Testimonials

I would like to share with you how Beth Holland and Bread For Life changed my life and the life of my family.

In 1997 I was a single mother raising 2 young boys. At the time both boys struggled with chronic sinus infections and the youngest one was on medication for ADHD. I was desperately seeking something that would keep them from being so sick and help to improve E.J.’s focus and performance in school.

Although I had known Beth for some time, it was at this time that she shared with me all that the Lord had shown her about nutrition and healthy living. She invited me to attend her class on healthy baking, and the change began.

All during the class I was impressed with Beth’s knowledge, wisdom and her excellent ability to present and share what she had learned. She shared the information in a manner that was easy to absorb, and she was very good at keeping the class from feeling overwhelmed with all the information. Everything she said and did was Christ centered and biblically based.

By applying the knowledge I had gained and making changes, little by little in a way I cooked for my family, sinus infections went away, and school performance improved. In fact, E.J. no longer needs any medication for his ADHD. I praise the Lord for that.

In 1999 the Lord blessed me with a wonderful husband and three more children who are now enjoying the health benefits and wonderful taste of whole grain cooking. We are truly a healthy, happy family.

I highly recommend Beth and her ministry. All who sit under her teaching will be greatly blessed. In Christ, L.L. 11-12-01

Since I have started making and eating my own bread using my own home ground wheat I have not had to take Sudafed daily to keep my sinuses clear and I also have noticed that the edema in my legs has disappeared. I travel in my job and when I am not able to eat my own bread the edema comes back.

I would highly recommend that anyone that has not been to Beth Holland’s class on bread making come and learn about the benefits of making your own bread. This class will teach about the health benefits of using whole grains as well as the benefits of using natural ingredients. You will also learn some history behind why the nutrients were originally removed from the grains we eat. In Christ, D.S. 12-5-01
PS: I also want to attend the class again to learn more about the nutritional benefits of whole grains. Once is not enough. D.S

I wanted to write and thank you again for all the time and effort you put into the bread classes you teach. I attended one of your classes last Fall and received a wonderful blessing and have continued to reap the benefits of the things I learned. I am a Registered Nurse and work in the Pediatrics department of one of the local hospitals. One part of the care I give my patients is to teach or reinforce good nutrition. Your class reiterated many of the things about nutrition that I already knew, but you also gave much information about eating natural food as compared to eating processed food. I was especially impressed with the information about all that is taken out of the whole wheat flour to make the white flour we buy in the grocery stores. I was sharing this with my family & my twelve-year-old stated, ‘That’s why white bread tastes like glue; there’s nothing left in it.’

Prior to attending your class I had tried to make bread at home. My several attempts at breadmaking were not satisfactory. I had pretty much given up. After attending your class I was encouraged to try again. I bought one of your cookbooks and tried again. I now make bread twice a week and have also tried many of the other recipes in your book. This has brought much praise and encouragement from my family for more.

One of the significant results of baking bread is the benefit to my family’s health. My husband and one of my sons have a great deal of intestinal problems and we seemed to be constantly dealing with constipation. Since I am baking bread regularly and I am more attentive to the amount of processed food I use, we have seen a significant decrease in their intestinal problems and constipation. I have also noticed that we have less colds and are in general healthier. Thanks again for your classes. I know you have put a lot of time and effort into researching your information, experimenting with new recipes, and preparing the tremendous amount of food you fix for each class, and we appreciate it. The results for us have been fantastic. Focusing on Christ, M.W.
P.S. Please let me know when you have some new recipes for sale.” 9-26-98

I attended Beth’s Bread For Life class in January. By the end of the class I remember being in tears. What freedom I felt after the whole class, not to mention a full stomach. Just 2 months later I was able to purchase a Whisper Mill and grain. This is the best 200 bucks I’ve ever spent, EVER! Making bread was the easy part. I had no experience really with baking, but I really wanted to make all the other recipes in the Bread For Life cookbook! Buying the beginner and advanced videos made the hardest tasks turn into the simplest. I literally watched how to make it then sprinted to the kitchen and made it for each recipe!

My husband, who is a JUNK FOOD JUNKIE, has fallen in love with every single recipe. His favorites are the Reuben Bread and the Double Chocolate Chip Bread. He has told me that he has experienced a ‘regularity’ that he has never had before. Also, my children love eating the majority of the recipes. I immediately dropped a quick 10 pounds by the end of the second week by eating one recipe made from fresh grain daily. My scalp is never dry anymore. My hair is not falling out in the hairbrush anymore. My nails are growing. My forever sinus problem has been alleviated. Most importantly though, I have found a new hobby which EVERYONE is benefiting from, and I now hear my husband telling everyone what an awesome baker I am. (that does a lot for my esteem.) Financially, this is a very inexpensive undertaking. With the mill and the video and paper cookbooks, you will find that grain is very CHEAP. It lasts for a very long time so you do not have to buy it often. The raw honey is a great deal through the coop too. My husband has been out of a professional job for the past year and milling our grain and baking with it, has been the most inexpensive, affordable, healthiest thing for us. I thank Beth for all the help and wisdom she has shared with me; however, I thank God for the gift of health and the freedoms that come with that.” N.P. 6-11-0 1

“To those interested in a better quality of life, it is with much enthusiasm that I would like to recommend the Bread For Life concept, seminar and way of life. In a very intense short course, Beth Holland shares from her research, experience and practice a sound philosophy of nutrition, food science, health and theology as related to bread-long known as the staff of life.

As a foods and nutrition major in college, I was very interested to find an easy way to mill grain that would preserve the ‘life’ factors of the wheat berry, as well as, the equipment (DLX Assistant) to mix and knead the bread dough that proved to be superior to the popular bread machine, producing a quality of bread packed with flavor, palatability, but more so, preserved nutrition. I was especially impressed with how very flexible and creative this way of life could be and had become for Beth and her family with the long-term benefits of wellness. Simply said, the concept works! My sister, who is a nutritionist, has even noticed how much better she feels after eating this bread.

From my experience, there is wisdom and the blessings of good health that improve the quality of life in this valuable concept. In gratitude,” B. McD 9-14-00

“I attended two of your ‘Natural Whole Grains’ cooking classes. During my nearly 10 years of science course work at the University of Miami, University of Costa Rica, and the University of Georgia, and through nearly 30 years of scientific research, I have never had any course or special school that addressed a topic as completely as did your classes…and in no other class was I treated to tasting so many varieties of whole grain dishes. Your classes proved that whole grain products are more delicious and as easy to prepare as the relative unhealthy ‘white bread-white flour-white sugar’ foods that are probably the major cause of ill-health in America. I was delighted with the humor and fun, references to biochemical processes that document the benefits of whole grains to human health, personal testimonials about improved health due to the inclusion of whole grains in the diet, biblical endorsements of foods to be avoided and to be used, commercial sources of grains and grain milling products, and a huge array of your home cooked whole grain foods from pizza to brownies to ‘out-of-this-world breads’. Your course is probably the only really balanced course that addresses the entire issue of cooking with whole grains.

An added prize in the course is your cookbook. You must advertise it. I have spent a small fortune on whole grain cookbooks; however, they rarely include recipes that use freshly ground grain (Most recipes call for ‘whole grain flours’ that can be found on the supermarket shelf or ordered from specialty companies for a premium price—and which have lost practically all of the nutritional value for which we use whole grains!). Recipes that call for freshly ground grains that I can grind and for ingredients that I can easily find are rare; however, your cookbook is full of them—THANKS FROM ME AND MY FAMILY!!

I give your course my highest rating and recommend it to everyone who wants to cook with whole grains and use products that are beneficial to health. Again, THANK YOU!” Y.C.B. 7-14-98

“Thank you for taking the time to talk with me yesterday regarding your recipes for whole foods. Dr. (Rex) Russell spoke highly of them-We will choose from them for the luncheon we will have for cancer survivors who come to hear him speak on his book ( What the Bible Says About Healthy Living) in July. I appreciate what you are doing and hope you will inform me when your 2nd volume comes out. God Bless.” S. T. ( Fort Smith Dialysis Center)

We went to a party yesterday, well more like a picnic and ate old style food. Everyone was quite under the weather afterward. Most of the sweets tasted too sweet. Everything seemed slimy to me. That sounds bad. maybe because I am used to the firmer texture of whole wheat. I thought I would like the old food because I miss it sometimes but it just didn’t taste as good as I remember. Christy

(Beth’s response: This is not an abnormal event. Your memories are more “tasty” than the real thing! <LOL!!> Once you switch to good, wholesome, God made foods, the other stuff just doesn’t measure up.)

Hi Beth,
Thank you SO much for your quick response to my email. I can see now why Melanie recommended you. Your love for the Lord and your sincere desire to help others is very evident. You have turned what others would view as a “business” into a ministry. :o)
(Beth’s response: You are so VERY welcome!! And thank you for your kind words.)

I took your advice — I “edified the saints” :o)! I shared your comments with my husband about what a treasure he is and added a hearty AMEN! He just beamed! :o)
(Beth’s response: Hurrah!! I think our dear husbands don’t get enough credit, support, praise and “strokes” for all that they do in laying down their lives to take care of their families. Each woman should treasure her husband and if she is blessed to have a “jewel” should make sure that she takes EXTRA special care of him!)

Anyway, he and I went through the information you sent very carefully. Wow! I have to say the issues you brought out are ones that are VERY important to us and clearly these issues only prove to emphasize the benefits of the DLX over the Bosch — ie: more sanitary (living in FL with many critters that are just a fact of life here in our tropical state); easier to clean (you’re a woman after my own heart!); more efficient use of energy (yes my husband understood the torque info and about all of the belts to explain why 450 watts could out-produce 700 watts — he is our resident techie); and the better kneading action (my kids would like soft bread better than bricks I think :o) You are right — I have a kitchen aid with a hook and that does not mimic hand kneading at all. We also understand the logic that the DLX is no more expensive when you calculate the “standard” s. s. bowl and that the attachments are less expensive. We also feel that when you amortize any increase in cost over the life expectancy of an investment piece of equipment such as this it is insignificant — the per use difference is zilch. (Kind of like a $50 difference in some other long-life item like a mattress or a dishwasher). LOL !! D. G.

Hi Beth!
Thanks for writing. I’m enjoying your cookbooks. They are both really good. Thank you for writing your cookbooks. I really appreciate your recipes and insights. Thanks for your help as well! Jenny B.

Thank you for trying to help and for helping! God is proving His presence and speaking to me so I am confident He is in all this and perhaps just clearing our all the refuse I have cluttered our physical bodies with and He is making them a clean spiritual dwelling for His Son as He inhabits us!

Thanks again dear sister in Christ. I know many call to you and I will ask God’s blessing upon you and your family. Serve Him well as we are a sick people. Kelly

I received your cookbook and I love it. Just getting started using the wheat – really love making the bread and muffins. Loved your oatmeal muffins. Thank you for the note you sent with the cookbook very encouraging my family has been through alot over the past couple of years which in turn has greatly effected my health and I’d really had been praying for the Lord to help and give me direction in the health of my family. reading What the Bible says about Healthy Living by Rex Russell. I have a lot of stomach problems and my son has alot of allergies and food allergies. great to have people like you showing us the reality of our food system and guiding us to Jesus’ way. Thank you Thank you! your sister in Jesus. Jesus bless you. Cindy C.

The BFL video arrived yesterday and I baked three loaves today using your recipe. The results are spectacular. The loaves are lighter than any whole wheat bread I have ever baked. I now realize that my problem all along has been in not developing the gluten fully. My concern in the past has been in being cautious not to over knead the dough.

My other challenge is to make an acceptable French baguette using white (ugh) flour. I would like to buy your cookbook and hope that a baguette recipe in included.

A Big Thank You for the big help your BFL video provided to me.
Hank