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The Truth About Ancient Grains | WebMD
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Are Ancient Grains Really Better For You?
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Everything You Need to Know About Ancient Grains. You don’t have to love quinoa to love ancient grains, because from amaranth to sorghum, there are lots to choose from. Many are gluten-free, providing great alternatives for people with wheat sensitivity. An ancient grain that was commonly eaten in medieval times, spelt berries (or the whole grains) are an excellent replacement for rice or pasta, as a hot cereal alternative and the flour is lovely in muffins, waffles, pancakes and breads.
Wheat berries are the entire kernel of wheat, including the bran, endosperm and germ. Drago.Filippo Drago is the “Sicilian guru of the ancient grains” preserved in the museum of Caltagirone, Catania; they are kept alive and marketed by the firm Molini del Ponte. Einkorn.This term comprises both the cultivated crop and the equivalent wild species (single grain or small grain) of this ancient cereal, which was grown in eastern areas of the Mediterranean starting from 3,000 BC. Thousands of years ago whole grains and seeds were a vital part of the food supply in ancient cultures. The ancient grains buckwheat and millet are native to Asia, quinoa, amaranth, and chia seeds are from South America, and flaxseed, bulgur, farro and kamut are from Ancient Egypt.
Ancient grains are certainly more nutritious than reﬁned grain products (like white ﬂour or reﬁned crackers). But healthy whole grains need not be exotic. Common foods like brown rice, whole grain pasta, oatmeal, popcorn, and whole wheat bread oﬀer the same whole grain. Known as the “harvested seeds of grasses”, humans have been consuming grains for thousands of years.
From maize (corn) originating in Mexico, to rice in Asia, to wheat in the Middle East, grains are diet staples in most cultures. In fact, these three account for 51% of the calories consumed globally. Everything you need to know about fonio | Wise Living Magazine Say hello to fonio – the ancient grain that we’ll all be eating in 2020. Tasty and gluten-free, fonio is rich in iron, zinc, vitamin B and amino acids. Grains are seeds and fruits of cereal grasses, often referred to as “kernels.” Grains are efficient at transforming sunlight, fertilizer, water, and air into macronutrients.
The final product is a durable seed, which can be stored for long periods. Because grains evolved to last from season to season, we can’t digest them raw. Try oats, buckwheat, brown rice,and quinoa, amaranth, teff, wild rice, quinoa or millet. They’re all whole grains that are gluten free.
For oats, especially, check the label to ensure the grains have not been cross-contaminated during processing. For added flavor, cook grains in stock instead of water. Place the grain in a glass bowl or jar and cover with filtered warm water. For every 1 cup of liquid you’ll need 1 tbsp of acid medium.
You can use apple cider vinegar or fresh lemon juice. Most grains need to be soaked for 12-24 hours however buckwheat, brown rice and millet have a lower phytic acid level and only need about 8 hours.
List of related literature:
|from Diet & Nutrition: A Holistic Approach|
|from The Tao of Health, Sex, and Longevity: A Modern Practical Guide to the Ancient Way|
|from Feeding You Lies: How to Unravel the Food Industry’s Playbook and Reclaim Your Health|
|from Crabgrass Frontier: The Suburbanization of the United States|
|from Small-Scale Grain Raising: An Organic Guide to Growing, Processing, and Using Nutritious Whole Grains for Home Gardeners and Local Farmers, 2nd Edition|
|from Chemistry and Technology of Cereals as Food and Feed|
|from Why Did the Chicken Cross the World?: The Epic Saga of the Bird that Powers Civilization|
|from The Perfect 10 Diet: 10 Key Hormones That Hold the Secret to Losing Weight and Feeling Great-Fast!|
|from Culinary Nutrition: The Science and Practice of Healthy Cooking|
|from The Making of the Ancient Greek Economy: Institutions, Markets, and Growth in the City-States|