Making Peace With Gluten: The Good Gluten, the Truth About Wheat, and Healing Your Body with Cindy Anderson

This episode will change how you think about gluten forever.

If you’ve feared wheat…

If you’ve struggled with bloating, fatigue, pain, constipation, diarrhea, brain fog, or inflammation…

If you’ve avoided bread for years…

Today’s conversation will feel like freedom.

I sit down with Cindy Anderson, founder of Manny’s Choice and self-proclaimed “good gluten” advocate, who went from severe gluten intolerance and breast cancer to discovering a completely different kind of wheat — one that nourishes the body instead of inflaming it.

This episode gently dismantles everything we’ve been taught about gluten and offers hope for anyone trapped by their symptoms.

1. Cindy’s Story: Severe Gluten Intolerance, Breast Cancer & a Search for Answers
Cindy didn’t start a company — she tried to save her health. She shares how she went from:

• Violent diarrhea

• Migraines

• Bloating

• Joint pain so severe she felt “90 years old”

• Itchy skin and rashes

• Brain fog

…to discovering she could eat gluten freely in Italy without a single symptom. This breakthrough revealed the truth about American and Canadian wheat — and how it’s been altered beyond recognition.

2. The Real Problem Isn’t Gluten — It’s What We’ve Done to Wheat
Cindy explains why North American wheat causes extreme reactions:

• 1950s nuclear food testing altered wheat’s genetic “essence”

• “Dwarf wheat” engineered for profit, not health

• Modern milling burns the kernel, destroying nutrients

• Gluten concentrated 50–500x higher

• Synthetic folic acid sprayed on wheat — up to 80% of people can’t process it

• Roundup forces faster harvesting and remains on grain

• Potassium bromate added to most breads

Her passion isn’t for blaming gluten — it’s for exposing the deception and preventable harm.

3. The European Difference
European, Egyptian, and certain Middle Eastern wheat follow traditional farming and milling:

• No nuclear-altered seeds

• No rapid-burn milling

• No chemical sprays

• Nutrient-rich soil

• Natural gluten levels

Even those with Hashimoto’s, arthritis, brain fog, gut issues, or autism sensitivities often see dramatic improvements switching to these flours.

4. Why Bread Used to Be Nutritious
Bread isn’t supposed to hurt — it’s meant to nourish. Natural wheat is:

• Anti-inflammatory

• Mineral-rich

• Grounding

• Gut-supportive

• Toxin-binding

• A complex carbohydrate your brain needs

Cindy shares stories of:

• Arthritis disappearing after 25 years

• Diabetics whose blood sugar stays steady

• Children with autism who remain calm on Italian heritage wheat

These aren’t just recipes — they’re revelations.

5. The Emotional Connection to Food
I share my own fear of gluten and symptoms — chronic pain, bloating, sleep issues. Cindy explains why:

• We’ve been marketed to fear gluten

• We’ve blamed a natural molecule for chemically altered wheat
  Healing your relationship with wheat mirrors healing your relationship with food itself.

6. Manny’s Choice: Clean, Pure European Flour
Cindy’s company was born from personal need and community demand. Her mixes are:

• 100% European wheat

• Free of preservatives, GMOs, synthetic agents

• Simple (9 ingredients vs. 47 in major U.S. brands)

• Beginner-friendly

• Crafted for health and joy

Yes — I made the waffles with egg whites and loved them.

7. Coupons & Links
Website: www.mannyschoiceflour.com
Coupon code: MPWF for 10% off

Whether baking bread, artisan loaves, sourdough, or pizza, this is the place to start.

8. What This Episode Is Really About
This isn’t just gluten — it’s about making peace with food, releasing fear, and reconnecting with nourishment.

“In this short time, I feel like I’ve made peace with gluten. And that’s huge for me.”

If you’ve feared gluten, avoided bread, felt betrayed by your body, or longed to enjoy food again — this episode will give you hope and a path forward.