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

Realfoodology

Have you ever bitten into a slice of bread and thought about the journey from wheat field to your plate? I had the pleasure of sitting down with Jon Olinto, co-founder of One Mighty Mill, as we explore the truth behind today's bread! We slice through modern wheat's potential gluten link, uncover the beauty of ancient stone milling, and challenge the food system's "fresh" facade. From sourcing integrity to the profound impact of dietary choices, join us as we bake a healthier future, slice by slice, with small businesses like One Mighty Mill.

Topics Discussed:

01:08 The Mystery of Gluten Intolerance

08:56 Challenges in Rebuilding the Food System

13:36 Creating Transparency in the Food System

21:19 Michael Pollan's Influence on Protest Philosophy

22:18 Stone Mills, Real Flour, and Our Diet

25:39 Gluten's Connection to Our Food

34:45 Shelf Life's Impact on Food

39:16 Daily Discoveries in Gluten Sensitivities

42:12 Rebuilding the Food System With Wheat

45:52 Sustainable and Local Supply Chain

48:10 Challenges in Changing Consumer Attitudes

55:51 Driving Change in the Food System

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Produced By: Drake Peterson

Edited & Mixed By: Mike Frey