Why is Heritage Wheat Easy-to-Digest and More Nutritious?Updated 7 months ago

Wheat has been hybridized over the years to increase yields. As a result, the gluten structure in wheat has changed, which correlates with a significant increase in gluten sensitivities over the past 50 years. This hybridization has also decreased the mineral content resulting in loss of both nutrition and flavor.

We use exclusively pre-hybridized wheat that has an unaltered gluten structure, does not require the intervention of man to grow, and has been minimally processed to retain maximum flavor and nutrition.