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You are here: Home / Food / An Ancient Appeal

April 21, 2017

An Ancient Appeal

Have you heard of “ancient grains”? Amaranth, einkorn wheat, farro (emmer wheat), Kamut (Khorasan wheat), millet, quinoa, sorghum, spelt, and teff, to name a few. If not, you likely will in the future as they have been awarded the designation of being one of the hottest food trends of ancient grains2016. The term doesn’t have any biological, botanical, or nutritional meaning, but rather classifies a widely debated group of grain and grain-like products.

According to Oldways Whole Grains Council and Nutrition Exchange, based in Boston, ancient grains are those that have remained unchanged over the last several hundred years, possibly even thousands of years. This category of food products includes true grains, which are by definition hard seeds from a grass, like teff. Interestingly, it also includes pseudo grains, or seeds from non-grasses, such as quinoa, and other seeds, such as amaranth. Some rice products are at times included in this designation as well.

The Mayo Clinic notes that ancient grains are growing in popularity for a variety of reasons. Among them, “Chefs use ancient grains to bring different textures, colors and flavors to dishes. Consumers are looking for “health foods” and some are looking for alternatives to wheat or gluten-containing grains.”

The nutritional benefits depend upon the particular grain; however most ancient grains are whole grains, meaning they are packed with fiber and energy in the form of complex carbohydrates. Most are higher in protein then their cultivated relatives and many conbowl of ancient grainstain phytochemicals, B vitamins, vitamin E, magnesium, and iron. This grouping contains a number of non-wheat grains, which are gluten free.

Don’t be intimidated by ancient grains. Many are easy to cook and can be incorporated into foods in place of rice, stuffing, and other starchy sides. Ground products, particularly ancient wheats like emmer, Kamut (Khorasan wheat), and farro, can be used in place of wheat in a variety of baked goods. For tried and true recipe ideas and more information about individual grains, visit the Whole Grains Council.

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WRITTEN BY: Christine Kendle, MS, RDN, LD, Family and Consumer Sciences Educator, Ohio State University Extension, Tuscarawas County, kendle.4@osu.edu

REVIEWED BY: Shannon Carter, Family and Consumer Sciences Educator, Ohio State University Extension, Fairfield County, carter.413@osu.edu

REFERENCES:

  • Oldways Whole Grains Council. Ancient Grains for Today’s Tastes. https://oldwayspt.org/system/files/atoms/files/WG15_AncientGrains.pdf. Accessed April 2017.
  • Webb, Denise. “Hottest Nutrition Trends of 2016: Ancient Grains”. Today’s Dietitian. August 2016. Volume 18, No 8, P 44.
  • Whole Grains Council. Ancient Grains. https://wholegrainscouncil.org/whole-grains-101/whats-whole-grain/ancient-grains. Accessed April 2017.
  • Zeratsky, Katherine. Ancient Grains. Mayo Clinic Nutrition Blog. http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-blog/ancient-grains/bgp-20245680. September 2016.

Categories: Food
Tags: gluten free, grains, whole grains

Avatar for Christine Kendle
Avatar for Christine Kendle

About Christine Kendle

Christine Kendle, MS, RDN, LD, enjoys working for Ohio State University Extension in Tuscarawas County as an Extension Educator in Family and Consumer Sciences. Prior to coming to Extension, Chris worked extensively in the areas of child and public health nutrition. She is also the mother of two busy girls, so creating healthy, child friendly meals is a passion. She also enjoys teaching about food preservation and food safety as it relates to both the food service operators and the consumer. Chris is currently the chair for the Tuscarawas County Fit Youth Initiative and also serves on the Healthy Tusc Executive Board.

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