Einkorn now in Whole Foods

16. October 2010 William Davis (19)
I just saw this at Whole Foods: einkorn pasta.

In my einkorn bread experience (In search of wheat: We bake einkorn bread), I was spared the high blood glucose and neurologic and gastrointestinal effects of conventional whole wheat grain (dwarf Triticum aestivum). I shared the einkorn bread  with four other people with histories of acute wheat sensitivities, only one of whom experienced a mild diffuse joint reaction, the other three not experiencing any symptoms.

Anyone wishing to try einkorn can now obtain commercial pasta from Jovial, an Italy-based manufacturer. It comes in spaghetti, linguine, rigatoni, fusilli, and penne rigate shapes.

Eli Rogosa, founder of The Heritage Wheat Conservancy, tells me that, in her experience, celiac suffers seem to not experience immunologic phenomena triggered by conventional wheat.

However, we've got to be careful here. The so-called ("diploid") "A" genome of einkorn shares many of the same genes as the ("hexaploid") "ABD" genomes of modern wheat, including overlap in the sequences coding for the 50-or so different glutens and glutenins. Most of the genes that code for the glutens that cause celiac and related illnesses reside in the "D" genome that are absent in the einkorn "A" genome. However, the "A" genome still codes for glutens. So there is potential for activating celiac disease in some people. Insufficient research has been devoted to this question. It is a question of extreme importance to people with celiac and other immune-mediated conditions, since re-exposure to the wrong form of gluten can increase risk of intestinal lymphoma 77-fold, as well as risk of other gastrointestinal cancers.

So einkorn should not be viewed as a cure-all for all things wheat, but as something to consider for a carbohydrate indulgence. Yes, indeed: It is a carbohydrate, with 61 grams ("net") carbs per 4 oz (uncooked) serving.
Should anyone give it a try, please be sure to report back your experience, especially if you have a history of wheat intolerance. If you have a glucose meter, pre- and 1-hour post values are the ones to measure to gauge the blood sugar effects of consumption. Because pasta tends to cause long sustained blood sugar rises, another value at 2-4 hours might be interesting.
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Comments (19) -

  • Rob

    10/15/2010 8:14:19 PM |

    This is great!  I'm eager to hear of a commercially-available ground Einkorn wheat flour.  I don't have the means or know-how to mill my own flour but I'd really like to try baking with Einkorn.

  • DogwoodTree05

    10/15/2010 10:15:02 PM |

    Pasta is one non-Primal carb I do not miss at all.

  • Anonymous

    10/16/2010 3:42:29 AM |

    -why try to simulate neolithic foods with paleolithic-type ingredients?

    -why try to eat pasta at all?

    -is it really that hard to give up?

  • Anonymous

    10/16/2010 8:04:57 AM |

    Pasta dates back 4,000 years and has a lower glycemic index than bread, so I don't think it is such a bad thing.

  • Bonnie

    10/16/2010 11:34:16 PM |

    Here is  Einkorn flour:
    http://www.growseed.org/einkorn.html

    Expensive, but may be worth it.  I'd love to know if anyone gets it and has success baking with it.

  • Anonymous

    10/17/2010 1:16:50 AM |

    -4000 yrs is nothing for human evolution and nutrition

    -a snickers bar has a lower GI than pasta
    -but I wouldn't eat a snickers bar either
    -if something is bad, relative to something else that's "not so bad"....why eat it at all???

  • Anonymous

    10/18/2010 11:52:29 PM |

    Interesting recent discovery:


    Bread was around 30,000 years ago -study

    LONDON (Reuters Life!) – Starch grains found on 30,000-year-old grinding stones suggest that prehistoric man may have dined on an early form of flat bread, contrary to his popular image as primarily a meat-eater.

    The findings, published in the Proceedings of the National Academy of Sciences (PNAS) journal on Monday, indicate that Palaeolithic Europeans ground down plant roots similar to potatoes to make flour, which was later whisked into dough

    [edited]

    The researchers said their findings throw mankind's first known use of flour back some 10,000 years, the previously oldest evidence having been found in Israel on 20,000 year-old grinding stones.

    The findings may also upset fans of the Paleolithic diet, which follows earlier research that assumes early humans ate a meat-centered diet.

    http://news.yahoo.com/s/nm/20101018/india_nm/india522760

  • Einkorn Wheat Blog

    10/19/2010 3:49:50 AM |

    Einkorn is becoming popular all across the US.  Jovial Pasta is a great product and an easy way to try einkorn.

    I have been able to secure a supply of whole organic einkorn wheat berries and make them available for sale on the einkorn blog.  

    This einkorn really is fun to cook with too.

  • Anand Srivastava

    10/19/2010 1:49:39 PM |

    Regarding 300,000years ago eating grains.

    You need to read the following article, which shows that startling papers are easier to publish. Also Medical establishment is not very good at catching analytical errors.
    http://www.theatlantic.com/magazine/archive/2010/11/lies-damned-lies-and-medical-science/8269/

    Evidence of grains on seeds doesn't imply that humans were eating grains. It does mean that they were using some grains. It could be for colors for painting. It could also be that sometimes they were starving and ate it.

    Just getting some thing published in a journal doesn't automatically mean that the abstract says what the paper says or the paper reports things factually, or the paper uses the evidence correctly, or the paper does the analysis correctly. There are so many ways of getting the desired results, and the peer review only works to throw out unpopular ideas. Eating wheat is not unpopular.

  • Anonymous

    10/19/2010 4:50:41 PM |

    I came across Jovial in WF a few weeks ago. I am not wheat sensitive, so I can't comment on the that difference, but I will say it is the best whole wheat past I have ever tried- hands down not even close.

  • Anonymous

    10/19/2010 7:04:34 PM |

    Thanks Anand for pointing out the lies-damned-lies-and-medical-science Atlantic article!

  • Fred Hahn

    10/19/2010 11:42:20 PM |

    Hmmm....sounds interesting. But I worry - just because we don't feel outward symptoms doesn't mean harm us not being done.

    Now, I sound like a hypocrite since I like my tequila and wine, but Einkorn won't give you a buzz. ;)

  • Anonymous

    10/20/2010 10:13:17 AM |

    I agree - stone age man probably had a very hard time collecting seeds and "grain". Add to that the grinding and the rest of the preparation and I very much doubt that is was anything like a staple. Grains may be a means of survival when nothing better can be obtained.

  • Rob

    10/20/2010 2:26:13 PM |

    To "Anonymous" who said: "...[Jovial] is the best whole wheat pasta I have ever tried - hands down..." I wonder how you'd say this compares to Dreamfields pasta.  I realize we're not exactly comparing apples to apples, but still some sort of practical comparison would be useful.

  • Anonymous

    10/20/2010 4:17:31 PM |

    @Anand Srivastava  

    So basically, we shouldn't believe anything we read on this board?

  • Dr. William Davis

    10/31/2010 2:24:14 PM |

    Hi, Bonnie--

    Judging from my single einkorn baking experience and from what GrowSeed.org's Eli Rogosa tells me, you can bake perfectly fine bread with einkorn. It will not rise like conventional wheat flour, rising only a little.

    However, I am not trying to paint einkorn as a problem-free grain. It is just an interesting indulgence and part of a fascinating broader conversation about this thing called "wheat.
    "

  • Kurt

    11/9/2010 3:31:37 PM |

    My girlfriend and I tried Jovial pasta last week, and the taste and texture were similar to regular whole wheat pasta, so we plan to substitute it in our recipes.

  • Salina

    4/15/2011 11:46:30 AM |

    Awesome post and Nice Information. I really enjoy This Information. thanks sharing this information and also comments Great... Now Foods

  • IllinoisLori

    3/12/2013 3:49:48 AM |

    Since no one has yet posted their baking-with-Einkorn results in detail, I will! Complete with step-by-step photos of my bread-baking experience. I think it's delicious!
    http://www.illinoislori.blogspot.com/2012/12/honest-food-trying-ancient-wheat.html

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Non-profit hospitals

Non-profit hospitals

30. May 2007 William Davis (0)
Take a look at your local hospital and you're likely to notice several curious things:

1) It is likely non-profit, meaning it enjoys a non-profit status with the Internal Revenue Service and enjoys the tax benefits of not paying taxes on profits. This provides an advantage to tax-protected hospitals. 70% or more of hospitals in the U.S. are "non-profit."

2) Non-profit or no, many hospitals operate under the guise of a religious affiliation, e.g., St. Mary's Hospital, Trinity Hospital, All Saints', Jewish Hospital, etc.

3) Executives in non-profit hospitals can make capitalistic salaries. One CEO of a Milwaukee hospital took home $3.7 million dollars in salary last year. That's not including the very substantial perks and business interests in the spin-off businesses the hospital owns, including pharmacies, drug and medical device disitributors, even a venture capital division. "Non-profit" does not have to mean that executives within the operation can't benefit handsomely.

That same hospital system spends over $10 million dollars in a year in local marketing for TV ads, print advertising, etc. Ads are slick and professionally produced.

Make no bones about it: These are "non-profit" for tax purposes only . They are for-profit in every other sense of the phrase, including rich rewards for the insiders.

Guess how those fat executive salaries and large marketing budgets are paid for? That's right: the 12-inch incision in your chest; the four stents, defibrillator, and repeated nuclear stress tests; the revolving door of hospitalization after hospitalization that typifies the "heart patient" experience.

See the hospital for what it is: In the 21st century, it is no longer a charitable operation worthy of your volunteer time and donations. It is a business no different than Home Depot, IBM, or--Enron. Yes, they do perform needed services, as well. But the perverse equation that often determines who needs hospitalization and who doesn't, who needs a heart procedure and who doesn't, is not always based on necessity but on financial return. Just ask the CEO.
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The Diabetes Gold Rush

The Diabetes Gold Rush

11. September 2008 William Davis (9)
Lou came into the office. Clearly, his program had gone sour.

Lou had initially obtained wonderful control over his heart scan score of 1114, having reversed modestly in his first three years of effort through correction of his multiple causes (including low HDL, severe small LDL, Lp(a), and a diabetic tendency).

But Lou now came into the office red-faced and sporting a big bulging abdomen. Blood sugar? Now in the overtly diabetic range. Lou said that his primary care doctor had suggested that he start on three new medications (glucophage, injectable Byetta, and Actos) to control his blood sugar. His doctor also told him to increase his intake of fibers by eating more "healthy" breakfast cereals like Cheerios.

Lou had apparently done just that (added "healthy" fiber-rich foods) even before his doctor had suggested it. (Lou failed to remember the several conversations we'd had about healthy eating.) Unfortunately, Lou also failed to connect his increased intake of "healthy fiber-rich foods" and his growing abdominal girth (his "wheat belly").

Here's the dirty little secret: Much of the world wants you to be diabetic. It is the health gold rush of this century. "Go West, young man!"




To find out what I mean, you need only ask: Who profits when people become diabetic? That's easy:

The pharmaceutical industry--Diabetes is a booming growth industry, a source of tens of billions of dollars of revenue, poised for enormous growth as the population ages and gets fatter. It is common for a newly-diagnosed diabetic to be given new prescriptions for two or three drugs with a monthly cost of $300. Of course, the chronic nature of the disease make this far more profitable than, say, a two week course of antibiotics. Presently, 70 new drugs are under development.

Diabetes drug maker Novo Nordisk reported a 25% increase in revenues in 2007 from diabetic agents in the North American market, along with near $2 billion increase in profit for the year. Merck's recently-released DPP-4 inhibitor, Januvia, has already sold $668 million in 2007 and is growing rapidly.

The medical device and supply industry. Take a look at the Medtronic quarterly earnings report, detailing the breakdown of their record-setting quarterly revenue of $3.7 billion:

Diabetes revenue of $269 million grew 12 percent driven by sales
of consumables, the accessories required by insulin pump users, and
continuous glucose monitoring products. Revenue from international
sales grew 31 percent over the same quarter last year.

That's what I call a growth industry.

The processed food industry. The food industry is as big or bigger than the drug industry. ADM, Kraft, General Mills all have annual revenues in the $12-50 billion range. There are plenty of others.

When we're told, for instance, that Cheerios reduces cholesterol, we're not told that it skyrockets blood sugar or triggers small LDL. When we're sold whole wheat crackers, Cocoa Puffs (which the American Heart Asscociation says is heart-healthy), or granola bars, hunger is stimulated, impulse to eat more grows, blood sugar escalates, we get fat, we get diabetic. It's a simple formula.

So be aware that there is little incentive among corporate giants in the food, medical device, or drug industries to encourage behaviors that decrease the incidence of diabetes. In fact, there is enormous financial incentive to make sure that diabetes continues to grow at the startling rate it has over the last decade.

To be sure, the drug and medical device industry will also develop better tools to deal with diabetes and its complications. But the very best way to deal with diabetes is to not develop it in the first place.
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Comments (9) -

  • Anonymous

    9/11/2008 11:53:00 PM |

    while you mention a low fat diet in your book, you now seem to speak of a higher sat fat diet, but how high?  also, it appears that oatmeal and oat bran are recommended by you to be good.  Is this correct?  I thought grains should not be consumed

    It would be helpful to those of us who have read your book to have a current picture on your diet recommendations as they currently stand.  thank you for the fine blog you produce.

  • Dr. William Davis

    9/12/2008 1:03:00 AM |

    Hi, Anon--

    The new Track Your Plaque Diet will be coming out in both the www.trackyourplaque.com website, as well as the revised version of the book, likely out in 2009. This will include all the new strategies we've been employing.

  • Anna

    9/12/2008 3:53:00 AM |

    Have you thought about an e-book?  Would make updates much easier.  I'd get it and recommend it (I do have the TYP book).

  • Ricardo Carvalho

    9/12/2008 3:53:00 AM |

    Dear Dr. Davis, I believe your post demonstrates a lot of courage and personality by recognising that the pharmaceutical, medical and food industries are more worried about their profits than about promoting health among our society. We already knew this, of course, but it is different when it’s said by a doctor. In Portugal, in 2006 an estimated 6.5% of the population was diabetic. In the last 7 years, the number of diabetics increased an amazing 40%! Also, it is estimated that there are thousands more undiagnosed cases, so the total number today can be around 1 million (10% of the population). This is the 4th cause of death in Portugal and cardiovascular disease is 1st. Some of these cardiovascular deaths might be related to diabetes, isn’t it? In my opinion, this is a total catastrophe requiring urgent mobilization from all sectors of our society! But, unfortunately, most authorities don’t seem worried at all about preventing this. After all, their profit is proportionally higher to people’s ignorance. I also notice that some, or most(?), doctor simply don’t have a clue about what is healthy food, glycemic control, low-carb or paleolithic diets, etc. Also, total cholesterol is still considered the number one problem, when perhaps glycaemia is much more relevant to public health. The spouse of a friend of mine, who is a nephrologist, says that “doctors are just mechanics”, so I assume they really don’t care about avoiding the engine’s damage, but only about repairing it. I think this shouldn’t be like this. We want preventive medicine! I once made a rough estimate of diabetic related deaths in Portugal - and this can be far from reality -, and it was about 5.000 people/year. Too many deaths and human suffering that could be avoided! How many people will die in our country because of terrorism, carjacking, assaults, and so on, the major concerns in the media? I don’t have the statistics but certainly very few. Metabolic disorder induced diseases, like cardiovascular disease and diabetes, will kill many thousands and should be world’s priority number one. People perhaps think this is inevitable, something decided by the external forces of destiny. But it’s not, proper lifestyle changes can make a tremendous difference. I personally believe in emulating the traditional and ancestral ways of living: something like a paleodiet, caloric restriction, unprocessed foods, no refined sugars, minimal amount of cereals & dairy, being active, walking & running, etc., the so called Primal Blueprint (www.marksdailyapple.com). I don’t want to make this comment be larger so I’m stopping here. I finish this comment with a few book suggestions from my Amazon Listmania: http://www.amazon.com/lm/R3HD91CU3D7QOO/

  • Anne

    9/12/2008 10:49:00 AM |

    And don't forget all the gold in taking care of diabetic complications from inadequately controlled blood glucose. What would happen to that industry if people followed guidelines of Dr. Bernstein or read Blood Sugar 101?

  • steve

    9/12/2008 7:26:00 PM |

    glad to hear there will be a revised edition of the track your plaque book updated for current knowledge.  Will that be early '09 and in the meantime other than elimination of grains where in the low carb universe is best for fighting heart disease; sat fat matters, and should be low, or don't worry about it.  Thank you.

  • Anonymous

    9/13/2008 1:00:00 PM |

    I'll wait for your new book but I am perplexed that a vegetarian diet, by implication, would be unhealthy.

  • Peter Silverman

    9/17/2008 3:19:00 PM |

    I can't understand why people who ate the traditional Asian diet, mostly rice, had such low rates of diabetes and heart disease.

  • Steve Cooksey

    2/7/2010 8:40:14 PM |

    Dr.  Davis,

    This post means SO MUCH to me.

    I am a paleo diabetic... no meds, no insulin (lost 75 lbs) .

    I have been saying the same thing ... and now I know I am on the right track.

    Steve

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