Editing Emmer (section)

==Food uses==

Emmer's main use is as food, though it is also used as [[fodder]]. Ethnographic evidence from Turkey and other emmer-growing areas suggests that emmer makes good bread (judged by the taste and texture standards of traditional bread); it was widely eaten as bread in ancient Egypt.<ref name=underutilized-crops>Hulled wheats. Proceedings of the First International Workshop on Hulled Wheats. Promoting the conservation and use of underutilized and neglected crops 4. Edited by S. Padulosi, K. Hammer, and J. Heller, 1996. Rome: International Plant Genetic Resources Institute.</ref> 
In Armenian cuisine, emmer pilaf is cooked in sunflower oil. The pre-cooked emmer is fried in oil and then sautéed onions are added. In the second version, boiled water and emmer are added to the sautéed onion and then cooked until tender.<ref>G. Khanbekyan. A book about the national Armenian food. For housewives. Yerevan, Armgiz, 1950. p. 80</ref> In Armenia, emmer porridge with lamb called "kashovi" is widespread in the [[Shirak marz|Shirak region]], while lean kashovi is known in all regions of Armenia. Chopped lamb is added to cold water then boiled for 10 minutes, emmer and sautéed onion are added and cooked over a low heat until tender.<ref>{{cite book |last=Khanbekyan |first=G. |title=A book about the national Armenian food |publisher=For housewives |location=Yerevan, Armgiz |year=1950 |page=82}}</ref>
In Italy, whole emmer grains can be found in most supermarkets and groceries, emmer bread ({{lang|it|pane di farro}}) can be found in bakeries in some areas, while in Tuscany emmer has traditionally been consumed as whole grains in soup. Emmer has been used in beer production.<ref>{{cite journal |last=Samuel |first=Delwen |year=1996 |title=Archeology of Ancient Egyptian Beer |journal=Journal of the American Society of Brewing Chemists |volume=54 |issue=1 |pages=3–12}}</ref>

Emmer has [[antihyperglycemic]] properties and [[antioxidant]] activity, which could be useful as part of a diet for [[type 2 diabetes]] in its early stages.<ref name="Christopher Sarkar 2018">{{cite journal |last=Christopher |first=Ashish |last2=Sarkar |first2=Dipayan |last3=Zwinger |first3=Steve |last4=Shetty |first4=Kalidas |title=Ethnic food perspective of North Dakota Common Emmer Wheat and relevance for health benefits targeting type 2 diabetes |journal=Journal of Ethnic Foods |volume=5 |issue=1 |date=2018 |doi=10.1016/j.jef.2018.01.002 |doi-access=free |pages=66–74}}</ref> As with all varieties and hybrids of wheat,<ref name=FasanoSapone2015>{{cite journal  |last=Fasano |first=Alessio |last2=Sapone |first2=Anna |last3=Zevallos |first3=Victor |last4=Schuppan |first4=Detlef |title=Nonceliac gluten sensitivity |journal=Gastroenterology |volume=148 |issue=6 |pages=1195–204 |date=May 2015 |pmid=25583468 |doi=10.1053/j.gastro.2014.12.049 |doi-access=free}}</ref> emmer is unsuitable for people with [[gluten-related disorders]], despite the popular claim that  ancient grains contain less gluten.<ref name="Brounds 2022">{{cite journal |last=Brouns |first=Fred |last2=Geisslitz |first2=Sabrina |last3=Guzman |first3=Carlos |last4=Ikeda |first4=Tatsuya M. |last5=Arzani |first5=Ahmad |last6=Latella |first6=Giovanni |last7=Simsek |first7=Senay |last8=Colomba |first8=Mariastella |last9=Gregorini |first9=Armando |last10=Zevallos |first10=Victor |last11=Lullien-Pellerin |first11=Valerie |last12=Jonkers |first12=Daisy |last13=Shewry |first13=Peter R. |title=Do ancient wheats contain less gluten than modern bread wheat, in favour of better health? |journal=Nutrition Bulletin |volume=47 |issue=2 |date=2022 |issn=1471-9827 |pmid=35915783 |pmc=9322029 |doi=10.1111/nbu.12551 |doi-access=free |pages=157–167}}</ref><ref>{{cite web |url=http://wheat.pw.usda.gov/ggpages/topics/celiac.html |title=Grains in Relation to Celiac (Coeliac) Disease |publisher=Wheat.pw.usda.gov |access-date=2010-11-13 |archive-date=2010-10-18 |archive-url=https://web.archive.org/web/20101018112545/http://wheat.pw.usda.gov/ggpages/topics/celiac.html |url-status=dead }}</ref>

<gallery class=center mode=nolines widths=180 heights=140>
File:Trilla del trigo en el Antiguo Egipto.jpg|[[Threshing]] in ancient Egypt, where emmer was widely used for bread<ref name=underutilized-crops/>
File:Castel del Piano-Minestra di farro.jpg|{{ill|Minestra di farro|it}} is a typical dish in [[Tuscany]], Italy
</gallery>