Einkorn is an ancient heirloom grain that has remained untouched by hybridization. It is the original “staff-of-life” grain, known as the oldest variety of wheat, which dates back to the beginning of time. History suggests that wild einkorn grain was harvested in the late Paleolithic and early Mesolithic Ages, 16,000–15,000 BC, making it the oldest variety of wheat ever cultivated!
Wheat today is not what it used to be. The wheat we eat is not the wheat our ancestors ate or even our grandparents! Wheat today has been hybridized to make genetic variations in color, composition, appearance, and other qualities. Hybridization increases yield but does not increase nutritional value. Wheat has also been hybridized with high amounts of gluten because of gluten’s ability to help bread rise. Because of hybridization, wheat today has a total of 42 chromosomes, while einkorn wheat only has 14, suggesting its purity and most natural state.
More and more people are suffering of digestive issues, gluten intolerance, and allergies from consuming hybridized wheat. This is why Gary Young made it his mission to find the best alternative! Einkorn’s natural genetic code and lower levels of gluten make it a superior choice because of the compatibility with the human body when compared to the modern hybrid wheat of today. Einkorn grain is easier to digest, so nutrients are better absorbed.
Today, Young Living is helping to bring einkorn back to its rightful prominence in the world. Young Living offers many einkorn products, including flour, spaghetti, pasta, waffle and pancake mix, and granola.
From Young Living Training and Education