Reason #1: Einkorn Tastes Better
Reason #2: Body Digests Einkorn Better Than Even Spelt
Reason #3: Einkorn is Different from Modern Wheat
Smaller grain einkorn compared to grain of modern wheat. They are about half the size!
In addition, the telltale crease on one side of a grain of modern wheat is absent from a grain of einkorn. The reason for the differences is that over the centuries, humans have gradually changed the genetics of wheat by selecting those seeds at harvest time that suited the goal of higher yields and more gluten which worked well for larger farms and larger scale agriculture, production, and distribution of wheat products.
Reason #4: Einkorn is The Purest Form of Wheat Available
Einkorn is like most plants in that it is a diploid meaning it contains 2 sets of chromosomes. About 2,000 years after einkorn wheat, emmer wheat was created by the hybridization of 2 wild grasses. Consequently, emmer has 4 sets of chromosomes. Kamut and Durum wheat are both descendents of emmer.
Spelt is the result of hybridization between cultivated emmer and another wild grass and so contains 6 sets of chromosomes. Modern wheat is a descendent of spelt.
Note that while extensive hybridization of wheat has occurred over the millenia, there is currently no genetically modified wheat on the market.
As you can see, einkorn is the purest and most ancient form of wheat available as it only has 2 sets of chromosomes and is naturally very low in gluten!
Where to Source the Best Quality Einkorn
The only downside of einkorn is that it is not yet widely available as it is too new to the American market. After searching around, I was delighted to see that here.
Organic einkorn wheat berries are grown and packaged on one secluded and pristine farm in Tuscany. It is very important to rotate crops on this farm because in the hills, yields are low and the land must stay fertile.
What this means is that this particular source of organic einkorn comes from fields that were used for pasture for five years prior as well as a year of cultivation of chick peas, lentils or fava beans. This ensures that there is no risk of cross-contamination with other types of grains and that each year’s crop of einkorn comes from truly fertile earth.
Have you tried einkorn wheat yet? If so, what observations have you made about this ancient, nonhybridized wheat?
Sarah, The Healthy Home Economist