Einkorn Wheat Products

Around the World to Find Heritage Grains

I have an intolerance to gluten. This means I try and stay away from food items which have wheat, barley and such. My system just does not become happy when it happens.

These two products, the flour and spaghetti have been a blessing for my life. Not only am I able to make baked goods easier, my family really likes the spaghetti better than the gluten free ones, and many more positive reasons.

Now, this Einkorn flour and spaghetti does not cause me any issues. There are some specific reasons for this. Gary Young the founder of Young Living has some interesting things to say about this grain he has discovered. 

Please enjoy his findings;

 

It’s time to return to our ancestral staff of life before geneticists begin manipulating its DNA. Einkorn, the food of ancient civilization, with a natural, unmodified 14 chromosome DNA will impact our future in a positive way.

This is a picture of the wheat head that I took from the field in Morocco. On the left is the nonhybridized grain, and on the right is the American hybridized wheat. Look at the difference.

The one on the left stood on a stalk that was almost 5 feet tall, an average of 44 inches; and the one on the right, the American hybridized wheat—they called it American wheat in Morocco—was an average of 14 inches, typically.

The kernels are bigger. Why? Because it was genetically engineered to where it would create more production for less ground planted, and that’s what they’ve created. There was no concern about how it affected human life, just how much money could be made with it.

Triticum monococcum, einkorn, is an ancient grain and a potential candidate for replacing hybrid wheat, having no toxicity. Is that exciting?

 Hybrid wheat gives the farmer more grain to sell. But in this case, more is not better! It is not more nutritious, and it is not more healthful. Hybrid wheat is worse than empty calories.