Einkorn: The Oldest Ancient Grain Rapidly Gaining Attention from Researchers for Superior Gut Health
Einkorn is the oldest of the "ancient grains," and its rising popularity in recent years has led to some interesting findings about this ancient grain, and just how healthy it is. Fortunately, recent research has looked beyond the modern dogma which claims that the "gluten" found in wheat varieties is toxic to human health, focusing instead on how wheat is grown and processed, since the gluten from grains has been a part of the diet of humans for many thousands of years and was always considered healthy. We have published much of this research ourselves in recent years. More recent studies, many of them done in Turkey where einkorn (known as Siyez in Turkey) is native, and not an introduced crop (like in the U.S.), have shown that einkorn is unique in producing lactic acid bacteria and other "probiotics" necessary for gut health. This is accomplished by using traditional "sourdough" preparations of the flour. In one study done in Turkey, they added einkorn flour to "Peksimet", a traditional Turkish twice-baked bread valued for its hard, dry texture, long shelf life, and role as a durable staple food in Turkish and Turkish-Cypriot cuisine. They found that the einkorn flour resulted in a significant decrease in the glycemic index, which is important for those suffering from diabetes or high blood sugar due to the consumption of too many carbohydrates.
