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I am currently eating sugar and wheat-free, but am wondering if homemade bread using Einkorn flour from Italy would be healthy to eat 1 or 2 times per week?
This is a very good question but cannot be answered without testing. The non-GMO ancient variety of wheat, emmer, is very different than the overly-hybridized and genetically modified American wheat. Emmer, kamut, and spelt are three distinct traditional grains, none of which resemble the highly inflammatory American wheat used predominantly in the U.S. today.
We could even consider the commonly-used American wheat to be laboratory-made, rather than nature-made.
Since every one of our bodies reacts differently, it is not possible to guess on whether or not eating einkorn flour bread is healthy for you, personally. CYREX Laboratories Array #4 might be helpful, or, if you can manage to locate someone who is exceptionally adept at muscle testing (very difficult to locate and validate such people), then this hypothesis could be tested. The Cyrex panel tests at least one non-GMO wheat and if you tested non-reactive to these then you might be okay. Since it can take six weeks for wheat to clear out of the body, eating something every couple of weeks can be as bad as every day, and so the question is whether your body reacts. If it were me, I would make sure to eat some a few times for 2 or 3 weeks, so that the test results would be accurate from Cyrex, and then run both Array 3 and 4 and take a look at the results. They are currently offering a discount for running 3, 4 and 10 all together and this is called Array 10C. It gets you about a few hundred dollar discount while testing many foods.
There is so much long-term damage that can be avoided by not eating reactive foods, that these tests (or a really good muscle tester) can be very helpful to long term health.
David Getoff, CCN, CTN, FAAIM, Price-Pottenger Vice President