• Original Ancient Wheat
• Pure as It Was in 12.000 BC
• Never Hybridized or Modified
• Grown in the USA
• More Delicious than Modern Wheat

What is Virgin Wheat?


Original Ancient Wheat, Never Hybridized or Modified, Pure as It Was in 12,000 BC


Virgin wheat, also known as einkorn, is considered by scientists, nature’s oldest wheat.


What is called ‘wheat’ nowadays, couldn’t be more different from the wheat that was grown at the beginning of agriculture thousands of years ago. In fact, wheat these days is completely different to wheat even just 60 years ago! The modern wheat of today is nothing but a hybridized and modified version of the original Virgin Wheat.


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Different Type of Gluten


Healthy Gluten?


Virgin Wheat is a healthy grain, that is classified as a ‘wheat’ but does not act the same as the modern wheat in the body when consumed. Why? The answer is two-fold: firstly, it has never been hybridized. Secondly, the DNA of Virgin Wheat’s gluten structure is different, it does not include the high molecular weight proteins that many people can’t digest. Virgin Wheat is also less toxic than modern wheat which was proven in this recent scientific study.


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Our Ancestors’ Wheat


Virgin Wheat: The First Harvested Wheat in 12,000 BC


Humans have always had a deep relationship with eating wild wheat, as wheat is one of humanity’s oldest foods. According to archeological evidence, hunter-gatherers began picking this wild plant over 30,000 years ago. In the Fertile Crescent in 12,000 BC, the early farmers made a discovery that would change not only the face of agriculture but society itself.


This was the discovery of Virgin Wheat, a nutritious and easily grown food source that could be reliably harvested. When people learned to sustain themselves by farming wheat, they were able to form civilizations, without the need to be nomadic. Cultivation methods for Virgin Wheat quickly spread from the Fertile Crescent to the Balkans and into Eastern Europe.

Samples taken from the famous Ötzi, Europe’s oldest mummy dating back to 3,300 BC, show that he ate bread made from Virgin Wheat. The story of Ötzi shows that Virgin Wheat was a primary grain and dietary staple that was eaten by most people thousands of years ago. Over time, however, it was abandoned for forms of the plant that were softer and produced higher yields. Eventually, this original nutritious grain was downgraded to a cattle feed crop and had almost completely been forgotten until the past decade, when it was rediscovered by people looking for healthier ways to eat.


Virgin Wheat contains a large number of vitamins, minerals, antioxidants and health benefits. It has a higher content of protein, phosphorus and potassium compared to other types of wheat. Virgin Wheat is the most primitive form of wheat that we have on earth. What really makes it different from modern wheat is the gluten structure. Virgin Wheat, aka Einkorn, is the only grain in the history of the world that has never been hybridized. In the original wild wheat, a special ridge of cells between the stalk and the seed broke down as the plant ripened, allowing the seed to fall away and spread.


This quality allowed the people who lived in Europe to collect more grain but also to farm it. However, in the genetically modified modern wheat, these cells remain as a solid band. This means that the new wheat never lets go of its seeds, making it an unnatural species that is unable to propagate without human intervention.

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How did the Virgin Wheat Turn Into Franken-Wheat?


Hybridization and Genetic Modifications


Is it any wonder that so many people today suffer from vitamin and mineral deficiencies and food intolerances? There was nothing wrong with wheat processing until we changed it and turned it into the modern hybridized and genetically modified modern wheat, commonly referred to as “Franken-wheat.”


The term hybridization can mean several different things. Although many people have been taught to be wary of genetically modified crops, there are ways to genetically change a crop that doesn’t fall under the GMO label.

While GMO wheat is still in the experimental phase and not available to outside markets, there is wheat that has been made herbicide resistant. Through a process called chemical mutagenesis, the wheat seed is exposed to radiation and a chemical called sodium azide, producing a mutation that makes the resulting plant resistant to Beyond, a common herbicide. This process does not fall into the defined category of “genetic modification,” but is instead classified as a hybridization technique, allowing companies to escape scrutiny and testing.


Under this loophole, companies use various combinations of chemical, gamma-ray, and x-ray hybridization techniques on their seed embryos to mutate their wheat crops. As a result, the plant that we know as wheat would be almost unrecognizable to our ancestors. Instead of the four foot tall, waving, bright gold wheat stalks that we classically picture, modern wheat only stands about 18 inches high.  

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Virgin Wheat is a Forgotten Superfood 

The Reasons Why Virgin Wheat is an Essential Part of a Healthy Lifestyle


Today’s health-conscious consumers are making an extra effort to seek out healthy food options for their family that don’t sacrifice great taste. Virgin Wheat is the most ancient wheat, offering many essential dietary and trace minerals. It is a good source of protein, iron, dietary fiber, thiamine, and a number of other B Vitamins. Adding Virgin Wheat into your diet can help manage a variety of symptoms.


Virgin Wheat contains a large amount of carotenoids that are commonly found in fruits and vegetables and much more rarely in cereal grains. Carotenoids have properties that may help in the prevention of serious diseases.

The more complex structure of modern wheat has increased gliadin, a type of protein, making modern wheat harder to digest than Virgin Wheat. The proteins from undigested gliadin leak into the gut which creates toxicity that leads to systemic inflammation, which is the root cause of many modern diseases.


To avoid these drawbacks, more of us are eating a gluten-free diet; however, unless you have celiac disease, gluten isn’t what is making you sick, it is gliadin. Virgin Wheat has gluten, however, its low gliadin to gluten ratio allows your system to easily digest it. The good gluten ratio also means that when you cook with Virgin Wheat, you don’t need to use the binders that are needed for gluten-free baking.

Virgin Wheat is more than just a delicious and easily cooked ancient grain. Virgin Wheat retains most of its nutrients while baking, so with our product, you can return to cooking and baking the foods that you love.

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From Farm to Table


Our Story: Grown in America


We work with farmers who care deeply about nutrition and the environment, which is why the Virgin Wheat that we offer is grown by our partner organic farmers in Idaho and is grown in accordance with USDA organic certification.


As more and more of the agriculture industry is being outsourced to other countries to keep costs down, Virgin Wheat is grown right here in America with a limited carbon footprint. Our wheat is grown on small certified organic family farms in the USA.

The grain’s hull makes Virgin Wheat resistant to pests, so it’s easy to grow organically. And for a specialty grain, it’s surprisingly economical, comparable to organic brown rice and often less costly than quinoa. Virgin Wheat retains most of its nutrients while baking, so with our grain, you can cook and bake the healthy foods you love.

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