219. The Truth About Ancient Grains, Gluten & Modern Wheat

About this episode

Michelle Visser explores the differences between ancient grains and modern wheat with a wheat farmer and miller.

Is gluten really the problem? What if the real story starts long before your flour hits the kitchen? In this episode of Simple Doesn’t Mean Easy, we go straight to the source—literally. Michelle sits down with a multi-generational wheat farmer and miller to uncover what’s changed in our grain over time—and why ancient grains like einkorn are making a comeback. You’ll hear what’s happening in the soil, how modern wheat has been altered for efficiency (not nutrition), and why freshly milled flour behaves completely differently in your baking. And don’t miss the end of this episode—where we break down why some people who struggle with modern wheat can tolerate ancient grains, and what that actually means for your kitchen. In this episode, we cover: -The real difference between ancient grains and modern wheat -Why einkorn is NOT just “another trendy flour” -How farming practices impact nutrition and digestibility -What changes when you mill your own flour at home -Why your bread might not taste like it used to -The surprising truth about gluten (this might change how you think about it) This episode's sponsors: https://soulyrested.com/trueleaf https://soulyrested.com/teas…

People in this episode

Host: Michelle Visser

Guest: multi-generational wheat farmer

Topics covered

• ancient grains
• modern wheat
• gluten
• nutrition
• baking
• farming practices

Keywords

• gluten
• ancient grains
• einkorn
• modern wheat
• nutrition
• baking
• farming practices

Sponsors

Souly Rested, Souly Rested, Souly Rested

Mentioned in this episode

Products: einkorn

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