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.

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

-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?

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.

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.

-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???

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 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.

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.

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.

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

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. ;)

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.

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.

@Anand Srivastava  

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

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.
"

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.

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

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

I asked my doctor to include 25-OH-vitamin D3 in my cholesterol blood test. The nurse put down Vitamin D 25-Hydroxy (code 19893E)on the test requisition form without mentioning D3. Is this correct?

Interesting about CRP and Vit D. Do you have a reference I can take to my doctor? I have had bypass and my hs-CRP has been high for years. I finally got my 25(OH)D up to 47ug/mL last summer but have not been able to get my PCP to recheck either CRP or D.

Great blog.
Anne

A news article supports Vitamin D
June 20, 2007 By Martha Kerr

NEW YORK (Reuters Health) - A new study shows an association between low vitamin D levels and risk factors for cardiovascular disease "in a nationally representative sample."

Dr. Keith Norris, at Drew University School of Medicine in Los Angeles, and colleagues analyzed data from the Third National Health and Nutrition Examination Survey (NHANES III), conducted between 1988 and 1994.

They evaluated blood levels of vitamin D and the risk of heart-related disease in 7,186 men and 7,902 women.

Average vitamin D levels were lower in women, older individuals, racial and ethnic minorities, obese people and those with hypertension or diabetes, the researcher report in the Archives of Internal Medicine.

Compared to people with the highest vitamin D levels, those with the lowest levels were more likely to have high blood pressure, diabetes, and obesity -- all risk factors for heart disease.

Norris said that this evidence of the link between heart disease and vitamin D "reinforces the emerging evidence that suggests higher levels of vitamin D may be helpful to reduce the risk of cardiovascular disease."

In terms of taking a vitamin D supplement, "present dose recommendations range from 800 IU to 1,200 IU daily," he noted. However, he thinks 2000 IU per day is more likely to achieve adequate blood levels of vitamin D for prevention of cardiovascular disease. "There appears to be good safety at doses of 2000-3000 IU per day."

He pointed out that it has been known for a long time that vitamin D helps to make strong bones, but there is now "convincing evidence" that it has several beneficial effects on cardiovascular health.

"The potential implications from a public health and healthcare cost perspective are tremendous, even if vitamin D only impacts 5 percent to10 percent of heart health," Norris concluded.

SOURCE: Archives of Internal Medicine, June 11, 2007; Reuters Health

See the study Circulating MMP9, vitamin D and variation in the TIMP-1 response with VDR genotype: mechanisms for inflammatory damage in chronic disorders? Quarterly J. Medicine 2002 Dec;95(12):787-96, online at http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDetailView&TermToSearch=12454321&ordinalpos=22&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_RVDocSum
You will note that a dark-skinned population was chosen, simply because they tend to be so severely deficient in vitamin D. But it is a genuine effect. I've witnessed it hundreds of times.

I'm not sure about the code, but that's appears to be it.

It truly is amazing how over looked this simple nutrient is to our health.  And the benefits Americans could reap economically from increasing our vitamin D3 are fantastic to see.  Our health care system is reported to be heading for a collapse in the future due to run away hospital costs.  And every little bit to lower those costs would have to help I believe.  

This argument reminds me of ethanol.  I fill my jeep up with ethanol.  I'm lucky in that there is a station just a few miles from my place.  As manufactured from corn, the fuel is not perfect, I know.  Plenty of smart people have let me know that ethanol is driving up the price of corn, which in turn drives up the price of milk, beef, pork, and in general all live stock prices.  Increased prices in these American staple foods immediately hurt the average American in the wallet.  

After find out I have heart disease, I do not feel guilty about reports of price raises anymore.  I think how bad would it be if Americans ate less corn, beef, pork, and milk?  If less Americans ate those staple foods and instead made cheaper vegetables a mainstay in their diet, wouldn't we as a nation be healthier?  Wouldn't we see lower medical costs then?  Is it bad to want energy independence and also a healthier America?

I have a friend who is having liver failure.  Has there been any links between eclasta and liver problems.  His liver problems began about 3 months ago and he is on a cancer drug called zolodex.  LIver failure can be a cause of taking the wrong combination of drugs. Any comments will be appreciated.

Vitamin D also provides an enormous panel of health benefits beyond restoration of bone density, like rise in HDL, drop in triglycerides, facilitation of control over CT heart scan scores, drop in fracture risk, drop in blood pressure and C-reactive protein, reduction in risk for colon, prostate, and breast cancer. None of the drugs can hope to provide any of these effects, except a drop in fracture risk.