Is Einkorn REALLY the Healthiest Wheat? | Everything You Need to Know

[@silnieves]

Einkorn is my favorite grain for muffins, cookies, quick breads and pancakes..wonderful video 🙂

[@Dear_Kylie]

Also a quick tip…when subbing einkorn for other wheat flour, try using sour cream instead of milk in the recipe. Because it is not a liquid, the einkorn will absorb it differently in baking. My banana bread turns out amazing this way.

[@claranumberone]

Thanks for the info! 😊😊😊

[@GrainsandGrit]

oooo thanks for this tip! I will make a note of it, for sure!

[@gerdahalliday5113]

Thank you. How much sour cream in exchange for the milk?

[@Dear_Kylie]

@@gerdahalliday5113 I use it one-for-one. Definitely give it a shot because it has made some great banana bread, corn bread, and muffins. And also with einkorn, whip the egg whites separately into stiff peaks and then fold in. That helps achieve a higher rise.

[@gerdahalliday5113]

Thank you Kylie. I’m new to milled flour. I have not milled my own. Purchased Einkorn flour from 1847 stone mill in Ontario Canada.

[@connie-s-62]

My daughter is gluten intolerant. I heard about Einkorn flour and that some people with gluten intolerance could eat Einkorn without any problems. My daughter agreed to try it and it worked! No problems. So I decided to push it and try Spelt (with her agreeing to the experiment!) and she tolerated it well. Now she eats all of the my freshly milled flour items on a regular basis with no issues. So I would say if you have a gluten intolerance, unless you have celiacs disease, try something with fresh milled flour and see if you have any issues. You might be pleasantly surprised and rediscover what really good bread tastes like!

[@GrainsandGrit]

Such a great testimony! Thank you for sharing!

[@bethp8436]

Same story either my daughter and my grandchildren. Whatever I made from spelt and Kamut they could eat and then she got brave enough to try the hard white and soft white flour. No problems with those, either. Last she bought hard red and added some 16:19 to the hard white for making bread. My daughter and her family had no problem with any of them. My daughter and son in law did go through a little bit of a detoxing cleanse. It was very mild and thank goodness because of Sue Becker we knew what was happening and the detox phase didn’t last long. Their toilets are not getting plugged up anymore from eating gluten free.

[@susiet2150]

@@bethp8436thanks for sharing. Eating foods made from freshly milled grains has made such a positive impact regarding my blood work!

[@sandriagutierrez2605]

I love einkorn. My young daughter in law has also caught the fever. I gave her an early Christmas gift (mock mill), and lots of einkorn berries to enjoy. It thrills me that the love of baking is being passed down to the next generation!

[@SaveTheBees]

I’m here for the education on a grain I know nothing about. Listening intently!! Thank you!

[@GrainsandGrit]

So glad you're here!

[@bettye444]

Same here. Interesting stuff.

[@bridgetiovino8635]

Einkorn Sourdough is so good and honestly is very easy to work with.

[@AlpacaRenee]

Love your passion for fresh milled whole grain flour! Keep up the good work! Merry Christmas. You’re right, it has almost a sourdough flavor. I use it in my sourdough and Einkorn makes it a deeper, more well-rounded flavor.

[@dillydanny-o8807]

I love that you explained the difference with modern wheat vs modern flour-makes me feel a lot better about using hard red and white without an ancient grain mixed in if it’s too much on a given day to figure out.

[@GrainsandGrit]

You are so welcome!

[@HomemakingwithRebekah]

Einkorn is my favorite! I've just started milling it fresh and oh my goodness, it's incredible! I feel so much better eating it!

[@Dear_Kylie]

I agree with you on the misinformation section. I did an elimination diet and used einkorn to bring wheat back into my diet and now use a large variety of wheat in my baking. Biggest thing I learned, which you also noted, is that variety is key. I believe humans have been eating EVERYTHING for as long as we’ve been on earth. But I do prefer einkorn for pancakes, biscuits, and banana bread. Thanks for the video.

[@GrainsandGrit]

Yes, excellent point!!! A well-balanced diet is key.

[@jvin248]

When testing eating wheat flour, get a bag of European wheat flour (some have had success with Italian flour) as Europe does not allow glyphosate (roundup) sprayed on the grain prior to harvest (used to "dry down" the grain).

[@GrainsandGrit]

It's better to just mill it fresh, yourself. Fresh is always better :-)

[@peggyrbaldwin]

Interesting! I appreciate all of your research and science based information.

[@Mrs.Patriot]

This is a very thorough analysis and much appreciated! I'd like to point this out: There's a difference between hybridization and natural selection. When two different strains or heirlooms are bred, that's a hybrid. Seeds from a hybrid will not come true to the parent plant. When we save seed from our best producing heirloom beans, or peas, or tomatoes, etc., that's natural selection, and those seeds will come true. Now, you can experiment and plant seeds from a hybrid and see what you get! But they won't have the same characteristics as the parent plant.

[@grannaboo03]

That’s a great explanation, I try to save seeds from my healthiest plants hoping to have future plants that are adapted to my climate and area. 👍🏼

[@Mrs.Patriot]

@@grannaboo03 That's why volunteers are usually the best! They like where they came up. God bless you.

[@JC-zu1zp]

I absolutely love Einkorn and use it to make pancakes and sourdough bread. You’re right that it has a wonderful nutty flavor. Yummy! Thanks for the tip on using it for gravies as I have not been successful using other grains to thicken gravy. Must try! Thanks Felicia. You’re the best. 😊

[@hawkdriver1965]

Hi there! Just a note to say how much I appreciate your videos. To love that you come from a biblical world view-realistically speaking. Integrating history and archeology as well. I’ve been tossed about by diet gurus myself, and have come to the conclusion that if our Creator put it here-in whatever form we see today-it’s good for us. If it reproduces itself by seed…good. Keep doing what you do, ma’am. Thanks again.

[@GrainsandGrit]

amen!

[@Astasha]

I've been making a lot of cream of wheat lately, and eincorn is my favorite so far. I've tried hard red, soft white, kamut and eincorn. Of those eincorn is my favorite for cream of wheat.

[@revivethefireministry]

Would LOVE that recipe!

[@Astasha]

@sojournerpathway kzbin.info/www/bejne/n6i7YYecm7J9nJYsi=9strgFBhyFbtpYqW This is where I got it. But give me a moment and I'll type out how I make mine most days. I think one of the fun things about this dish is how much room is available to personalize it to your tastes.

[@Astasha]

@@revivethefireministry for 1 serving 1/4 teaspoon salt to the pot 1/2 cup water to the pot Bring to the boil. 1/4 cup cracked eincorn gradually stirred into boiling water. Whisk about 1 minute then add 2 oz of milk or cream. I add maple syrup or something to sweeten. Enjoy

[@revivethefireministry]

​@Astasha Thank you friend!

[@jvin248]

I planted a small garden patch of Einkorn and it performs as well as wheat and rye. This trial will tell how well it can do at my location in a larger field.

[@belieftransformation]

Great information; thanks for sharing! Blessings to all 🤗🇨🇦🌻

[@GrainsandGrit]

You are so welcome

[@NammaCathie]

I have some einkorn berries and have used them very little as it is a challenging grain. My favorite is Spelt. I look forward to more videos about Einkorn and the variety of recipes to use it for. Great video thanks so much.

[@shannonlp]

I have some Einkorn rolls baking right now. Can't wait to eat one. Thank you for the info.

[@GrainsandGrit]

Wonderful!

[@molly9732]

LOVE this video! I’m totally geeking out watching it. I love einkorn and many other freshly milled wheats. Thanks for just enlightening information! ❤️👏🏼😁 God bless you

[@cherylb.9766]

Thank you for all you work teaching your followers about the diffrent grains. It's been a fun and informative year following you!

[@GrainsandGrit]

So glad these videos have been helpful!

[@millergrrrl]

First-time visitor to the channel. I am experimenting with my first 10# bag of purchased preground einkorn (Ancient Grains Grand Teton), as I don't have a grain mill *yet*. (I've been waiting to see if my cousins want their mom's Country Living mill or not, and if not, I have asked to buy it from her.) This video came up in my feed and caught my attention as I am trying to learn how to use my einkorn to best effect. Flavor is one of the biggest reasons we have grown to love einkorn. It just tastes great, subtly different from other whole wheats, and we love the texture as well. I recently made einkorn flatbread for use as Communion bread. So if anyone has a really good Communion bread recipe using einkorn flour, please share!!!

[@GrainsandGrit]

Yes, such a good flavor. And welcome to the channel! Stick around for all things freshly milled whole grains.

[@sharonpierce6278]

I'm new to your channel and very interesting information about the grains. Thank for sharing.

[@GrainsandGrit]

Welcome!

[@heidipoole7130]

Thank you for doing this series! I appreciate it so much. I've gone grain crazy! I've been trying out more recipes with fresh milled barley. We love half barley and half soft white wheat pancakes and morning hot cereal. I haven't bought Einhorn because of the price. But I've also been testing out Kamut. I'm out of hard white wheat but should get my buckets next week. So I'm substituting Kamut. Also I love kamut in my pasta machine. Keep up the great work on your channel.

[@GrainsandGrit]

My work here is done lol So glad these videos have been helpful and I LOVE seeing all the experimentation you are doing!

[@dillydanny-o8807]

I wish I could get some super old cookbook recipes where bakers most likely only had freshly milled flour so I don’t have to worry about conversions!

[@billscott6040]

I just found your channel and I am binge watching. So many people claim digestive problems that go away when they quit wheat. But some that eat bread in Europe claim no issues. Can you do a segment on flour from other sources like Italy? Thanks!

[@GrainsandGrit]

Thanks, but the problem isn't where the flour is from. The problem is that we aren't eating it FRESH and in its whole form. These problems tend to go away when we just mill our own grains fresh.

[@lindapearson2376]

I have really enjoyed this whole grains information! Thank you so much for sharing!

[@GrainsandGrit]

Absolutely!

[@revivethefireministry]

Great info sister!! I eat Einkorn being gluten intolerate. A good test is to wash a handful of einkorn, and a handful of store flour and you will see a huge difference of gluten left behind. E inkorn has such a small amount of gluten in it, but not good for celiac patients. I can eat all I want without a gluten flair up. Blessings!

[@GrainsandGrit]

Freshly milled whole grains in general are better for people with gluten sensitivities. It's not that there's less gluten so much as there is more of the things God intended to go along with it.

[@jetrey9553]

This is my personal experience with my family. My husband and I were gluten free then we found jovial all purpose einkorn started using it No problems like with white flour. Then I got a grain mill during the pandemic didn’t use the grain mill at all just stored it then praise Yah I saw the Brett Becker video and got it out of storage and started milling einkorn no problems for both me and my husband. Then I purchased hard red wheat, hard white wheat, and soft white wheat and made freshly milled bread. My husband and I both had digestive problems. I tried multiple times to make modern grain breads because they are so fluffy and soft compared to einkorn and every time my husband got sick. He would get rashes on skin that look like psoriasis all over his knees and scalp and digestive problems and I would get similar symptoms mostly digestive and it was freshly Milled but einkorn all purpose and freshly milled never does that. I

[@GrainsandGrit]

Thank you for sharing this. I think it really opens up a good discussion. Just my personal opinion from all my research - I'm not discounting that some people may have issues with our "modern wheats." However, I think MOST people are reacting to white flour that has all the nutrients stripped. I also think that, often, our bodies need to heal. And our bodies can react in a negative way to REAL food until our bodies heal. The first time I ever juiced vegetables myself, I threw up. Multiple times. Are vegetables bad? No. But this was the first time my body had so many concentrated nutrients, it freaked out. My body had some healing to do, and I think that can happen when we start eating REAL grains as well. So...listen to your body. If you want to just stick with einkorn, totally fine - so long as you mill your grains yourself, I think that's the most important thing :-) But I also really suggest healing your gut too and, maybe, try again one day. Nothing wrong with going slow. In these modern times, our bodies are assaulted with bad stuff from the moment we are conceived. It's hard.

[@reneebulkley1333]

👆👆👆This is REALLY good advice. If your body is not used to highly concentrated nutritional foods, you will feel sick and have digestion problems. It is very important to go slow. (Think of changing your dogs food abruptly).

[@StripedCheeseBread]

Have you tried heirloom Sonora, red fife and Turkey red varieties?

[@jetrey9553]

@@StripedCheeseBread no I haven’t but I think my husband at this point won’t give it a try at all. When he get those rashes and stomach pain his joints hurt and I doubt he will ever give modern grains a try again. I have though become so good at using einkorn I even make artisan sourdough bread with einkorn that’s freshly milled that rises well and doesn’t look much different then with freshly milled modern grains I will go even as far to say that my freshly milled einkorn breads rise Better then my hard wheat berry sourdough breads I made in the past. We are just glad and thankful to Yah not to be gluten free anymore and I think having to use only einkorn is a blessing from God in disguise. I do use spelt for me and the kids from time to time but my husband only eats einkorn.

[@jetrey9553]

@@GrainsandGrit Yes i mill all our Einkorn. We love it and we feel it’s a blessing from God that we get to use einkorn. We are just happy not be gluten free. I still keep a bag of all purpose einkorn for recipes that call for a couple tablespoons of white flour to make a roux. Other then that we always mill our einkorn for recipes. I have gotten so good at using einkorn that I make some really beautiful artisan sourdough loaves with it that rise beautifully.

[@careyhart9956]

I love this video. Great information.

[@WindsAndBerries]

Thank you for this video. I want to grow einkorn next year. I live in Central Europe and it is not easy or cheap to get einkorn here.

[@GrainsandGrit]

ooo that is a great idea! I hope it grows well for you!

[@marymugge1523]

A note on plant genetics. There are plants out there that have three sets of chromosomes, not the typical two. There are also some that have 4 sets of chromosomes. Triploid sets can happen naturally or be manmade but typically are stronger plants. They are usually seed sterile but depending on the type of plant can still propagate via tubers. Seedless watermelons are often triploids. Tetraploids are mostly manmade but are very vigorous plants. And can help breeders "reshuffle" genetic strains to find more vigorous original strains. There are lots of potatoes out there that are Tetraploids. It doesn't surprise me that the number of genes in a several thousand year old species can change. Lots of shuffling happens genetically over time, that's how we have so many breeds of heirloom plants.

[@auswindall]

Light that fire 🔥 happy holidays praising God

[@GrainsandGrit]

lol yes!

[@l.v.1207]

Felicia, I found your channel about 2 weeks ago - through the Biblical Nutritionist -- and am really looking forward to continuing to delve through all your videos. My Bosch mixer was delivered a few days ago and my mill will arrive soon. You have given us so much good information in this video (& others I've seen); I'm really excited to go through the rest of the series. Thank you!!

[@GrainsandGrit]

You are so welcome! I love Annette so much. Glad you found me.

[@jenniferthomas3570]

I used Jovial all purpose Einkorn for years before I found out about fresh milling. We loved it...for both the flavor and that it is the most ancient known grain. Now I fresh mill it. I have not tried making bread, but it works well in all other non yeast applications.

[@GrainsandGrit]

Yes, it's such a delicious grain. I made rolls with it and they were delicious!

[@alisonrittener5606]

This is encouraging! I am gluton free but Einkorn sounds like it might be worth a try. i have a hand grain mill but would like to get an electric one ... or at least save up gor one. I'm guessing you probably recommended one in the beginning of this series so will go look to see what i can find! Thank you fir doing this series😃🙏

[@GrainsandGrit]

Sure, you might start here: kzbin.info/www/bejne/pX6ZnGCeqdSDbpo

[@lindagordon2955]

I absolutely love the einkorn sourdough bread. I also mill my own wheat as well. Yes, einkorn is another animal but if you watch Carla on KZbin make a sourdough bread with whole wheat einkorn, not the einkorn all purpose one, but the whole wheat one I learned how to work with that sticky dough and its not hard if you do what she says. Delicious!

[@GrainsandGrit]

She uses 100% freshly milled whole grain flour for her sourdough?

[@lindagordon2955]

@GrainsandGrit she has two videos. Both are extremely informative. It does make me sad to know she is no longer here, though.

[@OurHennHouse3]

Thank you! I’ve been using Einkorn for a long time, and never knew it was difficult to work with when I started using it, lol! I used it for biscuits and pasta. I have not used it in yeast breads. Would love to know more ways to use it. My least favorite wheat is soft white, I know! Favorite is Khorasean and hard white, then hard red. Which is my go to mix for bread. Thank you for educating us and being such an inspiration! (Will try it in gravy 🥰)

[@wendyshine8548]

Thank you so much for your videos. I absolutely love einkorn. So far it is all i use plus sourdough. I use it for everything even breading meat and fish, pancakes, breads, crackers everything. I am so happy with being able to enjoy wheat again and not gaining any weight. I did try a blend of hard white and hard wheat but i think it lacks the flavor of einkorn I guess I am hooked on its flavor. I also have soft white and will try milling that. BUT i am looking forward to seeing you use einkorn and offering some recipes. Thank you in advance.

[@GrainsandGrit]

I know, it's such an awesome grain, right? Kinda tricky, but delicious!

[@indianne9781]

I experimented with running einkorn berries through my oat flaker/roller. It cracked into the yummiest cream of wheat ever.

[@GrainsandGrit]

Interesting!

[@williamevans6522]

The best grain😊 is the resultant product produced by ruminants. Some grass and shrubbery, early on, helps, too.

[@lasanimashelpinghands]

When I first started milling, I bought Einkorn berries because I read it was sought after by pastry chefs. So, I didn’t try to make anything out of it but quick breads , cookies, etc. I didn’t know what I was doing, but I had zero issues!😂

[@88BeautyInSimplicity-vj1pr]

I mill my flour and Einkorn and Rye are my favorites. Thank you for this video!

[@claranumberone]

Wow finally my favorite of favorites! I really love the flavor of this grain. I would like to use it for everything. Einkorn 1️⃣ ☝️ and Spelt in the second place. 😊😊😊😊🤩🤩🤩🥳🥳🥳

[@caroljohnston4699]

Enjoyed your video as always, very informative. Have beem milling off and on for 1 year now love my bread. One thing I didn't think aboout was that my body might need to heal when eating whole wheat flour after years of eating dead flour. ThNks for the tip and may God bless you and habe a Merry Christmas

[@nccgolden3626]

Thank you, Felicia. You did a great job really helps me better understand wheat By the way, on Sue Beckers’s podcast, “Sue’s Healthy Minutes: The Bread story” I have heard a few testimonies of women who were diagnosed celiac one that I remember was not having gluten for 14 years and she was able to have the bread made from freshly milled wheat. I highly recommend her podcast. There amazing Bread stories on her podcast.

[@robinvargas4088]

Great video! I use einkorn all purpose flour for biscuits and loaf breads. I love it. Trying to get away from the wheat thats been sprayed with all the chemicals. I hope Einkorn doesn't do that.

[@GrainsandGrit]

I recommend milling your own grain fresh. Wheat berries oxidize rapidly after being cracked - so flour goes stale. Plus, APF has been stripped of the essential nutrients we NEED.

[@StripedCheeseBread]

I have einkorn. I use it. I tend to mix it with other grains. I used to use jovial flour until I discovered Kamut flour until I discovered the grain mill and Beckers. Kamut hands down all the way for the ancient grains. Much better in my opinion. I like einkorn, I still buy it from an Amish farm, but I do think it’s over rated. My preference is middle of the road. I like the heritage wheats the best for loaf bread: turkey red, Rouge De Bordeaux, Fife. And Sonora for pastries. It might be not the grain itself for those who tolerate einkorn best over other wheats, but rather how it is grown. Jovial foods, who refuse to sell in bulk bags btw, grow theirs in Italy which have a different environmental regulation and different soil type. That would be my guess is the soil quality being better over there. I would encourage, if willing, for those who insist other wheats cause issues but not einkorn, to find a wheat farmer who plants in rotation with livestock that is the Adaptive Multi-paddock Grazing methods on their fields and have done so for at least several years to compare. That improves the soil quality greatly and wonder if that wheat would be okay for them.

[@bettye444]

I only learned about einkorn about 2 days ago. It is awesome to think that this grain that people I the Bible ate exists today in the same state.

[@delladearest2511]

Thanks for your comprehensive coverage on einkorn grain. We enjoy Jovial spaghetti for its flavor, low gluten and high protein properties. So far, I buy it from vitacost who else sells the flours. Have you covered sorghum flour yet? Dr. Gundry highly recommends this lectin free grain. Where would you get it?

[@GrainsandGrit]

Yes, sorghum was one of our grains for our Grains Explorer Challenge! You can check out that video here: kzbin.info/www/bejne/jIuymnqdrbako5osi=MtbNweUHElCd-ZLT

[@barbaracarbone4658]

Very interesting. A little confusing at times for me though. Lol. But I appreciate all the information. Ty🎉❤

[@susanfreeman6350]

I also mill my own flours and use the standard modern grains as well as ancient grains. I even enjoy some sprouted grains. I haven’t been a huge fan of Einkorn in my sourdough baking which is the bulk of what I do because it really is a bear to deal with. I prefer it for baking that uses chemical leavening like quick breads and cookies. I didn’t even like it much when making sourdough discard Einkorn pancakes. Even with an over night autolyse, the freshly milled Einkorn had a hard time absorbing all the liquid. I LOVE cooking Einkorn in my instant pot and using it as I would use rice. The flavor is delicious. One quick note regarding new varieties of plants, that

[@susanfreeman6350]

Sorry, hit the wrong button. So even with animals as well as plants, when modifications are made to accommodate a desired trait…such as a larger wheat berry, a sweeter apple, or a curlier dog c.oat, other aspects can and do inadvertently change too. I’m not a geneticist, but I am a retired laboratory scientist. A good example is apples which have been hybridized and modified so that they aren’t at all the same as the fruit Eve gave to Adam. As for any wheat, for me, it must be organic and it must be freshly milled. Even thinking that a store bought bag of whole wheat flour is the same as what we mill at home is a huge fallacy.

[@schellywagoner8264]

From the way I understand the whole chromosome count, it has to do with being hybridized. The name Einkorn translates as "One Grain" meaning, as you said, self-pollinating and therefore has fewer contributors to its chromosomes. When we hybridize two grain strains, it will naturally have more chromosomes. No big mystery. I may have gotten all that wrong, but that's how I understand it.

[@GrainsandGrit]

Yeah, it happens in nature all the time. No biggie.

[@ollie73august37]

Whar about carb content for those with insulin resistance?

[@carriegill6391]

Do you have a cookbook?

[@markvanhollebeke6806]

Thank you for educating me on all the different grains that’s available to us

[@GrainsandGrit]

You are most welcome!

[@sarahbelongie9158]

I like bread made with Einhorn. I'm able to digest it better.

[@joannthomas8879]

from the Einkorn book, the Honey Glazed Whole Grain Muffins are yummy.

[@ForestToFarm]

I have repeatedly heard over the years that it would take roughly 25 modern apples to equal the nutritional value of one apple from say 1900. Many foods if not most have been bread for shipping and shelf life qualities leaving nutrition on the back burner. I have been interested in healthy food pretty much my entire life of 62 years and continually study about it. My conclusion. Grow your own food whenever possible. Terry

[@GrainsandGrit]

I agree, if you can grow it yourself that's always best. However, I also don't know how anyone could know what the nutritional value of apple was over 100 years ago because a) they weren't measuring or able to determine the nutritional value of an apple then and b) I doubt there are any apples that have made it 100 years for us to test today. I can see an argument for soils being healthier when people were forced to use natural methods before chemical fertilizer and all was invented, but, again, we have no way of actually knowing that scientifically today.

[@deborahlopez7147]

OMG!!!! Carla from Jovial Foods passed away! I had no idea

[@roughout]

Einkorn works very well with sour dough to make buns like hamburger buns.

[@MelindaWaldrop]

Just wanted to say how much I appreciate you and your videos. Ive learned so much from this series and hope i continues into to 2025. Thank you so much for all you do! God Bless!

[@GrainsandGrit]

aww thank you!!! So glad this channel has been helpful!

[@sheilabrennan5543]

Where are you able to buy this einkorn

[@GrainsandGrit]

Here, I keep this list up to date: grainsandgrit.com/buygrains/

[@kathygarner419]

Felicia: Gluten proteins are a group of proteins found in wheat, barley, rye and oats that are responsible for many of the properties of these grains. The two primary proteins are gliadin and glutenin, which are folded into different shapes. Gliadin is more compact and spherical, while glutenin is more elongated and rope like. Gluten helps foods retain their shape and acts a a binding agent. It is also used in processed foods to improve texture, flavor and moisture retention. Gluten proteins are evolutionarily connected and share a common ancestral origin. Glutens are highly resistant to the proteases in the human gastrointestinal tract. So the birds and other consumers of those grains were the original spreaders of those seeds, because the plants evolved to keep us from digesting all the seeds ensuring the plants survival. But humans developed techniques over time to circumvent the natural evolutionary cycle of the plants by hybridizing, milling, soaking and boiling the seeds to make them more digestible. I agree that any whole grain is more nutritious than highly processed grain products. You are right about the cost of einkorn. I enjoy your channel and visit it regularly.

[@GrainsandGrit]

I'm glad you enjoy my channel! But if you follow evolutionary philosophy, it will lead you astray, honey. I recommend following the Bible - it never steers wrong. And it will help you sort through all of the conflicting and contradictory diet and health messaging you encounter every day. God's Word teaches that all whole foods are good for us, we don't need to separate out an entire food group like plants or meat or grains.

[@Mr-pn2eh]

Do you have a po box?

[@GrainsandGrit]

Sure, shoot me an email: [e-mail]

[@ellajayleenbryan9636]

My concern for all grains is storage in grain mills. Grain mill storage causes mold growth. Wondering g if anyone knows of any grains not stored in grain mills. That kind of storage was not used in the Old Testament. Grains were stored in separate baskets which avoided mold growth. Years ago, commercial bread making added anti fungals to their bread.

[@GrainsandGrit]

Not sure what you mean. I store my grains in buckets and jars. I don't think anyone stores their grains in their mill.

[@ellajayleenbryan9636]

@ sorry, I accidentally said “mill” when I meant “silos.” When grains are stored in those big silos mold develops.

[@ellajayleenbryan9636]

I meant “silos” and not “mills.”

[@TheTroothseekr]

My only experience with it is making kefir bread. It is extremely dense and does not rise well compared to modern flour.

[@GrainsandGrit]

You should try my recipes: grainsandgrit.com/recipes/

[@eleanormarshall5210]

Could you please post the playlist for the various grains you have covered in your series of videos? I didn't see the link in this video.

[@GrainsandGrit]

Yes, there's a playlist. I'll add it to the description, but you can also view it here: kzbin.info/aero/PLVw-QuPI1UHkPo2vh9E_ZJEN7oY7o6vS0

[@alicewagner6515]

The best way to eat this grain is unveiled super yummy

[@michaelsallee7534]

not knowing terms is a great deficient to discussion. in knowing it is hybridized, though it may have done it itself and not by man does not change this

[@ardenpeters4386]

thankyou! bobcat vs pet cat?

[@darlenejordahl3187]

My family can’t eat all purpose flour in America. But they can eat bread in Europe. Is Einkorn usable so they don’t have to gluten free here?

[@GrainsandGrit]

I recommend starting here: kzbin.info/www/bejne/aIqlXpmpq5KWiqc

[@LanceMcCloskey-sq7hd]

In the Bible, it talks about a weed called Tares. Is that a problem with modern wheat? A friend told me it's not here, but still is a prob in Israel. Pls enlighten us.

[@GrainsandGrit]

Weeds are always an issue with farming, yes. I'm sure we will always have weeds until the Lord returns.

[@snowball5128]

Can I get past episodes of the grainy bunch? I'm a newbie. 🥺

[@GrainsandGrit]

If you're part of my Grainie Bunch, all videos are in an archive in the Member Portal :-)

[@lynnetagawa192]

What about Monsanto? Most wheat is harvested by being sprayed by this stuff. Food in general is cleaner in Europe, a lot of American chemicals are illegal.

[@GrainsandGrit]

I actually made a video about that: kzbin.info/www/bejne/gJWkaZ6Jp6yKnKs

[@aprilstutzman9231]

Are you going to do any type of a challenge next year (2025)?

[@GrainsandGrit]

Probably not. I have too many videos to make already!

[@aprilstutzman9231]

Bummer. I was really hoping that you would.

[@roughout]

Teton Farm and Mill in Teton Idaho grow, clean and sell Einkorn. Modern wheat has around 42 chromosomes while Einkorn has 14. Einkorn is easier to digest especially considering gluten sensitivity. The chromosome difference is from genetic changes through cross breeding by man. It's not a natural event. Soft white is much larger seed than Einkorn.

[@GrainsandGrit]

I thoroughly address that point in this video. And there's no reason to believe this difference in number of chromosomes is unnatural or a health factor. This is just an urban myth.

[@JBNetBreaker]

You're a Bible believer, you're a smart woman. God bless you even more.

[@GH-zy2dh]

did you cut the carbs:) you look beautiful

[@GrainsandGrit]

I don't keep track of carbs, calories, etc. I just eat real food, eat until I am satisfied, and enjoy life :-) But yet, I have lost weight by being more mindful about my eating. Thank you!

[@Parakeetfriend4215]

Spelt is tasty.

[@truthseeker5496]

I don’t know if it’s true, but I heard that the modified grains have more chromosomes which causes our bodies not to be able to digest them properly.

[@GrainsandGrit]

I thoroughly address that point in this video. And there's no reason to believe this difference in number of chromosomes is unnatural or a health factor. This is just an urban myth.

[@judyfudge2458]

Is any grain safe to eat with all the "sludge" dumped on millions of acres of farm land since the 1970s?

[@GrainsandGrit]

Of course! Just get your grains from a good source.

[@ollie73august37]

Problem with fiber is that nutrients get absorbed and crapped out with little or no benefits

[@GrainsandGrit]

That's not how that works. I recommend trusting the foods God gave us. He knows the ratios and ingredients we need. Let's not try to out food-science God.

[@wideawake333]

I

[@JS-xs5hq]

They made mostly flatbread back in Biblical times and didn't need the gluten.

[@LizaCogg]

You look good, you look like you have lost weight

[@GrainsandGrit]

yes I have, thank you!

[@LizaCogg]

@ I’ve done intermittent fasting for 4 years and I eat my fresh milled flour and my weight stays 138 from 184. I feel like I’m not on a diet and I love the whole grains

[@ellajayleenbryan9636]

@@LizaCogghow many hours do you intermittent fast

[@LizaCogg]

@ 18 hours eating window is 12 to 6

[@ellajayleenbryan9636]

@@LizaCogg thanks! Do you ever take your blood sugar to see if your blood sugar is raised by the Einkorn bread?

[@michaelsallee7534]

unfortunately people see better ... this not mean it is best