Ancient Grains

Ancient grains are nutritional powerhouses

Stephenville Empire Tribune has recently released an ask-and-answer article on ancient grains: “what are they” and “are they healthier than other grains“?

Dr. Komaroff is a physician and professor at Harvard Medical School and here’s some of what he has to say about these grains:

“What sets ancient grains apart from modern grains? Modern wheat is heavily refined, or processed. The process of refining wheat involves removing both the outer and innermost layer of the plant seed. This eliminates some protein, almost all of the fiber, and most of the vitamins and minerals from the final product.

In contrast, most ancient grains are eaten as whole grains. Whole grains are nutritional powerhouses with many health benefits. Eating whole grains, for example, lowers the risk of heart disease and diabetes.”

And it looks like we’re going in the right direction- Dr. Komaroff mentions a list of ancient grains to check out: amaranth, teff, freekeh, kamut, sorghum, millet, and quinoa.

Read the complete article (in PDF) format here.

Image Source: Deutsche Welle

Ancient Grains

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