It’s no secret that more and more children and adults in America are developing a great sensitivity to modern wheat. Since wheat is found in so many products, it is imperative for people to have an alternative. Einkorn is one of the solutions for anyone who desires to enjoy hearty baked goods without the side effects. 

I’d like to take you on a historical journey, and one that a good teacher of mine, D. Gary Young, has written about in his book “Ancient Einkorn: Today’s Staff of Life”

Gary Young grew up on a farm in Idaho. His father was a man of nature who understood the soil, how to grow plants and observe the mountains. Gary’s father once said, “Nature will always tell you what’s real — she’ll always tell you the truth.” Gary learned a lot in his formative years by living off the land, farming, and hunting wild game when the family needed meat for sustenance. It wasn’t an easy life, but it caused Gary to ask many questions.

Gary set out to learn about the history of wheat and alterations through modern hybridization. Gary realized that the wheat he and his sister helped bundle as children stood over 4 feet tall and had been harvested using 3 horses pulling an old binding machine. Versus the hybridized wheat that was widely harvested in America grew to only 14 inches tall and was processed with electric machinery. The differences in wheat varieties between the 1940’s and 1970’s is drastic. 

In 1970, Dr Norman Borlaug won a Nobel Peace Prize for his discovery in hybridized wheat. Since then, wheat has become a staple in the American diet because of how easy and seemingly inexpensive it is to purchase. Bread, pasta, pizza, cookies, cake and pie crust are all made with white flour or whole wheat flour. The long term effects of eating today’s modern wheat has not yet been fully realized.

Over the years, wellness clients have come to me complaining of indigestion. One of the first things I ask them is how many wheat products they consume in a day or week. Sometimes abnormal levels of inflammation and even brain fog can be caused by the things we consume that are not compatible to our body.  It grieves my spirit knowing that simple changes to a person’s diet, if they are informed and choose to make the change, can result in much greater overall quality of life. 

If you’re ready to get the full benefits from the baked goods you love, then I encourage you to try Einkorn — today’s staff of life!

“Einkorn, with its 1 genome, 14 chromosomes, low glycemic index, and very low gluten levels, is definitely our best choice! It is an ancient mineral-and-vitamin-dense grain that is very different from the 42-chromosome, man-made, genetically manipulated modern wheat that threatens the health of the people of the world today.”(p. 72 of “Ancient Einkorn: Today’s Staff of Life” by D. Gary Young)

Hot out of the oven from Teri Secrest's Kitchen, photo by Lisa Trenary.
*Hot out of the oven from Teri's kitchen! Photo by Lisa Trenary.

I have personally used Einkorn as a staple in many of my baking recipes. Homemade cinnamon rolls are amongst our family’s favorite treats! My sons, Joseph and Daniel,  love kitchen time with mom during holidays. Inevitably our time baking in the kitchen turns into great conversations and the boys now teach their friends about Einkorn. My daughter Elizabeth has gotten creative with Einkorn and recently tried making homemade tortillas.

I hope you enjoy the recipes including Einkorn in my “Eating For Life” cookbook. Together, let's raise awareness about the blessing that Einkorn can be as for healthy cooking and baking.  

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To Your Health, With Love!
Teri Secrest


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