Heritage Wheat:
The wheat I can use is pre-hybridized, pre-1950’s wheat that many people find more digestible. There have been many changes in wheat since the 1950s and the introduction of intensive plant breeding has made modern wheat more challenging to digest.

Many are rediscovering the joy of wheat again with our heritage grains.

Why is it Easy-to-Digest and More Nutritious?
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.