Financial Manipulation Wars are no longer a metaphor — they’re an operating environment. One in which value may be redefined in 2026.
Silver prices – trying to turn back up this morning – are interesting, but what’s more revealing is how the conversation around silver is now being carried. Over the past few months, YouTube has filled with highly consistent, high-frequency commentary that looks less like independent analysis and more like industrial output. One channel in particular — “Jon AG” — stands out not for its claims, but for its uniformity.
Same shirt. Same lighting. Same framing. Same cadence. Multiple uploads per day with no variation. That doesn’t prove fraud, but it does rule out spontaneity. This is not a trader thinking out loud. It’s a scripted delivery system — almost certainly AI-assisted — pushing a narrow narrative with machine discipline. And that matters, because markets don’t move on truth; they move on attention.
The harder question isn’t whether the content is “fake.”
Much of it isn’t. It references real data: physical-paper price gaps, industrial demand growth, export controls, supply fragility. That’s what makes it effective. When AI assembles true facts into a single repeated storyline, the result isn’t misinformation — it’s conditioning. The audience isn’t being lied to; it’s being aimed.
At that point, the identity of the avatar stops mattering. What matters is motive. Someone benefits when silver is framed not as a cyclical commodity, but as a pressure valve — a point of failure in the existing financial system. That doesn’t require a conspiracy. It only requires capital with a timeline. Whether this is driven by traders, advocates, or larger interests, the outcome is the same: attention is being herded toward a specific fault line.
Because here’s where the conversation usually stops — exactly where it shouldn’t. The real actor in this story isn’t the AI, the channel, or even the metal. It’s China, operating inside a BRICS bloc that has been methodically reducing reliance on U.S. Treasuries while accumulating strategic reserves and trade leverage. Military posturing, regional flashpoints, and sudden commodity narratives don’t appear randomly. They create cover. History is unambiguous on this point.
The scenario most analysts dismiss as “low probability” is precisely the one systems thinkers worry about: clamp down on strategic materials, wait for a Western distraction that consumes political and media bandwidth, then accelerate a transition already in motion — away from dollar-centric settlement and toward a parallel reserve framework anchored in trade, commodities, and blocs. No announcement. No reset weekend. Just a rising cost of doing business the old way.
You don’t have to believe every silver squeeze headline to see the shape of this. You only have to notice that information warfare has shifted from persuasion to saturation. AI now allows narratives to be stress-tested in public at machine speed. When the same themes suddenly appear everywhere, the right question isn’t “is this true?”
It’s “Who needs this to be the story right now — and what changes while everyone’s watching it?”
What to Buy in ’26?
B-school teaches the lesson of Information Power, and it’s like the Big Law of socioeconomics. Basically says between the lines that rare and unobtainable are all you need to learn.
Take for example the fact of the Sun coming up this morning. Everyone knows it, and sure, it would be a Very Big Deal if it didn’t. But for now, 8-billion click apes are planning on it.
On the other hand, in the same world, if you were the ONLY person with prior knowledge that Widget X (in green – the 1.2 kg version) were going to command $28 billion each? And you have a buddy at the Widget X factory who is acting as “inside eyes and ears”? Now you are looking at a massive personal fortune. Because your insider will sell you widgets at 21-cents each.
This is information dilution and leverage in a nutshell. The more people know, and the more willing to act on conviction, the smaller the gains will be. Until – in a totally wired real-time life – it all sinks into the noise floor and you’re reduced to “working for The Man” to eat.
Buy Value in ’26
UrbanSurvival is more an economic philosophy than a prepper doom-porn site. We didn’t try to monetize the 3I/ATLAS non-event. And we were one of the few straight-shooting sites on the bio-weapon. because we “value values” if that makes sense.
We go into a lot of this kind of thinking on the Peoplenomics subscriber site. But with the new year on us, here’s is a DIY framing and scaffolding view that may ease the pain of life in the coming year:
What are you buying next year?
That’s not a shopping question — it’s a strategy question. 2026 is shaping up as a fork-in-the-road year where max gain, min loss, and something in between are three very different games. The mistake most people make is trying to play all three at once. You can’t. You either optimize for upside, protect downside, or accept modest progress with survivability baked in. Knowing which fork you’re on matters more than what ticker you’re watching.
If your goal is maximum gain, you’re really betting on timing, leverage, and liquidity staying friendly longer than history suggests it should. That path can work — until it doesn’t. Gains compound fast, but losses compound faster. The smarter 2026 approach for most people isn’t “how much can I make?” but “how much can I afford to be wrong?” That naturally pushes many readers toward the middle fork: don’t get rich, but don’t have a plan, so they do get wrecked.
What can you buy today that will be worth more in six months or a year?
Not “priced higher” — worth more.
Around here, the answer keeps coming back unglamorous and stubbornly practical. Food you actually eat. Tools you actually use. Vitamins and supplements that support daily function. Preventive health and dental work before inflation, shortages, or scheduling bottlenecks make them harder or more expensive. Add fitness and conditioning to that list — strength, endurance, mobility — because they quietly pay dividends every single day.
New Job Skills, food self-sufficiency, hyper-health…These aren’t speculative assets; they’re negative-regret purchases. Even if the world muddles through better than expected, you’re still fed, capable, more employable, healthier, and more resilient. If conditions worsen, those same buys quietly become priceless. That’s a better risk-adjusted return than most paper promises floating around right now.
Only after those bases are covered does it make sense to think about (paper) financial assets — stocks, metals, crypto, or cash equivalents — and even then, taste and temperament matter.
Paper Value vs. Real
The harsher truth is that most people chasing market returns aren’t investing — they’re outsourcing their future to timing they don’t control. Equities, options, and crypto can deliver spectacular gains, but only if liquidity holds, correlations behave, and exits remain open. History says those conditions fail right when the crowd needs them most.
Paper assets don’t break because the math stops working; they break because human behavior does. When leverage meets fear, rules change. The real risk in 2026 isn’t missing upside — it’s needing markets to work on your schedule. If your basics aren’t already locked in, speculation isn’t opportunity, it’s dependency. And dependency is exactly what gets punished late in the cycle.
To each their own. But the people who sleep best in uncertain times aren’t the ones chasing the last dollar of upside. They’re the ones who invested first in things that keep working for them no matter what 2026 decides to throw at us.
Investing in personal skills makes you more valuable. With 8-billion competitors, you want to be on top of the Value Pyramid.
Saddle-Up, News Rider!
Pretend you’re a paperboy and hanging on for the 8-second ride…
Trump Drones On: (And this is weird)
- ‘They call it drone-free roof’: Trump compares Federal Reserve to ballroom in bizarre rant.
- Trump condemns alleged Ukrainian drone attack on Putin’s home
Abnd we can drone on even more: CIA ‘carries out drone strike’ on Venezuelan drug port in first U.S. land attack inside the country. When exactly do we declare war on Venezuela?
Is the electric vehicle fad passing? Tesla Compiles Downbeat Average Estimates for Its Vehicle Sales
And does this mean George Clooney is no longer an American? George Clooney, his wife Amal and their twins granted French citizenship.
Back a few minutues after 8 Central when the Case-Shiller housing numbers pop. Meanwhile, markets flat to weak. kinda like BTC stuck at $88,000.
Around the Ranch: Testing Gluten-Free
It pains me to write this: Elaine and I are testing gluten-free for a month. The hell of it is we are both bread lovers. Nothing beats hot French bread, with a good crust to it, fresh out of the oven with a french cube of cold butter at the ready. OK, a glass of Chardonnay wouldn’t hurt, or some cheese and an apple…
Why? Trying gluten-free isn’t a lifestyle statement — it’s a diagnostic experiment.
Wheat sits at the crossroads of several disease axes where inflammation, immune signaling, and gut permeability overlap. Celiac disease is the obvious one, but it’s only the tip of the iceberg. Non-celiac gluten sensitivity shows up in people with no classic markers yet clear symptom relief off wheat. Then there’s the autoimmune cluster: Hashimoto’s thyroiditis, rheumatoid arthritis, psoriasis, and lupus all show higher symptom burden in subsets of patients exposed to gluten, likely via molecular mimicry and immune cross-reactivity. Wheat proteins don’t just feed calories; they interact with immune surveillance in ways we still don’t fully model.
Beyond immunity, wheat keeps popping up along the metabolic-neurologic axis. Insulin resistance, NAFLD, and visceral inflammation often improve when wheat is removed, even when total carbs remain similar.
On the neuro side, migraines, brain fog, peripheral neuropathy, ADHD-like symptoms, and even some mood disorders have shown improvement in gluten-free trials — not because gluten is “toxic,” but because it can increase gut permeability, trigger cytokine release, and amplify systemic inflammation in genetically susceptible people. The practical takeaway isn’t dogma; it’s optionality. If removing one common variable quiets multiple systems at once — joints, gut, skin, head — that’s not ideology. That’s useful information.
This could be a two-month experiment (or longer) because gluten is everywhere. Looking for “wheat flour” on ingredient listings is just a start. Because there’s also the matter of brominated flour use – something we’ve always wondered about.
Brominated flour, made using potassium bromate has historically been used as a dough conditioner to improve rise and texture. Bromate is a strong oxidizer, and while it’s banned or tightly restricted in much of the world, it has lingered in parts of the U.S. food system, especially in commercial baking.
The concern isn’t just theoretical: bromate residues can survive baking, and bromine chemistry competes with iodine uptake in the thyroid, potentially stressing thyroid function in susceptible people. Layer that onto autoimmune thyroid disease, chronic fatigue, or metabolic slowdown, and you’ve got a plausible aggravator hiding in plain sight. This is one reason some people report improvement not merely from “lower carbs,” but specifically from cutting industrial wheat products — because removing brominated flour removes a chemical stressor, not just a grain.
We’re not going after this lightly: I had an abnormally low RBC (red blood cell) level in my last labs. And my sister with subclinical celiac had the same lab results.
In all of our anti-aging studies, one thing has become clear: You have to “live to drive your labs.” Because if you keep those between the guardrails, it may reduce future health problems. Which is the whole point.
Write before government figures out how to tax lifestyle improvement,
George@Ure.net
Around the Ranch: Testing Gluten-Free
It pains me to write this: Elaine and I are testing gluten-free for a month. The hell of it is we are both bread lovers. Nothing beats hot French bread, with a good crust to it, fresh out of the oven with a french cube of cold butter at the ready. OK, a glass of Chardonnay wouldn’t hurt, or some cheese and an apple…
Why? Trying gluten-free isn’t a lifestyle statement — it’s a diagnostic experiment.
Wheat sits at the crossroads of several disease axes where inflammation, immune signaling, and gut permeability overlap. Celiac disease is the obvious one, but it’s only the tip of the iceberg. Non-celiac gluten sensitivity shows up in people with no classic markers yet clear symptom relief off wheat. Then there’s the autoimmune cluster: Hashimoto’s thyroiditis, rheumatoid arthritis, psoriasis, and lupus all show higher symptom burden in subsets of patients exposed to gluten, likely via molecular mimicry and immune cross-reactivity. Wheat proteins don’t just feed calories; they interact with immune surveillance in ways we still don’t fully model.
Beyond immunity, wheat keeps popping up along the metabolic-neurologic axis. Insulin resistance, NAFLD, and visceral inflammation often improve when wheat is removed, even when total carbs remain similar.
On the neuro side, migraines, brain fog, peripheral neuropathy, ADHD-like symptoms, and even some mood disorders have shown improvement in gluten-free trials — not because gluten is “toxic,” but because it can increase gut permeability, trigger cytokine release, and amplify systemic inflammation in genetically susceptible people. The practical takeaway isn’t dogma; it’s optionality. If removing one common variable quiets multiple systems at once — joints, gut, skin, head — that’s not ideology. That’s useful information.
This could be a two-month experiment (or longer) because gluten is everywhere. Looking for “wheat flour” on ingredient listings is just a start. Because there’s also the matter of brominated flour use – something we’ve always wondered about.
Brominated flour, made using potassium bromate has historically been used as a dough conditioner to improve rise and texture. Bromate is a strong oxidizer, and while it’s banned or tightly restricted in much of the world, it has lingered in parts of the U.S. food system, especially in commercial baking.
The concern isn’t just theoretical: bromate residues can survive baking, and bromine chemistry competes with iodine uptake in the thyroid, potentially stressing thyroid function in susceptible people. Layer that onto autoimmune thyroid disease, chronic fatigue, or metabolic slowdown, and you’ve got a plausible aggravator hiding in plain sight. This is one reason some people report improvement not merely from “lower carbs,” but specifically from cutting industrial wheat products — because removing brominated flour removes a chemical stressor, not just a grain.
We’re not going after this lightly: I had an abnormally low RBC (red blood cell) level in my last labs. And my sister with subclinical celiac had the same lab results.
In all of our anti-aging studies, one thing has become clear: You have to “live to drive your labs.” Because if you keep those between the guardrails, it may reduce future health problems. Which is the whole point.
Write before government figures out how to tax lifestyle improvement,
George@Ure.net
Lol lol “Food you actually eat”
boy do I have an update on a previous recipe I shared….a contributed wrote….that recipe was a food violation…..
(“Uncle Tony (BadaBing)
December 28, 2025 at 06:59
CFV ! (Cooking Food Violation)
Good lord Man, where on gods green Earth do live ? That aint no Pizza dough recipe, thats a recipe for carboard.”)
Uncle Tony wrote the other day that the liquid pizza dough recipe would be like cardboard…
Bread flour- 2 cups, 8.8 oz
Salt- ½ tsp, ( I would put a tsp )
Water- 1¼ cups, 10 oz
Sugar- 1 tbsp, 12 g
Instant dry yeast- 2 tsp,
EVO (olive oil) – 1 tbsp,
now I doubled it to make a loaf of bread.. ( I used honey rather than sugar )
baked it last night..oh my god ..I cannot share the photo ( I did send a photo of it to G though) but dam its good and definitely not cardboard.. I switched to honey because the misses likes honey bread..now I will use this recipe and make a cinnamon swirl bread with a vanilla glazed top..like a big cinnamon roll..
Well I can tell you I’ve had several peanut butter sandwiches from this loaf of bread already..soft as store bought crust has that crunch a person loves.. I really wish I could share the photo of it..Sadly I cannot…but its most definitely food excellence.. lol now its not gluten free.. the process of a loaf of bread relaxes and forms the bread..the stretching and kneading makes the gluten form..
Here’s a Short History of Fermentation: Bread, Beer, and Wine Across Civilizations from what little I know and doing recipe testing for the cookbook Table of the Gods that been written by archeologists..
Fermentation is one of humanity’s oldest partnerships with nature, and it shows up in nearly every ancient culture long before writing existed. What we call “recipes” today were originally observations passed down by hands, not words.
The Sumerians (over 5,000 years ago) left some of the earliest written records of bread and beer. Their tablets describe a world where grain, water, and wild yeast were everyday magic. Bread and beer weren’t separate crafts — they were made from the same fermented mash, shaped by climate, grain type, and local yeast.
Ancient Egypt refined the process further. Their bread often used date or fig honey instead of sugar, and their beer was thick, nutritious, and central to daily life. The Nile’s natural yeasts and warm climate made fermentation almost effortless. Egyptian loaves, shaped in conical molds, were essentially early sourdoughs.
China expanded fermentation into an art form. Instead of relying only on wild yeast, they developed koji — a cultured mold that breaks down grains and transforms them into rice wine, soy sauce, miso, and vinegar. This was a leap from simple fermentation to controlled biochemical transformation, centuries before anyone knew what microbes were.
The Mediterranean cultures — Greeks, Romans, Phoenicians — shaped wine into a cultural cornerstone. Their grapes, climate, and clay amphorae created wines that varied wildly from region to region. Bread evolved too: some regions used only water and flour, while others enriched dough with olive oil, milk, or honey depending on what the land provided.Now.. the Hopi Indians still use the exact recipe that was formulated in the land of UR and Babylon..
Europe in the Middle Ages saw beer diversify as hops entered the picture. Northern climates favored barley and ale; southern climates leaned toward wine. Bread followed the same pattern: rye in the north, wheat in the south, enriched festival breads where milk, eggs, or butter were available.
Across all these cultures, the variables were the same:
Climate (warm regions fermented faster)
Local grains or fruits (barley, wheat, rice, grapes, dates even crab grass which was brought to the USA as an ancient grain..)
Available sweeteners (honey, fruit syrups, malt)
Water quality
Wild yeast and microbes unique to each region
Cultural values (ritual breads, ceremonial wines, everyday beers)
Despite the differences, the core process never changed:
grain or fruit + water + microbes + time = transformation into everything we take for granted in dining pleasure…
What’s beautiful is that every civilization discovered fermentation independently, yet all arrived at the same conclusion with similar results:
this is how we turn the raw gifts of the earth’s grains grown into nourishment, celebration, and community.
Bread, wine, and beer aren’t just foods — they’re some of humanity’s oldest conversations with nature comfort foods and human survival. Now in the recipe I shared I hadn’t actually used it yet.
but I knew it was a good recipe with the only variable was double the water content.. so when it was considered a food violation I had to check it out only to discover its secret to food and bread excellence..
to be critical on my sharing the recipe..well like most of them I have made them prior this one I hadn’t made..next time I go to share one I haven’t actually made I will pre make it first
re: Non-celiac gluten sensitivity
SWMBO suffers from it. The only real indicator was edema in the ankles and feet…we couldn’t figure out why since there were no other markers concerning sensitivity. We’re big on experiential processes (change this – now what happens..?). She cut out commercial baked goods (cakes & breads) and the edema stopped. So we’ve transitioned to GF products.
Also I have read a number of times that individuals visiting other countries have eaten wheat-based goods without issue, which seemed to imply there is something in either the growing/harvesting process or milling here in the US. Glyphosate was mentioned a number of times…
We’re also going to explore grinding our own wheat and doing some baking, using organic grains. I have read a few antidotal reports of people having good luck with this (not for full-on gluten-intolerance but for sensitivity). The reasoning given is commercially available flour has been continually aging/decaying since the moment is was ground and bagged. So going from ‘grind to bake’ seems to make a difference.
Also looking into sourdough, since it has gluten levels approaching up to 90% less than regular bread/dough.
Lots of new things to try for 2026….
Glyphosate is the poison. Not only wheat but dent corn and soybeans as well. https://pmc.ncbi.nlm.nih.gov/articles/PMC3945755/
Next on the list is seed oil. We wouldn’t have them without the wonders of modern chemistry. Heat them and they change to chemicals that our bodies do not recognize as food. Americans are the most overfed and poisoned people on the planet. I have said for years, if American women realized that there bodies had been destroyed by the food industry, blood would run in the streets.
Roll tide or War Eagle ?
Sourdough everything in BCP household.
Top 3 rule of Food – should be FERMENTED. 1a) Sourdoughs
Vegetables – Si, Beverages – Si, Hard Pretzels – Si (Pennsyltuckians have way above average Pretzels consumption issues) Fruits – Si.
Almost any food type can be Fermented, and Gut biome will thank not only Ure derriere, but the rest of our inflamed” bodies.
* I use massive dose of Biotest Inflamation Scavenger “FLAMEOUT”, as does my better half. It simply works better than anything else I have been able to find, but unfortunately it aint cheap.
** I use a Luvelle yogurt maker for Fermenting food stuffs. Prolly less expensive “cookers” out there, BUT, they must be able to hold 100 degrees for 36 hrs . The good folks at Luvelle have all sort of Fermentation recipes/ideas/and products to get you Fermenting.
or ask a “Trad Wife” – hot, sexy Mommas know a thing or two Fermentation. I would imagine the wise and wonderful Loobster knows a thing or two Fermentation as well.
Yo Loob – who you working for today ? Got any Me time ?
“Roll tide or War Eagle ?” LOL
In our house we claim ‘non-denominational’ which always gets a good laugh when someone asks… neither of us attended colleges with football. So… we root for ‘the alabama’ team and whenever the Two play, we just watch the game… or try to … but sometimes there’s an orange tint in the room…I’m certain its just the time of day… ;)
OH My…I’m so sorry to hear that JD. Gluten is one of those quiet little miracles in the kitchen — it’s really the thing that gives pasta and, bread their structure, beer its body, and so many comfort foods that familiar feel that one craves that gives each of us that one quality of life making it worthwhile. When someone has to give it up because of health issues, it’s not just a dietary change, it’s a shift in texture, tradition, and all the emotional comfort tied to those foods.
I’m really glad you were able to pinpoint the cause and make a change that helped her. It’s amazing how the body reacts to different things, and how removing that one ingredient — especially from commercial baked goods — can make such a Huge difference. Gluten?free baking has come a long way though and with the right flours and methods, you can still create foods that feel nourishing and familiar..
I have a nephew that’s allergic to all the good stuff.. one biggie is peanuts..I can’t even imagine how hard that has to be..
I got thinking about this..Simply said there’s something deeply comforting about making fresh pasta at home — not just the taste, but the act itself. It slows you down, brings you into your hands, and reminds you that good things don’t have to come from a box or a store shelf. Even gluten?free pasta, which so many people assume has to be fragile or disappointing because gluten gives pasta its texture and holds its shape .. without it you get mush it falls apart ( oh my this brings my noodle economics into mind to much water it dissolves), in order for it to be rich, sturdy, and full of heart when you build it from scratch.
Here’s the recipe I found to help you create the special moments, and every time Its made, it will feel like a small victory and connection — a reminder that even with limitations, you can still create something beautiful and tasty: below is the recipe..I didn’t make this though…personally I would add a tsp of salt to its mix..and other spices..
Dry mix
• 1 cup fine white rice flour
• ½ cup tapioca starch
• ¼ cup potato starch
• 1 teaspoon xanthan gum
• ½ teaspoon psyllium husk powder
• ½ teaspoon salt
Wet mix
• 2 large eggs
• 1 tablespoon olive oil
• 1–2 tablespoons warm water as needed
( now you can add what I like into your mix.. 1 tbsp of tomes spaghetti spice..blend it till its powder in A spice grinder, or whatever other flavors you enjoy)
Mix the dry ingredients, add the eggs and oil, knead until smooth, let it rest, then roll it out and cut it into whatever shape your heart wants. Boil for just a couple minutes, and it comes out tender, flexible, and strong — the way pasta should be made with love and heart.. there’s nothing better than home made pasta.. the starches and gums create the adhesion that is usually there from the gluten.. let it rest for about a half hour in A bowl with a cover over it..letting the gums similar to gluten set up..
Yo Ngineer G,
Seeing as how Silver being priced out of everyday industrial uses currently, how long before the Lemmings figure out Dr Copper is the solution to their exorbitant costs assciated wit Silver ?
What would be actual timeline for switching over industrial production lines from Silver to Copper ? 1 year, 1.5 years..2 years or more if youse have unedumacated/untrained workforces.
Copper the commodity has been on a bit a run its own dam self lately. BCP luv,luv, luvs DIVIDEND paying copper stocks, almost as muchh as DIVIDEND paying Silver stocks. Wit calculator, and Inferred and Indicated Resource Reports in hand – it is simple Accounting practice to get to the valuable Value Props that exist inside these these ongoing Copper concerns..like my old pals at Taseko – not advice! Dont ever listen to the “shoeshineBoy”
youse might get wrecked.
Everyone else in solar system comes here to RESOURCE Strip, why shoudnt BCP get a piece of the action..DAMMIT!
* Hey Community of like minded individuals – What the Hell is that Noise, Rumbling Sounds UNDERNEATH the city of Cincinnati ?
?
?
?
Bueller ?
are we the only dot connectors? https://www.youtube.com/watch?v=DGZz0FJQKyc
Silver Expert David Morgan at 13:32 says…
“AI Guy” is well done, and what’s interesting about it is that about 80% of it is the truth, and about 20% is totally complete BS.
https://m.youtube.com/watch?v=xzNFs4LRjFA&pp=0gcJCU0KAYcqIYzv
“, but what’s more revealing is how the conversation around silver is now being carried”
All the info is the same. The difference is which info is focused on.
BCN – or other name – called $80.00 silver a few weeks back and added the advance would stop @ $80.00. Nobody wanted to hear it then.
I have been gluten-free for nearly 4 years, be sure to supplement B vitamins as most flour is enriched with them. Costco has good gluten free bread, my wife makes French toast with it for me. My skin is healthier, my knee and joint flexibility has improved, my digestive system works better. I gave up dairy too…my Ancestry.com results mentioned I’m likely dairy intolerant, I didn’t notice it or gluten sensitivity til after I turned 50. After I giving it up I noticed…
The psoriasis on my knees went away when I gave up gluten. I believe it provided a libido boost, plus helps with having a trimmer figure too.
My 85 year old mother in law relayed that her aunts who used to make their own bread told her something changed with the wheat/flour in the 1950’s.
I try to eat Kim Chi at least once a day, cabbage is a miracle food, plus fermented stuff too, sauerkraut. I like broccoli with mayonnaise too.
I do a Chi Gong routine twice a day, 1st thing in the morning while the coffee is brewing and again around 4pm or after, stomach needs to be empty when doing it for the energy to flow.
Your mother-in-law’s aunts were likely right. Wheat didn’t just “evolve” — it was redesigned for yield, speed, and storage beginning in the mid-20th century. Milling and baking changed alongside it. The ingredient name stayed the same, but the process didn’t. That gap between label and reality shows up decades later as digestive trouble — and by then, the system has moved on.