simple.wikipedia.org I must admit to being drawn to stories of ancient Egypt. Hence, references to that time in my novels. I'd love to taste the health-giving grain found in the tomb of King Tutankhamun. Were the people healthier back then? I think not. Skeletons have revealed the same illnesses we suffer from nowadays. However, ancient grains must have sustained the population in far gone days.
I wouldn't mind trying some of the unprocessed kernels said to have been stored in Noah's ark either. Perhaps you'd like to try a vodka made from traditionally farmed Bolivian quinoa.
In the past five years, the popularity of so-called ancient grains has increased in the American food market. One food company is including some in a breakfast cereal. Read more at BBC.
I wouldn't mind trying some of the unprocessed kernels said to have been stored in Noah's ark either. Perhaps you'd like to try a vodka made from traditionally farmed Bolivian quinoa.
In the past five years, the popularity of so-called ancient grains has increased in the American food market. One food company is including some in a breakfast cereal. Read more at BBC.
Teff harvest - commons.wikipedia.org The long-used grain category is generally agreed to include amaranth, barley, bulgur, buckwheat, kamut, millet, spelt, teff and quinoa.
Many of these grains, Bolivian quinoa and Ethiopian teff, for example, have been grown for food for thousands of years.
Ancient grains are perceived as the opposite of modern wheat, which is the descendant of three ancient strains of wheat (spelt, einkorn and emmer), and often heavily refined.
The old unprocessed grains listed below are seen as more healthy, providing more vitamins, minerals, fiber and protein than modern wheat.
Many of these grains, Bolivian quinoa and Ethiopian teff, for example, have been grown for food for thousands of years.
Ancient grains are perceived as the opposite of modern wheat, which is the descendant of three ancient strains of wheat (spelt, einkorn and emmer), and often heavily refined.
The old unprocessed grains listed below are seen as more healthy, providing more vitamins, minerals, fiber and protein than modern wheat.
• Amaranth - a South American grain which is both gluten and wheat-free and is a source of vitamin C
• Barley - an excellent source of fibre, manganese, selenium, and thiamine
• Bulgur - a quick-cooking form of whole wheat which is high in manganese
• Kamut - has a nutty flavor and is high in fiber, protein and several minerals, including selenium and manganese.
• Millet - a small, whole grain is a staple in many Asian and African countries but thought of mostly as bird food in the United States
• Spelt - commonly eaten in medieval times, spelt is part of the wheat family and is high in protein and fibre
• Teff - common in Ethiopia, this grain has the highest calcium content
• Quinoa - perhaps the best known ancient grain, quinoa is a complete protein since it has all nine essential amino acids
Source: Today's Dietitian
rolled oats - en.wikipedia.org One of the first references to ancient grains as a health food was in an article in the New York Daily News in 1996. Since then they have seen a steady surge in popularity.
Here in the UK, I eat porridge for breakfast (made from rolled oats), drizzled with a little honey. Since late medieval times, oats have grown in Scotland as the staple diet of crofters simply because, unlike wheat and maize, they will grow in the damp, sun-deprived climate. Back in those days, a thick paste was made, then cooled and stored in a wooden porridge drawer, from where it was eaten over several days. When cold the mixture became thick and solid, they ate thick slices for lunch or fried it for breakfast. Mmmm. Interesting. I might try frying a thicker mixture. But then, I'm not a poor crofter with no other food option.
The only grain listed above I've eaten is barley, which is good for thickening and enriching a stew.
Have you tried any ancient grains?
Here in the UK, I eat porridge for breakfast (made from rolled oats), drizzled with a little honey. Since late medieval times, oats have grown in Scotland as the staple diet of crofters simply because, unlike wheat and maize, they will grow in the damp, sun-deprived climate. Back in those days, a thick paste was made, then cooled and stored in a wooden porridge drawer, from where it was eaten over several days. When cold the mixture became thick and solid, they ate thick slices for lunch or fried it for breakfast. Mmmm. Interesting. I might try frying a thicker mixture. But then, I'm not a poor crofter with no other food option.
The only grain listed above I've eaten is barley, which is good for thickening and enriching a stew.
Have you tried any ancient grains?
RSS Feed
