In 2006, the Scandinavian Journal of Gastroenterology released the results of a study which suggested the possibility of adding einkorn grain to the dietary options of celiac patients. I was able to get a copy of the full study but cannot post it entirely because of copyright restrictions. Instead, I have quoted the abstract and posted it below:
(For those who don’t know, the genetic classification of einkorn wheat is Triticum monococcum, which is an important detail as you read this post.)
Study Abstract
Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients
Cultivated Einkorn (Triticum monococcum)
Daniela Pizzuti1, Andrea Buda1, Anna D’Odorico1, Renata D’Incà1, Silvia Chiarelli2, Andrea Curioni3 and Diego Martines1
1 Department of Surgical and Gastroenterological Sciences, 2 Department of Surgical and Oncological Sciences, 3 Department of Agricultural Biotechnology, Padua University, Italy
Scandinavian Journal of Gastroenterology, 2006; 41: 1305-1311
Objective. The treatment of celiac disease is based on lifelong withdrawal of foods containing gluten. Unfortunately, compliance with a gluten-free diet has proved poor in many patients (mainly due to its low palatability), emphasizing the need for cereal varieties that are not toxic for celiac patients. In evolutionary terms, Triticum monococcum is the oldest and most primitive cultivated wheat. The aim of this study was to evaluate the toxicity of T. monococcum on small intestinal mucosa, using an in vitro organ culture system.
read more…
For over 7,000 years, mankind has cultivated and developed wheat for breads and cereals. Today, we consume more wheat, as a percentage of our daily diet, than any other food. Just think about that and the effects wheat can have on our health – good or bad!
Wheat Bread, just one of the many ways we like to eat different types of wheat
I’ve been researching the nutritional content of 19 different types of wheat, and I’ve included a link to all of my findings in this post. This post focuses on the nutritional content and health benefits of einkorn wheat compared with the common types of wheat of which most of our food from the grocery store is made.
In doing my research, it is easy to see why there has been renewed worldwide interest in ancient einkorn wheat. The interest comes not only from einkorn’s unique gluten structure but also it’s incredible nutritional qualities.
Here are some interesting facts I learned about einkorn’s nutritional content and health benefits:
- Wheat gluten studies have found einkorn wheat may be non-toxic to suffers of gluten intolerance and celiacs disease
- Einkorn wheat has 14 chromosomes while modern wheats have 42 (Friendly to the body’s digestive system)
- Einkorn contains 3 to 4 times more beta-carotene than modern wheats (Boosts immunity, helps prevent cancer and heart disease)
- Einkorn contains 35 times more Vitamin A than modern wheats (Healthy eyes, reproductive organs and prevention of many cancers)
- Einkorn contains 3 to 4 times more lutein than modern wheats (Prevention of macular degeneration and cataracts)
- Einkorn contains 4-5 times more riboflavin than modern wheats (Used by the body to create energy and is an antioxidant that slows aging)
- Einkorn is a “hulled” wheat, whereas modern wheats are not. The hull can protect the grain from stray chemical contamination and insects making it an easier grain to grow ORGANICALLY!
Einkorn vs Major Types of Wheat Comparison Matrix
Brief Comparison of Einkorn and Major Types of Wheat
See my full nutritional matrix comparing 19 types of wheat (pdf), including einkorn wheat.
Ötzi the Iceman is Europe’s oldest mummy, dating back to 3,300 B.C. Ötzi managed to eat a meal of meat, an herb, and bread made from einkorn wheat sometime shortly before his deatha. The samples that were pulled showed einkorn wheat finely ground, that would have come from einkorn grain ground down to flour and baked into bread.
Ötzi the Iceman's Diet Included Einkorn Bread
The story of Ötzi is a topic of interest to me because it is an additional finding to validate that einkorn wheat was a primary grain eaten by most people thousands of years ago. Nutritional Facts & Health Benefits explains how the wheat we eat today is so different from einkorn wheat.
The remainder of this post is unrelated to einkorn but I’ve included more details about Ötzi below since some of you may find them to be of interest. I think his story is fascinating!
More than likely, Ötzi was from a community that grew einkorn. Based on his tools and clothing, it appears he was a hunter or was a wealthy man or ruler who got too far from his home town and was chased down by an enemy.
Whatever the story, he is real proof that einkorn wheat was a staple grain of his time. read more…
If you’re asking yourself whether Einkorn flour contains gluten, the answer is “Yes, it absolutely does!”…but I have a secret to tell you. And I should probably disclose that this is not something your “everyday family doctor” is going to tell you. Here’s the secret: not all wheat gluten is created equal.
Tasty Pancakes with Blueberry Syrup
I like to explain by comparing sucanat and aspartame sweeteners. Imagine pouring a perfectly sweetened blueberry syrup over your hot-off-the-stove pancakes for your morning breakfast. If that syrup is made from natural sucanat sweetener or aspartame, it’s going to taste great either way. However, inside your body, the aspartame is killing brain cells while the sucanat is an unmodified substance that most people’s body can process naturally, without any damage to the body.
Einkorn has an entirely different genetic makeup than modern wheat. Modern wheats have been hybridized through years and years and millions and millions of $$$ in research. The goal of hybridization has been to increase yields, fight against plant disease, pests, weather conditions, etc. and many are starting to wonder if this long history of hybridization is the explanation for the rising number of people with a high intolerance to gluten.
I’m not saying I have all the answers…that’s why I have this website and it’s why I am researching the history and nutritional properties of Einkorn.
Einkorn is differs from modern wheat in 3 important ways, all of which may contribute to gluten intolerance:
- Most modern wheat is a hybrid of many different grains and grasses.
- Einkorn has a 14 chromosomes , whereas modern wheat has a 42 chromosomes which changes the gluten structure
- Einkorn is considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.
Is it any wonder that so many people today are plagued with allergies and even extreme sickness as a result of eating modern wheat?
Anyway, getting back to the original question of whether Einkorn flour contains gluten. Most people ask this question because they would like to start eating bread again. I hope my answer gives you some hope.
Additionally, I have met some doctors who are working with suffers of celiac and gluten intolerance to see if they can safely eat specific, tested sources of Einkorn. These patients are going through a healing regimen first to get to this point and the initial results are very promising.
Stay tuned…I think we’re on to something here.
