Ancient Grains

More and more doctors have been diagnosing Celiac Disease, Gluten Intolerance, and Gluten Sensitivity in the recent years. With these diagnosis’ on the rise, eating gluten free has become increasingly more popular.

 Now we’ve all had grains such as wheat, corn, oats, and rice, however, after the diagnosis,  ancient grains are now regaining popularity and making their way into health food stores and some supermarkets. Ancient grains offer a more unique taste and are full of nutrients. Therefore this means ancient grains have been making a comeback here in the United States as well.

Now, you may be asking yourself, what exactly are ancient grains? Basically, ancient grains have been around for thousands of years and have been largely unchanged. Unlike wheat and corn, which have been bred in an overabundance in this country, they are also genetically modified thus they have not remained in their original state. 

Below here is a sampling of some of the most common ancient grains:

• Amaranth is a great substitute to make beer or bread products. If you combine this with brown rice you have a complete protein. It is also gluten free.
• Quinoa  is a great source of protein. It has a mild nutty flavor and a creamy, crunchy texture.  Often now being found in the standard supermarket, it is a great alternative for the high carbohydrate rice or pasta selections in a gluten free diet.
• Buckwheat, despite the name, contains no gluten what so ever. It also is high in all the essential amino acids.  It can actually be made into porridge, great used in salads, as a side dish, or as an oatmeal alternative.
• Millet has been known to be effective at preventing heart disease, type 2 diabetes and some forms of cancer. When prepared it is low in sodium and calories, no cholesterol and is gluten free. It has a fluffy or creamy texture depending on how it is cooked. It can be used  an alternative to rice or potatoes. 
• Kamut is believed to be first grown in Egypt or Asia. Kamut is much larger than common wheat and provides more protein and amino acids. Kamut can also help lower bad LDL-cholesterol and raise good HDL-cholesterol because it is high in essential fatty acids. Kamut is not gluten-free so should be avoided if you are on that particular diet. It's has a great source of thiamin, niacin, folate, riboflavin, vitamin B6, vitamin E, phosphorus, magnesium, complex carbohydrates, and zinc.
• Polenta  is made from whole grain yellow or white ground corn that has had the germ removed. This gluten-free grain is considered a complex carbohydrate and is very high in protein. It's a fantastic substitute to breads and pasta. Polenta is high in vitamin A and C. Iron, thiamin, zinc, phosphorous, and magnesium are also found in polenta. 
• Spelt does contain gluten, but it is a very low amount when you compare it to wheat. It is actually a great substitute often used to make bread for sandwiches. Many people with gluten sensitivity have found spelt can be safely added to their daily diet.
• Barley is the oldest of all the grains. It is great for soups, stews, and breakfast products. This selection is not available for the gluten free diet.
• Rye is often mentioned as better for Diabetics because it produces a lower insulin response compared to wheat.This also though is not gluten free.

Each variety does contain an assortment of our body’s essential nutritional values. The most common of the vitamins and minerals include magnesium, manganese, B complexes, and iron. Many of these, a lot of people are lacking within their bodies. 

  

So, the next time you step into your kitchen, think twice about these wonderful alternative grains. Grab your pot, pan, skillet, and spatula to make anything from breakfast to dinner. You can create a great twist on some all time favorite dishes that your stomach and your digestive system will love.