction of the price)  

Everyone is telling you what to start for 2026, but I'm telling you what to quit today. We are building your "No List..." The ultimate subtraction strategy for growth that frees you from the false productivity draining your spirit and your bank account. If you've been piling your plate so high that success feels like a heavy burden, it's time to learn how to prioritize the moves that actually make you money. Press play to identify the energy leaks and "Who Not How" opportunities so you can stop falling off the unicorn and start leading with clarity.  PS. Book your 1:1 ALIGNMENT CALL to map out your best year yet. 

What if homeschooling doesn't have to look like school at home—and never was meant to? Zan and co-host Caleb Price encourage weary and wondering parents with a fresh look at why homeschooling works, especially when you're tired, overwhelmed, or starting midyear. From flexibility and play to long-term vision and faith, this conversation reframes what truly matters. Be reminded of your why and encouraged to keep building a homeschool that fits your child and your family. SHOW NOTES https://zantyler.com/podcast/179-news-clips LISTEN AND SUBSCRIBE Join Zan Tyler and a special guest each week for real encouragement, engaging stories, and practical wisdom for surviving and thriving on the homeschool journey. YouTube: https://youtube.com/@thezantylerpodcast Apple Podcasts: https://apple.co/3QmTyC3   Spotify: https://spoti.fi/3vLipG2  CONNECT WITH ZAN & FOLLOW HER ON SOCIAL Website: https://zantyler.com/podcast  Instagram: https://instagram.com/zan_tyler_podcast  Facebook: https://facebook.com/ZanTylerHomeschool  TikTok: https://tiktok.com/@thezantylerpodcast  Twitter/X: https://x.com/ZanTyler  SPONSORED BY BJU PRESS HOMESCHOOL https://bjupresshomeschool.com/zan

Text Sue what you think!When traditional homeschooling stops working, there's nothing wrong with exploring your options. The Unschooling 101 mini-course can help. Let's talk about what's going on together.-> Unschooling 101-> Creating Confidence Membership (Unschooling 101 is included)___________________________If you've been homeschooling for a while — especially in a more traditional or school-at-home way — there often comes a point when it just doesn't feel like it's working anymore.Not because you're doing something wrong.Not because your kids are failing.But because the structure you started doesn't fit your family.In this episode, Sue Patterson talks through what it really means when traditional homeschooling stops working. She explores why so many families reach this place, why it often shows up midyear, and why unschooling frequently enters the conversation at this stage.You'll hear about the difference between homeschooling and unschooling, what “deschooling” actually looks like in real life, and why questioning your current approach is a thoughtful, responsible response — not a failure. This episode is especially helpful if you're searching for alternatives to traditional homeschooling or trying to understand whether unschooling might be a better fit for your family.Rather than offering quick fixes or rigid plans, this conversation focuses on clarity, reassurance, and next steps you can take without panic or pressure. If homeschooling isn't working the way you expected and you're wondering what comes next, this episode will help you slow down, make sense of what you're noticing, and feel less alone as you explore your options.Sue also shares how the Unschooling 101 mini-course can support parents who want a practical, grounded introduction to unschooling — especially those transitioning away from school-at-home methods and looking for a clearer understanding of what unschooling actually looks like day to day.Read the Transcript at the blogSupport the show_____________________________________________________As always, reach out if you need more help. You don't have to do this alone!Free Email List with weekly unschooling resourcesLike what you're hearing - buy Sue a cup of coffee! Buy Me a Coffee Creating Confidence Membership Group Podcast listeners can join without the sign up fee - so use this link! UNSCHOOLING 101 Course Math WITHOUT Curriculum Course Unschooling Transcript Course Seasonal Unschooling Guides Private 1:1 Coaching with Sue www.UnschoolingMom2Mom.com

Feeling overwhelmed by homeschooling kids at different stages? You're not alone—and we've got the encouragement (and practical tips) you need! Join Delise Germond and Kelli Wilt, two full-time working homeschool moms at different stages of the journey, as they share honest, grace-filled advice for homeschooling young children. Whether you're just starting out or feeling stuck in the daily grind, this conversation is packed with wisdom you can use today. Kelli opens up about her early years of hypercritical self-assessment, thinking she had to prove homeschooling was the right choice by making her children the "best" at everything. She shares how God shifted her expectations and why extending grace to yourself, your children, and your community changes everything. The biggest victories often come in moments of vulnerability when you realize you're not alone in the struggle. Discover why trying to recreate the classroom model at home feels like wearing shoes that are half a size too tight, and how embracing the discomfort of something new leads to a beautiful fit for your family. Learn why rhythms and routines beat rigid schedules every time, and how to build in margin for those big feelings that little people (and big people!) experience. This episode of Everyday Educator is sponsored by: Online Learning Seminars Online Learning Seminars offers live, interactive courses taught by CC graduate parents who are experts in their fields. Ranging from four to six weeks and approximately 1.5 hours of instruction per class, OLS offers a variety of courses including academic subjects that align with classical education principles. While some courses focus on practical skills, all courses are approached from a classical perspective of lifelong learning. Whether you want to learn something new or share your expertise as an instructor, join our OLS community today! 2026 Spring course offerings are open. Learn more by going to https://classicalconversationsinc.regfox.com/ols Summit Ministries Do you want your child to have conversations that challenge, encouragement that endure, and friends and faith for life? Summit's Student Conferences equip young Christians with the hope, clarity, and confidence they need to follow Jesus boldly in today's world. It's not just about getting apologetics answers. Students learn how to live winsomely and bravely in today's world.  Visit summit.org/cc before March 31, 2026, and lock in the early bird rate. Save an additional $250 when you use the code CC26. Want your child to have conversations that challenge, encouragement that endures, and friends and faith for life? Grab their spot now at summit.org/cc

279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home-Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 15 grandchildren and 1 great-grandchild so far. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. 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First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

Some days it feels like pulling teeth just to get your kids to open a book or pick up a pencil. In this episode, we're digging into the challenge of homeschool motivation. What do you do when your kids just aren't interested? We'll explore practical ways to spark curiosity, reduce resistance, and build buy-in without constant power struggles. If homeschool is starting to feel like a daily battle, this episode is packed with real-world strategies to bring back the joy. Find Secular Curriculum with our Resource Selector https://www.homeschool-together.com/secular-resources Support The Podcast If you like what you hear, consider supporting the podcast: https://homeschooltogether.gumroad.com/l/support Consider Leaving Us A Review If you have a quick moment, please consider leaving a review on iTunes - https://podcasts.apple.com/us/podcast/homeschool-together-podcast/id1526685583 Show Notes Stardew Valley - https://www.stardewvalley.net/ De-Schooling Part 1 - https://homeschooltogether.fireside.fm/329 De-Schooling Part 2 - https://homeschooltogether.fireside.fm/331 Homeschool Burnout - https://homeschooltogether.fireside.fm/89 When Big Commitments Lead to Big Burnout - https://homeschooltogether.fireside.fm/404 Get On The Floor - https://homeschooltogether.fireside.fm/363 Connect with us Website: http://www.homeschool-together.com/ Store: https://gumroad.com/homeschooltogether Youtube: https://www.youtube.com/c/homeschooltogether Facebook: www.facebook.com/groups/homeschooltogetherpodcast/ Instagram: www.instagram.com/homeschooltogetherpodcast Twitter: https://twitter.com/hs_together The Gameschool Co-Op: https://www.facebook.com/groups/gameschoolcoop/ Email: homeschooltogetherpodcast@gmail.com

EP243: January often brings pressure to plan, reset, and have it all figured out. But what if the new year is asking for something gentler? In this episode of the Art of Homeschooling Podcast, Jean invites you to welcome the new year without a plan (yet) and return to your center before making any homeschooling decisions. Inspired by a quote from Rainer Maria Rilke, we explore why orientation comes before action and how creating space allows clarity to emerge. Perfect for homeschooling parents craving calm, confidence, and a meaningful, fresh start.Join Taproot Onlinehttps://artofhomeschooling.com/taprootonlineFind the Show Notes here  https://artofhomeschooling.com/episode243/Send Jean a text message. (Include your email if you want an answer!)Support the showThanks for listening!

Ready for a season that actually makes parenting, homeschooling, and supporting your child easier? We're kicking off season six with a clear promise: weekly, expert-driven conversations that turn overwhelm into action for families of struggling learners—homeschoolers and classroom parents alike.In 2026, you'll hear from experts around the world on topics relevant to kids with learning struggles and special needs as well as curriculum choices and support for all types of students. Starting with homeschooling guru Christy Faith, we've got a lineup you won't want to miss. For example, occupational therapist Sarah Collins returns with practical strategies for executive function and sensory processing—think sensory diets that fit real lives, smoother transitions, and routines that build independence without battles.We go deep on writing and thinking with Andrew Pudewa, exploring how background knowledge fuels expression and how breaking skills into tiny steps wires stronger pathways. Expect concrete takeaways for reluctant writers, from copywork and oral narration to deliberate practice that sticks. Scientist and autism expert Dr. Teresa Lyons brings a sharp, evidence-first lens to epigenetics, nutrition, and supplements, cutting through social media noise so you can make decisions with clarity and care.You'll also get a no-nonsense guide to choosing methods and reading curricula by fit, not hype—what each approach does well, where the gaps are, and how to supplement at home. We tackle technology and the brain with balanced guardrails: when screens help, when they hinder, and how to protect attention, sleep, and deep work. And we widen the lens with survivalist Timber Cleghorn on fear, faith, and resilience, connecting outdoor grit to everyday parenting courage.We're back to weekly drops, launching a monthly newsletter packed with free PDFs and guides, and hitting conferences across the country to meet you in person. Subscribe now, share with a friend who needs practical hope, and leave a quick review to help more parents find tools that work. What topic should we tackle next? Email us at BrainyMoms@gmail.comABOUT US:The Brainy Moms is a parenting podcast hosted by cognitive psychologist Dr. Amy Moore. Dr. Amy and her co-host Sandy Zamalis (& sometimes Dr. Jody Jedlicka or Teri Miller, MS PSY) have conversations with experts in parenting, child development, education, homeschooling, psychology, mental health, and neuroscience. Listeners leave with tips and advice for helping parents and kids thrive. If you love us, add us to your playlist and follow us on social media! CONNECT WITH US:Website: www.TheBrainyMoms.com Email: BrainyMoms@gmail.com Social Media: @TheBrainyMoms Subscribe to our free monthly newsletter Visit our sponsor's website: www.LearningRx.com

Motherhood is not a performance—it's a marathon. In this episode, Joelle and Alessandra get real about postpartum health, mom shaming, and the pressure cooker of social media. We talk self-care that actually fits real life, flexible routines that keep you consistent, and why prioritizing your health makes you a better parent—not a selfish one. What we cover: Postpartum realities: hormones, energy, identity shifts Mom shaming & social media pressure: how to mute the noise and trust yourself Self-care for moms: simple recovery, nutrition, and movement wins Flexible routines: "good enough" systems that survive busy seasons Homeschooling without the chaos: structure, not rigidity Permission to be human: a clean-enough house, a kind home, a healthier you If you're tired of unrealistic standards and ready for balance you can sustain, this conversation is your reset. APPLY FOR COACHING: https://www.lvltncoaching.com/1-1-coaching The Fitness League app https://www.fitnessleagueapp.com/ Macros Guide https://www.lvltncoaching.com/free-resources/calculate-your-macros Join the Facebook Community: https://www.facebook.com/groups/lvltncoaching FREE TOOLS to start your health and fitness journey: https://www.lvltncoaching.com/resources/freebies Alessandra's Instagram: http://instagram.com/alessandrascutnik Joelle's Instagram: https://www.instagram.com/joellesamantha?igsh=ZnVhZjFjczN0OTdn Josh's Instagram: http://instagram.com/joshscutnik Chapters 00:00 Welcome Back to the Fitness League 01:13 Mailbox Mishap and Holiday Preparations 02:01 Health Drinks and Digestive Reactions 03:36 Postpartum Changes and Hormonal Fluctuations 05:05 Lab Work and Breastfeeding Journey 07:07 Vasectomy Failures and Pregnancy Surprises 10:38 Mom Shaming in Fitness and Health 16:58 Cleaning and Parenting Perspectives 28:36 The Big Picture of Parenting 31:29 Modeling Behavior for Children 33:34 The Myth of Perfection in Motherhood 36:25 Prioritizing Health and Well-being 39:11 Awareness vs. Action 41:55 Finding Your Own Path 44:47 The Importance of Diverse Perspectives 47:24 Growth Mindset and Continuous Learning 50:32 Navigating Social Media and Expectations 54:07 Flexibility in Parenting and Life

In this episode, I sit down with my 10-year-old son for a simple, honest conversation about our mornings, our home life, and the rhythms we're still learning as a family. We talk about what self-discipline looks like for him in the mornings. He shares the areas in which he hopes our family can still grow this year. We also touch on homeschooling, how we talk about faith in our home, and what sharing the gospel looks like as a kid. If you're a parent navigating discipline, routines, faith, or simply wondering what your children are absorbing from your home, I hope this conversation encourages you to slow down, listen, and give yourself grace.