<<Disclaimer: Verify this information before applying it to your situation.>>

The article posted on the possibility of a non-toxic wheat relative
underscores a supposition that I had read about somewhere in the tons of
material on celiac disease, wheat, and cultivars. The supposition was that
wheat has become more "toxic" through the ages.

Einkorn is the common name for *Triticum monococcum.* There are a number of
references on the internet. One of the useful references seems to be:
http://www.pfaf.org/database/plants.php?Triticum+monococcum . The eatable
use is described below:

*Seed - cooked[46, 50, 57, 61]. It is usually ground into a flour and used
as a cereal[183]. It is not very suitable for bread making[74] (this
probably means that it is low in gluten). Retains its glumes when threshed
making utilization of the seed more difficult[74, 105].*

Many thanks to the person who posted the original study. Whether or not we
will ever eat einkork is probably a bit less important than that the
research that can be done on the more primitive wheat cultivar in comparison
to its toxic cousins.

Vic-Sunnyvale, CA

* All posts for product information must include the applicable country *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC