Here, we’re going to explore deep down into the Einkorn berry and, more importantly, what it’s doing after it passes the taste buds. Einkorn really packs a wallop for its small size. It’s very nutrient rich. But why specifically is it considered to be better for our bodies than the genetically altered wheat we’re used to eating.
Einkorn’s unique characteristics:
Other names for Einkorn include:
Let’s start with the hot topic of today – gluten. Einkorn is the most primitive form of wheat and does contain gluten. But there is research and personal experiences to suggest that it may not be toxic to those with a gluten-intolerance. That’s because the gluten is different, and our bodies are better-equipped to handle it. It only contains the A Genome and not the D Genome (Genome: a full set of Chromosomes; all the inheritable traits of an organism). We care about that because when testing for gluten, the presence of the D Genome is the thing looked for. So, Einkorn passes the test! Also, because of the chromosomal purity of Einkorn (It’s never been hybridized and has only two sets of chromosomes), it’s all-around easier on the digestive system.
Einkorn, along with its other virtues, contains 3 to 4 times more Beta-Carotene than our wheat today. We like that because Beta-Carotene is an antioxidant. It protects the body from free radicals that damage our cells and cause some severe illnesses like cancer and heart disease. So making carotenoids like Beta-Carotene a present part of our diet is a good cancer-prevention tool.
Healthy skin and mucus membranes, strong immunity, good vision and eye health. These are the reasons we need Vitamin A. It’s essential to our overall health. And Einkorn contains twice the amount of vitamin A than present-day wheats. As a sidenote, it’s preferable to get vitamin A from our food because our body knows what to do with it. Consuming too many Vitamin A supplements can be toxic.
Like Beta-Carotene, Lutein is a carotenoid which gives it some of the same perks. It is especially beneficial for our eyes. It helps our retinas to absorb blue light and protects it from those nasty cancer-causing free radicals. And Einkorn contains 3 to 4 more times the lutein then modern wheats.
Riboflavin is the big kid word for Vitamin B2. Vitamin B2 is essential for a lot of the processes of our cells. It also has cancer-preventative properties, helps with migraines, treats anemia, and helps produce energy. It’s a key vitamin and is much more present in einkorn than in the grains we’re used to – 4 to 5 times more present.
Einkorn is one of a few wheats that are “hulled.” In hulled wheats, the grain is tightly enclosed by a kind of husk. This can protect the grain from chemical contamination and insects. This means that einkorn can stand on its own two feet or…roots. In other words, it’s much easier to grow organically.
Photo Credit:
Wheat Comparison: www.thehealthyhomeeconomist.com
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what is the glycemic index of einkorn wheat berries?
Hi Michael, that specific test has not been done. We only know it does not spike the blood sugar as quickly as modern wheat.
What is the % of gluten in the flour ?
And does the gluten develop the same way in the mixing process ?
Hi Danny, we have never tested the percentage of gluten in the flour so I don’t know. It develops in the mixing process like wheat but it can’t be substituted directly for modern wheat. It behaves differently in recipes. It’s best to start our with recipes intended for einkorn. If you want to adapt a recipe you are familiar with, I suggest starting out with half the liquid it calls for and watching the consistency from there.