Ancient Grains

Why are we obsessed with Ancient Grains?

US News published an article last month called “Why are we obsessed with Ancient Grains?”.

What makes grains ancient? “Cynthia Harriman, director of food and nutrition strategies at the Whole Grains Council, says that while there isn’t any regulatory definition of what an ancient grain is, they are grains ‘that have come down to us largely intact, as opposed to grains that have been extensively modified and cross-bred more recently’.”

Probably the most popular and blogged about of the ancient grains is quinoa (…). Other ancient grains are heating up, though, and are poised to explode in 2015, thanks to their high plant-based protein content.

Another factor putting ancient grains on the hot list is the fact that several of them – including quinoa, amaranth, teff, millet and sorghum – are gluten-free.

The article goes through all our favourite grains- from the pseudograins such as amaranth, buckwheat and quinoa to teff, millet and spelt.

To review the entire article (in PDF format), click here.

Ancient Grains

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