We took a tour of Bob’s Red Mill. Even met Bob. The tour guide filled my kids hands full of ancient grains and told them the story of Joseph and his brothers who had come to buy grains during the famine.

You can tell teaching is your passion. Your videos are quite amazing with all the research you do. Astounding information!!! Thank you both for sharing your God given talents with us! ❤❤❤❤

I am 74 years old, retired from a life that took me completely away from being able to create a central home for our family. I am so thankful that you give me a place from which to learn. Love you and Jim.

We grow Swiss Chard as an alternative to spinach and in addition to lettuce. We love how versatile it is and it grows almost year-round here in SW Louisiana. We eat it raw in salads, as well as stir-frying it and adding it to eggs, casseroles, soups, and stews. The nutritional level is comparable to and even superior to spinach and lettuce. We chopped some and freeze-dried it and love the convenience it affords us when cooking. Thought I would share.

Gosh, I just love it when you research and then share that knowledge. Thanks for all of the work you do.

Love how you keep your ear to the ground on our nation’s food supply breakdown and lack. And coming up with alternatives & how to be better food storage managers! The price comparisons to grams of fiber, hyped-up slogans.. yes! This is what we need to hear and another reason why we Love You!! Thank you!! ❤

I can’t wait to see what you do with the Einkorn. I’ve been using it for several months now, in my bread baking as well as the Jovial Einkorn pastas, and I enjoy the buttery flavor it has but I also do not get stomach aches anymore.

Thank you for such a great breakdown! I knew einkhorn was “trendy” but didn’t realize eye, quinoa, buckwheat were also considered “ancient”. My sister in law is starting a new company in San Diego to bring einkhorn wheat to specialty stores. My mom lived buckwheat pancakes as a child. Perhaps you can include those in your next video!

Another excellent, well researched video! Sometimes I feel like I am back in one of my college classes and should be taking notes. Thank you for all your wonderful videos!

This was a blessing. Thank you!!! I appreciate all you do to keep us informed and free from hype.😊

Thank you so much for your research and experimentation with grains, especially the gluten free and pseudo-grains. I have found that a little goes a long way with teff and dark buckwheat flours. But the flavor is more interesting, so the expense has been worth it so far. Oat, rice (both brown and white), corn, and almond flours are my mainstays for bread, biscuits, pancakes, flatbreads, etc. I'm very interested in Einkorn. I have read that some gluten sensitive people can tolerate it, at least in small quantities and infrequently. Your video on making gluten free bread put me back on the bread-making track. I send heartfelt thanks your way every time I make a loaf of delicious yeast bread. I also use my muffin top pans, and make the dough a bit wetter to make hamburger buns. I've continued to gild the lily some and am experimenting with other methods--some are great, some not so much, but always fun and interesting--as are your videos. Can you believe that you can actually buy gluten-free fresh fruit?? And gluten free honey?? And, get ready for it, gluten free water!!! Yeah, I thought you would also be astounded...just sayin'.

I watched a special on Mid-evil times in the UK, and Northern Europe. The documentary stated that back in these days the poor people of the times actually could live on "bread and water" because the grains were not processed and were whole grains, with little processing. Then they also foraged for other foods, but the breads were their main diet. It was the wealthy of the tine that started processing grains, removing the nutrition and this is when so much malnutrition started taking over the population. It was interesting, really focusing on the need for eating less processed foods and more whole grains.

Pam and Jim, thank you both again for another informative video. I especially appreciate you getting past the hype and down to the nutrition/cost analysis. Very helpful!

A fantastic presentation and you look especially beautiful, happy and rested. You are now teaching all of us worldwide professor Pam. Perfect timing for all of us ❤❤

I do love learning from you! I just ordered some millet to try and make a low carb cornbread , Carbs are the thing i have to check . My husband is a diabetic. My stockpiled food is different from most. i can low sugar pie filling , jelly, bbq sauce, and ketchup. afew more tomatoe products.

Thank you for going to the expense and effort to educate us on the ins and out on ancient grains! There is a small display of Bob’s Red Mill products in my local supermarket. I keep my eye on if for deeply discounted items. This is how I get to sample ancient grains at reasonable prices. PS-my horse loves teff hay!

Thank you for such an informative video! Absolutely loved how you clearly explained the differences, similarities, costs, and your filters for selecting. I am embracing grains and its place in my diet for nutrition as well as the creative side of cooking and baking. Your research and presentation was outstanding! Please continue to stay on this subject for future videos. I feel there was an injustice done to "Shame the Grain". You are the perfect spokesperson to redeem its rightful place in our diet. Thank you again !

Thank you! Brilliant rundown and breakdown. I look forward to the seedlings episode and future baking/cooking experiments.🥰

Thank you thank you thank you! You're so kind to share you findings and wisdom! I love learning and trying new things, you both make it so much fun! And I think you have the best hair! May God bless you both!

Thank you. I really like buckwheat groats (kasha). It can be used in many ways, as a side dish, as a stuffing, in pancakes, as a cereal. I don’t know how to bake with it. I personally have trouble digesting many of the grains, especially wheat, and feel fine with buckwheat. I would love to learn about more uses for buckwheat, that don’t include wheat. I also like sourdough rye bread, dark bread, made without wheat. I would love to see ideas and recipes for this.

I’ve experimented a little with different grains for making bread. I have found that I really like the taste of spelt. Also it’s high in protein, which you want to make a good bread. The bread comes out soft and delicious. It’s only $35 for 25 lbs on Azure. If the recipe calls for 3 1/2 cups flour I will do 3 cups spelt flour and 1/2 cup all purpose.

I too am flabbergasted at the price of lettuce. I have been sprouting salad seeds, but I am looking forward to your experiment results.

This is a great presentation Pam, thank you. I bought three one pound boxes of Einkorn this summer, $8 a pound. I'm now motivated to get my new wheat grinder attachment to my kitchen aide and make some flour for fresh bread

I would love to be in your kitchen when you start experimenting with the bread recipes using these grains. What an education lesson that would be! Thank you Pam and Jim for all you !

Once again a great video packed with valuable information. The cost analysis was really eye opening and important to those of us on fixed incomes. Thank you! 💕

Yeah! We need videos on micro-greens. And sprouts. I have some sprouts I have not tried but want to venture into that. Your videos are great! Thanks!

Such a great teacher. Love listening to you.

THANK YOU ALWAYS for your teachings; REQUEST: more on the gluten-free grain/pseudo-grain uses, as my son and so many others are gluten-sensitive and PLEASE, since people are always making reference to watching you, please keep the nutritional information and real science coming, as the ignorance out there is appalling. Someone tried to tell me on another site yesterday that " if foods are organically raised, they will not raise blood glucose levels no matter what their carbohydrate count", and another said that "an all-vegetarian diet eating plenty of fruit will cure diabetes", then added, "even truly lean meats will spike and keep blood sugar levels extra high." I was GOBSMACKED!

Thank you for gathering and sharing this information! My mother-in-law was the first person I met who chewed wheat gum. She had a little jar in the cupboard - she'd just reach in for a few and chew away whenever the mood struck her. When I use sorghum in our oatmeal (we never have just plain oatmeal) I toast it a bit the night before and soak it over night as it takes longer to cook up that the oatmeal; I like to use sorghum as it is a "complete protein".

what a teacher!!! a real treasure!

Thank you, Pam. I love your logical reasoning in all of this. But what I loved most was when you talked of your trip to Israel, the emotion that rose in you...heart-warming. I've never been to Israel, but I love her, I also passionately love Jesus. Kimmie

Some people will believe anything... I'm sticking with my hard red, hard white, soft white and corn. Thank you for bringing these things to light ..👍🎅

Pam, the amount of time you put into these videos is very much appreciated! ❤ I personally would be very interested in seeing some videos on GF baking - breads with oat, sorghum, etc (I’m wanting to try a sorghum sourdough starter). I have Eosinophilic Esophagitis and have to cut the top 8 allergens from my diet (gluten, dairy, eggs, soy, fish, shellfish, nuts, tree nuts). This is an increasingly common diagnosis, so I’m guessing there might be others interested as well. Sadly, most GF items contain rice flour, but I’m allergic and have to cut that too. I feel like I need a chemistry degree to pull of GF baking and also avoid rice, dairy and eggs. 🤣 I miss bread sooo much!

Wow..those sprouts are doing great..look forward to Monday....Yes ..buckwheat...it is so nutritious..and high in magnesium..keeps the muscles warm in winter...!

Appreciate both of your tme and joyous effort's in sharing this valuable info!💐🌹

Love your videos. You are a wonderful educator and it shows in your videos. I'm learning so much useful information.

Pam, thank you, thank you, thank you for doing this research for us preppers. It is wonderful what you are sharing with us, for it teaches us how to make better choices in storage, cooking, and baking. I am so appreciative of the chart that you have shared with us, and may blessings be upon you and Jim for your hard work.

You should look up sue Becker aka bread Becker’s. There is a lot more to nutrition when you compare fresh milled flour to fractionated flour.

Wow! I was totally amazed (and grateful) for all of the AMAZING information you have so generously shared, not only on your channel but with all of the papers you've taken the time to provide folks without cost. You are definitely a class act! Thank you & may God Bless you and yours.

Love my teff grains and teff flour. I only bought to make Ethiopian flat bread injera. I love Ethiopian vegetarian recipes & I'm not a vegetarian at all, I simply love their vegetable dishes. To make injera, you'll have to ferment the teff flour for a few days in winter until it is bubbly (simply add enough water to flour to form a wet/liquidy clayish substance & let it stand, covered with a breathable material for a day to 3 days if in winter). Add a little more teff flour (others add all purpose flour). Then pour enough batter onto a hot griddle to make a crepe or very thin pancake. Use the bread to pick up and eat the vegies. Lots of KZfaq videos on this. It is fun and it is so good for you.

Loved this episode. Thanks for sharing your knowledge.

Wow what fantastic information! Thank you again Pam for sharing your invaluable knowledge!

Can’t wait to see how your experiments come out 👍🏼

Thank you Rose. Merry Christmas. Lv an Prayers.

As always, another very informative educational helpful video!! Thank you both so very much!!

27:52 thank you! I use Einkorn simply because I can tolerate it due to the gluten content. Yes it’s more expensive but I missed bread so much! It’s different from regular flour, making it a little more difficult to bake with, but easier to digest. Would love to see more about this grain!

Very interesting info on these grains. Thanks for all your in-depth research and comparisons.

Thats why I always go to your videos because of your wonderful scientific research behind what information you give out! I do sourdough baking and would love to see baking with especially with Einkorn flour. Thanks so much to you and Jim for your hard work doing these videos. Merry Christmas to you both and congratulations on your reitrement!!

Again, another outstanding video to help us prepare our pantries properly. Excellent!

Absolutely one of the most informative videos to date. Thank you so much for this educational look at grains. Extremely helpful!

There’s the beautiful Rose “ Keepin’ it Real”

Outstanding video! So informative and balanced. I've never tried teff but now I'm intrigued. I would love to see a video about using these grains as a hot cereal. I don't bake bread often since my kids are grown and gone, but I would love some ideas and comparison of these grains for hot cereal. I don't trust most internet recipes after trying the banana breakfast cookie of internet fame a few years ago. 😬 Health and happiness to you and yours!

Wow. Thank you so much for this! Truly appreciate women like you passing on their knowledge & wisdom. Looking forward to more in this series!

Thank you for this information! I have been questioning the advertisement of several of these products and wondered if it was true or not. After watching many of your videos I trust your research. Thank you for helping me clear things up in my mind. I do not feel guilty anymore about using "modern" grains.I already use some of the ancient grains such as barley and millet because I like the textures and flavors and have been for many years before they were trendy.

I tell you Madame, you just flat out tell the truth! I LOVE LOVE LOVE that about your information. This video was an eye opener for me. Thank you for being so honest and caring.

Very interesting, thorough, and well-presented! Having sensible standards is key to simplifying and improving our choices across the board. I like hard white and hard red wheat too. I look forward to seeing your results in future videos.

This is great info. Thanks for spot lighting it! Would love to hear more on the pearl barely. I have a good amout of it cuz we love beef and barely. My mama used to say during the depression they ate it as a breakfast cereal.

I love all the info you hand out! This was especially interesting and I'm looking forward to more!

I have been grinding wheat and baking bread since the late 80’s. It spoiled me from store bought. I add Kamut, emmer, or spelt in with the hard red or hard white wheat. Because the hard red and white have a higher gluten content and the bread rises better. I love the flavor. Sometimes I add safflower lethacin (sure I spelled that wrong). It helps extend the shelf life of the bread. I have never used Eincorn wheat. I get the grains through Azure standard usually 50 lb bags. I try to buy organic. I’ve never heard of teff. I also put liquid sorghum in bread. Is it not good to use that way? Thank you for your videos. So much work.

This was beautifully done and very informative. Thank you so much for all the work you put into this video. Thank you. 🥰

What a fantastic session! I so enjoy your videos. A sincere thank you for the knowledge you share and your technique for decision making regarding which grains to store. At the risk of being too personal, your hair looks beautiful today. Jim, great job, as usual. It wouldn’t happen without either of you!

This week I made a double loaf recipe with some of these grains. And I have another double loaf in the fridge now for an overnight rise to bake tomorrow. The first batch was 200grams hard red, 66 grams each Eincorn, spelt, and soft white. This loaf was delicious!! The one for tomorrow is 200 grams each hard red and Kamut. Kamut is supposed to make a more blond colored bread with a buttery nutty taste. We shall see!! Thank you for the comparisons!! Some of these grains, I had never heard of!

thank you for having honest info

Nice presentation! Thank you! 🙂 I decided last summer to try growing some spelt since the cost was so high per pound. It grew well, but boy was it a bother to harvest! I have yet to winnow it. I grew around a 14' x 30' patch. I'm anxious to see how much it produced.

Great information! Thanks for sharing! 🙂

I look forward to seeing you use these grains.

Very helpful information!

This was all so interesting. Thanks for doing the research and sharing it with us. I think I’m going to stick with my hard winter white and hard winter red wheat for storage and baking.

thank you Pam I so appreciate the work you put in to your programs. Thank you so much for caring enough to share your expertise and talents . I found this one particularly interesting and now feel I have something to work with.

AMAZING information as always... Bless you for all you do!

I've learned that I'm allergic to wheat, but I can tolerate Einkorn. I don't know why, but I'm happy to make bread with my Einkorn. I have enough wheat from the Bishop's Storehouse to bake bread for the rest of my family into the next millennium, it's now time to stock up on Einkorn.

Lots of good info, would love to see what taste tests will tell you. Also I wonder if nutritional differences there might be. Thank you both for your efforts. Have a Blessed Christmas.

Than’ you for including teff, it’s one of my favorite grains for breakfast porridge!

Great assessment!

Loved a cereal made from spelt. Good stuff.

Great video, so much research done, thank you so much. You have cleared up a lot for me. I appreciate what you are sharing

Really GOOD & USEFUL research. -Thank you! ✝️🇬🇧

I learned so much!!! Thank you Pam and Jim!

Thank you for your lesson. You save me much mental comparison!!

Thank you, you are an amazing teacher. ❤

Thank you for this information. And you are so right about the advertising hype. It drives me to distraction! I'm very interested in Einhorn and look forward to what you have for us on that.

I have tried Einkorn wheat, wheat from Italy and sprouted wheat you name it I’ve tried it. No matter which all causes my blood sugar to soar.

Great information!

Terrific video! Thank You so!

another VERY interesting lecture ty

I'm so glad you did this video. I feel like I learned a lot. I bought Einkorn kernels not long ago just to try. My bread turned out well,but the taste wasn't much different. So I'll use up what I bought,but won't buy again. I keep soft white,hard white,red,and rye. I really enjoy the rye a lot.

Looking forward to your baking and other uses of these grains. As always,thank you so much for all your research. Edited to add: a video specific to Einkorn would be much appreciated. I’ve made bread with it but . . . Also uses of Teff.

Really interesting episode. I'm also looking forward to you doing an episode on einkorn. I believe your comments on marketing hype are spot-on. People really need to retrain their brains to look for data, to be skeptical about narratives (especially when they start becoming widespread), and to pay attention to actual results of changes. My main enjoyment of some of the grains/seeds that are now marketed is the mere variety and subtle flavor changes, but when I look at a pack of crackers or whatever and see how few ounces I'm getting for $5 or whatever, I have to chuckle as I put the box back on the shelf. While I think there is reason for *some* questioning about what's happened to modern grains, it's important to keep in mind that the change in final result is likely so minimal that it is merely a difference. There have been huge gains with some new grains/GMOs that any detriment pales by comparison. As one Kenyan nutritionist said, "It's nice that Americans and Europeans have the luxury of wariness of GMOs, but first, may we first eat?" There are some really interesting books out there about einkorn, with background information as well as some tasty-looking recipes. Blessings!

LOVE these type videos! Only one we do not have is the Einkorn. We LOVE buckwheat which we grind and use for making joba noodles and for hot cereal. Because we love so many middle eastern foods we tend to eat more bulgur, farro, barley, teff, millet, kamut, amaranth. And wild rice which is actually a grass.

Your videos are always so informative. God bless you! I hope you are having a great Christmas season! ❤✝

This is really good and useful information. Sending to all my children. Thank you very much. Will look for the individual videos on these grains.

Very informative. Thank you

So correct in your evaluation. Fun to play with but not to store. I tend to use more hard red than any of the others bread from hard red flavor can’t be touched by any other grain. Hard white if you don’t want the bread to be the star of the show such as in cinnamon rolls but give me hard red all day long in dinner rolls or sandwich bread. Now some say hard white for dinner rolls well there you go it’s personal preference. Loved this video!

WOW! Such an excellent presentation with so much very useful information! Thank you both for all your work to create such great content and value in all your videos! I’m really looking forward to your future videos exploring the use of these ancient grains! I would love to see more and more information on using and growing micro greens and sprouts from all types of legumes, etc. I believe this is the best recourse to fight the inflated prices of nutrient rich greens in the marketplace today. Being able to grow these inside the home is a definite advantage! I consider your channel in the very top tier of KZfaq land !!!❤❤❤

Thank you for such information, here in Spain we have the same confusion about new and ancient grains. Once in a while I buy my kamut bread which I pay six times more expensive than a normal baguette because I just love the taste of it. It's a pleasure. When I asked my baker about it, they put sugar and honey and oil in that bread. Finally nothing to do with the supposedly miraculous grain. Thank you so much for all the knowledge you share. God bless you both always.

now I have to sub to be reminded to keep watching the grain experiments 😀 thanks for all that info!!!

Thank you for this research. Looking forward to seeing how the differences turn out.

I can really geek out on this kind of info. Thanks Pam. REQUEST: can you do a video about essential amino acids and the foods you store to have healthy amounts in your diet.

Well done!

Great information! Thank you for doing all this research. Please let us know which of the grains you think taste the best in bread and how they perform.