Einkorn Articles from Around the Net

  • 2016-12-16 Healthy body: What is gluten?
    Here’s the first—and extremely misleading—line of the article…
    “Gluten is a protein found in wheat and all related grains (bulgur, durum, einkorn, semolina, spelt, kamut, triticale, and faro) rye, barley and oats.”
    1. Einkorn has a very small amount of gluten (1.21%) as compared to modern wheat (9.92%).
    2. Einkorn has only 14 chromosomes. Later grains like spelt, kamut and farro have 28 chromosomes. Modern frankinwheat has 42, making it extremely difficult to digest.
    3. Some studies have found that certain amounts of gluten are necessary for good health. For example: https://goo.gl/luRz9z
    4. Chances are that your supplier of einkorn would not dream of messing up their precious grain with the glyphosate (Round-up) that modern wheat farmers have come to depend upon.
    5. A good einkorn grower will allow the cut einkorn to set in shocks for a week or two before gathering it to separate the grain from the chaff. This allows internal enzymes to activate making the grain more easily digestible. Modern wheat farmers “combine” the two processes—cutting and separating—never allowing these enzymes to activate.

^ I saw an image the other day on facebook with the words “IT’S NOT THE GLUTEN. IT’S TH E GLYPHOSATE!” I appreciated the sentiment. But actually it’s both. The gluten in the hybrid wheat produced in the US today IS a problem. But also, the way the wheat is harvested—with combines. Combines have been heralded as a modern marvel that have helped increase food production. But they greatly decreased the nutritional value. The name “combine” was given to the machinery because it combines the cutting of the wheat and separation of the kernels in the same process. And that’s the problem. In this post, you see crucial pieces of the puzzle…

1. The original wheat, einkorn, that has played such a crucial role in history before modern science turned it into a monster;

2. That original wheat being shucked in the field where it is left for a week or two before the kernels are separated from the chaff. This standing time—and exposure to the elements (dew, rain, temperature variations)—activates enzymes within the kernels that help make the einkorn—along with its healthier form of gluten—more fully digestible.

So avoid the glyphosate AND the hybrid toxic gluten AND the inactivated, sterile kernels. Start getting your wheat from the company that always puts your health first…and treats its grains with the same TLC as it does its oils.

^ Contributors to the Gluten Free Museum strike pesky wheat from famous art. It’s unfortunate that these art-editors don’t realize that it is actually einkorn that is being removed from the older artwork. And that if we had continued eating einkorn rather than today’s toxic hybrid wheat we would have none of today’s gluten problems.

Leave a Reply

Your email address will not be published. Required fields are marked *