Ancient Grains...Are They Worth the Price?

We discuss how to develop a personal standard for judging the worth of ancient grains that eliminates hype and other factors. The cost and protein percentages for 14 ancient grains are provided.
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[@bethanyg153]

We took a tour of Bob’s Red Mill. Even met Bob. The tour guide filled my kids hands full of ancient grains and told them the story of Joseph and his brothers who had come to buy grains during the famine.

[@hannahr.n.5791]

That's beautiful.

[@dfreak01]

Ah, Oregon! My MIL had a nice chat with him!

[@carlaalmaraz4481]

I've seen him there several times. We go there to shop in person since we are only 1 hour away.

[@jinglesh1398]

You can tell teaching is your passion. Your videos are quite amazing with all the research you do. Astounding information!!! Thank you both for sharing your God given talents with us! ❤❤❤❤

[@ediemurray1692]

Not every teacher does the research like Pam does. Shes amazing and cares.

[@jinglesh1398]

@@ediemurray1692 I totally agree!

[@lindahathaway3519]

I am 74 years old, retired from a life that took me completely away from being able to create a central home for our family. I am so thankful that you give me a place from which to learn. Love you and Jim.

[@RoseRedHomestead]

Thanks for sharing! Jim

[@peggyjones7254]

We grow Swiss Chard as an alternative to spinach and in addition to lettuce. We love how versatile it is and it grows almost year-round here in SW Louisiana. We eat it raw in salads, as well as stir-frying it and adding it to eggs, casseroles, soups, and stews. The nutritional level is comparable to and even superior to spinach and lettuce. We chopped some and freeze-dried it and love the convenience it affords us when cooking. Thought I would share.

[@annak1911]

I love chard, too! I'm in NE Louisiana and the recent freeze killed all of ours, unfortunately.

[@sueeus4869]

Love how you keep your ear to the ground on our nation’s food supply breakdown and lack. And coming up with alternatives & how to be better food storage managers! The price comparisons to grams of fiber, hyped-up slogans.. yes! This is what we need to hear and another reason why we Love You!! Thank you!! ❤

[@cmc4862]

Gosh, I just love it when you research and then share that knowledge. Thanks for all of the work you do.

[@Dear_Kylie]

I can’t wait to see what you do with the Einkorn. I’ve been using it for several months now, in my bread baking as well as the Jovial Einkorn pastas, and I enjoy the buttery flavor it has but I also do not get stomach aches anymore.

[@Imjetta7]

Same here!

[@JadiesJars]

I agree. My stomach tolerates Einkorn better than any grain. I hate that it is more expensive.

[@Pmwalls46]

@@JadiesJars I think that’s the most driving factor for people buying the ancient grains. From what I have read, most of them are more digestible than modern grains.

[@stacybradt6793]

Digestibility is more due to the bread making process than the grain used. Recipes using longer fermentation times (lavains/cold ferment/sourdough) are the old traditional ways of making bread. These older methods break down the harder to digeat parts making them not only more digestible but also deactivating anti-nutrients making the nutrients more available to us.

[@bradlafferty]

I’ve read this from several reputable reports. Slow prep shows significantly improved digestability.

[@lh3130]

Thank you for such a great breakdown! I knew einkhorn was “trendy” but didn’t realize eye, quinoa, buckwheat were also considered “ancient”. My sister in law is starting a new company in San Diego to bring einkhorn wheat to specialty stores. My mom lived buckwheat pancakes as a child. Perhaps you can include those in your next video!

[@MQ-cw9qx]

Thank you so much for your research and experimentation with grains, especially the gluten free and pseudo-grains. I have found that a little goes a long way with teff and dark buckwheat flours. But the flavor is more interesting, so the expense has been worth it so far. Oat, rice (both brown and white), corn, and almond flours are my mainstays for bread, biscuits, pancakes, flatbreads, etc. I'm very interested in Einkorn. I have read that some gluten sensitive people can tolerate it, at least in small quantities and infrequently. Your video on making gluten free bread put me back on the bread-making track. I send heartfelt thanks your way every time I make a loaf of delicious yeast bread. I also use my muffin top pans, and make the dough a bit wetter to make hamburger buns. I've continued to gild the lily some and am experimenting with other methods--some are great, some not so much, but always fun and interesting--as are your videos. Can you believe that you can actually buy gluten-free fresh fruit?? And gluten free honey?? And, get ready for it, gluten free water!!! Yeah, I thought you would also be astounded...just sayin'.

[@MaryWehmeier]

It amazes me how scientifically uneducated the public is.

[@derekwalters4980]

I watched a special on Mid-evil times in the UK, and Northern Europe. The documentary stated that back in these days the poor people of the times actually could live on "bread and water" because the grains were not processed and were whole grains, with little processing. Then they also foraged for other foods, but the breads were their main diet. It was the wealthy of the tine that started processing grains, removing the nutrition and this is when so much malnutrition started taking over the population. It was interesting, really focusing on the need for eating less processed foods and more whole grains.

[@bluebird2416]

This was a blessing. Thank you!!! I appreciate all you do to keep us informed and free from hype.😊

[@RoseRedHomestead]

You are so welcome! Jim

[@patwinkeller9254]

Another excellent, well researched video! Sometimes I feel like I am back in one of my college classes and should be taking notes. Thank you for all your wonderful videos!

[@Ninafaye6611]

I do love learning from you! I just ordered some millet to try and make a low carb cornbread , Carbs are the thing i have to check . My husband is a diabetic. My stockpiled food is different from most. i can low sugar pie filling , jelly, bbq sauce, and ketchup. afew more tomatoe products.

[@artist9321]

A fantastic presentation and you look especially beautiful, happy and rested. You are now teaching all of us worldwide professor Pam. Perfect timing for all of us ❤❤

[@shelleylee8774]

Pam and Jim, thank you both again for another informative video. I especially appreciate you getting past the hype and down to the nutrition/cost analysis. Very helpful!

[@jeanettewaverly2590]

Thank you for going to the expense and effort to educate us on the ins and out on ancient grains! There is a small display of Bob’s Red Mill products in my local supermarket. I keep my eye on if for deeply discounted items. This is how I get to sample ancient grains at reasonable prices. PS-my horse loves teff hay!

[@lizparker4348]

Thank you for such an informative video! Absolutely loved how you clearly explained the differences, similarities, costs, and your filters for selecting. I am embracing grains and its place in my diet for nutrition as well as the creative side of cooking and baking. Your research and presentation was outstanding! Please continue to stay on this subject for future videos. I feel there was an injustice done to "Shame the Grain". You are the perfect spokesperson to redeem its rightful place in our diet. Thank you again !

[@YeshuaKingMessiah]

Shame is mostly due to carb count More than half Americans have messed up metabs from high carb diet, most of which is grains Also it’s becuz wheat is bastardized now -high gluten, RoundUp resistant etc. Very few eat spelt let alone einkorn, emmer etc. But even those are still grains, with a prep process needed that no one does (easy but have to think about it ahead of time, totally foreign to modern cooks) and still massive carb count.

[@sherylfetik4126]

Thank you. I really like buckwheat groats (kasha). It can be used in many ways, as a side dish, as a stuffing, in pancakes, as a cereal. I don’t know how to bake with it. I personally have trouble digesting many of the grains, especially wheat, and feel fine with buckwheat. I would love to learn about more uses for buckwheat, that don’t include wheat. I also like sourdough rye bread, dark bread, made without wheat. I would love to see ideas and recipes for this.

[@MaryWehmeier]

Kasha… oh yum!

[@OnaMuir]

Thank you! Brilliant rundown and breakdown. I look forward to the seedlings episode and future baking/cooking experiments.🥰

[@lindahansen9395]

I’ve experimented a little with different grains for making bread. I have found that I really like the taste of spelt. Also it’s high in protein, which you want to make a good bread. The bread comes out soft and delicious. It’s only $35 for 25 lbs on Azure. If the recipe calls for 3 1/2 cups flour I will do 3 cups spelt flour and 1/2 cup all purpose.

[@lisawilson7889]

Agreed! I started experimenting with spelt when my sister developed diabetes after losing 1/2 of her pancreas. The spelt makes fabulous bread and delicious muffins, and her body digests it like a protein instead of a carbohydrate, so it doesn’t spike her blood sugar. Spelt for the win!

[@rebeccaknudsen6190]

Thank you thank you thank you! You're so kind to share you findings and wisdom! I love learning and trying new things, you both make it so much fun! And I think you have the best hair! May God bless you both!

[@kimmiemamatomany6226]

Thank you, Pam. I love your logical reasoning in all of this. But what I loved most was when you talked of your trip to Israel, the emotion that rose in you...heart-warming. I've never been to Israel, but I love her, I also passionately love Jesus. Kimmie

[@dorenefarr9490]

I too am flabbergasted at the price of lettuce. I have been sprouting salad seeds, but I am looking forward to your experiment results.

[@C2yourself]

This is a great presentation Pam, thank you. I bought three one pound boxes of Einkorn this summer, $8 a pound. I'm now motivated to get my new wheat grinder attachment to my kitchen aide and make some flour for fresh bread

[@MaryWehmeier]

Be very careful about the heat the KitchenAid can generate when grinding flours after a length of time.

[@sweetpea6144]

I too have a background in academics & appreciate your process of stating the question, outlining the structure of the analysis, doing research that we could replicate, giving your outcomes & analyzing the usefulness of the results. My only request is that you use a mixture of gluten & non gluten choices in future recipes. Thanks again!

[@suemerritt1679]

Some people will believe anything... I'm sticking with my hard red, hard white, soft white and corn. Thank you for bringing these things to light ..👍🎅

[@debbienielsen368]

I would love to be in your kitchen when you start experimenting with the bread recipes using these grains. What an education lesson that would be! Thank you Pam and Jim for all you !

[@cbagot]

Yeah! We need videos on micro-greens. And sprouts. I have some sprouts I have not tried but want to venture into that. Your videos are great! Thanks!

[@merrilynblackmore6962]

I have been grinding wheat and baking bread since the late 80’s. It spoiled me from store bought. I add Kamut, emmer, or spelt in with the hard red or hard white wheat. Because the hard red and white have a higher gluten content and the bread rises better. I love the flavor. Sometimes I add safflower lethacin (sure I spelled that wrong). It helps extend the shelf life of the bread. I have never used Eincorn wheat. I get the grains through Azure standard usually 50 lb bags. I try to buy organic. I’ve never heard of teff. I also put liquid sorghum in bread. Is it not good to use that way? Thank you for your videos. So much work.

[@zan4110]

Wow..those sprouts are doing great..look forward to Monday....Yes ..buckwheat...it is so nutritious..and high in magnesium..keeps the muscles warm in winter...!

[@kelley.walker]

Pam, the amount of time you put into these videos is very much appreciated! ❤ I personally would be very interested in seeing some videos on GF baking - breads with oat, sorghum, etc (I’m wanting to try a sorghum sourdough starter). I have Eosinophilic Esophagitis and have to cut the top 8 allergens from my diet (gluten, dairy, eggs, soy, fish, shellfish, nuts, tree nuts). This is an increasingly common diagnosis, so I’m guessing there might be others interested as well. Sadly, most GF items contain rice flour, but I’m allergic and have to cut that too. I feel like I need a chemistry degree to pull of GF baking and also avoid rice, dairy and eggs. 🤣 I miss bread sooo much!

[@S.Kay.Steffy]

Once again a great video packed with valuable information. The cost analysis was really eye opening and important to those of us on fixed incomes. Thank you! 💕

[@uddercharmsfarm8159]

You should look up sue Becker aka bread Becker’s. There is a lot more to nutrition when you compare fresh milled flour to fractionated flour.

[@sandrajohnson9926]

Yes, I just found out about the Beckers. I will dedicate more time to their videos when I can. So much to learn.

[@tonette6592]

THANK YOU ALWAYS for your teachings; REQUEST: more on the gluten-free grain/pseudo-grain uses, as my son and so many others are gluten-sensitive and PLEASE, since people are always making reference to watching you, please keep the nutritional information and real science coming, as the ignorance out there is appalling. Someone tried to tell me on another site yesterday that " if foods are organically raised, they will not raise blood glucose levels no matter what their carbohydrate count", and another said that "an all-vegetarian diet eating plenty of fruit will cure diabetes", then added, "even truly lean meats will spike and keep blood sugar levels extra high." I was GOBSMACKED!

[@cynthiafisher9907]

Wow, it shows how much people are willing to buy into hype!

[@tonette6592]

@@cynthiafisher9907 I know. It is truly frightening.

[@conniegage2141]

Such a great teacher. Love listening to you.

[@katev2787]

Thank you for gathering and sharing this information! My mother-in-law was the first person I met who chewed wheat gum. She had a little jar in the cupboard - she'd just reach in for a few and chew away whenever the mood struck her. When I use sorghum in our oatmeal (we never have just plain oatmeal) I toast it a bit the night before and soak it over night as it takes longer to cook up that the oatmeal; I like to use sorghum as it is a "complete protein".

[@omearica-rc6fp]

Love my teff grains and teff flour. I only bought to make Ethiopian flat bread injera. I love Ethiopian vegetarian recipes & I'm not a vegetarian at all, I simply love their vegetable dishes. To make injera, you'll have to ferment the teff flour for a few days in winter until it is bubbly (simply add enough water to flour to form a wet/liquidy clayish substance & let it stand, covered with a breathable material for a day to 3 days if in winter). Add a little more teff flour (others add all purpose flour). Then pour enough batter onto a hot griddle to make a crepe or very thin pancake. Use the bread to pick up and eat the vegies. Lots of KZbin videos on this. It is fun and it is so good for you.

Wow! I was totally amazed (and grateful) for all of the AMAZING information you have so generously shared, not only on your channel but with all of the papers you've taken the time to provide folks without cost. You are definitely a class act! Thank you & may God Bless you and yours.

[@RoseRedHomestead]

Thanks! I agree! Jim

[@anniewildmush1284]

what a teacher!!! a real treasure!

[@robindrago6824]

Thank you for this information! I have been questioning the advertisement of several of these products and wondered if it was true or not. After watching many of your videos I trust your research. Thank you for helping me clear things up in my mind. I do not feel guilty anymore about using "modern" grains.I already use some of the ancient grains such as barley and millet because I like the textures and flavors and have been for many years before they were trendy.

[@bettyolis6228]

Appreciate both of your tme and joyous effort's in sharing this valuable info!💐🌹

[@RoseRedHomestead]

Glad you enjoyed it! Jim

[@georgiakomoszewski693]

27:52 thank you! I use Einkorn simply because I can tolerate it due to the gluten content. Yes it’s more expensive but I missed bread so much! It’s different from regular flour, making it a little more difficult to bake with, but easier to digest. Would love to see more about this grain!

[@donaizer7758]

You are lucky! I bought Einkorn and meticulously made many loaves of bread. Sadly- I still had gluten issues even with Einkorn. Made me so sad as I so wanted to eat bread again.

[@agcala9619]

We have bought all our grains from Azure. The price of all their grains are very reasonable and an added benefit is that they are all organic. Yes they did charge us $40 for shipping but I am happy to pay this since we are now eating healthy food and we also save money on Ezekiel bread which we used to pay over $7 a loaf. Yes all whole grains are healthy. However after some research I think rye is somewhat healthier. Unfortunately we have not been able to make rye bread since we have not had much luck making sour dough starter which will give this bread the wonderful sour taste. Also fermented food seems to be beneficial. I have noticed an amazing improvement in my digestive system since we have started to eat Kefir. I no longer suffer from UTI . When I visited Czechoslovakia I fell in love with rye bread. It was filling, and tasted great. One slice of this bread was a meal. All cereals at the grocery store should be avoided and that includes oatmeal. Oatmeal used to be fed to horses in the Winter to fatten them. Most of us do not need any extra weight. To increase the shelf life they remove parts of the grain. Whole grain digests slower so it is easier on the body. Eva

[@KoniB.]

Pam, thank you, thank you, thank you for doing this research for us preppers. It is wonderful what you are sharing with us, for it teaches us how to make better choices in storage, cooking, and baking. I am so appreciative of the chart that you have shared with us, and may blessings be upon you and Jim for your hard work.

[@RoseRedHomestead]

You are so welcome! Jim

[@angeledanielearnalte5068]

Thank you for such information, here in Spain we have the same confusion about new and ancient grains. Once in a while I buy my kamut bread which I pay six times more expensive than a normal baguette because I just love the taste of it. It's a pleasure. When I asked my baker about it, they put sugar and honey and oil in that bread. Finally nothing to do with the supposedly miraculous grain. Thank you so much for all the knowledge you share. God bless you both always.

[@patricianelson6451]

Love your videos. You are a wonderful educator and it shows in your videos. I'm learning so much useful information.

[@redeemedvintageseamstress4728]

Nice presentation! Thank you! 🙂 I decided last summer to try growing some spelt since the cost was so high per pound. It grew well, but boy was it a bother to harvest! I have yet to winnow it. I grew around a 14' x 30' patch. I'm anxious to see how much it produced.

[@Mrs.Patriot]

Very interesting, thorough, and well-presented! Having sensible standards is key to simplifying and improving our choices across the board. I like hard white and hard red wheat too. I look forward to seeing your results in future videos.

[@RoseRedHomestead]

Absolutely! We look forward to getting more results on our channel. JIm

[@johnskillen6208]

thank you for having honest info

[@susanstokesbrungard291]

Thank you Rose. Merry Christmas. Lv an Prayers.

[@babbsinbabeland]

Loved a cereal made from spelt. Good stuff.

[@cloverrose4515]

I have tried Einkorn wheat, wheat from Italy and sprouted wheat you name it I’ve tried it. No matter which all causes my blood sugar to soar.

[@sandrajohnson9926]

Interesting.

[@susanbailey3553]

Outstanding video! So informative and balanced. I've never tried teff but now I'm intrigued. I would love to see a video about using these grains as a hot cereal. I don't bake bread often since my kids are grown and gone, but I would love some ideas and comparison of these grains for hot cereal. I don't trust most internet recipes after trying the banana breakfast cookie of internet fame a few years ago. 😬 Health and happiness to you and yours!

[@gardengrammie3]

Thats why I always go to your videos because of your wonderful scientific research behind what information you give out! I do sourdough baking and would love to see baking with especially with Einkorn flour. Thanks so much to you and Jim for your hard work doing these videos. Merry Christmas to you both and congratulations on your reitrement!!

[@Heracleetus]

I've found millet to be super tasty with butter, salt & pepper, and pecorino romano or parmesan

[@SeasidePrincess]

This week I made a double loaf recipe with some of these grains. And I have another double loaf in the fridge now for an overnight rise to bake tomorrow. The first batch was 200grams hard red, 66 grams each Eincorn, spelt, and soft white. This loaf was delicious!! The one for tomorrow is 200 grams each hard red and Kamut. Kamut is supposed to make a more blond colored bread with a buttery nutty taste. We shall see!! Thank you for the comparisons!! Some of these grains, I had never heard of!

[@RoseRedHomestead]

wow! This sounds GREAT!! Jim

[@SeasidePrincess]

It is delicious!! The next double load recipe will be 200 grams hard red, @66 each but not exact einkorn, Kamut, and spelt. I also added @20 grams of soft white. I liked the 50/50 hard red and Kamut but think that I liked something about the more blended one better. So this time it will be a blend again. Also, remember to tent the top with foil last 10 mins of baking!!

[@gereshomeE]

Really GOOD & USEFUL research. -Thank you! ✝️🇬🇧

[@BethGrantDeRoos]

LOVE these type videos! Only one we do not have is the Einkorn. We LOVE buckwheat which we grind and use for making joba noodles and for hot cereal. Because we love so many middle eastern foods we tend to eat more bulgur, farro, barley, teff, millet, kamut, amaranth. And wild rice which is actually a grass.

[@stacyeisner441]

What about the ancient grain called "fonino"? I've been seeing that on Amazon. I also read that Amaranth, when cooked with its greens, was a complete food. Actually went on to say it was the food that could end world hunger..

[@relash3]

This is great info. Thanks for spot lighting it! Would love to hear more on the pearl barely. I have a good amout of it cuz we love beef and barely. My mama used to say during the depression they ate it as a breakfast cereal.

[@snyderkr0822]

Really interesting episode. I'm also looking forward to you doing an episode on einkorn. I believe your comments on marketing hype are spot-on. People really need to retrain their brains to look for data, to be skeptical about narratives (especially when they start becoming widespread), and to pay attention to actual results of changes. My main enjoyment of some of the grains/seeds that are now marketed is the mere variety and subtle flavor changes, but when I look at a pack of crackers or whatever and see how few ounces I'm getting for $5 or whatever, I have to chuckle as I put the box back on the shelf. While I think there is reason for *some* questioning about what's happened to modern grains, it's important to keep in mind that the change in final result is likely so minimal that it is merely a difference. There have been huge gains with some new grains/GMOs that any detriment pales by comparison. As one Kenyan nutritionist said, "It's nice that Americans and Europeans have the luxury of wariness of GMOs, but first, may we first eat?" There are some really interesting books out there about einkorn, with background information as well as some tasty-looking recipes. Blessings!

[@YeshuaKingMessiah]

Yes This mindset led to the messing with wheat to begin with N other high carb filler foods The traditional foods they are were quite adequate but everyone has to eat like the western world, even if the western world is SICK from eating so Starvation will soon come here n all this will be moot points but if generations would be looking back at the 1950s to now, they would be laughing while shaking their heads at how badly we screwed up.

[@KButleraz]

From one scientist to another thanks for the knowledge and science based reasoning. I am in Phoenix AZ and so growing is very different but there a a few people growing ancient grains here due to their original tolerance to this climate. Most are doing it with their normal gardens on residential lots. Einkorn has been one of the most successful so I am looking to try this. I would be very interested in what you find as you work with this.

[@Junzar56]

I am glad you mentioned the heirloom hype. Sone heirlooms are great, others are so-so.

[@hopefilledfarm6736]

Wow. Thank you so much for this! Truly appreciate women like you passing on their knowledge & wisdom. Looking forward to more in this series!

[@victorialg1270]

I can really geek out on this kind of info. Thanks Pam. REQUEST: can you do a video about essential amino acids and the foods you store to have healthy amounts in your diet.

[@sandrajohnson9926]

Did you know quinoa is a complete protein?

[@kirstmlarson1]

I’ve been buying Einkorn berries from Jovial in 10lbs boxes and it’s $3.30/lbs. I love the flavor and versatility. I mix lots of grains in my breads. I also found a local source for spelt and it’s less expensive than wheat, so I use lots of spelt.

[@kayemoore]

There’s the beautiful Rose “ Keepin’ it Real”

[@chrisconklin2981]

Thank you for this presentation. I am just getting into home grain milling. I am working to combine that with sourdough and fermentation. These days I am working hard to keep the costs down.

[@karencovington9960]

This was all so interesting. Thanks for doing the research and sharing it with us. I think I’m going to stick with my hard winter white and hard winter red wheat for storage and baking.

[@Leftatalbuquerque]

I grew up and have returned to the 1930's-1960's farm I grew up on - dual-purpose cattle, chickens, a couple horses, dogs and cats... I love the whole P.T. Barnum aspect of Health Food and how my city friends buy into it.

[@Maggie-Gardener-Maker]

I so agree about hype, it irks me too! Thank you for buying all those grains and talking about them, I've wondered about many of them and about the ability for them to sprout which you touched on in this video too. Good advice to have a set standard to judge by. I was wondering if you will also be including rice as a grain. There are so many types of rice, aromatic and non-aromatic, short grain and long grain. Also the so called glutenous rice which doesn't contain gluten, it is sweet rice for sticky rice. I especially find interesting the Carolina Gold Rice and it's American history. My favorite rice though is Jasmine for the flavor when eating and the aroma when cooking. I try to buy whole grain grains; I do actually prefer the flavor and texture over the more processed grains.

[@traceyvaile7625]

I look forward to seeing you use these grains.

[@katharvey7324]

I love the taste of einkorn. I purchased in bulk before all the prices went up. Cooking with it is quite different than any other wheat. The end result is a more dense bread loaf, but the flavor is outstanding. I have several different wheat berries (kernels) and mill my own flour. I have found that I get a better result when I weigh my flour as opposed to measuring it when It’s fresh milled. The absorption is quite different in store bought vs fresh milled flour, and there is a learning curve that will bring frustration until you master it. But once you get the hang of it, there’s just nothing like baked goods made from freshly milled wheat berries.

[@Imjetta7]

I've learned that I'm allergic to wheat, but I can tolerate Einkorn. I don't know why, but I'm happy to make bread with my Einkorn. I have enough wheat from the Bishop's Storehouse to bake bread for the rest of my family into the next millennium, it's now time to stock up on Einkorn.

[@RoseRedHomestead]

Yes, time to stock up on the Einkorn. Stay safe! Jim

[@judithhobson5868]

another VERY interesting lecture ty

[@patriciakavanaugh5300]

Thank you for this information. And you are so right about the advertising hype. It drives me to distraction! I'm very interested in Einhorn and look forward to what you have for us on that.

[@chh6128]

Just ordered all the ancient grains from Swanson vitamins in South Dakota. With. A holiday sale of 25% off and free shipping they averaged out to $2,65 a pound. Delivered to your door. Love Swanson vitamins for everything

[@mamabird2434]

So correct in your evaluation. Fun to play with but not to store. I tend to use more hard red than any of the others bread from hard red flavor can’t be touched by any other grain. Hard white if you don’t want the bread to be the star of the show such as in cinnamon rolls but give me hard red all day long in dinner rolls or sandwich bread. Now some say hard white for dinner rolls well there you go it’s personal preference. Loved this video!

[@sueholte451]

I learned so much!!! Thank you Pam and Jim!

[@RoseRedHomestead]

You are very welcome.

[@nancyst.john-smith3891]

What a fantastic session! I so enjoy your videos. A sincere thank you for the knowledge you share and your technique for decision making regarding which grains to store. At the risk of being too personal, your hair looks beautiful today. Jim, great job, as usual. It wouldn’t happen without either of you!

[@kellyzent2415]

Thank you for your lesson. You save me much mental comparison!!

[@bumblebee7922]

Love your awesome videos!! Love you too sweet lady! God Bless you! Oh, I LOVE that the buckwheat blossoms were full of bees there! We have very few bees up here in NE PA. But, the nearby farms have lots of honeybee hives and I see bee in my yard.

[@donnaclinton5578]

Thanks Pam. As I am doing prepping, the costs of these grains can be prohibitive. I’m glad I only have 2 and added more barley instead.

[@RoseRedHomestead]

Yes, we understand. Jim

[@marygallagher3428]

Very helpful information!

[@dutchgram3799]

Thank you, Thank you! I love attending class at the RoseRed Homestead University! I did a little bit of investigating on the value of these "ancient" grains last winter because I need more protein. I will admit I got a little lost. I really need to taste the product to know if I would enjoy eating it. So I have not taken the money to buy most of them. I'm looking forward to your description of texture and flavor on these.

[@christinepoley9233]

Just watched this video today. I love your informative videos and trying to catch up on some of your past ones. You asked about what grains we are interested in and I wanted to to mention Einkorn. In bulk I have found it as low as $2.99 / pound. I divide large bags into smaller portions, vacuum seal bags and then store in my cool dark storage pantry. The reason I would love to see more on this grain is that I heard that the gluten is supposed to be slightly different than gluten in modern wheat. Along with not being so inflammatory, some people who cannot tolerate gluten can still eat Einkorn. Thanks for all your wonderful videos!

[@mjrewerts]

Can’t wait to see how your experiments come out 👍🏼

[@cynthiaschupp1864]

AMAZING information as always... Bless you for all you do!

[@kleineroteHex]

now I have to sub to be reminded to keep watching the grain experiments 😀 thanks for all that info!!!

[@Famcke]

❣ - Must watch video! Omgoodness how interesting! Thank you so much for the video and sharing your knowledge with us. So very much appreciated 💐💙🙏🇺🇲

[@jocelynsertich2686]

I just got a grain mill for my birthday. I’ve done some grinding in my vitamix, but not much. I have bought from Azure Standard and the prices seem better there than other places.

[@seaflower1520]

Thank you. I appreciate all your work and knowledge. You done a lot of research. I am interested in spelt. I been buying sprouted spelt at Whole Foods for years and use it instead of all purpose floor or any floor in my recipes. Question how do you tell when a flour is rancid? Also you picture on the gain reminded me of chicken egg. You have the shell, yolk and the white (albumen- clear liquid). Yolk is like the germ, white (albumen) is like endosperm, and the shell is like the bran. I thought it was simple way to help people see the similarities and understand the idea where in a chicken egg the yolk is got all the growing material plus fat and protein so does the germ. White or the endosperm got material to feed the the yolk or the germ as they develop. They both have a hard coating the shell and the bran used for protecting and hold everything inside. I know simple comparison but I think more people might make it easier to understand. Again just what I thought about as you were explaining about the three major parts of a grain.

[@denisewalsh9873]

Very informative. Thank you

[@PrepperPotpourri]

Great assessment!

[@hannahr.n.5791]

Thank-you Pam for another outstanding video. I "try" to follow some of the traditional diet ideas recommended by Dr. Weston A. Price and Sally Fallon Morrell. Its highly recommend eating regularly rye sourdough. I hope you consider doing an individual video on rye.

[@beverleybrangman2191]

Great video, so much research done, thank you so much. You have cleared up a lot for me. I appreciate what you are sharing

[@NammaCathie]

Fantastic Info Pam~ My favorite Grain is Spelt. I have a few other variety's but Spelt is at the top of my list to Keep a good supply of. I also use Red and White. Red , less as I have numerous health issues and it seems the more Red I use I have more issues with. Enjoying your valuable information! Thank you!

[@labradorite8256]

Thanks for this honest research, it's all good to know. You seem to have particular healthy distaste for hype! The only thing I would say in favour of all these grains is it's probably good to have some variety given shifting climatic conditions and crop failure, and knowing when and how to to use these alternatives (when you her to your baking video). Thanks again!

[@RoseRedHomestead]

We agree with the need for variety in our healthy food choices. Jim

[@k8barkley]

As always, another very informative educational helpful video!! Thank you both so very much!!

[@juliahallman8642]

Wow what fantastic information! Thank you again Pam for sharing your invaluable knowledge!