Ancient Grains Might Be the Key to Solving the Gluten Problem

Gluten: it makes you depressed, fatigued, and ties your intestines in knots, right? Hell, it probably stole $20 out of your wallet when you weren't looking. For some of us, it's difficult to believe that one little protein is behind all of these problems—especially considering that wheat, a prominent carrier of gluten, has been feeding the human population for 10,000 years. But what if the problem isn't gluten per se, but the wheat we eat today? Such wheat has been manipulated, manhandled, and made to behave in a way that barely resembles a grain, let alone the grains our ancestors successfully digested for centuries.

 How Much Protein Is Actually in Those Ancient Grains You Love?

If you’re on the grain train, then you’re probably very familiar with quinoa and its high protein content: roughly eight grams of it per one cooked cup, to be precise. (Okay, technically quinoa is a psuedograin, like a seed, but we cook and consume it like a grain). But it’s definitely not the only grain out there that is loaded with protein. In fact, there are several options that contain even more protein than quinoa

 The Health Benefits Of 11 Ancient Grains & How To Eat Them

Ancient grains are a group of grains and seed-like grains, called pseudocereals. The crops have been staples in countries around the globe for thousands of years and are still minimally processed. Compared to modern grains, like rice and pasta, ancient grains tend to have greater health benefits. This is likely because they still contain their nutrient-rich kernel, functional medicine doctor and registered dietitian Elizabeth Boham, M.D., M.S., R.D., explains.

Ancient grains: should you be eating more?

Taking inspiration from how our ancestors ate is the health trend that’s picked up significant pace over the last couple of years. From the popularity of diets such as the Paleo diet and Hadza diet to the demand for stress-fighting herbs with Ayurvedic roots such as adaptogens, the future of wellness could well lie in the past. One emerging category that’s seen noticeable growth in this regard is that of grains or more specifically, ancient grains.

Seven Ancient Grains to Lend Your Plate Green Panache

Ancient grains—also known as heritage or heirloom grains—have evolved over thousands of years to be hardy and undemanding, meaning they require few pesticides and fertilizers and don't need irrigation. Cultivated by cultures across the globe—including the Egyptians and the Incas—ancient grains are open-pollinated rather than crossbred and are typically higher in nutrients than bleached, processed grains. Behold these seven standouts.

The eco guide to ancient grains

Selective breeding gives the highest yield, but potentially at a price. It’s time to go back to our roots

An Ancient Grain Brings the Warmth

Freekeh, long popular in the Middle East and North Africa, adds a smoky note to dinner.

Ancient grains are misnamed and their health benefits are unconfirmed

Said to be untouched by modern plant breeders, who have apparently rendered wheat an unhealthy option, these “ancient grains” can supposedly transform your health. But what exactly are these foods, and are they as beneficial as claimed? Here’s the first thing: ancient grains are often anything but.

Ancient Grains In Depth – Sorghum and Freekeh

Dating back to 8000 B.C.E. in Egypt, sorghum (EU) is truly an ancient grain. As a dietary staple for over 500 million people, sorghum is one of the top five foods that provide 85 percent of the world’s food energy, following rice, wheat, maize and potatoes. Sorghum gets its popularity due to its ability to grow in both mild and dry climates, as well as its resistance to drought, heat and floods.

Ancient Wheat Could Save Us from Another Irish Potato Famine

“Diversity in grains is key for a sustainable food future,” says scientist Abi Glencross, who wants more people to eat older, genetically diverse crops. “Look at the Irish Potato Famine. That’s a prime example of a severe lack of diversity."

Beyond Quinoa: The New Ancient Grains

You’ve cooked your way through quinoa of every color, dabbled in amaranth and moved beyond millet. That farro and kale salad? It’s been in your dinner party rotation for at least two years. But when was the last time you cooked up a pot of whole berry spelt?

Do ancient types of wheat have health benefits compared with modern bread wheat?

The concerns about the consumption of bread wheat have been accompanied by the promotion and increased consumption of ancient forms of wheat, based on perceived health benefits. However, genotypes of wheat vary widely in composition while ancient wheats may be grown and processed differently to modern bread wheats.

Eating Like the Ancients: Heirloom Grains Return

You've heard of heirloom tomatoes. Now meet heirloom flours, ground from grains first domesticated thousands of years ago. Also called "heritage" or "ancient," these grains are now in supermarket breads, health-food store pasta and cookies. They are billed as exceptionally nutritious and, in some cases, safe for people who can't tolerate gluten.

Fringe No More: 'Ancient Grains' Will Soon Be A Cheerios Variety

So-called "ancient grains" have moved with breathtaking momentum from America's culinary dissident fringe toward the mainstream — and now they've arrived. After all, what's more mainstream than Cheerios?

Quinoa isn’t the only ancient crop falling prey to Western gluten-free appetites

Once as popular as corn in Mexico, Amaranth’s recent revival has been touted as part of the solution to Mexico’s obesity problem. Native to Oaxaca, amaranth is a hardy weed that produces high-protein, high-fiber, gluten-free seeds, as well as tasty leaves. It can be used as a cereal, as a rice or pasta substitute, in pudding or as a protein-packed popped snack. But with sales already soaring, international consumers could gobble up one of Mexico’s best routes to healthier diets for its citizens. As a result, farmers have held off on exports and are focusing on local consumption, for now.

Quinoa, Kamut, Millet, And More: Westchester Chefs Bring Ancient Grains To The Modern Kitchen

Wheat, oats, rye, and barley have been filling farm fields just as long, but these so-called ancient grains—such as quinoa, teff, kamut, and spelt—are much more mysterious to modern-day diets. A decade ago, the average eater wouldn’t know what quinoa was, much less how to pronounce it (keen-wah).

Quiz: how well do you know your ancient grains?

Can you tell your quinoa from your bulgur? Test your knowledge of the world's oldest grains.

Seeking A Grain Of Truth In "Whole Grain" Labels

Whole wheat, stone-ground, multi-grain. Have food labels got you confused? Joanne Slavin, a nutrition professor at the University of Minnesota, and David Ludwig, a pediatrician and obesity doctor at Boston Children's Hospital, discuss the meaning of "whole grain," and whether intact grains like wheat berries pack more nutritional punch than their ground-up counterparts, such as whole wheat flour.

Super Grains Explained: From Amaranth to Sorghum, What’s the New Quinoa?

You’ve been hearing smatterings about these “trendy” ancient grains for awhile now—so you decide to see what all of the fuss is about. But when you get to Trader Joe’s and see the real estate they’ve managed to secure, the feeling that comes over you is nothing short of grain-induced panic.

The whole grain goodness of modern and ancient grains

Unlike modern grains such as wheat, corn, and rice, ancient grains have never been processed through hybridization or genetic modification; they’re grown just as they were a thousand years ago. They have exotic-sounding names like teff, einkorn, emmer, amaranth, millet, quinoa, black rice, black barley, and spelt. And they pack a nutritional wallop.

The Whole Story

Whole grains, whether truly “whole” or not, have gone mainstream. You can’t mention quinoa without hearing about the plight of the Bolivians who can no longer afford to buy their crop because we’re willing to pay so much for it.

Thoroughly Modern Millet

How to eat whole grains.

Why do Americans love ancient grains?

Would you like to taste the health-giving grain found in the tomb of King Tutankhamun? Or feast on the unprocessed kernels said to have been stored on the ark by Noah? Or how about a vodka made from traditionally farmed Bolivian quinoa? If any of this whets your appetite, you are not alone.