Over the last few days the posts on “Wheat  – Debunking Nutritional Myths” have pointed out the genetic change wheat has undergone, the health issues that have resulted, the opiate affect wheat has on the brain and the potential of future wheat. Before you go running to the hills with your hands pressed firmly over your ears and your elbows flapping wildly let’s take a look at the alternatives.

There is still viable wheat on the market. Plants that have the same chromosomal structure can be successfully hybridized producing fertile seedbearing offspring. Einkorn remains a diploid species and is as clean and pure as it was during Biblical Times. Some research shows einkorn dates back 12,000 years with today’s einkorn wheat having the same structure. The dictionary defines diploid as “Having paired sets of chromosomes in a cell or cell nucleus. In diploid organisms that reproduce sexually, one set of chromosomes is inherited from each parent. The somatic cells of most animals are diploid.

Now a statement like that will raise some neck hairs for sure! I can hear the questions flying already. The base line is you know your body and you know how your body feels when you eat certain foods, einkorn or not. If you choose to try it the phytic acid and oxygenation is your next enemy.

To defeat phytic acid soaking and sprouting grains is recommended. To soak pour your wheat berries in a bowl with a splash of apple cider vinegar, with the mother, and let sit at room temperature for at least 4 hours up to 24 hours. Research shows 90% of all phytic acid is release in the first 4 hours of soaking.

To defeat oxygenation eat your wheat product within 48 hours of grinding your product.

 Atomic Age, written by Sara Shannon, a nutritionist and researcher confirms (along with Sue Becker of breadbeckers) that once the whole grain is milled into flour the nutrients are quickly oxidized

Unground seeds, or berries, will store indefinitely with no change in nutrition. Once the berries are ground, or milled, the bran is separated compromising the protective barrier. This exposure to oxygen causes nutrients to degrade in a process called oxidation.

Once the berries are ground on day one up to 45% of the nutrition oxidized. By the third day, 72 after milling, 90% of nutrients have oxydized. Some researchers go further to then say after that the wheat is not only devoid of any nutrition but it actually strips the body of it’s nutrition, specifically vitamin B 12, in the digestion process.

Med-Express, at, says, “A B 12 deficiency can cause fatigue and increased nervousness.”

Children with autism, ADHD, allergies and auto-immune disease are specifically deficient in B 12. So here we are, mamas desiring the best for our sweet babies so we feed them “healthy whole grains” only to find we are stripping their little bodies of what they need most.

The US National Library of Medicine  and National Institues of Health say phytic acid has shown to impair mineral and trace element absorption. Ironically one of the impaired vitamins is again B 12.  Others include calcium, zinc, iron and magnesium.

For this reason phytic acid is often considered an anti- nutrient.

Wheat is deficient in vitamin A, C, D and the amino acid lysine. Through soaking and sprouting the vitamin A content increases 300% and vitamin C content increases 500%.



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One Response to Wheat – Eating For Nourishment (part 4)

  1. Is there any benefit to soaking an einkorn wheat berry that is cracked and would never sprout?

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