I use Einkorn wheat when I cook and bake. My husband has issues with wheat - gluten sensitivity. When I use Einkorn, 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.

Norman Borlaug developed a type of wheat that produced a high yield and worked in combination with fertilizers and pesticides. This wheat became the staple of wheat and is the new, different form of wheat that is eaten today. People have become intolerant of this type of wheat, and now are having health issues. There were no long term studies of the effects, and perhaps no studies of any kind - so now we are seeing unintended consequences (hmmm - no long term studies on GMOs either and it's likely there are also health consequences with them).

Ancient wheat has 14 chromosomes while modern wheat has 42 - this 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, one should limit consumption as weight gain is sure to occur with over-consumption of carbs.

Ancient grains are what food was intended to be. 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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