Why Early Human Flour Was A Superfood — And Modern Bread Is Making You Sick скачать в хорошем качестве

Why Early Human Flour Was A Superfood — And Modern Bread Is Making You Sick

You walk into a grocery store, pick up a bag of flour, and you don't think twice about it. White, uniform, shelf-stable for months, maybe years. You bring it home, bake something, eat it, and move on. But if you went back ten thousand years and handed that same bag to an early human, they wouldn't recognize it as food. Not because they lacked intelligence, but because what we call flour today has almost nothing in common with what they understood grain to be. They didn't just grind seeds and eat them. They transformed them, carefully, through processes that took days, sometimes weeks, because if they didn't, the grain could weaken them, make them sick, or fail to sustain them through winter. Every step mattered. Every method had a reason. And those reasons were rooted in survival, not convenience.