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Emmer Farro (riticum dicoccum or farro medio) is the tastiest grain we’ve eaten. It is versatile to use as a sweet or savory side dish or main meal. The stand-alone taste is sweet and nutty and does not need much enhancement, if any.
A few interesting tidbits about Emmer Farro: Farro is actually the name of a group of ancient grains that includes Einkorn, Emmer and Spelt. Emmer Farro is an ancient grain that originated from the Fertile Crescent about 10,000 years ago. One of my favorite sourdough bread makers uses Emmer in her bread, and it is well tolerated by people who cannot normally handle gluten. This might be due the chromosomal structure of Farro (less than modern day wheat) or the fact that it is lower in gluten, or both. Emmer Farro is high in protein and has vitamins including A, C, D and E and minerals including zinc, iron and magnesium.
Ingredients
- 1 cup organic emmer farro
- warm filtered water plus 1 Tbsp whey, yogurt, kefir, buttermilk, apple cider vinegar or lemon juice
- additional filtered water
- cinnamon
- cream
Instructions
- Place farro in warm water mixture, with enough water to cover the grains. Cover and soak overnight.
- In the morning, strain and rinse farro.
- Place the farro in a deep pan, cover with water and cook for about 15 minutes. I prefer the cooked farro to still be a bit crunchy, so please cook to your preference.
- Top with cinnamon and cream, or whatever you like and enjoy!
With the explosion of people on youtube expositioning their healing on carnivore and lactocarnivore diets I am perplexed why so many people have moved heaven and Earth to keep some kind of grain in their diets. This in spite of the fact that, even absent gluten, they still contain a host of antinutrients. Enzyme inhibitors, which even sprouting does not fully account for since new inhibitors are formed as the old ones are spent, are a major problem even if not presently recognized by the same obtuse institutions which previously did not recognize gluten as a problem. Then there are prolamines which exhibit gluten like effects, which can be very insidious because even if they aren’t causing acute celiac or crohn’s reactions, it does not necessarily follow that they are not effecting some sort of chronic low level damage, again, same reason it took(and is taking yet) so long for people to realize that gluten is a problem. Then there are advanced glycation end products (AGEs because they literally age you), which are present already or formed in the cooking process (because no one eats grains raw because they are incredibly unpalatable unless you have a gi tract like a chicken or quail and even then they are damaging if the birds are not getting living foods like green vegetation or bugs). Additionally once cooked they tend to contain maillard toxins, which, while minimized by boiling rather than dry heating are still present and how many people only consume boiled grains anyway? It is important to note that the only reason grains are palatable at all in the first place is because they are virtually *always* prepared with an animal food, whether meat, fat,egg, or dairy and if not, then a substance that mimics these, such as olive oil, coconut oil, or some other oil which are incredibly, astronomically labor intensive compared to animal foods, which by itself isn’t a problem but demonstrates that they would not realistically form a large part of an ancestral diet because feasability is a very real issue in those settings. Coconut could be a notable exception and is clearly the most nourishing of the plants oils, and poignantly, one of the only plant sources of saturated fats(shea, and cacao additionally, but extremely labor intensive) which are abundantly found in virtually every single animal food out there. This also leads me to mention the benzodiazepine-like(valium, xanax, clonipin) substances contained in grains which probably helps explain the stranglehold they have on people who would be better served by not consuming them in the first place. The only animal foods which contain similarly addictive substances are dairies which contain opioids because it is important for many reasons that infants (and not adults) experience their sedative effects for survival (loud babies attract predators and enemies) and bioprocesses (growth, development and cellular maintenance). But even this speaks against them because, except by artificial compulsion, dairy is completely biologically inappropriate for interspecies consumption *and* adult consumption even within the same species.
I know you are highly intelligent Susie, but when there are awesome ways to render grain consumption completely moot, why the persistence in doing so? Nutritionally they are at best, poor, and at worst, completely counterproductive. Whereas animal foods are nutrient dense, highly digestible and *entirely, completely, and unequivocally* devoid of antinutrients of any kind. (Provided you are not eating a poisonous species).
Just Thoughts. In time the field of epigenomics will render this issue uncrontoversial and I will finally be able to rest my tongue becaue I don’t have a say in how people exercise their free choice, only whether they are fully cognizant of the ramifications of their actions.
Always appreciate you and all you’ve done for conventional (I can no longer use the word “traditional” for grain consumption with good conscience based on my last 12 years of observation, experience, and study) foods community. I look forward to a time when all these arduous health journeys are behind us as a species and all this energy can be rerouted into spritual growth and development which is the true frontier of all life. All the best to you and your beautiful family. =)
Ryan-
The diet of myself and my family is about 90% Carnivore with myself being 99% for the past 5 months. I too am finding it optimal.
When we do eat grain, it’s as I mentioned above; ancient and soured/sprouted. As you know, there have been traditional cultures who have had great health while including grains in their diet.
My goal for my family is health and mental well being. The ability to be able to enjoy a variety of foods prepared in the best ways possible helps us to achieve that goal.
I wanted to add this because I want you to realize, that, like weston A. price, pottenger, Bechamp, and Lamarck, this information is based on solid observation and evidence rather than agendas and poor science.
Sugar Sag: Glycation and the Role of Diet in Aging Skin.
https://www.ncbi.nlm.nih.gov/m/pubmed/27224842/
“Abstract
First described in the context of diabetes, advanced glycation end products (AGEs) are formed through a type of non-enzymatic reaction called glycation. Increased accumulation of AGEs in human tissue has now been associated with end stage renal disease, chronic obstructive pulmonary disease, and, recently, skin aging. Characteristic findings of aging skin, including decreased resistance to mechanical stress, impaired wound healing, and distorted dermal vasculature, can be in part attributable to glycation. Multiple factors mediate cutaneous senescence, and these factors are generally characterized as endogenous (e.g., telomere shortening) or exogenous (e.g., ultraviolet radiation exposure). Interestingly, AGEs exert their pathophysiological effects from both endogenous and exogenous routes. The former entails the consumption of sugar in the diet, which then covalently binds an electron from a donor molecule to form an AGE. The latter process mostly refers to the formation of AGEs through cooking. “
I can’t wait to try this on a chilly fall morning!