What is Einkorn?

What is einkorn?
According to Dr. Gary, einkorn is considered the ancient grain or the original wheat of man. Its botanical name is Triticum monococcum. The stocks are long and slender, and the kernels are oblong and flat and protected by a strong husk that clings to the kernels. It grows to about 4.5 to 5 feet tall.

Today’s common wheat only grows to 16 inches. The big difference is modern (dwarf) wheat has 42 chromosomes and einkorn has 1 genome and 14 chromosomes. It has the simplest genetic code and is easily grown organically in mountainous areas even in poor soil conditions.

It has low glycemic index, low gluten levels, two and half times richer in protein than commercial wheat, three times higher antioxidant, twice the vitamin A content of modern wheat, three to four times more beta carotene, four to five times more riboflavin, easily digested and is an ancient mineral-and-vitamin dense grain.

In ancient times farmers let the plants grow through stages of maturity. This process helped retain the plants natural enzymes, which made it easy to digest. These days, farmers harvest wheat according to their plans and imagesconvenience not Mother Nature’s plans.  Dr. Gary compared it to vine-ripened tomato and non-vine-ripened tomato.

“The non-vine-ripened tomato that tastes like cardboard and has a nutritional value of an egg crate.”

The decline in nutrition is not a new thing. It started about 2,000 years ago but the Industrial Age led to extensive hybridization, usage of synthetic pesticides, fertilizers on wheat and other grains. With that came grains depleted of enzymes that are important for digestion.

Drastic changes happened when Dr. Norman Borlaug created a wheat that increased production yield and was resistant to wheat fungus called rust.

The outcome of hybridized and genetically engineered grains-

Many are suffering from symptoms of wheat gluten intolerance like joint pains, weak immune system, digestive problems, celiac disease, fibromyalgia, gastritis, schizophrenia, autism, TDD and ANS disorders, bipolar, manic depression and many more chronic pains and dis-eases.

Even animals are showing similar symptoms.

One shocking result shows that modern wheat can turn into glucose three times faster than white sugar.

It also creates an acid condition and inflammation in the body.

It is highly addictive and causes cravings, which lead to problems like being overweight and obesity. In the book, Dr. Gary quoted Dr. William Davis, author of Wheat Belly about triathletes getting fat too even when they workout and eat fairly healthy.

What is gluten and why do you need gluten?

A direct quote from the book:
I don’t think that God would create nutritious grains, seeds, grasses, and other similar foods and not expect man to eat them; and surely He knew that through time, nature would crossbreed and make natural and nutritious variations of these foods as well.

The thing is, did God expect man to create unnatural crossbreeding in a lab?

Three important facts
• We are created to digest natural wild grasses like einkorn with 14 chromosomes
• The body may have extreme difficulty digesting and recognizing the hybridized 42-chromosome man-made wheat especially for those suffering from gluten sensitivity
• Not all gluten is toxic and bad, we need to know the difference

Gluten from man-made 42-chromosome wheat may be incompatible with the human body and may contribute to autoimmune diseases, interfere with the absorption of other nutrients, trigger gluten intolerance and a host of other problems related to sensitivity to gluten.

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Real food is more than a fad

Real food is more than a fad, and more than a cute catchphrase, too.

But there are so many questions to be answered when it comes to real food:

  • How exactly do we define real food?
  • When you’re just starting out, what sorts of simple first steps should you take?
  • Which ingredients should you avoid? And how on earth do you read food labels in the first place? For that matter, can real food ever come in packages or from a regular grocery store?
  • And if a regular store is all you have, what do you buy?
  • Do you have to change how you cook, or are there simple switches and substitutions that you can make?
  • What about grains? Should we eat them at all? Should we just eat less of them or prepare them in special ways?
  • What if you’re a picky eater? How do you change your tastebuds?
  • Or one of the most common questions I hear… what if your husband and kids are resistant?
  • How on earth do you afford eating better foods when the budget is already tight?
  • What if all you know how to make are burnt offerings and things that come in a box?
  • How will you manage making your foods from scratch since you don’t have hours to spend each day in the kitchen?
  • Can you make healthier meals that still taste like the ones you’re used to? Can real food actually taste good?

I’m done with complicated eating.

Why does eating always have to seem so complicated? It doesn’t need to be. I’ve been studying nutrition for years, gotten myself all twisted up and turned around at times, and take it from me… it can actually be boiled down to something far more straightforward and manageable that it seems.

Food, even (or maybe especially) healthy food, is meant to be enjoyed. You should actually want to eat these things that are good for you. And it shouldn’t require intensive study or complicated calculations to figure out what you should and shouldn’t eat.

Yes, science speaks to the matter, but I don’t think that what we put in our mouths should ever be reduced purely to scientific theories, iPhone apps, faddish diets, or deprivation.

We can focus on real, whole foods, the types of foods that our great-great-great-grandparents would have eaten and recognized, and make them delicious, without feeling like the nutrition police are out to get us.

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