One Mighty Mill

I have been gluten free since 2013. Not by choice but because I get extremely sick if I eat it. Like so many others these days I just deal with it and have learned to be overly cautious when eating out, grocery shopping, and questioning everything I eat. I have never officially been tested for allergy or celiac, all I knew is when I didn’t eat wheat I felt great. Now, 2018 my friend Jon (formerly B.GOOD CEO) starts One Mighty Mill. His goal is to bring back #wheatyoucaneat by stone grinding organic, pesticide free whole wheat grown in Maine. Why is this important? Because industrialized flour is complete BS. Stripped of nutrients and riddled with chemicals all to sustain long shelf life. Long story short, when I went to go hangout, check the new place and get some promotional photo’s for them  before they officially launched I decided to eat one of his bagels. I eat a whole wheat bagel. I hadn’t voluntarily eat wheat in 5 years. What happened? I didn’t get sick, not after eating it nor the next morning (when it usually hits for me). If I went to the grocery store and bought bread to eat I’d be all sorts of messed up. It took 5 years for me to realize that I am not celiac, or allergic to wheat. I am allergic to additives, pesticides, and all the other crap in industrialized wheat. I couldn’t be more thrilled to be a part of documenting this next chapter for Jon and the journey of One Mighty Mill.

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