Скачать или смотреть Why Stone Ground Medieval Flour Was Healthier Than What We Eat Now

There's a fundamental problem with the flour in your kitchen. For 10,000 years, stone-ground flour provided complete nutrition, sustained entire civilizations, and kept people healthy. Today's roller-milled flour strips away 80% of nutrients, damages what remains with heat, and leaves us with a product our bodies don't recognize as food. This food history investigation reveals how the milling industry transformed in 1870, contrasting modern industrial flour with the stone-ground flour that nourished our ancestors. We conduct a flour industry case study, examining how the history of wheat milling, including traditional stone mills and heritage grains, shows a stark difference from the dead white flour we consume now.