I would like to keep some wheat in my diet but wanna see if the non mutant strain would be any better. is there a farm somewhere thst still grows it?
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ah, forget it. I can live without pizza. seems like wheat overall is too much trouble for what it's worth |
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I doubt that PH is the place to ask. This is a community that eats no wheat so, odds are, people here are not going to know about specific wheat growers/suppliers. I am, however, tempted to say that no commercial grower is likely to produce it. Check with the seed savers exchange and see if they have any seeds for the pre1970 variety. |
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Yes, it was called einkorn wheat. You can find a name through Dr. Davis, author of wheat belly of someone in Massachusetts. He was/is a diabetic and found relatively no change in his blood sugar from the old wheat. I have celiac disease, so I will never try it, as it will still cause a reaction for me since I'm totally gluten intolerant! |
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Einkorn is supposibly the "original" wheat, though it can be hard to find (i.e. order it online.). Spelt is easier to find, and a similarly historical wheat strain. Kamut can be found in some specialty markets. All of these are anecdotally easier to digest than modern wheat, but do contain gluten and can cause gluten issues. |
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Tropical Traditions sells an einkorn flour made in Italy. You may be able to find a discount for their site in the paleo community (Balanced Bites has promoted their other products regularly I believe). |
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Jovial makes a number of Einkorn products, including both whole grain and white pastas and even cookies. They also sell the flour separately. Kamut wheat can also be found online pretty easily in breads and cereals (and a bakery near me makes a kamut bread, so it's worth looking around), and of course, spelt products are relatively easy to find (check a natural food store) and so is the flour. Bob's Red Mill sells spelt flour online, and I think they make a cereal too. Emmer is another old wheat, but I don't know where to buy it. |
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Semolina and Durum wheat are older, heritage breeds, and are often used in pasta. Their genetic information is on their wikipedia pages, which is pretty impressive (go wikipedia!). They cannot be used to make bread or anything gluteny and stretchy like bagels, they would be like biting into a rock, but worth testing out if you want to keep some in. I have organic semolina pasta maybe 6-8 times a year with no problems. |
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Spelt wheat is very old - I just did a quick Wikipedia on it and it was around in peoples diet as far back as the bronze age! I've seen spelt products in the supermarket and I'm sure you could buy spelt flour in a health food shop. Spelt bread definitely has a different texture to normal bread, its kind of more spongy... |
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In Winthrop, Washington there is a farm that sells Emmer wheat. It is supposed to be a well tolerated heirloom (I still had some issues with it, but I think my deal is more about the fiber content than the gluten because I can eat crappy white bread and pastries without digestive problems). Here is their site if you want to check them out: http://www.bluebirdgrainfarms.com/products.html |
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