Ancient whole grains (some as old as 5,000 years) have long been staples of bulk bins at health food stores. Their interesting flavors and textures have inspired both chefs and home cooks to experiment. Because they managed to evade the industrial takeover of modern crops such as wheat, corn, and rice, they have retained their unique qualities, intact, high in fiber, and protein. None of the nutritional benefits have been lost or have to be enriched.
Ancient whole grains have many health benefits:
- They are important dietary sources of water soluble, fat soluble, and insoluble antioxidants.
- They are rich sources of lignans, which are chemical compounds found in plants, particularly flaxseeds. Lignans are excellent scavengers of free radicals.
- Whole grains improve insulin sensitivity by lowering the glycemic index of the food while increasing its content fiber, magnesium, and vitamin E.
Some are plump and creamy, others lean and laced with smoke from a wood burning fire. They’re just right for adding to brothy soups and salads that don’t quite satisfy. They make great stuffing for meat dishes and can easily replace rice in risottos or puddings.
Best of all, they’re easy to cook so preparation is a breeze.
Consider eating whole ancient grains every day or at least twice a week.
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