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Flour isn’t what it used to be. So why are so many of us reacting to it now? And why can I eat freshly milled, whole grain, organic flour… with no issue? Because it’s not the same thing. Most flour today has been stripped down, shelf-stabilized, and rebuilt. But real flour, the kind your body recognizes, is left whole. Nothing removed. Nothing added back in. Just grain, the way it was meant to be. Follow a long and let me show you the difference.
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