Diabetes is on the rise. Auto-immune and inflammatory diseases are being reported at higher rates now than before. New cancer cases worldwide are expected to skyrocket! Are these conditions all due to the fact that modern wheat is very different from what our ancestors grew up with? I don’t know, but I’ve read enough to believe that maybe it’s time to drop modern wheat from my shopping list and perhaps find a more preferable alternative.
As I continue to learn about modern wheat production, and how different our wheat today is from what was consumed just 50-100 years ago, I am becoming more and more impressed with ancient wheat varieties. These ancient varieties, one example being Einkorn wheat flour, are genetically the same today as way back when, depending upon which variety you are looking at. Einkorn wheat flour is supposed to be the original flour, “the first species of wheat to be domesticated from wild by humans during the Neolithic Revolution”, according to Jovial Foods, one of the few Einkorn flour providers.
Another supplier of Einkorn flour is Organic Sprouted Flour, an online resource for all sorts of sprouted grains and sprouted ground flour. I’ve now had the opportunity to have ordered Einkorn wheat flour from each of these providers, and have been pleased with each of their products. But they are different flours, they do not ship the same product. According to Jovial’s website, their organic Einkorn wheat flour “is high-extraction flour at 80%, which means most of the germ and bran have been removed for lighter flour that stays fresh for longer.” And in direct contrast, the ground sprouted Einkorn shipped from www.organicsproutedflour.net is a whole grain flour, meaning nothing is left out of the final product, you get 100% of the ground wheat, including the germ and the bran.
It turns out the the differences between the two products is more than just visual, they have a different nutritional panel as well. The biggest difference between the two is obviously the amount of fiber present in each serving. In the high extraction flour from Jovial, there are 2 grams of fiber in one serving, which is 1/4 cup. But the whole grain sprouted flour comes in at 5 grams of fiber, two and a half times as much!
Going forward, I will most likely be using Jovial’s flour as a white flour substitute. It’s lighter than most whole wheat flours, but a healthier alternative to the white flour most often available today in supermarkets. And for a high fiber whole wheat, I’ll be using the sprouted Einkorn wheat flour. But I will most certainly be keeping both flours around the house, and will be posting pictures and recipes as time and my baking abilities allow.