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The Dr. Haley ShowNutrition For Health Radicals And High Performers Author: Michael Haley
Nutrition and healing your body doesn't have to be so complicated. The Dr. Haley Show is a podcast dedicated to helping you optimize your health in all areas of your life. We will be featuring health radicals on the show to bring new ideas to the table as well as doubling down on key fundamentals to support you living your best life. To see how we can help and support you on your health journey, tune into the episodes and listen for coupon codes that you can use before you make your orders of RAW aloe vera. To learn more about bettering your health and the powerful effects of aloe vera, please visit: https://haleynutrition.com/ Language: en Genres: Alternative Health, Health & Fitness, Nutrition Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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151 | Bread Isn’t the Problem—We’ve Been Making It Wrong | Dr. Sven Mostegl
Episode 151
Tuesday, 1 September, 2026
What if bread itself isn’t necessarily the problem—but the ways we grow grain, process flour, and make bread have fundamentally changed?In Episode 151 of The Dr. Haley Show, Dr. Michael Haley welcomes German baker, engineer, author, and nutrition adviser Dr. Sven Mostegl. Their wide-ranging conversation explores traditional breadmaking, modern flour, sourdough cultures, wheat berries, gluten, fiber, and long fermentation.Rather than declaring bread universally good or bad, Dr. Mostegl explains why the grain, milling process, ingredients, fermentation time, and craftsmanship can produce very different foods.You’ll learn:• How traditional bread differs from much of today’s packaged bread• What happens after a wheat berry is milled into flour• The advantages and limitations of grinding flour at home• Why professionally milled flour is not necessarily inferior• What long fermentation may change inside dough• Why fermentation involves more than simply waiting a certain number of hours• The difference between authentic sourdough and sourdough-flavored bread• Where the yeasts and bacteria in a sourdough starter come from• How commercial yeast changed bread production• Why whole-grain flour and proper preparation should be considered together• How wheat, spelt, einkorn, and rye differ in breadmaking• Why rye is Dr. Mostegl’s favorite grain• How fiber, bread structure, and fermentation may influence blood sugar• Which questions to ask when buying bread from a bakery• What equipment a beginning home baker actually needs• Why learning to handle dough by hand can be valuable before using machinery• How consumer choices can influence what bakeries and manufacturers produceDr. Mostegl also discusses breadmaking as a tactile, meditative, and even spiritual practice. Working with dough teaches the baker to respond to temperature, humidity, hydration, flour, starter activity, and the changing condition of the dough—not merely follow a clock.IMPORTANT CELIAC DISEASE DISTINCTIONOrdinary wheat, rye, or barley sourdough should not be presumed safe for someone with celiac disease. Fermentation can modify components of the dough, but traditionally fermented bread may still contain clinically significant gluten.EPISODE RESOURCESRead the complete article, watch the interview, and access the full transcript: https://drhaley.com/bread-fermentation-sven-mostegl/Watch on YouTube: https://youtu.be/UmqcdtIaoNgLEARN MORE ABOUT DR. SVEN MOSTEGL:Official Website: https://sventhebaker.com/About Dr. Sven Mostegl: https://sventhebaker.com/aboutAll Links and Social Channels: https://linktr.ee/drsvenmosteglBaking Classes: https://sventhebaker.com/baking-classesOnline Courses: https://sventhebaker.com/online-courseBread Calculator: https://sventhebaker.com/bread-calculatorBooks and Publications: https://sventhebaker.com/buecherBOOKS BY DR. SVEN MOSTEGLThe Bread Revolution: Why Grain Is Healthier Than Many People Think, and How We Can Use It to Feed the WorldEnglish edition: https://www.amazon.com/dp/3903521884Die Brot-Revolution German edition: https://www.amazon.com/dp/3903660361Amazon Author Page: https://www.amazon.com/Sven-Mostegl/e/B0FK5HHK2GFOLLOW DR. SVEN MOSTEGLInstagram: https://www.instagram.com/sventhebaker/Facebook: https://www.facebook.com/drsventhebaker/LinkedIn: https://www.linkedin.com/in/sven-mostegl/YouTube: https://www.youtube.com/@svenmosteglofficalABOUT DR. SVEN MOSTEGLDr. Sven Mostegl is a German professional baker, PhD engineer, author, trained nutrition adviser, and health educator based in Dubai. With decades of experience in food and baking, his work connects fully fermented foods, nutrition, the microbiome, and metabolic health.Through his books, baking classes, and educational work, he challenges common assumptions about food and translates complex topics into practical ideas for everyday life. His goal is to help people better understand what they eat, how their bodies work, and how everyday choices may support a healthier and happier life.ABOUT THE DR. HALEY SHOWThe Dr. Haley Show explores health, nutrition, natural living, and the evidence behind the claims that shape our decisions. Host Dr. Michael Haley speaks with clinicians, researchers, authors, entrepreneurs, and other experts whose experience can help listeners ask better questions and make better-informed choices.Learn more: https://drhaley.com/MEDICAL DISCLAIMERThis episode is provided for educational and informational purposes only and is not medical advice. Statements made by the guest represent his perspectives and should not be interpreted as universally applicable medical or nutritional recommendations. Consult an appropriately qualified healthcare professional before making significant dietary changes, especially if you have celiac disease, wheat allergy, diabetes, digestive disease, or another medical condition.
