Greetings from Seattle. The woman you mentioned is Carla Bertolucci. Her story is remarkable and sadly she is no longer with us. She passed away a couple of years ago at such an early age. I was heartbroken when I learned this news. PLEASE read her story.
Please please listen to Sue Becker about ancient grains, and modern wheat! You’re such a good resource for so many things but you need to hear what she says about the myths of hybridized wheat, phytic acid and other things you discuss here. Thanks!
Fascinating! Had no idea about this interesting grain/wheat, so thank you for sharing this information Donna. I've heard the name, but had basically no information until hearing this from you here. I can just imagine the taste & texture, based on your excellent descriptives~ so glad you decided to share this, how exciting! We've been gluten/wheat free for years now, not due to specific intolerance, more for health benefits of a low carb diet/intake in general. We eat primarily protein & fat, w/a bit of fruit/ low carb veg here & there. Found your channel as I was beginning to learn about fermenting~ which brings me to wonder if you also ferment the einkorn flour? Does it provide even better nutrition/benefits when fermented, or is it not necessary? Actually, I need to go ahead & become a member at this point~ pretty sure there's a ton more info I could glean w/out bugging you here w/every question. So that's what I'll do =) Thanks again~ Samantha in AZ
Greetings from Seattle. The woman you mentioned is Carla Bertolucci. Her story is remarkable and sadly she is no longer with us. She passed away a couple of years ago at such an early age. I was heartbroken when I learned this news. PLEASE read her story.
I heard that too... very sad. Does anyone know what was the reason of her passing so young?
Please please listen to Sue Becker about ancient grains, and modern wheat! You’re such a good resource for so many things but you need to hear what she says about the myths of hybridized wheat, phytic acid and other things you discuss here. Thanks!
Fascinating! Had no idea about this interesting grain/wheat, so thank you for sharing this information Donna. I've heard the name, but had basically no information until hearing this from you here. I can just imagine the taste & texture, based on your excellent descriptives~ so glad you decided to share this, how exciting! We've been gluten/wheat free for years now, not due to specific intolerance, more for health benefits of a low carb diet/intake in general. We eat primarily protein & fat, w/a bit of fruit/ low carb veg here & there.
Found your channel as I was beginning to learn about fermenting~ which brings me to wonder if you also ferment the einkorn flour? Does it provide even better nutrition/benefits when fermented, or is it not necessary? Actually, I need to go ahead & become a member at this point~ pretty sure there's a ton more info I could glean w/out bugging you here w/every question. So that's what I'll do =) Thanks again~ Samantha in AZ
Thank you, I appreciate your videos.
Are you aware that Carla Bartolucci died the founder of jovial foods , a couple of years ago?
can you use it for cakes and things ?
It still has physic acid