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. Continue reading →
If you’re asking yourself whether Einkorn 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.
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.