Einkorn has only 14 chromosomes; other wheats/grains have 28 to 42. The extra chromosomes create new proteins that man was never meant to consume. These foreign proteins cause confusion in the digestive system and increase small intestine permeability, which starts autoimmunity and inflammation throughout the body.
We also gave you your newest product, Einkorn Granola. I had this for breakfast yesterday morning, and the only reason I didn’t have it this morning is because Jacob and Josef ate all of it. You’re going to have problems in your home if you don’t put it in unmarked containers that the kids don’t know about, so beware. It is so delicious that they will eat it like trail mix. It’s just wonderful. Great taste, very satisfying, nutritionally and in every aspect.
Then we brought you one more. This came out of popular requests for another pasta. Isn’t your Einkorn Rotini Pasta fun and delicious!
How many of you like Wolfberry Crisp Bars? We added some einkorn to the Wolfberry Crisp Bars, because the einkorn is so balancing and nutritious. I just want all of you as often as possible to be eating foods that contain einkorn. What would you think if I decided to put a little chocolate on the outside? Yeah, I did that. So, they’re yummy. Again, they disappear very quickly. So you will enjoy your new Wolfberry Crisp Bars. We also did one other thing. We reduced the sugars by 70 percent, creating a really beautiful, healthy, and enjoyable treat.
Next I’m going to share with you a little bit about einkorn. How many of you are eating einkorn? Do you like it? It is the oldest grain in the world. They don’t even know how far einkorn dates back yet, because every time another discovery is made, they discovered that what they said before was wrong. Five years ago they said einkorn was about 3,500 years old. Three years ago it was 5,000 years. Then last year they discovered a new finding in Turkey that dated back 10,000 years.
Here’s something I want you to think about. Everything has DNA. Every substance has a blueprint. The blueprint of einkorn is perhaps the oldest blueprint in our food chain that exists today. When you’re eating that einkorn, you’re partaking of the oldest ingested food, blueprinted for the support to the physical body; and therefore it was designed to give you the nutritional support that your body needs in every aspect, from protein to vitamins, to fiber, to amino acids, and to enzymes. No other grain today has all that, just einkorn.
So if you have some compromise to your digestive system with the gluten intolerance from the hybridized grains that are grown today and you start eating einkorn, you might need to go a little slow introducing it, take a little time, because your body has to adapt to the new blueprint. Does that make sense? You’ve got to reprogram your body back to the way that God created it and find its homeostasis, and you will find great satisfaction in your nutritional needs with that.
I found einkorn the first time in the Karimabad Valley in Hunza Land [in Pakistan] in 1996. It took four years before I was able to get the word translated from their language to discover it was einkorn. I looked all over the world and finally found some seed in Jordan, on the east bank of the Jordan River across from Israel.
We took the seed to France, where Jean-Noël was investigating einkorn. We started planting and it started to grow, and it is flourishing there today.
Spelt, kamut, and there’s another name that I almost forgot to mention, farro. It’s all explained in my book, Ancient Einkorn: Today’s Staff of Life. These are also ancient grains but were some of the first hybridized grains through nature’s cross pollination. They have 28 chromosomes, double the chromosomes of einkorn. Are they a better source? They’re a better source than wheat for sure, but they’re still double the chromosomes.
If you think you can order einkorn online, the websites will tell you they’ve got it; and they’ll send it to you and collect your money. I’ve done it, from a farm in Idaho, one in Montana, and three in Washington. I received kamut or spelt from all of them.
I went all the way to Italy last year because a farm was advertising it was growing einkorn. So I flew to Italy to see the fields. They were growing spelt and selling it as einkorn. A big difference. So beware. I explain it in my book.
Love your spaghetti, love your pancake mix, and more will be coming.
Then you’ve got the beautiful NingXia Berry Syrup, which makes these pancakes even more delicious. It has the juices of blueberry, pomegranate, apricot, and raspberry. It also has orange and lemon essential oils and wolfberry seed oil.
Enjoy the wonderful, new Ningxia Berry Syrup and the delicious, healthful einkorn pancakes and spaghetti.
Editor’s Note: This is the final entry of Gary’s Einkorn Blog. Next week we begin sharing Gary’s inspiring 20th Anniversary Convention Address.
Dhokla flour. I like cooking with it. It can be made of chickpeas (garbanzo beans) and other beans found in India. The one we bring in is an organic chickpea flour from India. It’s an excellent source of molybdenum and magnesium and a very good source of folate and copper, as well as a good source of dietary fiber, phosphorus, protein, iron, and zinc. The fiber is mostly insoluble, which benefits intestinal health. It supports proper digestion, normal weight, and healthy cholesterol.
Einkorn: tasty, nutritious, more protein than regular wheat, and it’s a great antioxidant. In fact the einkorn grain has been shown in a study in Italy to be two to four times higher in antioxidants than our modern wheat today.
It’s a beautiful product. It’s fun to replace with it; and stand by, because there might be some other things coming along. This is the beginning. You have your oils to take care of all of the issues out there, but you need food, good food. Young Living is about serving you what you need, so you can be strong and healthy and be examples in the world to be ambassadors of God’s great work out there in helping make this planet a better place to live for our children. We have to be healthy to do it; and if Young Living has to become a grocery store for you to give you the nutrition you need, then that’s what it’s going to be. I want you buying your food from your own store and getting paid for it. Do you like that? Okay. So you stand by, because I’ve got some other fun things in the works.
Look at the gluten comparison in this graph: whole wheat, 9.92 percent gluten. All-purpose baking flour, 9.20 percent. Kamut, 1.62 percent; einkorn, 1.21 percent; and Gary’s True Grit Pancake and Waffle Mix is just 0.53 percent gluten. I added those other grains to bring the gluten down but still left enough in there that it tastes good and balances very well.
To make my pancake and waffle mix even more nutritious and to reduce the amount of gluten, I added flours that are nutrition powerhouses and are gluten-free. It will take two or three blogs just to list them all!
Brown rice has been a food staple across the world for centuries with its high protein fiber, excellent source of magnesium, good source of selenium, potassium, phosphorus, calcium copper, manganese, and vitamin B3.
Grain amaranth was widely used by the ancient Aztecs as a food staple and in religious rituals. It was considered the super grain of the Aztecs, the golden grain of the gods. It’s a complete protein containing all essential amino acids, including lysine, which is generally lacking in grains. It’s high in fiber, a good source of magnesium and iron. Magnesium is so critical for good heart stability. That is another reason I love the einkorn, the balanced magnesium and manganese in it. Non-GMO and gluten-free.
Tapioca flour, cassava root, from South America is non-gluten, non-GMO. Tapioca flour helps bind gluten-free recipes and improves the texture of baked goods. It’s low in saturated fat and sodium.
Sorghum flour—this is not the sorghum syrup. It has a wide variety of uses, including animal feed, biofuel, brooms, alcoholic beverages, and culinary consumption. Use is similar to wheat, which makes it an excellent wheat alternative. It’s high in protein, iron, and dietary fibers. All of these elements that are so essential to your well-being digest more slowly, with a lower glycemic index, so it sticks with you a bit longer than other flours or substitutes.