Is Gluten-Free the Answer? Choose Ancient Einkorn for Better Health!

Our family's journey to natural health began over 15 years ago with our son's food sensitivities, from nuts and shellfish to wheat and dairy. 

On our quest to isolate the root cause, we discovered an alarming pattern ... all around us there were more children with food sensitivities. This was certainly different than our recollection of life growing up with our parents' and our grandparents' generation. 

What happened to our environment to provoke this change? 

Once our family learned to replace processed foods with fresh and wholesome foods and made our best effort to eliminate discernible allergens (cheating once in a while and paying wildly for it), we noticed our health improved significantly and we experienced more energy and greater vitality.  

In support of our son's elimination diet, we searched far and wide for gluten-free bread since our son, like so many people we know, loves bread. 

Back then, the gluten-free bread available in stores tasted like cardboard and was so fragile it would break into crumbs even if you looked at it for too long. While they helped to mitigate allergy symptoms, this gluten-free bread was not entirely satisfying.  

As foodies, we took up the challenge to preserve the amazing tastes and textures of food we love from diverse cultures while we explored the creation of nutritious and delicious recipes using authentic and wholesome ingredients. 

A few years ago, we read the book Wheat Belly by Dr. William Davis. Dr. Davis talked about how he and many of his patients regained their health by staying away from wheat. He talked about the problem with today's hybridized wheat and how he was able to tolerate an ancient wheat with low gluten called einkorn. This raised our curiosity and led us on a search to learn more about einkorn. 

We were delighted to find Young Living visionary founder Gary Young has been embarking on a similar search over the past 10 years. 

In his book "Ancient Einkorn, Today's Staff of Life", Gary talked about one of his many trips to Hunza to learn why these people consistently have longer life and to find more essential oils. He frequently saw a tall wheat similar to what he knew growing up on a farm as a child.    

Over time, at the Young Living Farm in France, Gary Young encouraged his farm manager Jean-Noel to start planting non-hybridized einkorn seeds and then having them harvesting in the old fashioned way by letting the cut stalks stand in the fields for 7 to 10 days to allow the germination process to start before threshing.

What we learned is there is a huge difference between the ancient einkorn and today's modern wheat. The problem with today's modern wheat is that it is hybridized. 

The original and ancient einkorn wheat from over 3000 years ago has 1 genome and 14 chromosomes and typically grows to a height of 4-5 feet with hair-like tassels that wave when the wind blows. 

To increase yield, scientists look to hybridization of "new" wheat to make the harvest easier and faster and reduce the cost to the farmer. Hybridization led to new varieties of wheat with 28 chromosomes and eventually to today's "dwarf wheat" with 42 chromosomes, engineered to grow between 14 and 16 inches high with short, thicker stalks to support the heavier grain heads with double the number of kernels.   

The consequences of altering Mother Nature's wheat were not taken into consideration. The wheat is cut and threshed immediately, leaving no time to go through the maturing stage to germinate and develop the enzymatic activity for digestion. Wheat became difficult to digest and start to create a whole host of problems. 

Hybridized wheat with 42 chromosomes and 3 genomes (A, B and D) created different genetic codes for new proteins, with the D genome creating the source of gluten-triggered responses.

Sooo ... the problem is not with gluten itself but with hybridized gluten! 

Modern wheat has 3 main issues affecting our health: 

  1. It contains a Super Starch called amylopectin that is super fattening. 
  2. It contains a form of Super Gluten that is super inflammatory. 
  3. It contains a form of Super Drug that is super-addictive and makes you crave and eat more. 

Scientists who have been studying einkorn for years say eating non-hybridized einkorn grain means that we are eating non-hybridized gluten. Einkorn is easier to digest, contains vitamins, minerals and proteins that are important to our health and is probably the most preferred grain to eat. 

We love how Young Living adheres to the same Seed to Seal diligence with its cultivation of ancient einkorn as with its production of `100% pure essential oils. 

Thanks to Young Living, we now have access to Einkorn Flour, Einkorn Pancake and Waffle Mix and Einkorn Spaghetti to create our delicious and nutritious recipes. 



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