Are you concerned about the effects of modern wheat on your health? There is certainly reason to be! Modern wheat has been blamed on a large number of health issues, and the rising numbers of people who simply cannot tolerate it seem to provide evidence that there is truth to the accusations.
The Trouble With Wheat
My opinion, though, is that the issue is not with wheat in and of itself, because mankind has been enjoying wheat since the beginning of time (by which I mean Adam and Eve), and all of these health issues have only cropped up since the beginning of the Industrial Age. I’m thinking that the problem lies with all the changes modern science has forced on the ancient grain, turning it into a mere shadow of its former wholesome self. It’s now easy to grow and easy to harvest, and therefore very inexpensive… but at what cost? The cost of our health, it seems.
Now I haven’t turned my back on wheat entirely, but I have switched the bulk of my cooking and baking over to two ancient grains that are cousins (or forerunners) of modern wheat. These two grains – spelt and einkorn – have remain unchanged over history, unlike wheat, which has been tinkered with since the ’40s. As such, they retain a nutritional integrity missing from modern wheat.
Note: If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.
Today, Tropical Traditions: The Best Place to Get Virgin Coconut Oil, is generously offering one of my readers the chance to win a 5lb. bag of whole Einkorn berries that you can grind to make your own ancient flour!
I had a chance to use these Einkorn berries myself, and I was very impressed! The flour I made with them worked much like regular ol’ wheat flour, and I didn’t have to make any adjustments to my recipes. The taste and texture were just as good – if not better – than those I made with wheat flour, as well.
The only thing that was different about the einkorn is the texture of the raw dough: for lack of a better word, it was significantly “stretchier” than the dough or batter made with wheat. I’m guessing it has something to do with the quantity or quality of gluten in einkorn, but it doesn’t affect the final product. Once baked, the texture was just like something made with wheat.
If you’re not sure where to start with Einkorn berries, here’s a great recipe from Tropical Traditions’ recipe site.
The main drawback to einkorn is the price. Gulp! It’s almost twice the cost of either wheat or spelt! If you can afford it, I say go for it! But if not… enter the giveaway below.
Win Einkorn Berries to Try For Yourself
This giveaway is only for residents of the United States aged 18 and older. It will end on Tuesday, March 11, at midnight. Winner will be notified by email and has 48 hours to respond or will forfeit the prize.
Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.