Better Wheat Ancient Einkorn Wheat
Ancient Grains are more likely to be digested better – Einkorn wheat is one of the better wheat. American wheat has been engineered to yield more, but the gluten and other properties have caused digestive havoc and celiac symptoms.
I use ancient Einkorn wheat when I cook and bake (I buy the Einkorn flour as shown above, or the grains from Jovial and grind my own flour). My husband has issues with wheat – gluten sensitivity. When I use Einkorn wheat, he doesn’t have issues. Einkorn is the ancient wheat, not engineered to be the wheat in America. It is still grown in Italy (at least – it’s unlikely to be able to be grown in America because cross-pollination would happen and contaminate the ancient wheat) and has not been mutated.
When baking with Einkorn flour, you need to let it have more time to set when adding liquids, and add a little less liquid than a recipe calls for, maybe 1/3 less (you will have to experiment and tweak a bit). You don’t have to knead it as long either.
Norman Borlaug developed a type of wheat that produced a high yield and worked in combination with fertilizers and pesticides in the U.S. This wheat became the staple of wheat here and is the newer, different form of wheat that is eaten today. The gluten in this wheat increased. People have become intolerant of this type of wheat, and now are having health issues and gluten sensitivity/intolerance. There were no long-term studies of the effects, and perhaps no studies of any kind – so now we are seeing unintended consequences. Einkorn is the better wheat by far.
Ancient Einkorn wheat has 14 chromosomes while modern US wheat has 42 – which taxes the digestive system. Ancient wheat has more Vitamin A, lutein, beta-carotene, and riboflavin. Ancient wheat is hulled – and offers protection from contaminants.
Yes, it’s better to try to eat less grains – but as they are easy to store and they don’t go bad, it’s a food staple that one can count on if there is a crisis, or a need to whip something up to eat. Because grains are carbohydrates (which turn to sugar), one should limit consumption as weight gain is sure to occur with over-consumption of carbs. It’s notable that flours and carbs are an inflammatory food because they turn to sugar.
Ancient grains are what food was intended to be (other ancient grains include spelt, kamut, farro, teff, amaranth, millet, quinoa and a few more). Seeds of original sources are best – not modified ones. Long term studies are beginning to show the effects of modified seeds and foods – in the general health of the population – yes, there seems to be a correlation…
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Eat Foods Closest to the Source
P.R.