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The Truth About the Wheat We Eat
Why can some people eat gluten in Europe but struggle with it in the U.S.? With the help of Werner Forster, the co-founder and CEO of Revival Einkorn, Dr. Falquier delves into the fascinating history of wheat, and the nutritional benefits of einkorn wheat. Did you know that einkorn wheat is considered the original wheat, dating back over 10,000 years? Whether you’re gluten-sensitive, a history buff or simply curious about real food and traditional grains, this episode is packed with insights into the past, present and future of wheat.
In this episode you’ll hear:
2:00 – Why can some people eat gluten in Europe and not in the U.S.?
3:00 – What happened to our wheat?
4:40 – Difference between natural fermentation and using yeast?
6:30 – The Werner Forster and Revival Einkorn story.
11:00 – Einkorn vs. modern wheat.
12:45 – Einkorn wheat history.
14:40 – Einkorn wheat benefits.
16:15 – Can someone with Celiac Disease eat einkorn wheat?
17:10 – Can someone gluten sensitive (non-celiac) eat einkorn wheat?
18:00 – How is einkorn wheat grown?
23:00 – Revival Einkorn products.
Guest link: https://revivaleinkorn.com/
Resources
Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin
©2025 Alternative Food Network Inc.
Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.
Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition
In this episode you’ll hear:
2:00 – Why can some people eat gluten in Europe and not in the U.S.?
3:00 – What happened to our wheat?
4:40 – Difference between natural fermentation and using yeast?
6:30 – The Werner Forster and Revival Einkorn story.
11:00 – Einkorn vs. modern wheat.
12:45 – Einkorn wheat history.
14:40 – Einkorn wheat benefits.
16:15 – Can someone with Celiac Disease eat einkorn wheat?
17:10 – Can someone gluten sensitive (non-celiac) eat einkorn wheat?
18:00 – How is einkorn wheat grown?
23:00 – Revival Einkorn products.
Guest link: https://revivaleinkorn.com/
Resources
- Delicious Einkorn Pasta Recipe You Need to Try Now!
- Receta Deliciosa de Einkorn pasta que tienes que probar ahorita
Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin
©2025 Alternative Food Network Inc.
Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.
Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition
View all episodes
By Dr. Sabrina Falquier I Culinary Medicine Expert & Triple Board-Certified MD: Science-Backed Healthy Cooking
4.9
1313 ratings
Why can some people eat gluten in Europe but struggle with it in the U.S.? With the help of Werner Forster, the co-founder and CEO of Revival Einkorn, Dr. Falquier delves into the fascinating history of wheat, and the nutritional benefits of einkorn wheat. Did you know that einkorn wheat is considered the original wheat, dating back over 10,000 years? Whether you’re gluten-sensitive, a history buff or simply curious about real food and traditional grains, this episode is packed with insights into the past, present and future of wheat.
In this episode you’ll hear:
2:00 – Why can some people eat gluten in Europe and not in the U.S.?
3:00 – What happened to our wheat?
4:40 – Difference between natural fermentation and using yeast?
6:30 – The Werner Forster and Revival Einkorn story.
11:00 – Einkorn vs. modern wheat.
12:45 – Einkorn wheat history.
14:40 – Einkorn wheat benefits.
16:15 – Can someone with Celiac Disease eat einkorn wheat?
17:10 – Can someone gluten sensitive (non-celiac) eat einkorn wheat?
18:00 – How is einkorn wheat grown?
23:00 – Revival Einkorn products.
Guest link: https://revivaleinkorn.com/
Resources
Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin
©2025 Alternative Food Network Inc.
Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.
Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition
In this episode you’ll hear:
2:00 – Why can some people eat gluten in Europe and not in the U.S.?
3:00 – What happened to our wheat?
4:40 – Difference between natural fermentation and using yeast?
6:30 – The Werner Forster and Revival Einkorn story.
11:00 – Einkorn vs. modern wheat.
12:45 – Einkorn wheat history.
14:40 – Einkorn wheat benefits.
16:15 – Can someone with Celiac Disease eat einkorn wheat?
17:10 – Can someone gluten sensitive (non-celiac) eat einkorn wheat?
18:00 – How is einkorn wheat grown?
23:00 – Revival Einkorn products.
Guest link: https://revivaleinkorn.com/
Resources
- Delicious Einkorn Pasta Recipe You Need to Try Now!
- Receta Deliciosa de Einkorn pasta que tienes que probar ahorita
Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin
©2025 Alternative Food Network Inc.
Dr. Sabrina Falquier is a board-certified physician and a leader in Culinary Medicine. She specializes in bridging the gap between scientific evidence and the actual food on your plate, empowering listeners to use the kitchen as a place of wellness and healing.
Show Topics Include: Nutrition, Food as Medicine, Microbiome, Metabolism, Weight loss, Gut health, Healthy recipes, Health, Inflammation, Longevity, Blood sugar, Protein, Magnesium, Sleep quality, Immunity, Hormone balance, Sunday meal prep, Medically tailored meals (MTM), Produce Prescription (PRx), Prevention, Teaching kitchen, Health equity, Evidence-based nutrition
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