consciouseating
Meals and Simply Ancient Grains. “But that may be too simplistic, a characteristic of many diet trends.”
for Modern Palates Ancient Grains
Gluten-Free and Eco-Friendly Grains Gain Favor by Judith Fertig
A
ncient grains are making a comeback. Grown since Neolithic times about 10,000
years ago, varieties of barley, corn, millet and rice have helped assuage the hunger of many communities. Today, yellow millet, dark red whole-grain sorghum, brown quinoa and exotic black rice can help alleviate food shortages. According to Harry Balzer, an expert
surveyor of food and diet trends with The NPD Group, concerns about grains and gluten have prompted about a
third of Americans to try to cut back on both since 2012. About 1 percent of the population has celiac disease, estimates the Celiac Disease Foundation, but many more prefer not to eat gluten. Many ancient grains are naturally gluten-free, including amaranth, buckwheat, millet, quinoa, rice and teff. “Some think that a grain-free way of eating is healthier and also better for the planet,” says food writer Maria Speck, of Cambridge, Massachusetts, author of Ancient Grains for Modern
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Better for Our Health Whole grains fi ll us up and provide fi ber, both necessary for maintaining optimum digestion and weight, says Kathleen Barnes, a widely published natural health expert in Brevard, North Carolina. Eating more whole grains has been previously associated with a lower risk of major diseases such as Type 2 diabetes and cardiovascular disease, based on studies by the University of Minnesota and Lund University, in Sweden. Qi Sun, assistant professor in the Harvard School of Public Health department of nutrition, agrees that whole grains are one of the major healthful foods for prevention of major chronic diseases. He’s the lead author of a new Harvard study of data associating consumption of whole grains with a 9 percent reduction in overall mortality and up to 15 percent fewer cardiovascular fatalities during two 25-year-long research initiatives that followed 74,000 woman and 43,000 men. The researchers cited substituting whole grains for refi ned grains and red meat as likely contributors to longer life. “Whole grains are nutritional
powerhouses, packed with vitamins, minerals, antioxidants, benefi cial fi ber and even some protein,” observes Speck. With a German father and a Greek mother, she grew up in two cultures where grains are a part of everyday meals. “We eat them because they taste good.”
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