Many people are returning to a diet of ancient grains from a time before we started processing food.  One grain getting a lot of attention is Einkorn because it has a different gluten structure than modern grains and is being tested to see if it’s safe for people with celiac.

One theory of why celiac disease is recently on the rise is that refining techniques have changed and genetic engineering is used to create a greater yield of modern grains. Stay tuned for results and in the meantime learn more about what researchers are doing at: http://www.care2.com/greenliving/ancient-heritage-wheat-might-help-the-gluten-sensitive.html