Gary has formulated some great products to help with proper digestion. There is Life 5, Detoxzyme, Essentialzyme, and Allerzyme to help with sensitivity issues.
Because some of you have gluten sensitivities, you might say that you don’t dare try it. Well, I can tell you this, I’ve fed it to a lot of gluten sensitive people already, and I have yet to see one person have a single negative reaction to it. I’ve even had some patients with celiac disease eat my einkorn pancakes without a negative reaction.
I’m not suggesting that if you’ve got a serious gluten sensitivity, you just chow down on a box full of einkorn. I suggest that you take one bite and see how your body responds. You’re going to see that there will be some times when you’re going to need to go through some retraining of your body’s responses until it accepts this nutrition. You may have to spend some time rebuilding that intestinal tract by cleansing the liver, cleansing the colon, putting Life 5™ in there to build up that pre- and probiotic activity in the gut lining and making sure that you’re ingesting Detoxzyme™ at night, Essentialzyme™ morning and afternoon, or Allerzyme™, to help build that enzyme storage reserve within your gut so that you can start to live a normal life.
You can have a normal life with normal nutrition, without eliminating key elements that are essential to your well-being. Living with a gluten-free diet is not the answer to a well-balanced and healthy life.
Just remember, einkorn is whole grain, non-GMO, and lower in gluten.
Gary made his Einkorn Pancake and Waffle Mix as healthy and as low-gluten as possible, so more people can enjoy this healthy grain.
I’ll be happy if you will learn to eat your einkorn pancakes a little slower, which is really healthier for you. You will actually find yourself eating less, feeling better, feeling full, and feeling satisfied, because you are satisfied nutritionally; and it will sustain you longer.
My partners and employees in France have been eating the einkorn grain now for a couple of years, and they have watched physical maladies disappear in their families just from eating the einkorn. It’s amazing what can happen.
I did something a little different with the Einkorn Pancake and Waffle Mix. Because I know that people have gluten sensitivities because of the past and are conditioned to it, I mixed the einkorn grain with some other ingredients—non-gluten brown rice flour, non-gluten amaranth flour, non-gluten sorghum flour, non-gluten dhokla flour—this is a legume that I get out of India that’s organic—and organic and non-gluten tapioca that comes from India. So we reduced the little bit of gluten in einkorn just a bit more, which makes it just so satisfying to the body.
Now, the Einkorn Spaghetti I didn’t combine with other grains—it’s just einkorn flour and water.
Einkorn, the father of all grains, 14 chromosomes, non-GMO. It has a higher protein content than common wheat and a beneficial gliadin-to-glutenin ratio. This is really critical to have.
Gary’s Einkorn Pancake and Waffle Mix will give you a breakfast treat that settles easy on the stomach without that bloated feeling.
Here is our new Einkorn Pancake and Waffle Mix, and some of you had them at our Grand Convention for breakfast. You’ll find they taste even better when you make them at home. They’re so delicious.
Two years ago, before we started eating einkorn, the boys would eat breakfast; and an hour later, they were hungry again. I feed them breakfast now; and two to three hours later, they’re not running in the house hollering, “Mommy, I’m hungry.” Why? It’s because the nutrition was structured by our Creator. He knows our digestive system and He knows our enzymes because He created them; He put them there. He knew when He made the food what had to match so that it would digest and assimilate. He put the nutrients in there that were the right and proper balance for our bodies; so when we eat right, we feel good.
How many of you noticed when you ate your pancakes this morning that you wanted to keep eating, even though you felt satisfied? How many of you noticed that when you walked away after eating that you weren’t bloated? That’s because you were eating pancakes made of the einkorn grain.
Now one of the things that I’ve noticed with a few people, because I serve einkorn to our clients at the clinic in Ecuador, that a couple of individuals when they ate it the first time said, “Well, I kind of felt a little bloated.”
I said, “Just give it a couple of days, and let’s have you take some enzymes.” And here’s the reason why. It’s called muscle memory. You get conditioned to eating something with gluten in it, and immediately you feel full, you have fluid retention. So some people may have that response the first time or two, until the body goes, “Whoa, hey, this is really not what I thought it was.” And that will happen.
This is Gary’s beautiful field of einkorn grain growing on the Young Living Mona, UT, farm.
I started researching einkorn and found small plots in upper Hunzaland, which is in Pakistan. Mary and I were there in September. I’ll never forget, we were driving down the road in the Karimabad Valley, and I saw men down in the field with the scythes, cutting grain that was right up to the men’s shirt pockets. So I said to the driver, “Stop, I have to go see this.” I jumped out and ran down to the field, and here was this beautiful grain that was so different than what I am accustomed to seeing back home.
I got all excited because it looked similar to what we grew at home, except that the heads were a little bit different. Instead of being partially square and a little fuller, they were very flat and had smaller kernels, so I knew that it was a different type.
It took me four years after that discovery before I was able to get it translated to what I thought was farro. Then I went looking for it. I found it also in Azerbaijan and Ethiopia, all being harvested by hand. But it wasn’t farro. It was einkorn!
This picture of einkorn is at the Young Living farm in France taken just before last year’s convention. This is einkorn after thrashing in France. And this is the einkorn that we harvested last year that is here in your pancake and spaghetti mix today. Isn’t that exciting?
This is the einkorn I grew on the Mona farm last year.
This photo was taken at the Young Living farm in Mona, Utah, showing Gary harvesting oats the old-fashioned way.
This photo was color touched because it was taken about 100 years ago when I was 20 years old. Actually, this is when I was cutting oats at the farm in Utah. We cut them that way this year; and if you come to the harvest in September, you will see it. We also thresh it the old-fashioned way.
I’m going to tell you a little secret that’s really important. You’ll read about it in my book as well. In ancient times when grain was first harvested, they didn’t have mechanical, mechanized equipment; so they would go into the field and cut the grain with scythes. They discovered that if they waited until the kernels were ripe and then hit them with the scythe to cut them, the kernels would fall out of the husk. So they realized that in order to capture the kernels, they had to cut the grain while it was still green. Then when they put the scythe through it, the kernels didn’t shake out of the husk.
They then tied the grain into bundles and stood them up, so the grain could finish maturing. There was a secret element that evolved in that grain, and that was called “enzymatic activity.” So as it stood there the seven days while it was maturing, guess what? The dew would come on at night and dry off with the sun in the day; or it would maybe rain on the grain during the afternoon or night, and then the next day the sun would come out and would dry it. Well, this process of moisture or dampness and drying caused the kernels to germinate. When they germinated, they activated the enzymes; so when people ate the kernels, they could digest them. It was that simple.
But people said that wasn’t good enough. We had to produce more food, so we had to mechanize, we had to speed up the process, and we had to reduce the costs. So they came out with the big combines back in the late 1920s, where the first 82-horse-drawn combines rolled through the fields of the Midwest. Then it just kept evolving from there.
What is a combine? A combine cuts and threshes the grain on the same day. So they wait until the grain is in a mature state, and then the combines come in and cut it and thresh it. That kernel never gets a chance to mature or germinate to activate the enzymes that facilitate the digestion process.