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But you must be equipped with the right information on diet, nutritional supplements, and hopefully the avoidance of medication.
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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.
FBG [fasting blood glucose] 97 mg/dl
1 hour high-intensity aerobic workout
BG 99
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.
BG 100
BG 88
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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Dr. Davis,
Interesting. In your opinion, do you think Americans have genetically developed a sensitivity to wheat because of over-consumption? Or, do you think the current variety is just an inferior type?
I do wonder how Spelt (Triticum spelta) might do in this kind of experiment.
It would be interesting to try the same experiments with other early varieties which can actually be purchased retail, like spelt and kamut.
I'd like to see the same experiment without the hour of high-intensity aerobic exercise just beforehand.
wonder what the BG would have been had she done the high impact aerobic workout AFTER injesting the eikhorn bread.
Carb injestion is suggested for high intensity workouts.
Also wonder what the impact would be for a person with diabetes T1 or T2.
Another interesting experiment could be to sourdough the eikhorn. In the old days you couldn't just go to the supermarket and buy yeast. Sourdough is said to be healthier than normal bread because of the fermentation process.