by Brian Shilhavy
Health Impact News
Einkorn is the oldest “ancient grain,” and its rise in popularity in recent years has led to some interesting discoveries about this ancient grain and how healthy it is.
First, let’s review the history of “ainkorn” (wheat monocoque).
The history of einkorn, an ancient grain
Einkorn is an ancient grain and is known as the oldest type of “wheat”. Einkorn is sometimes referred to as “farro” or “farro einkorn”. Einkorn was first cultivated 5000-10000 years ago. It is classified as “diploid” because it has only two sets of chromosomes. Modern wheat varieties are classified as “hexaploid” because of a long history of hybridization, having six sets of chromosomes.
Einkorn is believed to have originated in the upper Fertile Crescent region of the Near East (Tigris-Photh regions) and is probably the primary grain recorded in the earliest biblical history. Einkorn became widespread throughout the Middle East, Transcaucasia, the Mediterranean region, southwestern Europe, and the Balkans, and was one of the first grains to be cultivated for food.
Another ancient seed, emmer, has four sets of chromosomes and was probably an early hybrid of the wild einkorn, which was better suited to a wider range of climates and geographic areas, especially warmer climates. Emmer became the dominant grain throughout the Near and Far East, Europe and North Africa by 4000-1000 BC, although it was still cultivated in certain regions such as south-central Russia until the last century, and even today remains an important crop in Ethiopia and a minor crop in Italy and India.
The earliest hexaploid grain and the precursor to modern wheat is probably recorded. Spelled was an emmer hybrid that is more adaptable than emmer. These three ancient grains are called “closed wheat” because the grains are not crushed from their hard shell and are more labor-intensive to process.
These ancient grains have undergone a long history of hybridization to make them easier to mill and process than the wheat we use today, making them more desirable for baking with high gluten content. But due to the problem of gluten poisoning in modern times, many people are reviving ancient types of grains, and einkorn is the oldest.
Nutritional properties of Einkorn
Einkorn is an ancient grain packed with nutrition. It is a rich source of lutein, beta-carotene, a powerful antioxidant. Einkorn has the highest amount of lutein of any other grain.
Einkorn is also a rich source of tocotrienols and tocopherols, powerful antioxidants and forms of vitamin E. Compared to modern wheat varieties, einkorn has high levels of protein, crude oil, phosphorus and potassium.
Recent research on Einkorn
Fortunately, new research is breaking away from the modern dogma that claims the “gluten” found in wheat varieties is toxic to human health, instead focusing on how the wheat is grown and processed, since gluten from grains has been part of the human diet for thousands of years and has always been considered healthy.
We have self-published much of this research in recent years. Here are some articles we have published in the past:
A common factor used in modern agriculture may be a major factor in gluten intolerance
Is gluten intolerance an “epidemic” that bad or a clever marketing tool?
Is this enzyme in processed food responsible for gluten sensitivity? Gluten may not be the problem
There have also been studies in the past that look at the gut microbiome and repair it to properly digest gluten:
Probiotics prevent gluten sensitivity and intestinal damage from gliadin
The most recent studies, many of them conducted in Turkey, where einkorn (aka unicorn in Turkey) is native and not a current crop (like in the US), it has been shown that einkorn is unique in producing lactic acid bacteria and other “probiotics” necessary for gut health.
This is done using traditional “leavened” flour preparations.
Enterococcus durans SL70, a new exopolysaccharide producer from the traditional fermentation of einkorn (Triticum monococcum L. ssp. monococcum) dough
Research background
Considering the potential of microbial exopolysaccharides from lactic acid bacteria in various industrial processes, alternative sources for the isolation of lactic acid bacteria are very important. In this study, we used traditional einkorn yeast (Wheat monococcum L. ssp. monocoque) as a source of lactic acid bacteria for the isolation, identification and identification of exopolysaccharide producers.
Experimental approach
The dough was prepared from einkorn according to the traditional method. Lactic acid bacteria were isolated and purified using the single colony technique in MRS and M17 media. Isolates were characterized using matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF). All isolates were analyzed for extracellular polysaccharide production, and one isolate was selected for purification and characterization of its polysaccharide.
Results and conclusions
Isolates were identified Lactobacillus plants, L. paraplantarum, L. short, Pediococcus pentosaceus, Enterococcus faecium and E. durable. The production of exopolysaccharides by all lactic acid bacteria was evaluated and it was found that all strains (except one strain) have the ability to produce exopolysaccharides. A polysaccharide (EPS-SL70) was isolated from the isolates E. durable SL70. Apart from the carbohydrate backbone, this anionic heteropolysaccharide had a protein structure that lacked nucleic acid. The main carbohydrate consisted of mannose, glucose, rhamnose, arabinose, xylose and galactose.
Innovation and scientific contribution
This study identifies the microbial flora of traditional einkorn yeast and represents the first report of exopolysaccharide production by lactic acid bacteria in traditional einkorn yeast. In addition, Enterococcus dura from einkorn yeast was identified as a new exopolysaccharide producer.
In another study done in Turkey, they added einkorn flour.Peximet“, a traditional Turkish double bread, prized for its hard, dry texture, long shelf life and its role as a staple food in Turkish and Turkish-Cypriot cuisine.
They found that einkorn flour caused a significant reduction in the glycemic index, which is important for those who suffer from diabetes or high blood sugar due to excessive carbohydrate consumption.
In vitro glycemic index, acrylamide content and some physicochemical and sensory properties of special dry bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour.
Introduction
Bread is the most widely consumed food source in the world. Bread is an important food product because it is cheap, satisfying and a good source of energy. In general, bread consists of 50.5% carbohydrates, 37%, 8.7% proteins, 3.2% fat and 2.0% ash, and 100 g of bread provides an average of 270 kcal of energy (Yuksel and Kayacier 2022).
Since ancient times, dough has been made by adding flour to products containing lactic acid bacteria, such as yogurt and cheese. After that, a new yeast is obtained, which is left to ferment in a warm environment. Then, with this yeast, a new fermentation process is carried out to make a new dough.
This process is called leavening, and the bread obtained by this method is called sourdough bread (Hansen and Schieberle 2005). Bread made by the dough method has a short shelf life due to its high moisture content. For this reason, these breads are dried and converted into peximet to increase their shelf life (Axel et al. 2017; Çağlar 2020).
Peximet is a food product that is produced by removing moisture from bread and can not spoil for a long time. The definition of peximet by the Turkish Language Institute is as follows; “It is a long-lasting bread that is cut into slices after baking and dried with heat.” (Çağlar 2020).
One of the most important issues in the food industry is the shelf life of food products. Bread has a short shelf life due to problems such as staleness and mold (Axel et al. 2017; Yuksel and Kayacier 2022). However, peximet can be easily consumed because it can be stored for a long time. In addition, Peximet acquires new nutritional properties during drying, such as high enzyme-resistant starch and low glycemic index. (Çağlar 2020).
Einkorn (Triticum monococcum L. subsp. monococcum) belongs to Triticum species. It is referred to in the literature as einkorn.
The genetic structure of einkorn, which is accepted as the ancestor of wheat, is diploid (14 chromosomes). The composition of einkorn wheat is as follows: 11.6% moisture, 65% carbohydrates, 2.8%-4.2% fat, 2.3%-2.8% ash and 11.83-25.2% protein. In addition, einkorn wheat contains high carotenoids (maximum lutein: 8.1 mg/kg), tocopherol (tocol: 77.96 mg/kg) and phenolic content.
Thanks to these compounds, known as functional compounds, einkorn products are healthier (Hidalgo and Brandolini 2014; Loje et al. 2003).
The aim of this study was to enrich peximet with einkorn flour in order to provide a new healthy peximet product with a long shelf life for the food industry. For this purpose, after drying the breads made with the dough, samples of Peximet were collected and the physical, chemical, color, bioactive and sensory properties of these samples were studied.
Einkorn is grown in the USA
In the US, einkorn is a current crop that is gaining in popularity. Unfortunately, most of the einkorn samples we tested that were grown in the US were contaminated with Bayer/Monsanto’s glyphosate, the toxic, cancer-causing ingredient in RoundUp herbicide.
We’ve had better success finding glyphosate-free einkorn in Italy, where it’s also a current crop.
Now that I know what the Turkish word for einkorn is (einkorn)I am in the process of reaching out to my Turkish contacts to begin the process of hopefully sourcing einkorn from Turkey, in an area known as part of the “Fertile Crescent” where einkorn and other ancient forms of wheat originated.
You can see the current einkorn products we sell from me Here is a store of healthy traditions.
This article was written by Human Superior Intelligence (HSI).
See also:
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KABBALAH: Satan’s anti-Christian religion that controls the world today
Exposing Christian Zionism
American witchcraft with the evil eye and the mark of the beast
Jesus Christ’s Resistance to the Jewish State: Lessons for Today
Identifying the Luciferian Globalists Implementing the New World Order – Who Are the “Jews”?
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Published on July 23, 2026
