Due to the interest in living healthier lifestyles there is a renewed interest in ancient grains. A rise in food allergies is making wheat and especially gluten one of the most controversial foods in recent years.
Research has shown that ancient grains often provide a richer source of nutrients such as protein, Vitamin B2, iron, phosphorus, copper, selenium, manganese, magnesium, calcium, zinc and many others. They are also less likely to be problematic for persons with food sensitivities, but special attention should be paid to grains containing gluten.
Ancient grains are more nutritious and have less likely been modified. In addition to the health benefits, many people like the taste of these ancient grains, such as quinoa, amaranth, kamut and spelt which are often distinctive in flavour, texture and diversity.
10,000 years ago these ancient grains were first cultivated in the fertile Crest at the dawn of the agricultural revolution and then introduced to Asia, Europe, Northeast Africa, India and Arabic peninsula.
Ancient grains and seeds have come to us from past generations and remain true to their original form. Also known as heritage or heirloom grains, these ancient grains are just as nature intended them to be – simple and healthy.
Most people limit their grains to wheat, barley, corn, oats and rice, but ancient grains can add variety to the diet and are worth exploring.