Скачать или смотреть This Medieval Flour Was WAY Better Than White Flour - And We Replaced It!

White flour didn’t replace medieval flour because it was better — it replaced it because it was cheaper, easier, and easier to control.

For centuries, people baked bread with flours that behaved nothing like modern white flour. They digested slower, supported steadier blood sugar, and delivered minerals modern bread quietly strips away. Today, with nearly 1 in 3 older Americans living with diabetes and heart disease still the leading cause of death, the type of flour in your bread matters more than anyone wants to admit.

In this video, we uncover buckwheat flour — a medieval staple that outperforms white flour in fiber, protein quality, and key compounds linked to heart and blood sugar health. Despite the name, buckwheat isn’t wheat at all. It’s a naturally gluten-free pseudocereal rich in rutin, magnesium, and slow-digesting carbohydrates that behave very differently inside your body.

You’ll learn:
-Why white flour became dominant (and why nutrition wasn’t the reason)
-How buckwheat flour affects blood sugar spikes and overnight glucose
-What science says about buckwheat and heart health
-Why traditional cultures kept using it for centuries
-How to swap it into pancakes, bread, gravy, and noodles without ruining texture
-The one warning about buckwheat most influencers skip

This isn’t about quitting bread.
It’s about changing what your bread is made of.

If you care about food that works with your body instead of against it — and you want practical swaps backed by history and science — you’re in the right place.

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👉 Comment below: would you try a buckwheat swap for 30 days?

Because sometimes the biggest health upgrade isn’t cutting food —
it’s choosing the flour your ancestors trusted.