The Future of Grain – Einkorn, Teff and Quinoa
Anna Hunt, Staff Writer
Many people are discovering that modern wheat is the perfect chronic poison. The consumption of wheat and wheat-containing products has been linked to many devastating and chronic health conditions including gluten intolerance, celiac disease, endocrine system disruption, leaky gut syndrome, chronic fatigue, diabetes, mental illnesses, and more. As a result, many people are trying out gluten and wheat-free diets and quickly discovering that within just a week or two, their health improves, they have more energy, and curious, lingering conditions such as unexplainable skin rashes seem to clear up nearly overnight.
The over-hybridization of wheat and the corporate seed monopoly’s war on bio-diversity mean that the vast majority of wheat farmers are producing the same kind of wheat, and it is becoming increasingly difficult to find high-quality heritage grains for consumption. So for people who’ve discovered first hand how modern wheat is assaulting their health and well-being, it is important to find alternative grains that can be used as freely as common wheat.
The best three alternatives to modern toxic wheat are all very highly nutritious grains that are increasing in popularity and availability.
1. Einkorn – For people who are looking for wheat that doesn’t come with toxicity and chronic poisoning of Triticum aestivum, today’s most common ‘bread wheat,’ einkorn wheat is the perfect alternative. Known as Triticum monococcum, einkorn is a heritage grain that has been harvested for over 10,000 years, is highly nutritious and doesn’t contain the gluten peptide that is in modern wheat.
Einkorn is now popularly available online in the form of prepared flours, pastas, seed and other products.
2. Teff – Considered by many to be an up and coming ‘superfood,’ the cereal grain teff, Eragrostis tef, native to Ethiopia is a perfect gluten-free alternative to wheat, and is gaining in popularity and demand. Additionally, as a crop, it thrives in dry conditions and can be used to feed many people in drought stricken areas, and may be a successful grain to grow in drought-stricken California. Considered a superfood by many, teff is versatile for cooking and is poised to become a global crop over the coming years.
Teff is available as a whole grain, ground in flour, and as seed for planting.
3. Quinoa – Native to South America, this already widely popular grain is a delicious and highly nutritious substitute for modern wheat, and is very versatile to cook with. Considered on of the world’s greatest superfoods, the edible seeds of quinoa are extremely high in protein and calcium and are thus highly valuable to vegetarians and vegans. Frequently prepared as a side dish and used in salads, this grain can also be used to make breads, pastries and pasta dishes.
Quinoa is available in whole grain, pre-ground into flour, in pastas and in other products.
At this point in time, sourcing these terrific alternatives to toxic modern wheat are without doubt a bit more difficult and more pricey than consuming the modern wheat that is so ubiquitous in modern food today. However, the benefits on your health and mental wellness quickly make up for the extra expense. Additionally, because modern wheat is used in so many processed and restaurant foods today, if you make a commitment to quitting toxic wheat then you’ll simply have to abandon many processed foods that are introducing other toxins like MSG and the myriad chemicals used in food packaging, and you’ll also have to dine out less which will save money and reduce your consumption of cheap salts and oily foods.
Overall, integrating einkorn, teff and quinoa into your diet and ditching modern wheat is a fantastic way to improve the health and well-being of you and your family.
About the Author
Anna Hunt is writer, yoga instructor, mother of three, and lover of healthy food. She’s the founder of Awareness Junkie, an online community paving the way for better health and personal transformation. She’s also the co-editor at Waking Times, where she writes about optimal health and wellness. Anna spent 6 years in Costa Rica as a teacher of Hatha and therapeutic yoga. She now teaches at Asheville Yoga Center and is pursuing her Yoga Therapy certification. During her free time, you’ll find her on the mat or in the kitchen, creating new kid-friendly superfood recipes.
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