The nutritional landscape of the western world has changed dramatically in the past centuries, and for some, it has meant the disappearance of foods which had been staples for generations. A new study from the University of Zurich investigates how this shift has impacted the diet of Europe’s early civilizations, shedding light on the significant nutritional value that was lost when these foods disappeared.
The study, led by Professor Konrad islands sourced data from remarkably well-preserved Iron and Bronze Age human remains, finding evidence that einkorn wheat – a type of wheat which is distinct from modern varieties – had been a common part of the early European diet. This ancient strain of wheat not only holds a unique set of genes, but it also packs a nutritional punch in comparison to its modern rival.
Unlike modern wheat, einkorn is far richer in essential minerals and vitamins, boasting notable concentrations of magnesium, potassium, and zinc, as well as vitamins B1 and B3. Research has also suggested that einkorn is particularly well-suited to those with gluten sensitivities, due to its lower gluten content.
The study highlights the fact that modern diets in Europe, especially those of lower-income communities, have become increasingly nutrient-poor as industrialization has led to the disappearance of nutrient-dense ancient grains like einkorn. The research team suggests introducing modern cultivation of heirloom grains, as it constitutes an important step towards improving public health and preventing nutritional deficiency.
Ultimately, die study sheds light on the nutritional goldmine that is einkorn. This hardy grain has been a staple of generations past, but has largely been forgotten over the last century and a half. Hopefully, this study will encourage an appreciation for the nutritional benefits it offers, and reignite efforts to cultivate and reintroduce it into our diets.
