Ancient Wheat vs. Current Wheat

We just got back from a family’s house where I heard some interesting information in the most unlikely setting. All the kids were settled in front of a huge outdoor screen watching Toy Story 3 while the adults sat around the porch table sipping adult drinks and chatting after a long summer week, when the subject turned to wheat as is often the case at any eating/drinking event where I show up. I don’t instigate it, usually, it is just what happens~ some friend or family member will inevitably say, “you should try this…oh, can you eat this?” and a discussion ensues about what is (blank) made out of and does it contain wheat…? Tonight it was scotch which began the “is it or isn’t it” discussion. For those wondering, scotch is apparently made from barley which is indeed off the gluten-intolerants’ list of OK to ingest, so I did not get to try the “you gotta try this” drink of the night. But that is fine~ there was wine and I was happy and it led to a fellow there saying that there are small farms planting the ancient wheat varieties which have been completely out of the food system for the last 40 years, replaced by the current wheats that are stock full of gluten and harder to digest. According to this guy who seems to have been following the wheat news of late, people who are gluten intolerant may be able to digest these ancient wheats! I don’t know~ I’ll have to do some research, but not tonight…For now I’ll go to bed with a bit of hope of eating a real wheat bread again, maybe someday.

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About kristenannmoore

Gluten free, mainly vegetarian mom living in beautiful Western Washington, but love to travel. My two boys have various other food intolerances including gluten, so I think and write about food quite a bit. Author of the children's book, The Knight Owl, which has it's own blog:http://theknightowlblog.wordpress.com/.
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