The ancient grain einkorn, unlike modern wheat, has never been hybridized, making it easily digestible, extra nutritious, and suitable for people with gluten sensitivity.
The ancient grain einkorn, likely a dietary staple of our ancient ancestors, is making a comeback as many people seek to return to a diet that includes more nutrient-dense heritage foods.
A Relic of History
Einkorn was the first wheat on the planet, according to Werner Forster, the founder of Revival Einkorn. He told The Epoch Times that it’s also the only wheat never to have been hybridized.
Susan C. Olmstead
Author
Susan C. Olmstead writes about health and medicine, food, social issues, and culture. Her work has appeared in The Epoch Times, Children's Health Defense's The Defender, Salvo Magazine, and many other publications.
