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• Original Ancient Wheat
• Never Hybridized or Modified
• Pure as it was in 12.000 BC
• More Delicious than Modern Wheat
• Cooks as Easily as Rice

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ORDER NOW

• Original Ancient Wheat
• Never Hybridized or Modified
• Pure as it was in 12.000 BC
• More Delicious than Modern Wheat
• Cooks as Easily as Rice

Why Choose Virgin Wheat?

 

Virgin Wheat has Superior Taste and Quality Over Modern Wheat

 

Experience the most notable difference between modern wheat and Virgin Wheat: the taste. Virgin wheat has a much nuttier, full-bodied flavor compared to the pale blandness of conventional modern wheat. The nutrients in a plant are what carry the flavor, and because so many nutrients have been bred out of modern wheat, the flavor suffers as well.

 

The Virgin Wheat berries that we offer can be compared to a tastier version of brown rice, and cooks in a similar manner. When you look closely at what has been done to one of our most popular food sources, it is clear that a return to the original blueprint is a healthier option.

Virgin Wheat is a very ancient grain, that is very tasty and easy to cook with. It does not need as many fillers as gluten-free baking, and the organic wheat berries behave similarly to brown rice. Your palate will love the sweet and savory tastes of Virgin Wheat.

 

It tastes almost too good to be true, because Virgin Wheat is so healthy for you as well! Compared to modern wheat, it’s low in starch and high in protein, and tastes nutty and earthy. Virgin Wheat, aka Einkorn, is considered to be the highest protein grain.

 

There are many ways to enjoy our Virgin Wheat Berries, including:

  • Wheat Berry Salad
  • Risotto
  • Hearty Breakfast Bowls
  • In any recipe that calls for barley
  • Substitute for rice
  • Grain for salads
  • Stuffed bell peppers, squashes, and eggplant
  • Bed of grain for stir-fries
  • In any recipe that calls for farro or whole spelt berries

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From Farm to Table

 

Our Story: Grown in America

 

We work with farmers who care deeply about nutrition and the environment, which is why the Virgin Wheat that we offer is grown by our partner organic farmers in Idaho and is organically grown in accordance with USDA organic certification.

As more and more of the agriculture industry is being outsourced to other countries to keep costs down, Virgin Wheat is grown right here in America with a limited carbon footprint. Our wheat is grown on a small organic certified family farm in Idaho.

Idaho is number six in wheat production across the country. As demand increases in Idaho for ancient grains, farmers are gaining experience growing and harvesting them, which means the outlook is hopeful for more local sources of delicious and healthful ancient grains at our dining tables.

The grain’s hull makes Virgin Wheat resistant to pests, so it’s easy to grow organically. And for a specialty grain, it’s surprisingly economical, comparable to organic brown rice and often less costly than quinoa. Virgin Wheat retains most of its nutrients while baking, so with our product, you can return to cooking and baking the foods that you love.

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Man’s First Wheat

 

Virgin Wheat Emerges in the 21st Century as a Top Healthy Grain

 

Virgin Wheat, aka Einkorn (Triticum monococcum) is the ancient Wheat that is making a comeback after being disregarded for thousands of years. We proudly call our product Virgin, as it comes untouched from the seed of the crop that humans consumed millennia ago.

 

Our Virgin Wheat berries are organic, nutritious, delicious and can be easily cooked. Although the bounty of Virgin Wheat was once thriving thousands of years ago, it is only grown in a limited number of regions today. 

Virgin Wheat has resurged in the 21st century due to its numerous health benefits and different kind of gluten than modern wheat, making Virgin Wheat an essential ingredient in any healthy lifestyle today. Modern wheat is making us sick. Have you suffered from bloating, constipation, allergies, digestive issues, acne, weight gain or fatigue? You might be sensitive to the proteins of modern wheat. Virgin Wheat has a simple structure with only 14 chromosomes, compared to modern wheat which has been hybridized several times and has 42 chromosomes. What happened to wheat during hybridization?

 

Cross-breeding over the years has changed the genetic makeup of wheat and created a totally different species. Wheat went from a simple AA structure to a complex AABBDD structure. This means that the protein found in wheat gluten and gliadin were significantly altered. What does that mean for you? The more complex structure of modern wheat created an increase in gliadin, making modern wheat harder to digest. Virgin Wheat has gluten, however, its low gliadin-to-gluten ratio allows your system to easily digest it. The good gluten ratio also means that when you cook with Virgin Wheat, you are free from the list of binders needed for gluten free baking.

 

 

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How Our Ancestors Ate

 

Virgin Wheat: The First Harvested Wheat in 12,000 BC

 

Humans have always had a deep relationship with eating wild wheat, as wheat is one of humanity’s oldest foods. According to archeological evidence, hunter-gatherers had begun picking this wild plant over 30,000 years ago. In the Fertile Crescent in 12,000 BC, the early farmers made a discovery that would change not only the face of agriculture but society itself.

 

This was the discovery of Virgin Wheat, a nutritious and easily grown food source that can be reliably harvested. When people began to be able to sustain themselves by farming wheat, they were able to form civilizations without the need to be nomadic. Cultivation methods for Virgin Wheat quickly spread from the Fertile Crescent to the Balkans and into Eastern Europe.

Samples taken from the famous Ötzi, Europe’s oldest mummy dating back to 3,300 BC, show that he ate bread made from Virgin Wheat. The story of Ötzi shows that Virgin Wheat was a primary grain and dietary staple that was eaten by most people thousands of years ago. Over time, however, it was abandoned for forms of the plant that were softer and produced higher yields. Eventually, this original nutritious grain was downgraded to a cattle feed crop and had almost completely been forgotten until the past decade, when it was rediscovered by people looking for healthier ways to eat.

 

Virgin Wheat contains a large number of vitamins, minerals, antioxidants and health benefits. It has a higher content of protein, phosphorus and potassium compared to other types of wheat. Virgin Wheat is the most primitive form of wheat that we have on earth. What really makes it different from modern wheat is the gluten structure. Virgin Wheat, aka Einkorn, is the only grain in the history of the world that has never been hybridized. In the original wild wheat, a special ridge of cells between the stalk and the seed broke down as the plant ripened, allowing the seed to fall away and spread.

 

This quality allowed the people who lived in Europe to collect more grain but also to farm it. However, in the genetically modified modern wheat, these cells remain as a solid band. This means that the new wheat never lets go of its seeds, making it an unnatural species that is unable to propagate without human intervention.

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The Wheat Industry

 

Wheat Becomes a Solution for Global Hunger

 

The wheat that humans consume today bears little resemblance to the wheat that those first farmers cultivated. Modern wheat has been completely changed and it is a different plant than the original Virgin Wheat.

 

But why take such a delicious and nutritious food and change its genetic structure? The answer is very simple: profit motive. Modern wheat has been hybridized and cultivated to fit our growing industrial standards. Its yield is much greater than the yield of Virgin Wheat, but it has lost its original hardiness due to environmental factors.

The differences between modern wheat and virgin wheat are easy to spot because the stalks of modern wheat are shorter to protect it from bending and the protective husks are fragile and soft to make it easier to grind for mass commercial flours.

 

When the cultivation of wheat was discovered, it was a game changer for civilization. It was a solution for the expanding agricultural needs due to population growth around the world. The nutritional value and easy cooking methods of Virgin Wheat primed the wheat to become a staple for families. There was such a high demand for wheat that finding ways and means for growing more turned into a large industry.

 

Have been domesticated in South-East Turkey during the Pre-Pottery Neolithic period, it then spread to the Middle-East, the Balkans and Caucasus, Turkmenistan, Central and Mediterranean Europe, North-Africa, and finally to Western and Northern Europe. In all these regions, it played an important role in the development of agriculture and was cultivated for several centuries before being replaced by hybridized wheats.

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12.90

Virgin Wheat Berries 2 LB

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$

12.90

2 LB Berries

Order Now

$

Hybridization and Health Problems Today

 

The Original GMOs: Hybridized Wheat is Linked to Nutritional Deficiencies

 

Genes have been mutated and nutrients have been lost in the name of efficiency and large-scale yield. Is it any wonder that so many people today suffer from vitamin deficiencies, mineral deficits and food intolerances? There was nothing wrong with Virgin Wheat until we changed it and turned it into the modern hybridized version, commonly referred to as “Franken-wheat.”

 

The term hybridization can mean several different things. Although many people have been taught to be wary of genetically modified crops, there are ways to genetically change a crop that don’t fall under the GMO label.

While GMO wheat is still in the experimental phase and not available to outside markets, there is wheat that has been made herbicide resistant. Through a process called chemical mutagenesis, the wheat seed is exposed to radiation and a chemical called sodium azide, producing a mutation that makes the resulting plant resistant to Beyond, a common herbicide. This process does not fall into the defined category of “genetic modification,” but is instead classified as a hybridization technique, allowing companies to escape scrutiny and testing.

 

Under this loophole, companies use various combinations of chemical, gamma and x-ray “hybridization” techniques on their seed embryos to mutate their wheat crops. As a result, the plant that we know as wheat has become almost unrecognizable from Virgin Wheat. Instead of the four foot tall, waving, bright gold wheat stalks that we classically picture, modern wheat only stands about 18 inches high.

Additionally, modern wheat has a larger number of genetic differences from Virgin Wheat than the genetic differences between humans and chimpanzees. 

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12.90

Virgin Wheat Berries 2 LB

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$

12.90

2 LB Berries

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$

The Next Superfood Superstar

 

High Concentration of Antioxidant Compounds in Virgin Wheat Leads to Numerous Benefits

 

Virgin Wheat is considered a Superfood due to the large amounts of antioxidants found at its core. Virgin Wheat has 40% more protein and many other nutrients than modern wheat. During the creation of a bigger and better wheat crop, modern wheat has lost a lot of the nutrients that the original Virgin Wheat contained.

 

Virgin Wheat has 30% more antioxidants than modern wheat, twice the lutein, and significantly more magnesium, zinc, manganese and iron. Consequently, a lot of commercial flours now add these vitamins and nutrients back into modern wheat after processing to try to make up for the deficiency.

 

The high concentration of several antioxidant compounds (carotenoids, tocols, conjugated polyphenols, alkylresorcinols and phytosterols) and low β-amylase and lipoxygenase activities, which limit antioxidant degradation during food processing, contribute to the excellent nutritional properties of Virgin Wheat.

 

 

Storage

Like most whole grains, Virgin Wheat’s low fat content prevents it from going rancid quickly. Our bag is resealable and can be stored at room temperature and away from direct sunlight, heat or moisture for 6 months after opening your bag. For clarification, check the expiration date on the package. If you prefer keeping Virgin Wheat in mason jars, ensure that they are tightly sealed. If your Virgin Wheat is cooked, store in refrigerator and it may be consumed for up to six days.

 

Virgin Wheat, a diploid hulled wheat is regarded as a high nutritional value cereal, especially considering its high protein and antioxidants content. Cereals are a main source of protein, fat, vitamins, minerals and antioxidants. 

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Nutritional Benefits

 

The Reasons Why Virgin Wheat is an Essential Part of a Healthy Lifestyle

 

Today’s health-conscious consumers are making an extra effort to seek out healthy food options for their family that don’t sacrifice great taste. Virgin Wheat is the most ancient wheat, offering many essential dietary and trace minerals. It is a good source of protein, iron, dietary fiber, thiamine and a number of other B Vitamins. Adding Virgin Wheat into your diet can help manage a variety of symptoms.

Virgin Wheat contains a large amount of carotenoids that are commonly found in fruits and vegetables and much more rarely in cereal grains. Carotenoids have properties that may help in the prevention of serious diseases.

The more complex structure of modern wheat has increased gliadin, making modern wheat harder to digest than Virgin Wheat. The proteins from undigested gliadin leak into the gut which creates toxicity that leads to systemic inflammation. Inflammation is the root cause of most modern diseases.

To avoid these pitfalls, some of us are gluten free. However, unless you have celiac disease, gluten isn’t what is making you sick, it is gliadin. Virgin Wheat is more than just a delicious and easily cooked ancient grain. Virgin Wheat has gluten, however its low gliadin to gluten ratio allows your system to easily digest it. The good gluten ratio also means when you cook with Virgin Wheat, you are free from the list of binders needed for gluten free baking.

Virgin Wheat retains most of its nutrients while baking, so with our product, you can return to cooking and baking the foods that you love. Virgin Wheat has a lipid content that is 50% higher than that of bread wheat.

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Gluten-Gliadin

 

A Different Type of Gluten

 

Virgin Wheat contains gluten, however, neither of its two gluten-producing proteins, gliadin and glutenin, act in the same way as gluten in conventional modern wheat. Modern wheat, in fact, contains entirely different sets of gliadins that are totally absent from Virgin Wheat. It is a common misconception that Celiac Disease is caused by a reaction to gluten, when in fact it is caused by gliadin, a gluten protein that is found in modern wheat. (Read more)

There have been results that show that Virgin Wheat may not be as detrimental to people with celiac disease. The ratio of gliadin and gluten in in Virgin Wheat is much different than in conventional modern strains, which may be why gluten-sensitive people often report having better reactions to Virgin Wheat.

The more complex structure of modern wheat increased gliadin making modern wheat harder to digest. These proteins damage the gut and can leak into the body. The proteins from undigested gliadin leak into the gut which creates toxicity that leads to systemic inflammation. Inflammation is the root cause of most modern diseases. To avoid these pitfalls, some of us are gluten free. However, unless you have celiac disease, gluten isn’t what is making you sick, it is gliadin. Virgin Wheat has gluten, however its low gliadin to gluten ratio allows your system to easily digest it.

 

The good gluten ratio also means when you cook with Virgin Wheat, you are free from the list of binders needed for gluten free baking.

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Gluten Sensitivity Alternative

 

Gluten-Sensitive People Report Having Better Reactions with Virgin Wheat

 

Why are so many people sensitive to gluten today? When people first discovered Virgin Wheat, it was not available all year long and there was a natural rotation to the diet. An unintended consequence of the hybridization of modern wheat is the rise of gluten intolerances in society. Modern wheat’s extra chromosomes lead to high gluten content, which had previously been considered a favorable trait.

 

People with celiac’s disease are not recommended to ingest Virgin Wheat, and should consult their doctor before consuming.

Besides being higher in protein and fiber and lower in starch than regular wheat, Virgin Wheat’s chromosomal make up is also different in a way that makes it safe for most people with a non-celiac disease gluten sensitivity. The gluten in einkorn lacks the type of proteins found in the gluten of regular, modernized wheat that people with a gluten sensitivity can’t digest, making it a natural gluten-sensitive grain alternative.

People who are sensitive to wheat can finally enjoy the foods they love without the hassle and frustration of gluten-free ingredients. Also, Virgin Wheat is a nutritional powerhouse, loaded with 40% more protein, 4 times more beta-carotene and 4 times more lutein and riboflavin. Virgin Wheat retains most of its nutrients while baking, so with our product, you can return to cooking and baking the foods that you love.

You might be surprised by these foods with gluten.

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Environmentally Friendly Practices

 

Sustainability with Virgin Wheat Leads to Farming in Harmony with Nature

 

As more and more of the agriculture industry is being outsourced to other countries, Virgin Wheat is grown right here in America on a USDA organic farm. The farm’s crop rotation process uses significantly less water, energy and electricity than modern industrial agriculture practices.

Virgin Wheat strives to reduce its carbon footprint during every step of the way before it reaches you, the conscious consumer!

Virgin Wheat is one of the ancient wheats, and is a great crop for environmentally friendly organic farming. Compared to common wheat, Virgin Wheat is generally more resistant to diseases and has the ability to withstand drought. The yield of Virgin Wheat, however, is considerably lower compared to common wheat varieties. This is why our farmers remain dedicated to the time and effort that it takes to be able to provide this product for you. Recently, Virgin Wheat was found to be not only a good source of new and useful genes but also a crop that has good agri-biological properties.

For sustainable agriculture, planting varieties of small grains plays an important role in crop rotation and adds to biodiversity. And by selling to local markets and on a wholesale basis, our farmers can be proud of their crop because it is fresh, of higher value, and reduces transportation cost.

Through outreach efforts by Cornell University and more, thousands of farmers have been educated about the best varieties of heritage and ancient grains, where to get seeds, organic management recommendations and techniques, and how to harvest and process the grains.

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12.90

Virgin Wheat Berries 2 LB

Order Now

$

12.90

2 LB Berries

Order Now

$