Are We Sensitive to Gluten, Or Just What Has Been Done To It? | Jon Olinto
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Show Notes
EP. 179: 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
Check Out Jon Olinto & One Mighty Mill:
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Check Out Courtney:
Check Out My new FREE Grocery Guide!
Produced By: Drake Peterson
Edited & Mixed By: Mike Frey