Not mentioned in the above list of einkorn benefits is that einkorn is significantly higher in protein than hard red spring wheat. Health educator Carol Kenny, PhD, quantified this: “Einkorn is nutrient-dense, with protein content equaling, durum wheat and some 35%-50% higher than hard red wheat.”
Dr. Mark Hyman’s fears about the “Super Gluten” in dwarf wheat were confirmed by the research by Dr. Alessio Fasano, a celiac expert from the University of Maryland School of Medicine. Dr. Hyman writes that Dr. Fasano “discovered a protein made in the intestine called “zonulin” that is increased by exposure to gluten. Zonulin breaks up the tight junctions or cement between the intestinal cells that normally protect your immune system from bugs and foreign proteins in food leaking across the intestinal barrier. If you have a “leaky gut,” you will get inflammation throughout your whole body and a whole list of symptoms and diseases.”
Dr. Hyman warns that hybridization of wheat led to the many more chromosomes of dwarf wheat, which codes for all sorts of odd new proteins. Truly what was meant to feed the world has turned out to be a real “Frankenfood.”
Back to those “amber waves of grain.” They are waving tall again! Einkorn cultivation is increasing in Canada and the U.S. Because of the demand of health-conscious consumers who want the original “Staff of Life.”
There are many einkorn products available through Young Living.
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*This information is from “Essential Oils desk reference”, seventh edition, pages 175-176 by Life Science Publishing.