Sunday, September 23, 2012

Ancient Grains

Ancient Grains include millet, chia, amaranth, teff, quinoa, buckwheat, and occasionally sorghum.  Recently ancient grains have come into the spotlight as super foods and a great way to create gluten free baked goods.  Ancient grains are a healthy and nutritious way to eat gluten free.  Ancient grains are often considered a richer source of nutrients then modern because modern grains have been hybridized and often are genetically modified.  Grains contain carbohydrates, proteins, fats, amino acids, vitamins and minerals; making them unique because they contain all these major nutrient groups.  For some the full taste of ancient grains takes some getting used to.  For others, the distinct taste is a wonderful addition to blander wheats and GMO foods.  When baking with the grains, use a 25-50% ratio of total grain needed.  For example~ 1 cup of wheat replaced with ¾ cup gluten free mix and ¼ ancient grain.

In general, ancient grains can have a huge impact on your health.  They provide complete nutrition.  Most have loads of different vitamins.  Most have the vitamins needed to help absorb calcium, (such as magnesium) which means you get more calcium from eating ancient grains then cow's milk.  I love that they have lots of fiber~ some have both insoluble and soluble~ which is just plain great!

One of my favorite part in learning about ancient grains is how ancient civilizations and some modern ones used/use the grains.  Combining my two favorite subjects, history and food, what more can a girl ask for????  

I recently did some research to learn more about certain grains and I am very glad to share it with you, so you too can enjoy and benefit from them.  Join me as we explore them.  I might throw a recipe or two in as well.  :)

Next up.... Chia Seed!

No comments:

Post a Comment