Realfoodology

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

Jan 16, 2024

Jon Olinto, co-founder of One Mighty Mill, explores the truth about bread, challenges in the food system, creating transparency, the impact of Michael Pollan, stone mills and real flour, gluten's connection to our food, the importance of sustainable and local supply chains, challenges in consumer attitudes, and driving change in the food system.

01:06:27

Episode guests

Jon Olinto

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Quick takeaways

Modern industrial processes have led to a decrease in the quality and nutrition of wheat and flour.

Stone milling preserves the integrity and nutritional value of wheat, providing a more nutritious and natural product.

Changing consumer attitudes and debunking myths surrounding gluten intolerance are challenges faced by companies like One Mighty Mill.

Deep dives

The Problems of Industrialized Wheat and Flour Processing

Modern industrial processes for growing wheat and producing flour have led to a decrease in the quality and nutrition of the final product. Conventional wheat is often sprayed with toxic chemicals like glyphosate, and the soil used for cultivation lacks nutrients due to monocultures and chemical fertilizers. The industrial milling process further strips the wheat of its nutritional elements, leaving only empty starch. Additionally, in the 1940s, the FDA mandated the enrichment of flour with synthetic nutrients, but these are not as bioavailable in the body.

Introduction

4min

Fertility, Prenatal Vitamins, Birth Control App, and Gluten Speculations

4min

The Importance of Real, Healthy Food

19min

Snacks, Quality Sleep, and the Challenges of Real Food

5min

The True Cost of Food and the Need for Change

17min

Challenges in the Food Retail Industry and the Negative Perception of Gluten

3min

The Importance of Sodium and Supporting Mission-Based Companies

5min

Building a Beautiful and Educational Bakery

9min

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