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Jovial Einkorn 100% Organic Einkorn All Purpose Unbleached Flour For Baking, High Protein, Non-GMO, USDA Certified, Product of Italy - 32 Oz, 2 Pack
Sustainability features
This product has sustainability features recognized by trusted certifications.
Product contains at least 95% organic material.
USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.
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Purchase options and add-ons
Brand | Jovial |
Item Weight | 32 Ounces |
Allergen Information | Gluten |
Specialty | Organic,Unbleached |
Package Weight | 1.86 Kilograms |
About this item
- ORIGINAL AND PURE - Einkorn is the original wheat and is better tolerated by people sensitive to modern wheat. Its gluten is weaker & therefore easier to digest; it should not be consumed by celiacs
- NUTRITIOUS - Einkorn is packed with lutein, tocotrienols, a form of vitamin E, B vitamins, essential dietary and trace minerals. Free of milk, eggs, peanuts, tree nuts, shellfish, fish, and soy
- 100% ORGANIC & NON-GMO - Einkorn is the only wheat that has never been hybridized. Jovial Einkorn Flour is USDA Certified Organic & Non-GMO Project Verified. It is not bromated, bleached, or enriched
- DELICIOUS TASTE - Einkorn has a nutty flavor, silky texture, & buttery yellow color. Einkornâ€s gluten is easier to digest and work with than gluten-free flour, yet it bakes the most flavorful bread
- MADE IN ITALY - We started growing einkorn over a decade ago. To preserve biodiversity, our farmers nurture the soil with long rotation cycles. Farming einkorn for us is a labor of love & dedication
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PRODUCT CERTIFICATION (1)
USDA Organic products are grown and processed according to the USDA Organic standards addressing soil and water quality, among other factors. Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input.
- Climate Pledge FriendlyProducts with trusted sustainability certification(s). Learn more
PRODUCT CERTIFICATION (1)
USDA Organic products are grown and processed according to the USDA Organic standards addressing soil and water quality, among other factors. Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input.
- Climate Pledge FriendlyProducts with trusted sustainability certification(s). Learn more
PRODUCT CERTIFICATION (1)
USDA Organic products are grown and processed according to the USDA Organic standards addressing soil and water quality, among other factors. Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input.
- Climate Pledge FriendlyProducts with trusted sustainability certification(s). Learn more
PRODUCT CERTIFICATION (1)
USDA Organic products are grown and processed according to the USDA Organic standards addressing soil and water quality, among other factors. Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input.
- Climate Pledge FriendlyProducts with trusted sustainability certification(s). Learn more
PRODUCT CERTIFICATION (1)
USDA Organic products are grown and processed according to the USDA Organic standards addressing soil and water quality, among other factors. Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input.
- Climate Pledge FriendlyProducts with trusted sustainability certification(s). Learn more
PRODUCT CERTIFICATION (1)
USDA Organic products are grown and processed according to the USDA Organic standards addressing soil and water quality, among other factors. Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input.
From the brand
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Jovial Foods is a family-owned company dedicated to crafting delicious foods for individuals with gluten sensitivity, celiac disease and those looking for great-tasting, healthy options. We are all about family, feeling good, celebrating life, and showing love with good food.
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Sustainability features
This product has sustainability features recognized by trusted certifications.
Product contains at least 95% organic material.
USDA Organic is protected by law, inspected by experts, traced from farm to store, and shaped by public input. USDA develops and enforces the organic standards, which require products to be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Livestock are raised on pasture and treated humanely without growth hormones or antibiotics. Organic products do not contain GMOs or artificial colors, flavors, or preservatives. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.
Product Description
Wheat as Nature Intended
- Einkorn is the only wheat never hybridized and Certified Glyphosate Free
- Higher in protein, B vitamins, carotenoids, and essential & trace minerals
- Rich content of antioxidant lutein
- Lower in starch and carbohydrates
- Tastes better than modern wheat
Organic Einkorn Flour All-Purpose & Whole Wheat
Made from nature’s original wheat, einkorn has remained untouched by modern hybridization and large-scale agriculture for 12,000 years. Einkorn is becoming the wheat of choice for the gluten sensitive due to its very weak gluten. Bake beautiful bread, cakes, muffins, and cookies with Einkorn Flour!
Is einkorn gluten free?
Einkorn is a type of wheat containing gluten. Its unhybridized nature makes its gluten weaker, easier to digest than modern wheat. Not safe for celiac disease, but often tolerated by gluten-sensitive individuals.
Why does einkorn flour cost more than regular flour?
Einkorn has never been hybridized for modern farming and the yield on einkorn is is considerably less than that of modern wheat. The yield is also smaller is because we grow it organically and it is also certified free from glyphosate residue
What is the difference between Jovial All-Purpose Einkorn Flour and Whole Wheat Einkorn Flour?
Our whole wheat/whole grain flour is our organic einkorn wheat berries ground into flour. Our all-purpose flour is the whole grain flour with a portion of the bran and germ removed. Our traditional pastas and cookies are made from the AP flour.
Can I substitute einkorn flour 1:1 with regular flour?
Einkorn may be substituted cup for cup with regular whole wheat flour in some muffin, pancakes, cake, and cookie recipes. However, sometimes the amount of liquid in the recipe needs to be reduced by roughly 15-20%.
Product details
- Is Discontinued By Manufacturer : No
- Package Dimensions : 8.7 x 7.56 x 2.8 inches; 2 Pounds
- Item model number : SUVELAM
- UPC : 885401865683
- Manufacturer : Jovial
- ASIN : B00E6XS734
- Best Sellers Rank: #17,512 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
- #21 in Bread Mixes
- #1,509 in Climate Pledge Friendly: Beauty
- #2,839 in Climate Pledge Friendly: Grocery
- Customer Reviews:
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This Item Jovial Einkorn 100% Organic Einkorn All Purpose Unbleached Flour For Baking, High Protein, Non-GMO, USDA Certified, Product of Italy - 32 Oz, 2 Pack | Recommendations | dummy | dummy | dummy | dummy | |
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Price | $24.99$24.99 | $24.99$24.99 | $32.96$32.96 | $29.95$29.95 | $13.99$13.99 | $36.99$36.99 |
Price Per Unit | $0.39 / Ounce | $0.31 / Ounce | $10.99 / Count | $0.62 / Ounce | $0.44 / Ounce | $0.48 / Ounce |
Delivery | Get it as soon as Sunday, May 19 | Get it as soon as Sunday, May 19 | Get it as soon as Sunday, May 19 | Get it May 17 - 21 | Get it as soon as Sunday, May 19 | Get it as soon as Sunday, May 19 |
Customer Ratings | ||||||
Flavor | 4.6 | 5.0 | 4.5 | 4.6 | 4.6 | 4.8 |
Value for money | 4.2 | 5.0 | 4.2 | 4.6 | 3.8 | 4.6 |
Sold By | Healthy Pantry | Nature's Legacy/VitaSpelt | Healthy Pantry | Shenandoah Homestead Supply | Healthy Pantry | Be Still Farms- Real, Fine Organics |
weight | 32 ounces | — | — | 0 pounds | 2.02 pounds | — |
ingredients | Organic einkorn flour. Contains wheat.Their facility is free of milk, eggs, peanuts, tree nuts, shellfish, fish, and soy. | — | Organic einkorn flour. Contains wheat. | organic einkorn grain | Organic Whole Wheat Einkorn Flour. | — |
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Our Point of View on Jovial Einkorn Baking Flour
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Customer Review: I was able to make tortillas...Yay!
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Jovial Einkorn Flour
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Jovial 100% Organic Einkorn Flour
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Important information
Organic einkorn flour. Contains wheat.Their facility is free of milk, eggs, peanuts, tree nuts, shellfish, fish, and soy.
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the taste, quality and gluten free of the flour. They mention that it produces delicious baked goods, it makes the gluten proteins more digestible and is great for gluten sensitive eaters. They also like the texture, ease of baking, and organic. However, some customers differ on value.
AI-generated from the text of customer reviews
Customers are satisfied with the taste of the flour. They mention that it has a very flavorful loaf, with thin crust and delicious chewy crumb. They also say that it produces delicious baked goods, tastes a little like cornbread when used in sourdough, and makes the best bread. Some say that the flour is great and makes great tortillas. They find it far more digestible than regular modern flour and don't miss regular flour at all.
"...flour it is a cross between a batter and a dough, but the bread is the best I've ever made - all without yeast, too...." Read more
"...I bake my own bread and this four imparts a wonderful flavor." Read more
"Einkorn is amazing (to me) I love it and find it far more digestible than "regular modern flour"of a different modified species...." Read more
"This flour is great. I have gluten sensitivity and I'm able to use Einkorn without issue...." Read more
Customers like the quality of the flour. They say it's a great product that handles well. Some say the results are stunning and amazing. Overall, most say it’s worth the effort.
"...You can also add herbs, how about rosemary soda bread? It's wonderful!..." Read more
"Einkorn is amazing (to me) I love it and find it far more digestible than "regular modern flour"of a different modified species...." Read more
"First time using einkorn flour. Easy to use and very good. My grandchildren ate both pancakes and the bread...." Read more
"...I think it is a good product and an amazing flour." Read more
Customers find the gluten free flour great for gluten sensitive eaters. They say it has a much lower gluten level and is higher in protein. They also say it's the healthiest wheat one can eat. Customers also mention that it causes little or no digestive reaction.
"...It also makes the gluten proteins more digestible by activating other enzymes and nutrients...." Read more
"...This flour does not bother my digestive tract. Cooks and tastes like regular flour." Read more
"...I read that this flour has a much lower gluten level and is higher in protein. It's also organic and non-GMO." Read more
"Healthy and tastes great, you can feel the difference with this flour...." Read more
Customers find the flour easy to handle and use in all recipes. They say it produces excellent results and is great for making banana bread. Some mention that it works well with einkorn flour.
"This flour is great when baking bread. I bake my own bread and this four imparts a wonderful flavor." Read more
"...used the same tortilla recipe that I use with KAF flour and it worked just wonderfully...." Read more
"...is a 1/3rd 7 grain + 1/3rd bread + 1/3rd Einkorn flour and it produces excellent results...." Read more
"...I make a butter pound cake that turns out ok, but its difficult to bake cakes, and it is very hard to get a nice, really soft hamburger bun...." Read more
Customers like the texture of the flour. They say it's silky, soft, fluffy, and lighter in texture than when using other brands. Some mention that the baked items are much lighter in color and have a hard crust. However, some customers find the flour more dense than regular wheat flour and recommend using 2T-1/4 c. extra flour.
"...Highly recommend the Einkorn pasta which is silky in texture in contrast to other whole wheat pasta recipes which are variable in texture." Read more
"...A very flavorful loaf, with thin crust and delicious chewy crumb...." Read more
"...flour does, but the more I used it, the more I came to love the smooth texture and the creamy flavor of everything I made with it...." Read more
"...It is creamy in color and very silky. This is the real deal, non-hybridized with all the natural nutrients...." Read more
Customers find the flour easy to bake with. They say it's simple and easy to adapt to different recipes. Some mention that the flour is easy to roll out and doesn't require kneeding.
"...I could not believe how easy it was to roll out the tortillas. I'm in heaven. Hopefully I won't have any issues with this flour." Read more
"First time using einkorn flour. Easy to use and very good. My grandchildren ate both pancakes and the bread...." Read more
"...and alterations available online that made it pretty easy to quickly adapt. It makes delicious bread products, biscuits, and crusts...." Read more
"I love the taste and texture of this flour. It is easy to cook with. However, it is different and takes some getting used to, but it isn't hard...." Read more
Customers are satisfied with the organic quality of the flour. They mention that it is 100% natural and non-hybridized. They also appreciate the natural nutrients and minerals, which make it the best alternative to modern wheat.
"I love using einkorn flour. It is non hybridized and is wheat the way nature intended and the way it was grown for thousands of years...." Read more
"I love that this is an ancient grain...." Read more
"...It's also organic and non-GMO." Read more
"I like that this einkorn flour is non-hybridized. I make whole wheat brownies, biscuits, and cakes with this flour...." Read more
Customers are mixed about the value of the flour. Some mention it's good value, while others say it'll be a great 1 for 1 sub.
"...The cost of Einkorn is very high when compared to standard AP Flour...." Read more
"Great price and quality for a more natural and healthier flour" Read more
"...Ive not tried any other einkorn products but I plan too. It is a bit pricy but the effort for a great natural product is worth it!..." Read more
"A little pricey but worth it if my wife can tolerate it better than the GMO garbage we grow in this country." Read more
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I make a soaked wheat Irish Soda Bread - mainly because my family loves it but also because it's so easy. I use this flour in an effort to avoid modern hybridized-to-death wheat and get back to basics. [Next step - grinding my own grain! Yup, Amazon has grain mills...]
I agree with others here that it uses less liquid than modern wheat, that has been my experience as well. I mix my flour and the liquid and a bit of lemon juice for acid content and let it sit, covered with plastic wrap so it doesn't dry out, on the counter for 24 hours. After that soak, I mix in my salt and baking soda and any dried fruit I feel like adding. Then I pour it into buttered and floured loaf pans and bake. That's all there is to it. With this flour it is a cross between a batter and a dough, but the bread is the best I've ever made - all without yeast, too.
Einkorn, unlike modern wheat, is a diploid grain meaning it has 2 genes that code for normal proteins. Modern wheat is hexaploid and some of it's 23,600 proteins are not normal or natural at all - possibly contributing to the issues people have today with wheat.
Soaking flour in an acidic medium (10%) is a great way to eliminate those mineral-binding phytates. Soaking activates phytase which almost completely neutralizes phytic acid in wheats, rye, barley and buckwheat. It also makes the gluten proteins more digestible by activating other enzymes and nutrients. Use very warm liquid, the same temperature as hot tap water, and either lemon juice or apple cider vinegar for the acid. Soak your bread dough or batters for 12-24 hours and then finish and bake. It's easy to do and makes everything baked more nutritious. For me, it's easier to do this than not, because it splits the work over two days rather than all in the same day. Here's my recipe, mine is always a batter-dough cross, never a true dough so I always use loaf pans. Eat Well!
Molly's Irish Soda Bread
Makes 2 loaves
4 1/2 Cups organic einkorn flour
3 Tablespoons pasture butter
2 Cups raw milk with 3T removed and 3T organic raw apple cider vinegar added just before adding to flour
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2 teaspoons baking soda
1 teaspoon Celtic sea salt
The day or the night before, put the flour into a large bowl. Rub the butter into the flour with fingers until the biggest pieces of butter are the size of a pea. Warm the milk slightly in a pan on the stove but do not simmer - that's too warm. About the temperature of hot tap water is fine. The vinegar (or lemon juice) will sour the milk, but it will also clabber the milk proteins, so dump it into the warmed milk and mix quick! Then pour all into the flour-butter mixture and fold in fast, and let sit to soak.
This will be a cross between a dough and a batter, as long as all the flour is moistened, just cover the bowl with plastic wrap and let sit in a warm place for 12-24 hours. Depending on the flour used [emmer, kamut, modern wheat], it may form an actual dough; if so knead carefully with your hands in the bowl until it just comes together to form a moist, slightly sticky dough (if it is really wet, you can add a little more flour, but don’t make it too dry! Also, don’t over knead!)
Leave out on the counter top or in a warm place overnight. Whenever you are ready to bake, preheat the oven to 350 degrees. Mix together the baking soda and salt in a small separate bowl. Butter and flour 2 glass or ceramic loaf pans.
The doughy batter should be light and fluffy now. If it's still a cross between a dough and a batter, sprinkle 1/3 of the soda-salt mixture on top and fold in about 3-4 times. Repeat two more times. Divide between the loaf pans and bake at 350'F for 35 minutes, then reduce oven to 300'F and bake for 10-20 minutes more or until done. The tops will be dark golden brown and they will be solid but hollow sounding if tapped on top.
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If this is a dough, take it out of the bowl and press into a thick circle on a breadboard (use flour to prevent sticking). Pour about half of the soda-salt mixture on the dough And then fold in half, Flatten out a bit again, and then pour the rest on it and fold again. Now gently fold and knead the dough about 8 to 10 times. You will almost feel like it won’t come together and then all of a sudden it will.
Cut the dough in half, and gently form into 6 inch domed circle loaves, place on a cookie sheet covered with parchment paper, and cut an X on the top of the loaf with a sharp knife. Use parchment, fresh soaked breads will oxidize an aluminum baking sheet, and who needs Al in their bread? If you prefer loaf pans, use them instead.
Pop them in the middle of the oven for about 40-55 minutes, until golden brown on top and bottom, and they sound hollow when tapped on the bottom, middle of the loaf. Cool on cooling racks and enjoy with lots of pasture butter or clotted cream, and jam or curd!
Note:
You can add spices with the salt and soda, such as cinnamon and nutmeg and allspice.
You can also add herbs, how about rosemary soda bread? It's wonderful!
Some like to add 1 cup of raisins or dried cranberries or chopped figs or dates.
Updates 5/12/16:
1 - You cannot over-beat a soaked flour recipe - it's the opposite of what works for the usual, non-soaked flour baked goods. Remember we were all told not to over mix our cakes and breads or it would develop too much gluten and become tough? Well, not so with soaked flours, and especially not so with ancient grains! Beat away! I stir/beat until my arm gives out, and my breads are nice and light. Please experiment for yourself and find what works for you.
2 - Some days my dough is wetter than usual, even though I use the exact same measurements each time. Humidity, maybe? When it is too wet, it won't cook through so please determine if you need to add a bit more flour to prevent this.
3 - You can cut the acid to 2T especially as it turns raw milk (which I use) into cheese curds almost immediately.
4 - I have not tried using all water, but I have used 1/2 C milk and the rest water - works fine.
5 - I suspect any milk will work fine, possibly even just all water. Try nut milks if you cannot use dairy, and goat milk if that works for you. I have not used nut milks nor goat milk, so I cannot speak from experience here, but start by adding a bit less liquid if using all water or nut milk as dairy has "thickness" to it in the form of proteins and fat (it's not 100% water). Then check your dough and determine if more liquid is needed. For the first time or two, mix up your liquid and acid in the measuring cup and just don't pour it all in until you stir and determine if it's all needed - that way you won't make the dough too wet.
6 - For added nutrition add in 1-2 eggs (they add protein and healthy fats and vitamins as well as working as a binder). I have used duck and chicken eggs, they work fine.
It's true that, originally, wheat is extremely healthy.
It didn't just get that way, it was bred for thousands of years to be as nutrient-dense as possible, both in omega fatty acids and vitamins as well as protein content. But the mechanized farming industry completely changed the crop into the grain that was just the easiest to harvest and longest lasting (i.e. devoid of nutrients). They valued "consistent height for harvest optimization" over protein content [even though they're claiming to be concerned with #FeedingAmerica ]
So I went gluten free and baked with alternative flours and starches and I've pretty much made every mistake possible done by a gluten-free chef (including over-consuming almond flour which caused worse symptoms than wheat) and always hated how much gluten-free starches were also usually devoid of nutrients. Even after a decade of avoiding it, my body/gut/immune system still HATES [modern] "wheat" products, as well as soy, even if they are "organic" until I discovered Einkorn and can finally #reclaimthegrain and LOVE eating wholesome breads again (from EINKORN)!
I document growing [and cooking] Einkorn and other heirloom crops at our "Domestead" Educational Farm in NC.
Ideally, when I really want to make a special dish (around the holidays) I buy fresh stone milled from Breadtopia because that's the best pre-ground FRESH Einkorn flour I've found. But I keep my pantry stoked with Jovial Einkorn Flour, and appreciate their massive, on-going good deeds around the globe. I'm also grateful for the ability to buy 2-pack and save on shipping but keep half fresher, longer (I choose to store mine in the freezer).
Now, I'm off to buy bake a fresh loaf of Einkorn sourdough.
Yeah, literally.
You can catch the story on instagram and fb, too.
Find the Domestead!
Reviewed in the United States on February 12, 2024
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