Is freshly milled flour a loophole for women with Hashimoto's who don't want to give up gluten? It's a common question in the Hashimoto's community.

The research on Hashimoto's and fresh milled flour is mixed, the community stories are all over the map, and the answer is genuinely different from person to person. In this episode, Esther shares what she found when she dug into the science, what she learned from her own 12-year journey with gluten, and what real women in the freshly milled flour community are actually experiencing.

In this episode, you'll learn:

• What fresh milled flour actually is and why it's so different from the processed flour sitting on your grocery store shelf
• What the research says about gluten, molecular mimicry, and Hashimoto's — and why gut health has to come first
• How to figure out whether fresh milled flour is something your body can handle, and the one tool that will help you know for sure

Hit play to get the full picture including Esther's personal story and the real-life results women are sharing from the freshly milled flour community.

Related Episodes:

143: I tried freshly milled flour with Hashimoto's after 11 years gluten free

178: The Gut-Thyroid Connection in Hashimoto's

184: How to Improve Gut Health with Hashimoto’s Without Overwhelm

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Find all links on my resource page: https://healthwithhashimotos.com/resources/

ABOUT THE PODCAST & ESTHER:

The Health with Hashimoto’s podcast will help you explore the root causes of your autoimmune condition and discover holistic solutions to address your Hashimoto’s thyroiditis. It is hosted by Esther Yunkin, a registered nurse, holistic health educator, and Hashimoto's warrior.

This podcast is for informational and educational purposes. Please discuss any questions or concerns with your healthcare professional. These statements have not been evaluated by the Food and Drug Administration. Products mentioned are not intended to diagnose, treat, cure or prevent any disease.