Hi!

At just 23, in college, I was diagnosed with Guillain-Barré Syndrome, a life-threatening autoimmune disease that left me reliant on a wheelchair for nearly a year. My active lifestyle — which once included running a half marathon — shifted to daily physical therapy for two and a half years.

Determined to help my body heal, I turned to nutrition, eating clean and practicing therapeutic nutrition for the next decade — mostly gluten-free, grain-free, paleo, and refined-sugar-free — as I worked to rebuild my gut health. I leaned on books like the WAHL's Protocol, and for years, this approach brought real improvement.

Then, at 33, a Lupus diagnosis came as a shock — despite everything I'd been doing right. My body needed more energy to heal, and this time what I was doing wasn't enough. It was this second reassessment that led me to freshly milled wheat, and to a realization: the research behind grain-free books that demonize wheat make great points, but it's built on studying bread that isn't real bread — dead, stripped of bran and germ, bleached, and synthetically enriched. Bread milled fresh, with the bran and germ intact, isn't the same food at all. It's packed with 40 of the 44 essential nutrients necessary for life. The catch to unlocking the nutrients is milling the grain fresh. 

  I saw my labs completely reverse course- leaving no trace of autoimmunity, my energy return, and little health improvements came for my entire family. 

  Inspired by its therapeutic potential, I became passionate about sharing this method of baking — helping families bring this kind of nutrition into their own homes. After witnessing the health improvements firsthand,  I'm on a mission to reclaim bread as a health food. 

It is nice to meet you!

- Michal 

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