Organic Conference January 29-30. 2019 Hilton Garden Inn, Manhattan, KS RECONNECTING WHEAT (once the “Staff of Life”) AND HEALTH

Robert M. Quinn, PhD Organic Farmer, Researcher, Entrepreneur President of Quinn Farm & Ranch and Kamut International 333 Kamut Lane - Big Sandy, Montana 59520 [email protected] (406) 868-5603

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BIG SANDY GREETINGSand GREETINGS FROM MONTANA!!FROM QUINN FARM & RANCH I AM A MONTANA WHEAT FARMER – MY FATHER WAS A WHEAT FARMER – MY GRANDFATHER WAS A WHEAT FARMER MY GREAT GRANDFATHER WAS TOO

FOR 1000’S OF YEARS WHEAT WAS THE STAFF OF LIFE & THE FOUNDATION OF GREAT CIVILIZATIONS

NOW IT SICKENS UP TO 20% WHO EAT IT – WHAT IS GOING ON? QUINN FARM & RANCH • Est 1920 by Emmet Quinn (Grandfather) – Run by his son Mack 1948 - 1978 – Run by his son Bob since 1978 (12 yrs after HS) • 4000 Ac – 600 pasture (25beef cows) 3400 deeded (38 bu/Ac ) • Elevation – 3000 ft – 80 mi south of Canada • Frost free 15 May – 15 Sept – climate zone 3 (+) • About 12-14 in. rain (40% in May & Jun) • 4 employees - 100% organic 1988 - 2 yrs of trials Regenerative organic 9 year rotation

1. Winter Wheat 2. Peas – terminate for green manure @ first bloom 3. Kamut khorasan spring – under seeded with sweet clover 4. Sweet clover – terminate for green manure 5. (either hull-less or purple) 6. Lentils – shallow rooted - terminated for green manure 7. Hi-oleic safflower under seeded with alfalfa 8. Alfalfa hay 9. Alfalfa – terminated for green manure NO OFF- FARM INPUTS

• Green manure crops feed & nourish the soil – No need for chemical fertilizer

• Rotations break up disease, weed & pest cycles – No need for chemical pesticides

1st decrease cost of inputs – 2nd increase value of outputs For Modern Life

The Ancient Grain WE REGISTERED A TRADEMARK –TRADEMARK A WE REGISTERED NOT OWNERSHIIP ASSURANCE QUALITY The Kamut project • Started with 0.5 A in 1986 – 100,000 in 31 yrs • 250 organic farmers in MT, AB, SK & ND • 3500 products throughout the world (75% - Italy) • Guarantees of the trademark – Always organic – and pure ancient grain – non GMO – Great taste & aroma – High nutrition (whole wheat is good – nice texture) – Enjoyed by most people with NC wheat sensitivity-80% • Why ?? Comparing ancient and modern wheat 1. 20 years in-vitro studies – nothing dramatic 2. In America – wheat is wheat – no “real” problem 3. 2007 – Italy to the rescue - $2,000,000 later 4. 31 peer review journal articles (UB-UFR Hosp) 5. Started with rats – antioxidant capacity +++ 6. Studied chronic disease – heart disease, IBS, diabetes, NA fatty liver syndrome, fibromyalgia Experimental Design of Human Clinical Trials

1. 2 similar groups – double or single blind test

2. Used cross over diets - 6-8 wks on 1st diet – wash out 6-8 wks then switch to 2nd diet – 6-8 wks

3. All wheat products were organic

4. They could eat no wheat other than from us

5. Nothing else about diet or life style changed RESULTS WERE SAME FOR ALL Compared to modern wheat – ancient wheat: 1. Increases anti-oxidant capacity (8-12%) 2. Decreases inflammatory markers (26-38%) 3. Decreases cholesterol (all forms) even with statins 4. Decreases blood 5. Decreases insulin 6. Decreases insulin resistance 7. Increases Mg and Zn in blood 8. Improves fatty livers more 9. Decreases symptoms of IBS 50-100% compared to NC What is the mode of action?

• Don’t know • But gene activity is modified – – Modern wheat diet stimulates genes activity coding for inflammatory cytokines – Ancient wheat diet depresses same gene activity Scientific research gives clues to why people who can’t eat modern wheat can eat ancient wheat Meanwhile back at the ranch 70 yr industrial ag experiment….. Is a disaster: • Famers are going broke and leaving (high chemical cost & and low commodity prices) • Small towns & communities are in decline • Super weeds & bugs – soil, ground water, surface water, portions of the Gulf polluted/dead • WE NOW HAVE ROUNDUP RAIN • Chronic disease going through the roof (related?) ALBERT EINSTEIN:

We can’t solve problems by using the same kind of thinking we used when we created them. ie – industrial high input organic systems will not solve the problems created by industrial high input chemical systems How have we changed the ? • Plants shorter in OG less able to compete with weeds or provide much to nurture soil • More disease and insect resistant – but some new plant compounds are not healthy to eat • More yields but more inputs = less net income and more contamination of our environment • Higher yield of white at mill but harder • Higher yield of at the bakery – more loaves with less wheat – & both changed • Result: increasing health problems with wheat So for organic production let’s do something different with breeding 1. Start choosing new wheat varieties based on increased favor and aroma – indicates high nutrition & decreased inflammation 2. Develop an inflammatory index based on an inexpensive assay using cell culture for breeders 3. Nutrition first – yield second (keep up to County ave) 4. Only release lines with great diversity– or mix pure lines with different strengths – (climate change/attacks) 5. Select for whole wheat flour & sour dough bread 6. Consider perennial wheat – don’t make wh too short RECONNECT HEATH AND WHEAT (RESTORE TITLE) “THE STAFF OF LIFE” Farmers stay in business and prosper Rural America is revived (stable farm pop & more local food) Pollution is reduced and finally goes away People are less sick – money not spent on pills goes to farmers paying a fairer price for food EVERYBODY WINS – IT IS WORTH THE EFFORT THANK YOU FOR YOUR ATTENTION BE WELL NOURISHED!

BE HEALTHY!!

BE KIND!!!

BE THANKFUL!!!