Have you found out that you are allergic or intolerant to wheat? How can someone not be able to handle wheat? Haven’t people been eating wheat for all of history? Yes, they have, but not all wheat is created equal anymore. There’s a big difference between ancient grains and today’s modern wheat.
I can’t eat wheat anymore, now what?
Many people have health issues and find out that they are stemming from eating gluten. In some cases, people truly are unable to eat any amount of gluten. I know that it is not always the case and sometimes someone finds that they can eat fresh ground wheat without reacting.
This is the story for my friend Kristin at Generation Acres.
Taking that a step further, I know some people who cannot eat modern wheat but have no problems eating ancient grains at all. in fact, some of my own children are this way. So, whats the difference?
There was a period of time in my own life that I was seemingly reacting to wheat itself so I tried cutting out all gluten for a while. Man, that was a struggle for me!
UPDATE: This post was originally written in 2017 and I am pleased to say that I no longer react to fresh wheat at all. I do use both modern and ancient grains these days.
I experimented with some gluten free cooking. It’s definitely different and there’s a learning curve but everything I made turned out pretty tasty. I use a lot of oat flour, rice flour, and almond flour in my gluten free baking. It’s great having my own grain mill to grind oats or rice when I need the flour.
I found myself really missing breads and decided to try an experiment. I’ve known for several years that ancient grains are better for you than modern wheat and I had used Spelt in the past. I decided to take a gamble and try an ancient wheat again. I know that some people can handle it while some can not.
(Note- Gluten intolerance is different than wheat intolerance so I’m not suggesting someone with true Gluten issues eat ancient wheat.)
Much to my excitement, I had no ill reaction to the Spelt! Yay, I can eat bread again!
I’ve heard great things about Einkorn wheat as well and would love to try it. My friend, Victoria, over at A Modern Homestead is quite the Einkorn cook.
So, why the difference in how some people react to ancient grains as opposed modern wheat? A lot of people don’t understand how a food that is supposed to be healthy and nourishing can actually be harming them. I’ve learned quite a few things along my journey.
Ancient Grains Compared to Modern Wheat
Around 1960, farmers began to cross breed wheat for higher yields. More product in a quicker time frame, great idea, right? Maybe not so much. What happened when they began hybridizing wheat is that the makeup of the wheat itself changed.
The nutrients in the wheat began to decline greatly. The use of chemical fertilizers and pesticides has rendered the soil depleted. Vital minerals and nutrients are no longer part of the soil nourishing the wheat to make if full of nutrition. The genetic makeup of modern wheat itself renders less nutritional value as well.
They Changed The Actual Grains
The Gluten proteins in grains have morphed. Ancient grains still have gluten but the makeup of the gluten is more easily processed and digested. Modern gluten can cause inflammation as well which can lead to a whole host of health issues.
Gluten intolerance has become a common nationwide issue amongst people. Going back to ancient grains has helped some people with gluten issues. (again, I’m not suggesting someone with gluten issues eat ancient grains. Do your own research and work with your health practitioner to find what is right for you.)
Aside from the digestive and health issues that can be associated with consuming modern wheat, Ancient grains taste better (in my opinion). If you’ve eaten bread made with ancient wheats, you can taste the unique flavors that they have.
I prefer spelt bread over white bread any day of the week. Once you start eating real food with quality ingredients, the things you used to like seem bland and flavorless.
As with gluten free cooking, there is also a learning curve to ancient grain cooking. Since the gluten structure is different, you have to be more gentle with your dough and depending on what you are making, it may not require as long of a rise time.
I’ve chatted with a few friends about gluten free and ancient grain cooking. I’ve gathered their best posts and recipes on the topic.
More on Ancient Grains:
Generation Acres- Lots of Wheat Info and Recipes
A Modern Homestead- Lots of Einkorn info and recipes
Piwakawaka Valley- Lots of Gluten Free info and recipes
Healing Harvest Homestead- Paleo Banana Bread
Walkerland- Lentils
Oscoey- Gluten and Dairy Free Chocolate Chip Cookies
Melissa K. Norris- Honey Whole Wheat Buttermilk Sandwich Bread (with spelt adaption)
Lil’ Suburban Homestead- Gluten Free Garlic Hummus
Common Sense Home-
Gluten Free Chocolate Chestnut Brownies
Gluten Free Cranberry Chestnut Bars
I hope all of this information has helped you. Now that I’m done explaining the difference between ancient grains vs modern wheat, I’m going to continue to enjoy delicious fresh breads (and goodies) made with ancient grains.
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