Lisa is a trained dietitian. Unlike many of her colleagues, she has “seen the light” and realized that the conventional advice that most dietitians are forced to dispense through hospitals, clinics, and other facilities is just plain wrong.
I know Lisa personally and we’ve had some great conversations on diet and nutritional supplements. I told Lisa about my einkorn experience
and how I witnessed a dramatic difference between bread made from einkorn wheat and that made from conventional whole wheat. So she decided to give it a try herself.
Here’s Lisa’s experience:
This past Friday, June 18th, I conducted my “Einkorn Wheat Experiment”.
FBG [fasting blood glucose] 97 mg/dl
8 am-9 am
1 hour high-intensity aerobic workout
I embarked upon the journey of choking down, I mean enjoying, the hefty piece of Einkorn bread. Wow, was that bread dense! It was a lot of work chewing.
(45 minutes after consumption, wanted to see what BG did a bit before the 1 hr mark) BG 153
1hr PP 120
90 mins PP [postprandial] 113
2 hours PP 114 … at this time I ate an egg & veggie omelet for lunch.
Before dinner 5:10 pm
I was surprised with the BG of 153. However, it was good to see my insulin response is reactive and decreased BG 33 points in 15 minutes to end up with a BG of 120 1 hr after the bread.
So, it appears my response is similar. A slight elevation of BG at the 1 hour mark, but not to the degree of conventional whole grain wheat bread.
Of note, also, was the fact that I cannot remember the last time I ate a piece of wheat bread of this magnitude that did not make me bloated… not at all: No cramps, no brain fog, no headache and, did I mention not bloated?
I believe you are on to something with tolerance of Einkorn wheat for those of us with wheat sensitivities, in addition to its apparent lower glycemic response.
Along with Lisa, I asked four other people with various acute
intolerances (all gastrointestinal) to conventional wheat, i.e., people who experience undesirable effects from wheat within minutes to several hours, to eat the einkorn bread. None
experienced their usual reactions.
Obviously, this does not constitute a clinical trial. Nonetheless, I find this a compelling observation: People like myself who generally experience distinct undesirable reactions to wheat did not experience these reactions with einkorn.
Note, however, that einkorn behaves like a carbohydrate. No different, say, from brown rice or quinoa. However, unlike modern whole wheat flour from Triticum aestivum, in this little experience there were no immune reactions, no neurologic phenomena, no gastrointestinal distress–just the blood sugar consequences.
While this may not be true for all people consuming einkorn, it suggests that primordial einkorn wheat is quite different from modern conventional wheat for most people.
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