PODCAST. Ancient grains…promoted as the fast track for weight loss and THE answer to stabilize your blood sugar. What exactly are ancient grains and are they better for you than modern ones? According to the Whole Grains Council, ‘ancient grain’ doesn’t have an official definition. Three things to know.
#1. All whole grains are ancient from a broad picture as roots trace back to the beginning of time. It all depends on how the term is defined. The Whole Grains Council defines ancient grains as typically unchanged over the last several hundred years and largely intact as compared to grains that have been cross-bred more recently. So modern wheat, which is bred, would not be considered ‘ancient’ while spelt, faro, sorghum, amaranth, teff, millet, quinoa and others would be.
#2 Whole grains, ancient or not, offer much more nutritionally than refined ones like white flour or white bread and white rice. All are made up of three parts: the germ, bran and endosperm, which are where all the wonderful nutritional benefits come from. Yet, whole grains, including ancient grains really vary in their nutritional content, uniqueness and taste that is described as meaty, nutty or a little sweet.
Listen to the podcast for more on ancient grains. And don’t miss the companion video blog Sorghum: What’s Old is New.
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