A forgotten ancient grain that could help Africa prosper | Pierre Thiam
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Think back to your last few meals. Chances are there was some form of rice, oats, modern wheat, or perhaps another common grain on your plate. But what about teff, amaranth, or sorghum? These, along with several other cereals and seeds, are known as ancient grains—and each has a unique flavor and texture to add variety to your dish.
Plenty of ancient grains are also gluten-free, such as quinoa, millet, fonio, sorghum, amaranth, and teff. These are suitable for people who cannot tolerate gluten or wheat.They deserve a place on your plate.
Amaranth This ancient grain has gracefully made its way into modern meals. We’re not fans of the word but it’s our very own superfood. Its high protein content sets it apart from others. Another reason to love this grain is that it’s gluten-free. Grind the grain into flour and use it in breads or pancakes.
Theoretically, ancient grains are plants (not necessarily grains–quinoa, for example, is actually a seed) that have been cultivated for centuries, even millennia, in the same way.Most plants and grain, like domesticated animals and animals used for food, have been selectively bred in recent centuries for a variety of reasons.Have you noticed the wealth of trendy “new” grains at the market—kaniwa, farro, freekeh, spelt, and teff? Actually, they’ve been around for a long, long time. In fact, these grains are positively ancient.
Many of the most beneficial superfoods are not unpronounceable fruits or ancient grains. heroes that deserve a regular spot on your plate – and the cupboard staples you should oust for good.Ancient grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding.Ancient grains are often marketed as being more.Sub it for the side of brown rice on your dinner plate, and you’ve doubled the fiber. Or cook it with raisins or other dried fruit and top with nuts for a new spin on hot cereal.
The whole-grain goods: a ¾-cup (cooked) serving has 6 grams of fiber, 10 percent of a day’s magnesium, and a decent dose of iron, zinc, and many B vitamins.In moderation, foods like brown rice, popcorn, whole-wheat bread, and oatmeal raise good cholesterol levels while lowering bad cholesterol and triglycerides, a type of fat in your blood. Within this family are ancient grains, including quinoa, amaranth, sorghum, and chia.
Yep. According to the experts, sausages, cheese and pickled eggs count as superfoods in their own right. Hidden in plain sight. Keep scrolling for WH’s list of the overlooked heroes that deserve a regular spot on your plate – and the cupboard staples you should oust for good.Quinoa darted to the top of the heap, but 2016 will be a time for other ancient grains to shine – including teff, millet, amaranth, spelt, kamut, kaniwa, freekeh and farro.
Ancient grains.It grows in the Andean region and is a food staple in that area. There are approximately 3,000 varieties but the most common are white, black and red. It is perhaps the most popular of the ancient grains and is so well known and readily available that people don’t always realize that it is an ancient grain/seed.Dulse, nori, kombu, hijiki, and wakame are all different varieties of seaweed that Sinni tells us are worth your time.
Each one is packed with antioxidants, vitamins C and B, manganese, and iodin.Make half your grains whole grains by choosing foods such as whole wheat bread, pasta and tortillas, and brown rice. Looking for a new snack idea? Try these: hard-cooked eggs, popcorn, seeds, whole grain crackers, cut-up veggies with hummus, or enjoy whole fruit.
Ancient grains are certainly more nutritious than reﬁned grain products (like white ﬂour or reﬁned crackers). But healthy whole grains need not be exotic. Common foods like brown rice, whole grain pasta, oatmeal, popcorn, and whole wheat bread oﬀer the same whole grain.
List of related literature:
|from The What Would Jesus Eat Cookbook|
|from Construction Materials: Types, Uses and Applications|
|from Living Gluten-Free For Dummies|
|from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition|
|from Sports Nutrition for Endurance Athletes, 3rd Ed.|
|from History of Agriculture in India, Up to C. 1200 A.D.|
|from Always Coming Home|
|from A History of Beer and Brewing|
|from Code of Federal Regulations (CFR) TITLE 21 Food and Drugs (1 April 2017)|
|from Today’s Medical Assistant: Clinical & Administrative Procedures|