Скачать или смотреть This Medieval Flour Is WAY Better Than Wheat And No One Uses It Anymore!

For 10,000 years, a single grain built civilizations, fed empires, and sustained humanity through plagues and famines. Then, in just 50 years, it vanished.
Not because it stopped working. Not because people stopped needing food. But because it wasn't profitable enough for modern industrial agriculture.
This ancient grain has 30-50% more protein than modern bread. Four times more antioxidants. A gluten structure your great-grandfather would recognize. And thousands of people with gluten sensitivity are discovering they can digest it without problems.
But the agricultural industry chose to replace it with hybrids engineered for one thing: maximum yield per acre. Not nutrition. Not digestibility. Yield.
In this video, you'll discover why this grain disappeared from commercial agriculture, what we lost when we made that choice, and why your body reacts so differently to ancient grains versus modern wheat. You'll learn how the Green Revolution of 1960 changed wheat forever, why celiac disease rates increased 400% since the 1950s, and where you can actually find this grain today even though it costs three to five times more than conventional flour.
Industrial agriculture didn't ban this knowledge. They just made it economically unviable.
Until now.