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Virgin Wheat

• Original Ancient Wheat
• Never Hybridized or Modified
• Pure as 12.000 Years Ago
• More Delicious than Modern Wheat
• Cooks Easily as Rice

Virgin Wheat

ORDER NOW

• Original Ancient Wheat
• Never Hybridized or Modified
• Pure as 12.000 Years Ago
• More Delicious than Modern Wheat
• Cooks Easily as Rice

IT WAS ABANDONED

 

The Oldest Wheat Known

 

Wheat is one of humanity’s oldest foods. According to archeological evidence, hunter-gatherers had been picking this wild plant for over 30,000 years. But its cultivation started around 12,000 BC in the Fertile Crescent when early farmers made the discovery that would change the face of not only agriculture but society.

This discovery, a nutritious, easily grown food source that could be reliably harvested, 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 this virgin wheat shortly before his death. The story of Ötzi shows that this 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 that produced higher yields. Eventually, this original nutritious grain was downgraded to a cattle feed crop and had almost completely been forgotten until this last century, when it was rediscovered by people looking for healthier ways to eat.
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WHAT WE KNOW AS “WHEAT” TODAY IS NOT THE ORIGINAL WHEAT

 

Modern wheat only “LOOKS LIKE” the Original Wheat

 

The wheat we eat today bears little resemblance to what those first farmers were growing. Modern wheat has been completely changed and is a different plant than that original virgin wheat. But why?

 

The answer is very simple: Greed. Modern wheat has been hybridized and cultivated to fit our growing industrial standards.

Its yield is much more compared to Virgin Wheat. It’s shorter, to protect it from bending. Its protective husks are fragile and soft, to make it easier to grind for mass commercial flours.

Genes have been mutated, and nutrients have been lost in the name of efficiency and large-scale yield. Is it any wonder then that so many people today suffer from vitamin, mineral deficiencies and food intolerances?

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Order Now

• Original Ancient Wheat
• Never Hybridized or Modified
• Pure as 12.000 Years Ago
• More Delicious than Modern Wheat
• Cooks Easily as Rice

Virgin Wheat Berries 2 LB
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12.90

$

ORDER NOW

• Original Ancient Wheat
• Never Hybridized or Modified
• Pure as 12.000 Years Ago
• More Delicious than Modern Wheat
• Cooks Easily as Rice

WHAT HAPPENED TO THE ORIGINAL WHEAT?

 

14 Chromosomes Virgin Wheat vs.

42 Chromosomes Modern Wheat

 

What we know as “Wheat” today is a Hybridized and Genetically Modified version of the Original Virgin Wheat

 

When humans discovered the cultivation of wheat, it was a game changer for civilization. This growing, wheat-hungry population quickly created a new kind of problem though—how to grow more. The history of agriculture has been one of chasing the highest yield of crop, through hybridization, and most recently, genetic modification. But in the course of this race to produce the most, modern wheat has lost much of the nutritional value of that first original Virgin Wheat.

A lot of the “advancements” in modern wheat took place in the rush of the 1940s-1960s, when the food industry was booming in newfound commercialization. Advances in industrial production meant that food companies were clamoring for wheat, for prepackaged breads and cereals. And farmers obliged, by creating a hybrid wheat that shorter, to prevent the stalks from breaking, and without an outer husk, to make it easier to mill. Virgin Wheat contains only one grain per stem, but modern wheat has been bred to contain four per stem. They also bred wheat for higher gluten content, which makes baking easier.

 

But Modern Wheat Lost a Lot Along the Way

 

In the search for a bigger and better wheat crop, modern wheat lost a lot of the nutrients that the original Virgin Wheat carried. Virgin Wheat has 30% more antioxidants that modern wheat, twice the lutein, and significantly more magnesium, zinc, manganese, and iron. Virgin Wheat also has about 40% more protein than modern wheat. Consequently, a lot of commercial flours now add these vitamins and nutrients back into modern wheat after processing, to try and make up the deficiency.

 

Perhaps another  unintended consequence of this “frankenwheat” is the rise of gluten intolerances in society. Modern wheat has been bred with extra chromosomes, and high gluten content has been considered a favorable trait. Many producers even add extra gluten to their flour. While Virgin Wheat does also contain gluten, neither of its two gluten-producing proteins, gliadin and glutenin, act in the same way as they do in conventional modern wheat. Modern wheat, in fact, contains entirely different sets of gliadins that are totally absent from Virgin Wheat. Additionally, the ratio of gliadins and glutenins in Virgin Wheat is much different than in conventional modern strains, which may be why gluten-sensitive people often report to have better reactions to Virgin Wheat.

 

The easiest difference to notice, however, is the taste. Virgin Wheat has a much nuttier, full-bodied flavor, compared to the pale blandness of conventional modern wheat. It makes sense. The nutrients in a plant are what carry the flavor, and if so many nutrients have been bred out of modern wheat, the flavor suffers as well.

 

When you look closely at what what has been done to one of our most popular food sources, it’s obvious a return to the original blueprint is a healthier option.

 

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12.90

Virgin Wheat Berries 2 LB

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$

UNLIKE THE MODERN WHEAT, VIRGIN WHEAT IS GOOD FOR YOU

 

Virgin Wheat is a Healthy Food

 

With its good concentrations of antioxidants, unsaturated fatty acids, and trace elements, Virgin Wheat is an ideal food for your family. That’s why our family decided to bring it to you! Virgin Wheat comes from our family-owned, USDA organic farm in Idaho. Our passion is bringing quality products that pull from the past straight from our family farm to your table to fuel your family’s healthy lifestyle.

  • Easier to digest
  • Higher in protein
  • Better for Gluten intolerant people, since its gluten structure is different than modern, refined wheat
  • Delicious!

Just how much nutrition is packed into a single, 100-gram serving of Virgin Wheat flour?

  • 1,450 calories
  • 2 grams protein
  • 5 grams fat
  • 7 grams fiber
  • 415 milligrams phosphorus (42 percent DV)
  • 5 milligram thiamine (33 percent DV)
  • 5 milligram riboflavin (29 percent DV)
  • 6 milligrams iron (26 percent DV)
  • 5 milligram vitamin B6 (25 percent DV)
  • 1 milligrams niacin (16 percent DV)
  • 2 milligrams zinc (15 percent DV)
  • 390 milligrams potassium (11 percent DV)
  • 312 IU vitamin A (6 percent DV)

 

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