4 Reasons I Love Einkorn Flour (As a Dietitian!) | Becca Bristow MA, RD

[@carolinecohen2780]

This was really educational-I knew the basic differences in protein composition, but I appreciate how in-depth you went with nutritional benefits. I will pass along to my patients!

[@BeccaBristow]

So glad to hear it Caroline! And thank you so much for sharing it!! :)

[@shirleysmith2044]

Thank you for your channel. I started fresh milling my wheat berries and it is AMAZING!!! So healthy and people are getting over diseases eating this according the Bread Becker. People think they are gluten sensitive but most of these people are getting sick from the Glyphosates thanks Monsanto! You are amazing! Such a Great channel.

[@amberatwood]

Spelt and Kamut are not hybridized either. So people with gluten sensitivities can handle these wheats, if they have celiac then they can't tolerate any of the wheats.

[@BeccaBristow]

So great to know thanks!

[@nermeenhamada6447]

On the other hand the testimony of some people with celiac didn’t react at all to it. Please let’s not generalize.

[@amberatwood]

@nermeenhamada6447 I have two immediate family members with Celiac disease, and we as a family have done extensive research into the disease. I'm not generalizing anything. I also have sensitivity to gluten and have been tested and I can handle fermented sourdough as well as these ancient grains. I've put hundreds of hours of research into this specific topic, listened to thousands of hours of research videos on the topic as well from doctors and studied research material.

[@amberatwood]

@@BeccaBristow you are welcome. Thanks for the info and video.

[@Oilofmercy]

No spelt for me sadly

[@bugmanmech]

So which is better whole grain einkorn or all purpose einkorn? US FDA says 100g of einkorn has 66g of carbs. Said modern flour was 75% fast release gluten but didn't give a number for einkorn flour

[@elizabethjohnson475]

Mary's Nest on you tube about making einkorn bread explained that the bran of the einkorn wheat berry, even after grinding, has phytic acid. Phytic acid is a fiber that binds up nutrients so that the body can't access them. Remove the bran after grinding, use a fine sifter, and take out the bran with the phytic acid, OR ferment the ground flour with some or all of the bran in it, as if you're making sourdough (fermenting), and the phytase will be released by the fermenting to deactivate the phytic acid, therefore making nutrients accessible to our body. So this is the difference between whole grain and all purpose, on a nutrient level. Otherwise, removing some or all the bran makes the finished baking product a little lighter or much lighter, depending. Einkorn Recipes for Nature's Original Wheat by Carla Bartolucci and also Sourdough by Science by Karla Lynn Newman, PhD, are recommended.

[@nermeenhamada6447]

Whole grain definitely.

[@iriskoomi2857]

Thank you so much for this! Ive been gluten free for a year, didnt even know if i had celiac or not since i wasnt tested. Started shopping on azure standard, found einkorn wheat for my husband as a healtheir option. I came across this video, and decided to give it a try, and i was amazed that i tolerated it and didnt have a bad reaction. Now we're about to save so much money! I really appreciate your effort to get info out for people that could use it!

[@danbowers8346]

I have the NutriMill grain grinder and love it!! I grind almost all my flour these days. I use Einkorn and Spelt mostly. Could you do a video on spelt?

[@marcosfeng]

3:18 FYI the number of chromosomes doesn’t really relate to the complexity of the organism. Humans have 46 chromosomes, while some ferns have over 1000 (Adder's Tongue Fern has more than 1,400 chromosomes) 😊

[@elaineaugustin9189]

Thank you for the information! Could you do a video on sourdough bread. I am making mine from Einkorn.

[@mercedesaschenbrenner9352]

Look for it on KZbin. There are many. The best is the one made by Jovial

[@nermeenhamada6447]

Checkout modern homestead. She’s an expert when it comes to einkorn sourdough slice bread. Bun. Hotdog bun, bagels….etc you’ll be blown away of the various recipes she has.

[@lrivera18]

Thank you, one of the best videos on this topic.

[@Jskh]

Praise Yah for Einkorn!

[@OceanFrontVilla3]

Yah? It grows naturally, just like poison ivy y'all

[@FlyTour69]

@@OceanFrontVilla3who do you think invented einkorn, along with the soil it grows in and the water and the sunshine?

[@SusanDaschner]

Thank you! I will be getting more of this flour.

[@Holli_Sassafras]

I can assure you, someone truly Celiac, cannot eat this. However, for regular gluten intolerances, it should be fine.

[@mercedesaschenbrenner9352]

This is correct 100%

[@FerociousSniper]

Sounds like you're speaking from personal experience. Thank you for sharing.

[@amandathode4540]

I tried einkorn and I don’t think I had any problems kinda like with sourdough. I can eat that and not have issues but I don’t think I’m full blown celiac more of an intolerance. Side note: I made the best cinnamon rolls with the einkorn flour!

[@Nana-zi9xq]

Doctors only test for gluten intolerance instead of roundup intolerance. I question everyone who says they are gluten intolerant. Not one has said their dr test for Glyphosate intolerance.

[@amandathode4540]

@@Nana-zi9xq most people don’t even know the correlation. They assume it’s the food when most likely it’s the poison.

[@MsJuliah1]

I so appreciate your statements regarding balance. I embrace the concept of eating whole, real foods, and definitely balance. Other than that I just want to know how the food compares nutritionally, and how it assimilates in the body. It seems to me to be a really “First World” luxury to bock entire food groups out of our diets, especially when they are grown ethically and with careful practices.

[@momepenni]

I want to know how to adapt my recipes to Einkorn flour. More or less flour or more liquids. 1 cup regular flour = ? Cup Einkorn flour???????

[@murraybrockway6540]

About $54 for a (ten pound?) bag of organic einkorn were I was yesterday and about $9 for small bag (2.5 to 3 pound). Wonder how much goes to the farmers.

[@mandyvatougios2447]

Fantastic!! So informative..thankyou indeed!!

[@emmanuelking9988]

Very useful information, thank you 👌🌾

[@icecreamladydriver1606]

Kamut wheat has never been messed with either so would it be as good to use as einkorn?

[@OceanFrontVilla3]

Spelt hasn't been hybridized either but both kamut and spelt have more chromosome pairs than einkorn.

[@icecreamladydriver1606]

Thank you. @@OceanFrontVilla3

[@Amorypaz122]

My acupuncturist recommended Einkorn to me. I have chronic inflammation and allergic to treenuts. So i could do the whole almond flour a lot of the health people recommend. What other foods would you recommend for chronic inflammation?

[@cfaden]

Hoping you’ll see this. I’ve had the berries in my freezer for quite a few years. Does the nutrition break down if it’s frozen? I don’t have a grinder but if the berries are still nutrient dense after freezing for so long I would definitely consider investing in a grinder. In the mean time I’m just buying the flour.

[@KeepingtheMagicAlive]

Loved this video - I've been using einkorn for awhile but I learned a lot from this. I'm really looking forward to exploring your channel! The only thing I didn't understand is why in your ad you mentioned that your program can help "women" with mindful eating. Is it not beneficial for men?

[@janab2370]

Have you done a video on the benefits of the germ and that it is only in fresh milled grains.

[@erikamanfull750]

Is Einkorn good for diabetics?

[@chriscabel8924]

I was watching your video and why you love einkorn flour. I looked up on jovial foods, their einkorn flour, how it's processed, they only use 81 percent of the einkorn flour, and most of the germ, and most of the bran is removed or sifted from their product. I was under the understanding that to get the nutrients and benefits from the flour, the bran and germ need to be intact to get the full benefit from that product. Please help me understand that. Thanks for the video. I enjoyed watching it

[@elizabethjohnson475]

Jovial's founder, Carla Bartolucci wrote, Einkorn Recipes for Nature's Original Wheat, and explains that a lighter flour produces a little bit lighter texture einkorn bread. I also recommend, Sourdough by Science Understanding Bread Making for Successful Baking by Karyn Lynn Newman, PhD.

[@Nana-zi9xq]

Bleaching is the biggest detriment when processing flour. It leaches so much out of the grain

[@maryjurisons4648]

@@elizabethjohnson475 To get full benefit of any grain, you need to use the entire grain, and that includes the bran and the germ. You loose vitamins and minerals when you leave those out. Study Sue Becker book The Essential Home-Ground Flour Book.

[@maryjurisons4648]

@@Nana-zi9xqIt is not the only major problem! Removing the bran and germ are also major problems.

[@tammyerickson1086]

How about what happens when you ferment this with sourdough?

[@IndianaJane123]

Victoria’s keto kitchen made sourdough bread with it. She has great recipes for low carb lifestyle

[@vicineiprado5625]

Really great explanation.

[@kaitlync15]

Where do you purchase the grains and the all purpose ? Azure ?

[@BeccaBristow]

Yep! This is what I order: Bulk einkorn grains: bit.ly/42gL0BR Bulk einkorn flour: bit.ly/3poQoEr

[@Wsl8991]

Can you explain the difference with all purpose einkorn vs grinding your own? Can you still make a bread loaf, Dutch baby, pancakes etc with fresh ground einkorn?

[@FionaPerez-up9xn]

Is Kamut/Khorasan hybridized? Curious how it compares to Einkorn. I keep getting conflicting info.

[@BeccaBristow]

I am under the impression that only einkorn has not been hybridized!

[@OceanFrontVilla3]

That's what the labeling on the jovial packaging states. It isn't necessarily true and it also depends on the definition of "hybridization", which can occur naturally.

[@comptegoogle511]

Still have some gluten, and still have a big glycemic charge. Les then wheat but still.

[@nermeenhamada6447]

That’s not entirely correct information according to the American diabetic foundation.

[@gaylendelcambre7719]

@@nermeenhamada6447diabetics should ALWAYS check their blood glucose level before ingesting einkorn, then again at one hour, two hours, and 3 hours postprandial in order to assess their own body’s response to ingestion of this particular grain. Some individuals may tolerate einkorn with minimal rise in their blood glucose level; others will not. I would never make dietary choices based on the ADA’s recommendations!

[@jeweliedee4299]

Too bad the taste is not as good. I find my Einkorn bread to be less flavorful, and I do use Jovial, although I know taste buds vary across people.

[@SarahPayne0422]

Less flavorful than what? Genuinely curious as I find it is a very robust and nutty flavor, far superior to traditional wheat.

[@jeweliedee4299]

@@SarahPayne0422 I made home made rolls with half unbleached flour and half Einkorn. I didn't like either the taste or the softer, mealier texture compared to regular whole wheat. It's a godsend for a lot of people, though, and taste buds vary a lot across people. Just sharing my honest experience.

[@CarisaRealtor]

Just got some... it feels and smells different than any flour I've used

[@spiritualjoy3485]

Do you know that Leviticus 19:19 instructed us, in fact commanded us not to cross breed animals or plants or even mix certain types of textile? This mixing and merging to yield more to change the natural growth (height wise), to produce in a shorter time, to have a special taste and to be resistant to everything is what’s causing us to have leaky gut and digestive issues. By changing the genetics of the plants, it also affects how our bodies receive and process these genetically altered foods which border on or is inorganic to our system. God made everything divinely perfect and unique. Even us - fearfully and wonderfully made and in His infinite omniscience created everything to work harmoniously. But no, we humans always trying to reinvent the wheel and more often than not to our disadvantage and even our demise because we think bigger, greater, faster is the way to go. But good things come in small packages and quality is what we ought to strive for over quantity. Let’s face it, if the quality is great we won’t need much to be effective. In ancient times worst case scenario was locust problem, and quite often it was a form of punishment for disobedience. Now we have to worry about cross breeding species of animals and plants producing something not even the Creator Himself recognize (and it seems like we are working on types of human/humanoid species God won’t identify with either); added to that is the concern of herbicide, pesticides and insecticides. At the end of the day outside of planting our own foods, it behooves us to strive for the best quality foods available to us out there (costly at times, but worth it). By so doing the ends will justify the means rather than being penny wise and pound foolish because our health is still the best and only true wealth we have.

[@carolebillue357]

Excellent, spot ON commentary!!!✝️ God doesn’t need man’s help! 😄

[@Lacocinavirtuosa]

Great wisdom on this commentary lady, I have the same thoughts about it as well. The Lord knows what is good for us.

[@Sbannmarie]

You should have a blog!

[@gwendolynweddle3429]

Can you please talk about how to transition from “sugar free” keto diet to a whole food diet? We are struggling with Type 1 Diabetes, gluten and dairy sensitivities. I’ve been gluten free for 18 years, although never celiac tested. Since switching to a “sugar free diet” we are all kinda sick of stevia, monk fruit, etc. we buy processed “keto” food and it’s super expensive, and we are trying to find a more balanced and sustainable lifestyle. I’m also a little worried about the impact the “sugar free” mentality is having on my 11 year old daughter. We started this because my son, 7 years old, is going through Type 1 Diabetes, and we are trying to manage it. Any help would be appreciated!

[@dcazador7401]

There are lots of whole food proponents in the keto/carnivore space. Check them out and don’t give up! Focus on fatty meat and eggs and you will break sweet-addiction and won’t need any expensive keto foods.

[@bethp8436]

Whole grains have fiber and tons of nutrients that help with diabetes. Have you heard of Kamut? Kamut is another ancient grain that is very good for diabetics. It has the highest protein levels but is lower in gluten and is easily digested. Kamut also has complex carbohydrates and a lot of fiber which slows down the digestion to spike blood sugar. Another benefit of Kamut is that it also has the highest levels of some of the most essential minerals that are bodies need out of the varieties of wheat. There are also two types of honey that are much better for diabetics one is Tupelo honey and smother one is Sage honey. Sage has less sugar compounds and does not crystallize nearly as fast as other types of honey.

[@christinashawgo6510]

Processed keto products are not good for you. Stay with Whole Foods. “God made” foods.

[@jeannie920]

Processed foods of any kind aren’t good at all. And many have seed oils in them which is one of the worst foods for diabetes

[@IndianaJane123]

Type 1 diabetes does best with the keto or even carnivore diet. Dr Ken Berry has great videos on the subject with medical research backing his information. Victoria’s Keto Kitchen has great recipes for low carb low sugar diets. She uses bamboo flour and Einkorn for great breads etc.

[@cachi-7878]

@6:14, it is pronounced gly-a-din

[@alexajablonski446]

We love einkorn flour! Thank you for this video!

[@BeccaBristow]

Thank you for watching!! :)

[@veramats]

Please listen to the breadbeckers podcast. While your video is informative, you are leaving out a lot of information that is feeding the rampant misinformation on ‘modern’ wheat. Are you comparing data of the whole grain of each wheat variety or are you comparing already milled flour from the store? Modern wheat berries are just as healthy and I believe your data on protein content is incorrect. It’s the processing of flour and stripping away of the bran etc that is causing health problems. Buy wheat berries and grind your own flour to get the full benefits of ALL wheat varieties. Don’t buy flour in stores that has already been milled.

[@weightlossat50]

Why not....if I buy organic sprouted wheat flour...what's wrong with that

[@veramats]

@@weightlossat50 Good question. From what I understand, as soon as you grind the wheat berries into flour, the natural oils in the flour can go rancid quickly, depending on how it is stored. So, to keep it shelf stable some processing must be done and some nutrients may be stripped to keep it shelf stable longer. So, freshly milled wheat berry flour is best when used immediately after milling, and freshly milled flour that is not processed gives you the full nutritional benefits of the wheat berry. I would really like to see more research and data on this and I'd love for the social media influencers to talk more about the differences among the different forms of flour, etc and offer more complete data on this topic so consumers can make more informed decisions.

[@Boingfish1]

Science hybridizes our foods today. Farmers have become economically dependent on science. Science did that…Maybe you miss spoke . Thanks

[@katep4485]

Celiac disease is not an allergy, its auto immune.

[@Savannah-ed4rv]

Your term should be Gluten Sensitive for people who can't tolerate gluten, not insensitive!

[@nermeenhamada6447]

Many people who are gluten sensitive or allergic,even people with celiac didn’t react negatively by having indigestion..etc.

[@rose-qo3iy]

Too much woffal

[@alun5903]

you talk too much too fast ...mylast good nerve!

[@IleneTheven]

Too much hand movement for me to even concentrate on the information. My problem, I know.

[@lynnenord8720]

Just listen then..don't watch...just a thought

[@IleneTheven]

I wish, I'm h.o.h. and rely on the visual. @@lynnenord8720

[@amandathode4540]

Most people talk with their hands. Sorry.