Have you ever heard of something called Einkorn?
Neither had we, until we started doing some reading on the effect wheat can have on our health.
The name Einkorn bears an uncanny resemblance to the very famous scientist who came up with the theory of relativity. But Einkorn has nothing to do with relativity – it’s the name of the wild wheat eaten way back in the day, by which we mean the day of hunter-gatherers. It had 14 chromosomes, and bore pretty much no resemblance to the wheat of today. Today’s wheat is like a fishtail braid: different strains of it were crossed over and over again, a process that created special genes that produce a ton more wheat than the old-school variety.
This Frankenstein-style wheat – it’s called Clearfield wheat – is pretty scary. As Dr. William Davis, the author of Wheat Belly, writes on his blog, Clearfield wheat “is the product of chemical mutagenesis, the purposeful induction of mutations using chemicals.”
We know we don’t want weird chemicals in our food, and we’re pretty sure you don’t either. According to Dr. Davis, these chemicals are what’s behind your lack of energy and your burgeoning belly. The wheat in our diets is an appetite stimulant. It raises blood sugar. It causes inflammation.
How is any of that healthy?
Well, it’s not. We know that. You know that. Obviously, the solution is to toss wheat to the curb and keep walking.
Easier said than done.
Clearfield wheat’s ubiquity means that it’s cheaper than other ingredients. So you find it in a lot of weird places – canned tomato soup is one example. At Freshly, we’ve found that ingredients are what make the meal. The fewer processed foods you use – our preferred number is zero – the better something tastes, and the better you feel (and look, by the way). Not like Frankenstein at all. Just the opposite.