In this episode, Abi and Kylah dive into the difference between eustress and distress, and why not all stress is something to avoid. They explore how healthy challenges build resilience, where the line between growth and burnout exists, and how to increase your capacity without sacrificing your well-being

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In this episode, we sit down with Sue Becker to unpack why so many people struggle with bread today—and why the problem may not be wheat itself, but the way modern flour is processed. Sue shares the fascinating history of commercial milling, how freshly milled flour differs from store-bought flour, and why thousands of people report feeling better when they return to bread made from grains in their original form. We also dive into the nutrient loss that occurs during modern flour production, common misconceptions about gluten sensitivity, and practical steps for getting started with home milling. If you've ever wondered whether bread can actually be part of a healthy diet, this conversation will completely change the way you think about grains.

LINKS MENTIONED:

The WonderMill

The Essential Home-Ground Flour Book (cookbook!)

Sue's YouTube channel

Grains for milling

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In today's episode, Abi shares about her struggle with cystic acne and what eventually helped her heal her skin naturally

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