Einkorn wheat is amazing. It is the most ancient wheat (over 12,0000 years) and arguably the best wheat for many reasons. Einkorn wheat is hardy, drought tolerant, and naturally resistant to pests, making it a naturally sustainable and regenerative food source, unlike modern wheat that requires vast amounts of chemical inputs and is easier to grow and gives higher yields. Einkorn almost went extinct since it only yields one fifth of what modern wheats produce. Einkorn is so worth the effort to grow and produces health benefits that are huge and might be the answer to the gluten problems of today.
Einkorn has the highest amount of protein of any grain, is rich in vitamins and essential nutrients, and has a different type of gluten - all of which make it far superior to many of the grains we consume today. All wheat that we consume today is descended from einkorn wheat which has about 14 chromosomes as compared to other wheat which has 28-42. This is important since some studies show that ancient wheat, with its fewer chromosomes, has lower levels of gliadins. Gliadins are proteins that can cause sensitivities in those who struggle with gluten. Gluten is defined as a stretchy protein that is left behind after starch is washed away from a wheat flour dough. When you consume bread, the gluten proteins break down into smaller units called peptides, which are strings of amino acids. Certain proteins in most wheat products have been found to cause harm to those with sensitive guts.
Before Gluten Was a Problem
Einkorn has some unique properties that make it better for those with allergies to wheat. Modern wheat has been crossed with two different goat grasses. Goat grasses contain the D genome, which is the source of most gluten intolerance. Einkorn does not contain this troublesome D genome, only the A genome, and most testing for gluten intolerance is based on the D genome. And while einkorn does contain gluten, it is a different type of gluten and allows for easier digestion and nutrient absorption. Einkorn has 50% less phytic acid than regular wheat which also wreaks havoc on people's guts.
Dr. Davis, who wrote the book Wheat Belly, talks about problems with wheat in today's society (he doesn't talk about slow fermented sourdough breads). He did talk about einkorn and how different it was compared to conventional wheat. He even tested himself on bread made with einkorn wheat. He has severe wheat allergies and found none of these symptoms when he ate the einkorn bread that he personally made. He also found a much lower blood sugar response as compared with regular bread (see below).
