Einkorn wheat is the unknown ancestor of wheat that has a history over 12 thousand years. While the genetic structure of modern wheat is intensely modified and its chromosome number has risen, einkorn wheat has its original number of chromosomes. Thanks to its hard pod it has had a great endurance and remained undeformed until today. Its structure protects it against cold, drought, insects and even radiation. Well then why do we not know and consume einkorn wheat? Difficulties in processing prevent us to know it. Einkorn wheat is boiled and dried and then grind in a mill stone so that it turns into eg. bulgur.
It has numerous benefits for our health. It is fiber-rich and also has a long digestion period which is a good feature in most foods. It has a low glycemic index giving more “fullness” after ingestion. Due to high gluten amounts (85%) modern wheat contains there is an increasing number of persons suffering from celiac disease and gluten intolerance. On the other hand gluten amount einkorn wheat contains is a drop in the bucket. It is fattier than any other wheat yet it contains heart friendly unsaturated fats. It is rich in minerals and vitamin E, B, K. It contains folic acid which is necessary for blood cell production that is needed especially during childhood and pregnancy. Lutein content which is useful for eye health and zinc content which strengthens the digestive system is high. It contains twice as much vitamin A and more iron than standard wheat
You can find einkorn noodle and pasta as well as einkorn bread. Then, what about making room for einkorn wheat on our plates? What about taking a step for our health and maybe even contribute to einkorn wheat production?
by Elif Cermen Erdogmus
Image: 123rf.com [Radila Radilova ]