Thank you so much for this! Ive been gluten free for a year, didnt even know if i had celiac or not since i wasnt tested. Started shopping on azure standard, found einkorn wheat for my husband as a healtheir option. I came across this video, and decided to give it a try, and i was amazed that i tolerated it and didnt have a bad reaction. Now we're about to save so much money! I really appreciate your effort to get info out for people that could use it!

This was really educational-I knew the basic differences in protein composition, but I appreciate how in-depth you went with nutritional benefits. I will pass along to my patients!

@BeccaBristow

Жыл бұрын

So glad to hear it Caroline! And thank you so much for sharing it!! :)

Thank you, one of the best videos on this topic.

Thank you for your channel. I started fresh milling my wheat berries and it is AMAZING!!! So healthy and people are getting over diseases eating this according the Bread Becker. People think they are gluten sensitive but most of these people are getting sick from the Glyphosates thanks Monsanto! You are amazing! Such a Great channel.

Excellent video! Thank you so much!

Very useful information, thank you 👌🌾

3:18 FYI the number of chromosomes doesn’t really relate to the complexity of the organism. Humans have 46 chromosomes, while some ferns have over 1000 (Adder's Tongue Fern has more than 1,400 chromosomes) 😊

I have the NutriMill grain grinder and love it!! I grind almost all my flour these days. I use Einkorn and Spelt mostly. Could you do a video on spelt?

We love einkorn flour! Thank you for this video!

@BeccaBristow

Жыл бұрын

Thank you for watching!! :)

I can assure you, someone truly Celiac, cannot eat this. However, for regular gluten intolerances, it should be fine.

@mercedesaschenbrenner9352

6 ай бұрын

This is correct 100%

@FerociousSniper

5 ай бұрын

Sounds like you're speaking from personal experience. Thank you for sharing.

@amandathode4540

4 ай бұрын

I tried einkorn and I don’t think I had any problems kinda like with sourdough. I can eat that and not have issues but I don’t think I’m full blown celiac more of an intolerance. Side note: I made the best cinnamon rolls with the einkorn flour!

@Nana-zi9xq

4 ай бұрын

Doctors only test for gluten intolerance instead of roundup intolerance. I question everyone who says they are gluten intolerant. Not one has said their dr test for Glyphosate intolerance.

@amandathode4540

4 ай бұрын

@@Nana-zi9xq most people don’t even know the correlation. They assume it’s the food when most likely it’s the poison.

Have you done a video on the benefits of the germ and that it is only in fresh milled grains.

Hoping you’ll see this. I’ve had the berries in my freezer for quite a few years. Does the nutrition break down if it’s frozen? I don’t have a grinder but if the berries are still nutrient dense after freezing for so long I would definitely consider investing in a grinder. In the mean time I’m just buying the flour.

Thank you for the information! Could you do a video on sourdough bread. I am making mine from Einkorn.

@mercedesaschenbrenner9352

6 ай бұрын

Look for it on KZread. There are many. The best is the one made by Jovial

@nermeenhamada6447

4 ай бұрын

Checkout modern homestead. She’s an expert when it comes to einkorn sourdough slice bread. Bun. Hotdog bun, bagels….etc you’ll be blown away of the various recipes she has.

Praise Yah for Einkorn!

@snowbird6855

7 ай бұрын

Yah? It grows naturally, just like poison ivy y'all

@FlyTour69

5 ай бұрын

@@snowbird6855who do you think invented einkorn, along with the soil it grows in and the water and the sunshine?

Spelt and Kamut are not hybridized either. So people with gluten sensitivities can handle these wheats, if they have celiac then they can't tolerate any of the wheats.

@BeccaBristow

Жыл бұрын

So great to know thanks!

@nermeenhamada6447

4 ай бұрын

On the other hand the testimony of some people with celiac didn’t react at all to it. Please let’s not generalize.

@amberatwood

4 ай бұрын

@nermeenhamada6447 I have two immediate family members with Celiac disease, and we as a family have done extensive research into the disease. I'm not generalizing anything. I also have sensitivity to gluten and have been tested and I can handle fermented sourdough as well as these ancient grains. I've put hundreds of hours of research into this specific topic, listened to thousands of hours of research videos on the topic as well from doctors and studied research material.

@amberatwood

4 ай бұрын

@@BeccaBristow you are welcome. Thanks for the info and video.

So which is better whole grain einkorn or all purpose einkorn? US FDA says 100g of einkorn has 66g of carbs. Said modern flour was 75% fast release gluten but didn't give a number for einkorn flour

@elizabethjohnson475

6 ай бұрын

Mary's Nest on you tube about making einkorn bread explained that the bran of the einkorn wheat berry, even after grinding, has phytic acid. Phytic acid is a fiber that binds up nutrients so that the body can't access them. Remove the bran after grinding, use a fine sifter, and take out the bran with the phytic acid, OR ferment the ground flour with some or all of the bran in it, as if you're making sourdough (fermenting), and the phytase will be released by the fermenting to deactivate the phytic acid, therefore making nutrients accessible to our body. So this is the difference between whole grain and all purpose, on a nutrient level. Otherwise, removing some or all the bran makes the finished baking product a little lighter or much lighter, depending. Einkorn Recipes for Nature's Original Wheat by Carla Bartolucci and also Sourdough by Science by Karla Lynn Newman, PhD, are recommended.

@nermeenhamada6447

4 ай бұрын

Whole grain definitely.

Is Kamut/Khorasan hybridized? Curious how it compares to Einkorn. I keep getting conflicting info.

@BeccaBristow

Жыл бұрын

I am under the impression that only einkorn has not been hybridized!

@snowbird6855

7 ай бұрын

That's what the labeling on the jovial packaging states. It isn't necessarily true and it also depends on the definition of "hybridization", which can occur naturally.

Kamut wheat has never been messed with either so would it be as good to use as einkorn?

@snowbird6855

7 ай бұрын

Spelt hasn't been hybridized either but both kamut and spelt have more chromosome pairs than einkorn.

@icecreamladydriver1606

6 ай бұрын

Thank you. @@snowbird6855

Where do you purchase the grains and the all purpose ? Azure ?

@BeccaBristow

Жыл бұрын

Yep! This is what I order: Bulk einkorn grains: bit.ly/42gL0BR Bulk einkorn flour: bit.ly/3poQoEr

@Wsl8991

Жыл бұрын

Can you explain the difference with all purpose einkorn vs grinding your own? Can you still make a bread loaf, Dutch baby, pancakes etc with fresh ground einkorn?

I was watching your video and why you love einkorn flour. I looked up on jovial foods, their einkorn flour, how it's processed, they only use 81 percent of the einkorn flour, and most of the germ, and most of the bran is removed or sifted from their product. I was under the understanding that to get the nutrients and benefits from the flour, the bran and germ need to be intact to get the full benefit from that product. Please help me understand that. Thanks for the video. I enjoyed watching it

@elizabethjohnson475

6 ай бұрын

Jovial's founder, Carla Bartolucci wrote, Einkorn Recipes for Nature's Original Wheat, and explains that a lighter flour produces a little bit lighter texture einkorn bread. I also recommend, Sourdough by Science Understanding Bread Making for Successful Baking by Karyn Lynn Newman, PhD.

@Nana-zi9xq

4 ай бұрын

Bleaching is the biggest detriment when processing flour. It leaches so much out of the grain

@maryjurisons4648

2 ай бұрын

@@elizabethjohnson475 To get full benefit of any grain, you need to use the entire grain, and that includes the bran and the germ. You loose vitamins and minerals when you leave those out. Study Sue Becker book The Essential Home-Ground Flour Book.

@maryjurisons4648

2 ай бұрын

@@Nana-zi9xqIt is not the only major problem! Removing the bran and germ are also major problems.

How about what happens when you ferment this with sourdough?

@IndianaJane123

5 ай бұрын

Victoria’s keto kitchen made sourdough bread with it. She has great recipes for low carb lifestyle

Still have some gluten, and still have a big glycemic charge. Les then wheat but still.

@nermeenhamada6447

4 ай бұрын

That’s not entirely correct information according to the American diabetic foundation.

@6:14, it is pronounced gly-a-din

Too bad the taste is not as good. I find my Einkorn bread to be less flavorful, and I do use Jovial, although I know taste buds vary across people.

@Carnivoreforthesoul

3 ай бұрын

Less flavorful than what? Genuinely curious as I find it is a very robust and nutty flavor, far superior to traditional wheat.

@jeweliedee4299

3 ай бұрын

@@Carnivoreforthesoul I made home made rolls with half unbleached flour and half Einkorn. I didn't like either the taste or the softer, mealier texture compared to regular whole wheat. It's a godsend for a lot of people, though, and taste buds vary a lot across people. Just sharing my honest experience.

Can you please talk about how to transition from “sugar free” keto diet to a whole food diet? We are struggling with Type 1 Diabetes, gluten and dairy sensitivities. I’ve been gluten free for 18 years, although never celiac tested. Since switching to a “sugar free diet” we are all kinda sick of stevia, monk fruit, etc. we buy processed “keto” food and it’s super expensive, and we are trying to find a more balanced and sustainable lifestyle. I’m also a little worried about the impact the “sugar free” mentality is having on my 11 year old daughter. We started this because my son, 7 years old, is going through Type 1 Diabetes, and we are trying to manage it. Any help would be appreciated!

@dcazador7401

10 ай бұрын

There are lots of whole food proponents in the keto/carnivore space. Check them out and don’t give up! Focus on fatty meat and eggs and you will break sweet-addiction and won’t need any expensive keto foods.

@bethp8436

9 ай бұрын

Whole grains have fiber and tons of nutrients that help with diabetes. Have you heard of Kamut? Kamut is another ancient grain that is very good for diabetics. It has the highest protein levels but is lower in gluten and is easily digested. Kamut also has complex carbohydrates and a lot of fiber which slows down the digestion to spike blood sugar. Another benefit of Kamut is that it also has the highest levels of some of the most essential minerals that are bodies need out of the varieties of wheat. There are also two types of honey that are much better for diabetics one is Tupelo honey and smother one is Sage honey. Sage has less sugar compounds and does not crystallize nearly as fast as other types of honey.

@christinashawgo6510

7 ай бұрын

Processed keto products are not good for you. Stay with Whole Foods. “God made” foods.

@jeannie920

7 ай бұрын

Processed foods of any kind aren’t good at all. And many have seed oils in them which is one of the worst foods for diabetes

@IndianaJane123

5 ай бұрын

Type 1 diabetes does best with the keto or even carnivore diet. Dr Ken Berry has great videos on the subject with medical research backing his information. Victoria’s Keto Kitchen has great recipes for low carb low sugar diets. She uses bamboo flour and Einkorn for great breads etc.

“Glu-n” 😂 uptalk, 😂 I’m out

Do you know that Leviticus 19:19 instructed us, in fact commanded us not to cross breed animals or plants or even mix certain types of textile? This mixing and merging to yield more to change the natural growth (height wise), to produce in a shorter time, to have a special taste and to be resistant to everything is what’s causing us to have leaky gut and digestive issues. By changing the genetics of the plants, it also affects how our bodies receive and process these genetically altered foods which border on or is inorganic to our system. God made everything divinely perfect and unique. Even us - fearfully and wonderfully made and in His infinite omniscience created everything to work harmoniously. But no, we humans always trying to reinvent the wheel and more often than not to our disadvantage and even our demise because we think bigger, greater, faster is the way to go. But good things come in small packages and quality is what we ought to strive for over quantity. Let’s face it, if the quality is great we won’t need much to be effective. In ancient times worst case scenario was locust problem, and quite often it was a form of punishment for disobedience. Now we have to worry about cross breeding species of animals and plants producing something not even the Creator Himself recognize (and it seems like we are working on types of human/humanoid species God won’t identify with either); added to that is the concern of herbicide, pesticides and insecticides. At the end of the day outside of planting our own foods, it behooves us to strive for the best quality foods available to us out there (costly at times, but worth it). By so doing the ends will justify the means rather than being penny wise and pound foolish because our health is still the best and only true wealth we have.

Please listen to the breadbeckers podcast. While your video is informative, you are leaving out a lot of information that is feeding the rampant misinformation on ‘modern’ wheat. Are you comparing data of the whole grain of each wheat variety or are you comparing already milled flour from the store? Modern wheat berries are just as healthy and I believe your data on protein content is incorrect. It’s the processing of flour and stripping away of the bran etc that is causing health problems. Buy wheat berries and grind your own flour to get the full benefits of ALL wheat varieties. Don’t buy flour in stores that has already been milled.

@weightlossat50

4 ай бұрын

Why not....if I buy organic sprouted wheat flour...what's wrong with that

@veramats

4 ай бұрын

@@weightlossat50 Good question. From what I understand, as soon as you grind the wheat berries into flour, the natural oils in the flour can go rancid quickly, depending on how it is stored. So, to keep it shelf stable some processing must be done and some nutrients may be stripped to keep it shelf stable longer. So, freshly milled wheat berry flour is best when used immediately after milling, and freshly milled flour that is not processed gives you the full nutritional benefits of the wheat berry. I would really like to see more research and data on this and I'd love for the social media influencers to talk more about the differences among the different forms of flour, etc and offer more complete data on this topic so consumers can make more informed decisions.

Too much woffal

Science hybridizes our foods today. Farmers have become economically dependent on science. Science did that…Maybe you miss spoke . Thanks

Your term should be Gluten Sensitive for people who can't tolerate gluten, not insensitive!

@nermeenhamada6447

4 ай бұрын

Many people who are gluten sensitive or allergic,even people with celiac didn’t react negatively by having indigestion..etc.

Too much hand movement for me to even concentrate on the information. My problem, I know.

@lynnenord8720

7 ай бұрын

Just listen then..don't watch...just a thought

@user-wb8hf9mn9p

7 ай бұрын

I wish, I'm h.o.h. and rely on the visual. @@lynnenord8720

@amandathode4540

4 ай бұрын

Most people talk with their hands. Sorry.