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.)
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.