Exploring the Health Benefits of the Ancient Grain Einkorn

Sponsored by Jovial Foods

By Natural Medicine Journal

Printer Friendly PagePrinter Friendly Page

Find out why the ancient wheat einkorn is well tolerated even by those patients who have severe gluten sensitivity. Why does einkorn contain 30% more protein and significantly higher amounts of other nutrients than modern wheat? With gluten sensitivity on the rise, practitioners are becoming more interested in alternatives for their sensitive patients. Is einkorn the answer?
Approximate listening time: 22 minutes. 
 

About the Expert

Carla Bartolucci came across einkorn when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity. The only wheat in existence that has never been hybridized, einkorn has remained unaltered for thousands of years, which allows many people with gluten sensitivity to eat wheat without adverse reactions. Bartolucci is the author of the cookbook Einkorn: Recipes for Nature’s Original Wheat (Clarkson Potter, 2015). She and her family divide their time between Modena, Italy, and Connecticut.  
 

About the Sponsor

Established in 2010, Jovial Foods, Inc, is a family-owned company that is dedicated to crafting exceptionally delicious, traditional foods for individuals with celiac disease and gluten sensitivity and those looking for great-tasting, healthy options. Jovial is the largest grower of einkorn wheat in the world, having started with just 50 acres in 2009 and now surpassing 2,500 acres. For more information, visit www.jovialfoods.com

About the Author

Natural Medicine Journal is an electronic peer-reviewed journal and open access website dedicated to the field of integrative medicine.