The Bread Project

The breads we buy in the modern supermarket are only a superficial impersonation of the breads that humans have consumed for thousands of years. As a result, the bread you put in your shopping cart or even buy from many local bakeries might be making you

Author: Melody Pattison Mehta

Podcast by The Bread Project
Be a guest on this podcast

Language: en

Genres: Alternative Health, Health & Fitness

Contact email: Get it

Feed URL: Get it

iTunes ID: Get it

Get all podcast data

Listen Now...

Dr Stephanie Seneff - Chemical Reactions - #4
Thursday, 29 September, 2016

We welcome scientist and researcher Dr Stephanie Seneff. Stephanie is a Senior Research Scientist at the MIT Computer Science and Artificial Intelligence Laboratory. As a biophysicist and electrical engineer, Dr Stephanie Seneff brings the ideal skill set to the table to discuss many of the issues besetting our human health today, as the population experiences biochemical interactions and interruptions in our bodies from numerous environmental onslaughts. We discuss the effects being linked with the chemical glyphosate that’s being sprayed on wheat crops, particularly on NON-GMO wheat, and with the synthetic form of folic acid being added to flour as a fortification, in many cases under mandatory government regulations. If you’ve found yourself or family members just getting sicker and unhealthier since about 2009, you want to hear this episode, but if you ever want to be able to happily buy regular supermarket bread again, maybe don’t listen. Be sure to check out our other interview series - Reinventing the Supermarket - available on iTunes, Soundcloud, Spotify or at reinventingthesupermarket.com