A forgotten ancient grain that could help Africa prosper | Pierre Thiam
Video taken from the channel: TED
Easy to Grow Edible Seeds and Grains
Video taken from the channel: GrowVeg
How to Make the Ultimate Ancient Grain Bowl
Video taken from the channel: Chowhound
Growing Ancient Grains In Your Garden.
Video taken from the channel: Shawn Woods
WILD Red Amaranth Ancient Grain That Grows Back Every Year???
Video taken from the channel: Planting Freedom athatcher85
Are Ancient Grains Really Better For You?
Video taken from the channel: SciShow
Are Ancient Grains Healthier?
Video taken from the channel: NutritionFacts.org
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:
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| from The What Would Jesus Eat Cookbook |
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| from Construction Materials: Types, Uses and Applications |
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| from Living Gluten-Free For Dummies |
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| from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition |
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| from Sports Nutrition for Endurance Athletes, 3rd Ed. |
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| from History of Agriculture in India, Up to C. 1200 A.D. |
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| from Always Coming Home |
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| from A History of Beer and Brewing |
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| from Code of Federal Regulations (CFR) TITLE 21 Food and Drugs (1 April 2017) |
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| from Today’s Medical Assistant: Clinical & Administrative Procedures |
276 comments
Thank you for showing all of those, you’re a great inspiration for sustainability.
Birds are on the brink of extinction! WE ALL NEED TO MAKE CHANGES NOW! Audubon soc predicts 380 species are in trouble and threatened. All of us need to plant food for them and make daily changes in our lives to slow down climate change…THey eat a ton of insects and also help pollinate. 75% of penguins have gone extinct in Antarctica due to climate change and harvesting of Krill (for krill oil supplements)their ONLY FOOD SOURCE. Please write to the company to stop starving our penguins. THEY KNOW they are starving them, but do NOTHING to help these adorable birds. Additionally, thanks to Big OIL and GAS and us humans releasing carbon gas into our atmosphere. WHY cant we see our own damage? WHEN will we say enough is enough and start changing the way we do things?? We ALL MUST make sacrifices, and stop being so spoiled rotten to the point of killing ourselves and the world we live in.
Sunflowers are a staple in my gardens. I don’t eat many of the seeds myself, but the chickens and turkeys love them all winter long. The stocks are a favorite of the goats, and I swear the milk tastes sunny after they spend a couple weeks noshing on them.
I like to make bread out of a mixture of rye, spelt, oat and whatever else I can find (it is coronavirus time!). I can’t say I have noticed a difference in my health, but it does taste better
Ancient sprouted grains for the win! Ezekiel bread is the only bread I eat, and quinoa is also amazing!
This video was terrible. You didn’t cover anything in depth, spoke misinformation and clearly had an agenda. Less gluten = lower quality? Gluten = energy?? What? What about nutrient composition? What about the chromosomes in modern wheat versus einkorn, and the effects of hybridization? SciShow is such a hit and miss channel.
easy to grow sesame seeds and they are a very pretty flower during the summer
Why non-GMO needs to stop. And all these other stupid health trends.
New Shawn Woods video = Yay!
Unskippable ad for veggie burgers = Boo!
Ther term “ancient grains” is the grand-daddy of marketing coins
That’s so interesting. I’m glad ancient grains are my preference either way:)
Try not to work the soil man. Check out gabe brown and what he does.
Interesting! Never thought of seeds as a crop as such. I have several of these plants and will now look at them very differently, thank you.
i tried to listen to dr greger and i just ended up geeking out so i had to banish him
I hate bread. Well no, I don’t want to be labeled a foodcist and get accused of hate crimes by “the woke” vegans. I strongly dislike bread.
Wow! Thank you for sharing this! Bless you and your dear ones!
No, you can’t prosper on bare subsistence farming with any crop, with low education and with 5-10 children to feed. That wouldn’t be possible even for far more industrious people than Subsaharan Africans who are not exactly renowned for being conscientious and frugal workers. And, no, I won’t waste my time watching someone who claims this to be possible because it’s (self-)delusion especially since this apparently is just clickbait for yet more pro-immigration propaganda served to us by the TED indoctrinators who want us all to think the same as they do…
I have never craved wheat but I have craved quinoa so it’s obviously more nutritious.
Recently purchased Emmer Wheat flour to make chapati (Indian Bread). Was blown over by the flavour. Compared to it, regular wheat flour chapati is tasteless. Emmer is 4 times more expensive, but plan to stick to it purely from a ‘taste’ perspective. It is that good.
This new format is nice but I’ve noticed that every video had really jarring cuts/edits (maybe I’m spoiled by other channels?)
Dr. Greger probably hates doing more than one take and the editors are probably doing their best, but I never noticed this in the previous format. Just thought I’d point it out.
The plastic clip is so vibrant looking though. I’m almost certain it has antho-cyanins and polyphenols.
Sorry but I didn’t not pick up anything here. I came here to find out if what I bought it’s better. Rather I got nothing but a whole new grammar. ��♂️��♂️
I know this is an old video, but I am very disappointed. This video didn’t discuss the topic in the name of the video at all. It would have been an interesting topic. This video mostly discussed the yield rates of these grains. It’s fine, but it should have been named differently. Yes, modern wheat is so popular because it is easier to process and produces more grain. Also, it has more gluten in it. However, it is highly misleading to say that the protein is of a higher quality because of this, in a video that was supposed to be about nutrition. The reason why gluten is so great is because it traps the air bubbles in a dough making it rise more. Also the dough is easier to work with. This has nothing to do with nutrition, but it is great for baking. What a video with this title should have discussed is at least micronutrients and also FODMAPs. While all of those grains are good for most people, there are some people who can’t eat modern wheat but can eat spelt for example (because of gut problems, irritable bowel syndrome for example) and of course also people who can’t eat any of those grains because of celiacs disease.
Fono is the answer. The migration is due to corruption in their governments killing their own people.
Someone random chuckle head says “GMO’s are bad” while using heavily biased evidence and no one bats an eye, but actual scientist put out research proving that gluten is good for you(provided you don’t have Celiacs disease) and everyone loses their minds….
great idea. I’d buy that product for nutrition and also because it would help the crop producers, small farmers
We grow sunflower, millet and sorgum in our garden this to encourage wild life but also to attract bees.
The seed pods are also fantastic for flower arranging.
I eat beans everyday no I will just add more green leafy vegetables.
my ancestors would be proud that people like you are keeping our historical food alive:) (I’m native american…mixed with a bit of Albanian and Scottish)
WHATS THIS?!?! A BLACK SPEAKER THAT DOESNT GET DISLIKES FOR NO REASON?!?! WOW WHAT A DAY
The major wheat producers of the world have modified it for one reason only: to make it more shelf-stable. They don’t give two shits about the nutritional value to actual human beings, they just care about the bottom line of their corporations.
I was expecting more info on avoiding the arsenic content of brown rice for other varieties such as chewy black rice
looks like the big producers would be amaranth, sorghum and perhaps the oats.
Now to find a loaf of bread with 100% kamut or einkorn that doesn’t require a high income. I made a loaf successfully, but it was pricey for a small round of it at about 3 cups of flour. And it always takes time to make one’s own bread, though not that difficult.
I have done a lot of research regarding the nutrition in wheat. Focusing on gluten, the burst of energy is a reaction similar to drugs like ritalin or speed. It isn’t that you’re body gets energy from the gluten. It is not like a nicotine buz from smoking cigarettes.
Very informative! Thank you. I love the taste of kamut, but it’s expensive.
really enjoying these garden vids & then to table. you always bring everything of the past cultures forward & that’s appreciated more then you may know
best wishes Danitaga Shawn
We shouldn’t eat many starchy vegetables? Doesn’t McDougall say the opposite?
2.04: Did anybody else find themselves saying out loud: “Put it to the test?”
Thanks for doing the research and posting…and for the warning at the end! ; )
Where were you able to purchase your Kamut Wheat and Einkorn? The Seed Supplier I used to purchase from Bountiful Gardens closed their doors in 2017? Anyone else supply Kamut for planting?
In Kuala Lumpur met Sayed Izham talking about Forgotten Food. Here Ibrahim Seydi of Senegal origin too will be making an impact
Hopefully you will be coming here soon
whats healthier
getting hit in the face or getting hit in the stomach?
Extremely superficial video doesn’t really answer the question it poses in its own title. Are the ancient grains better for ME, as opposed to farmers and their yields and bakers and what i assume are their leavening needs? The term “protein quality” appears to be used spuriously and doesn’t really provide an answer.
Between making primitive tools using tendons, flint stone, hand carved shafts, and feathers, making various kinds of primitive traps, growing primitive foods, controlling his massive rodent problem, mind switching with Utsi the iceman and recreating his entire tactical gear, filming, editing, and post producing video, and having a family I just have one question. When do you sleep?
Interressting
Its not him talking about a vision but him doing it and just wanting to tell us about it
Well lets hope it works out
We do not inherit the earth from our ancestor, but borrow it from our children, quote of the year!
I’ve just bought edible lupin seed for next year. The seeds look a bit like broad beans, and apparently are commonly eaten in many countries. The plants are as decorative as normal lupins, so I’ll probably grow them in my flower beds rather than the vegetable garden.
Einkorn wheat is more nutritious and better than modern wheat. Einkorn contains 3 to 4 times more Beta-Carotene than modern wheat, it contains twice the amount of vitamin A than present-day wheats, einkorn contain 3 to 4 more times lutein and it contains 4-5 times more riboflavin (antioxidants to slow aging and used to create energy) than modern wheat. Many people with gluten sensitivity can consume einkorn with no problem although einkorn has a higher ratio of gliadin to glutenin, However because Einkorn is not hybridized, the original DNA structure remains intact and actually helps the body to digest these gluten proteins properly. Also einkorn is tastier than modern forms of wheat, when you try einkorn you can’t go back to modern wheat!
t seems like a very good solution and nessecary too to feed the world in the coming decade. But to wash of adhering grit and sand demands up to 10 liters clean water for one kilogram of fonio. This seems to me like a problem because of the watershortage this man also mentioned.
How does someone eat the plastic clip on accident? My mind is boggled.
Maize is really easy to grow in the right climate, and is one of the most productive and easiest grains to deal with as a home.gardener
I want to know if the modern grains were organic or if they had Glyphosate used on them to dry them out before harvest. I know Glyphosate causes stomach issues, and i don’t know if they use Glyphosate on ancient grains.
It’s too bad you didn’t take your science to the second level and talk about the allergies and other disorders that come from modern wheat. Also Mr. Science, the chemical make up of the different wheats such as double the chromosomes from ancient varieties and postuations on the human effects. BTW, nutrition is not based solely on protein of gluten, but mineral content as well. But I’m sure you would want to do a follow up video, as wheat and gluten play a big part in human health… and don’t forget the GMO and glycol phosphate perspective… seriously a BIG topic.
I pity the fool that doubts the wisdom of the ancients( muppets)
For a moment there I thought the title said ancient giants ��
I ‘m a african but I never know all of this about this grain,this is definitely stunning. after this epical illustration,the implementation of his ideas could be indeed the solution of the Africans issues
Wouldn’t a strictly enforced one-child-policy be much better for Africa’s development?
I love it when you add random facts for interest into your videos like the guy who ate the bread bag clip.
I was told ancient grains have less chromosomes than modern wheat and that makes them easier to digest than modern wheat.
This new green background you are using is very unflattering!
Can I just clarify with you the bit about poppy seeds? I know that we have them on bread etc…but i recall as a child eating a handful of poppy seeds from pods and made myself rather poorly, hallucinating etc I assumed for the rest of my life that they must have not been the type of seeds which you find on bread etc…. a different variety perhaps…you will understand my caution therefore. So you are saying that it is ok to eat these seeds for sure, absolutely, definitely?
So ancient grains are healthier at least in some respects. Good to know as I would eat these in some form as bread or pasta regularly in the past.
Less Gluten = Lower Quality, Here is the catch..
Gluten is part of wheat that human body don’t digest, and is also responsible for whole range of dieseses including diabetes and liver diseases.
Please, your methods for small scale threshing, winnowing, hulling (steam or dry process), milling. Seed grain is one thing, consumable grain products are quite another. Each grain requires a slightly different process. Growing/harvesting is the easy part, processing is the hard part.
Thank you for this video. I’m getting seriously involved in bread making and this is adding to your video. Since I”m from France originally, most of the information is coming from a researcher from INSERM called Denis Lairon. I’ve translated it here: https://docs.google.com/document/d/1tkH0ySwCYPQIPWHBqtYA9dZ_TVlikA9ESQYW4EY30Uk/edit?usp=sharing
Yay, even more population growth and even more mouths to feed in Africa. That’s all we needed.
this looks and sounds so amazing i wish i had a garden like that, goals! <33
Shawn, I live in Portland Oregon is there any edible plants that you can suggest growing in this unpredictable climate
You know the drill
1.Logan Paul
2.Jake Paul
3.Ricegum
5.Pewdiepie
6.Guava juice
7.Alex Wasabi
8.Shawn Woods
9.Mark Dohner
0.Martinez twins
Wait Hohenheim is Edward Elric’s in the anime Fullmetal Alchemist
Wonderful presentation! Now, I plan to try fonio for myself.
Gosh, you talked so fast that I couldn’t take in all of what were saying.
After my 3rd try to find “IF” you even mentioned the difference in gluten between the grains, I just gave up. Did you even bother to talk about it? Pls make another video, slow down your hyper speech and present a comparison chart, showing the differences with gluten & nutritional nutrients. Thank you.
Great vision which purely reflects his concern towards the condition of his home country
What USDA zones can you grow nigella, fennel and quinoa? I grow pumpkin, sunflower, poppy, amaranth which we call Love Lies Bleeding, and coriander
0:56 “well need to develop the older types of wheat”
Sometimes I wonder if people ever stop to think before speaking. Its precisely all the development that people dont want.
Nutritionally, arsenic is identical to water. Not having a tall frosty glass with breakfast.
Interesting and useful! Thanks! Wouldn’t the young leaves of the Amaranth be edible? Mexicans eat them. They call them ‘quelites’
Why does the guy have to present the results of a scientific study, as if he were a stand-up comedian? Very annoying!
It seems to me the taller wheat might yield more biomass to feed to cattle.
I like this guy a lot. He doesn’t get political or play the blame game. He mentions colonialism but only to lament how it engrained in the minds of Africans that their native crops were substandard. He mentions migration but only to take about the tragedy that the migrants felt compelled to risk their lives to leave Africa.
If someone were to grow a new grain into the U.S., the political and agricultural institutions in place would make it relatively easy. You’d have access to professional farmers who know how commercial farms are supposed to run even if they had to be trained for a new crop. Potential buyers would be reassured by government inspectors that your operations followed basic sanitary procedures. You’d call up an already established processing plant to see if they could expand and modify existing procedures to handle processing a new crop. So on and so on… Your financial success is inter-dependent with public institutions and other private enterprises.
It is very difficult to be successful without this inter-dependence. Imagine taking potential investors on an inspection visit to the African farms. The inspection is supposed to reassure them that you can deliver product as promised. They come back and tell you that they wouldn’t be able to accept your product even if it is delivered because it does not meet food safety standards. It’s hard enough to build a successful business let alone a successful business in a vacuum.
When the Europeans colonized Africa in the late 19th Century, Europe already had this inter-dependence of private business and government. Major European cities were in the process of getting electricity with modern automobiles just around the corner. For decades, there had been telegraph wires, railroads, and a very large number of industrial factories everywhere in the West. Sub-saharian Africa, by contrast, did not have any native written languages, was untouched by industrialization, and had few or no large cities.
There was a massive pre-existing gap in development. Africans became permanent consumers and not producers. We will never know one way or the other if Africans would have become producers if colonialism hadn’t happened. I tend to think Africans would NOT have becomes producers. The beneficial interdependence simply wasn’t there at that time. I also base my assessment on the current buying habits of Africans. Right now, Africans are buying Chinese products rather than taking the opportunity to build up their own industries. The path of least resistance is always to line someone else’s pockets until you are out of money rather than to find your own success. It is sad to see.
He also forgot to mention that modern wheat is genetically modified… just saying.
Wake up….modern wheat has been gen modified and tampered with so its just unhealthy!! This presentation was crap!
This video is completely pointless. All there is about some comparation about protein content.
That’s awesome that you are growing so many different grains. Most people have never even heard of teff. Thanks for the great video and looking forward to more on your garden. I am so going to grow oats, buckwheat, and teff. Homemade injera!
In Russia one can get several years of prison for growing poppies. Everybody shall drink vodka.
Are the ancient grains better for celiac or non-celiac gluten sensitivities? Please say yes.
Hey, all you gardeners, this is an excellent site to follow for information and advice. 2 thumbs up!
I’m loving my scarlet amaranth plants so far! Very elegant shape and gives a nice color to the garden
looking forward to some bread making. it’s easy to forget lots of modern cultures were / are built on bread.
Yep. I have bad IBS & I can’t even stomach one slice of white bread. I can’t eat one sandwich made from any other type of modern wheat, but I can happily eat kamut bread. That sells out quick though so sometimes I get spelt & I can eat a couple slices of that too. I don’t need anything more to show me what’s “better” than the pain I’m in or not in. But this was good to back up what I thought!
What most people dont understand here in the comments is that starving countries are MORE prone to unstable government! When you solve the problem of people getting desperate because they are hungry, you solve almost the whole problem. The rest can be worked on with less pressure if have one less problem (the survival of your family) to think about. Desperate minds become violent.
Try having an autoimmune disease not being able to eat any grains.
this man is an example to all of us.
family man
hunter
killer of pests and disease carrying beasts
plows the fields
and most of all
t h i c c
Old foods have not been messed with, and it is not cheap and easier for companies to give to a growing population.
Where I live, they spray the wheat with Roundup just before harvest so that the wheat all matures at the same time. The grains have to much moisture while it’s alive and those grains get crushed in the thresher. Killing the wheat allows the grains to dry out, producing better yields. We should be looking at farming methods as well.
love to see that you are growing Teff almost no one knows about it in the US but I like ethiopian injera so I’ve grown it too
Dr. Greger, you are missing one of the subtilties of healthy nutrition promotion by our government and “studies.” More and more government is accepting their allegiance to meat & dairy lobbyists’ demands are causing disease and early death. Instead of righting the ship, they are subtle and you accept their code talk. What they should be saying and what you mean is “Don’t eat meat & dairy and processed carbs & bottled oils.” Avoid those and you’ll avoid the commercial foods killing millions. Avoid that shortlist and thousands of products no longer exist and by substitution, we all eat a whole-grain, plant-based diet. If you must, use their speak-talk to be politically correct, but add a line about what it really means talk as equally about the “don’ts” as the “does.”
I remember when all the wheats products where very good and then Monsanto came on.
I would be interested in seeing the process you go through in making the seeds into flour.
Great video. Would love to see how you harvest and use the seeds in another video
So many benefits of Einkorn wheat over modern day hybridized wheat. Those with gluten sensitivity can actually consume Einkorn which contains 14 chromosomes vs modern day wheat which contains 42. The modern day wheat has been linked to so many modern day diseases. Einkorn has been documented growing on earth for 100’s of thousands of years.
This is the answer but the elite will never allow it to help anyone. If they would they would just GMO it. How do you patent a grain that the most High told us to partake of every seed bearing plant and root.
Also not every scientist is created equally. Disliked the video. This twat only brags about how hybrid wheat has more gluten and is easier to produce (read cheaper) ignoring every other aspect why people actually desire other wheat varieties. Not a word about how for example spelt has much more intense and lovely taste, how its gluten is much better digestable (some people with intolerances actually can consume spelt), how it’s better for the soil and enviroment, long term health benefits, nutrient structure and complexity, etc. Same for eincorn,…
How this video has this like ratio goes beyond me. Do people really care about real science or did most science went through this badly taken popularization? Same for IFLS. People participating in these projects would probably never do a discussion, because they would got owned by someone who really deeply understands issues like these.
Ok but did the people in these studies know which kind of wheat they were eating? You didn’t say they were blind tests. If they weren’t, it could be placebo effect since a lot of people believe ancient grains are better.
I do enjoy the taste and nutritional values of ancient grains. Thank you, Dr. For pointing out the health benefits. Wait, Eating plastic is not an ancient grains.haha nice laughter at the end..
Just wondering. Why is a high-protein content considered the basis for a better quality wheat? What are the markers for determining when a protein is of a higher quality? What about other considerations such as the long term effect of growing a genetically manipulated plant such as modern wheat, often patented by large corporations that want their piece of the pie? What about the amount of water the soil requires to grow modern wheat verses ancient wheat?
These are just some questions that I have. Not sure if you have the answers but maybe they are worth pondering.
Lemme guess, not necessarily
Edit 3:30 later: I was right ‘-‘
All of your videos are great! I look forward to each new one. Your presentation is always top notch. Thanks
I believe it is useful to develop these grains. Genetic diversity is becoming ever more useful with specific climate changes that may occur. Disease resistance is hugely important, especially if climate changes introduces new molds or fungi that attack food crops.
As a cook, I find it interesting to work with some of these ancient grains, as they perform differently in a baking context and add some slightly different textures. But it ain’t cheap to use, right now. Without an unforeseen disaster, I don’t imagine we will be switching flours just yet.
Their big value may be additional genes for GMO wheat, needed to be productive with changing growing conditions.
In our family we share sunflower seeds with bird-life over the winter when they dont have much to eat.
We give them food and they sing to us and we are both happy:)
Those stretchy weak to wind grains were probably grown in zero gravity from an ancient alien craft on board garden
I love your channel and all of your content but I must point out that the Aztecs never got to grew anything in South America.
Very informative and polished presentation. For all of us who wish the devastations of migration to be averted, let us buy this grain and help the sub-Saharans develop their economies.
Really an inspiring talk! what about fonio opportunities in country like India?
We have a small plot that was here when we moved in. Need to figure out how to propagate it.
so what about gluten-free? if we say less gluten=lower quality?
What about flavor? That’s one reason for growing specialty wheat, especially for artisan and home bakers. Commodity wheat may perform well in industrial baking at the sacrifice of good taste.
It’s actually not gluten that caused the problem with wheat. Gluten is hard to digest but not as bad as other proteins in wheats. We really shouldn’t be producing hybrids they have lower nutrition. The ancient wheats will produce less and will need less fertilizer. It’s profitable. They make way better bread too.
Can you pop the seeds of this kind of Amaranth like popcorn?
Wow. Ok, so Doctor the question is, why? Could this be pesticide usage? If not a factor, I’m really curious as to what is happening at the microbiotic level to cause this…
The video maker is misleading the public. But I understand if the truth were told big business will be in trouble
“Maybe it’s worth looking into developing these ancient grains?” No thanks. Or should I say, “Hands off!” Lack of “development,” as you put it, is the very reason we’re willing to pay more to consume an ancient grain. Modern, does not necessarily mean better.
But, it’s a “science” channel, what else can be expected, but a watered down, biased report that favors man’s manipulation, aka hybridization, & calls it, “better for you.”
In this case, better is not necessarily better so to speak. We want food which our bodies can extract nutrients slowly from. But you don’t understand which questions to ask regarding nutrition.
Great Vision
I pray they will see it done with exceeding success!
My least favorite videos are the mousetrap ones. The rest of the channelhunting, growing, etc is just gold. Thanks for such cool content!
“””ancient””” grains. In germany we literally have shelves full of diffrent kinds of grains in supermarkets including spelt. millet etc. We cook them just like rice.
Idk if it was mentioned. But the second I saw this I was worried. Because Africa is already rich in minerals and resources but it’s being extremely exploited. Mentioning another forgotten substance. Worried me.
So this man devised a genius plan to help the economy of Africa and then says to himself “I’m gonna share this idea to white westerners, that seems like a good idea”
How can we get the shells off pumpkin is what I’d like to know, I don’t like them with the shell on.
Fonio is one of my favorites foods. I grew up with it, but It was hard to find in Dakar, Senegal. My parents had our supply coming from Guinee year round.
While I see your points, I wish you had compared more than just protein content. I think mineral content would have been interesting. I also think comparing highly refined white wheat flour to flours milled from grains than can not so easily be removed from the chaff could produce a much healthier fiber content.
Good luck with the quinoa, my mom tried growing it a few years ago and now we can’t get rid of it. Our garden beds get covered in the plants and choke out most other plants. This year I had some corn choked out by it, be careful.
Interesting video but I was surprised that you didn’t cover the digestive impacts these have on the body. I read that modern wheat is more difficult to digest since the glutine of the hybrid wheat is much stronger, and therefore more difficult for humans to digest, and can even cause inflammation in the body. Is this scientifically backed up? Could you consider doing another more in depth video? Thanks!
I can find heritage varieties of grains and vegetables in my farm box
Modern Wheat is poison. My father was pre diabetic, and he changed to Spelt Wheat and now he’s no longer pre diabetic.
Does those “red amaranth” being grown for microgreens yield grains like these or they’re a different specie?
I love your wild amaranth. Can you send me some seeds to San Diego CA. I want to grow it on my property in a mountain rural area. Thanks a bunch
Very interesting video. How much space do you need for a loaf of bread? Would like to try growing some but space is at a premium.
You inspire me Shawn woods! Keep up the good work and hope your Chanel’s keeps growing.��������
Gluten giving energy from bread? fake new lmao.
How about doing it on actually cool ancient ”grains” that aren’t all wheat oats, chia, hemp (seed), flax, amaranth, quinoa, buckwheat, sorghum, millet and teff
Amaranth is definitely one of the great weeds for greens and seeds. I like the stems, too, when they are still flexible. I like your idea of having the Hopi Red Dye variety because it’s so visible when it’s young. I have mostly Redroot Pigweed Amaranth (Amaranthus retroflexus). It’s such a plain looking plant still identifiable, but it doesn’t stand out like yours. Of course, once they go to seed, all the amaranth are easy to know. Enjoy your weeds!:D
Don’t forget about Wheat, Barley, Sorghum, Oats, Rye, and Rice.
Fun Fact: Rice doesn’t need to be flooded it is just that it can survive it while most other plants cannot. Rice is grown in paddies so that the farmers don’t have to deal with the weeds.
I grew some and interspersed them in my garden & patio and it looked beautiful. The flowers were fuchsia pink and the stems and leaves were red also with some salmon orange in the leaves too. Very nice.
i just take regular wheat bran mixed with water with each meal, ha ha.
I wasn’t wild about amaranth greens when I tried them earlier this season so I ended up neglecting mine, they’re already toast, brown and dropped, so I didn’t collect any seeds. But I’m not planning on working that area again next year, particularly, and I haven’t run the birds through the area (though I might in spring) so I should have lots of volunteers. The stuff that’s hardiest and survives next year without my attention, I’ll save some seeds for and put them somewhere where they can live undisturbed year after year. Maybe I’ll like the greens more next year, if I grab them younger, we’ll see.:)
We planted Sunflowers for the seeds, Cilantro for Coriander, and Poppy seeds; this past Spring.
Its bit like the orange carrot never existed, its a hybrid from the original white & purple carrots. And purple carrots would be the good stuff, they have twice the beta carotene of the orange carrots. As the white carrots have none. And think about wild rice, it was black. We always seem to lose the antioxidants.
Happy new year, ninja. The best wishes to you and yours. Keep growing your plants and show them off. They all look good:))
we need the seed sources who will sell to the public; I’ve used seed banks accessions in the past but they don’t seem as receptive to working with home growers
my mom and i want to use hulled wheat BECAUSE it has less gluten. she has a gluten intolerance which has unfortunately been in my family for 4 generations….
It’s SciShow, why didn’t you elaborate on what High or Low quality Protein is?
Your garden looks awesome, my mum and i used to keep summer gardens. We never had to purchase too many veggies just meat, and clothes.
I definitely miss these garden videos. I wish you would take a break from the mouse traps every once in a while to update us.
This guy must be getting a hunk of dough (pun intended) from certain agricultural companies for talking up modern wheat performance. Quantity doesn’t mean quality! The health risks being shown with ultra-hybridized wheat are alarming. Personally, I have developed severe angioedema when eating that crap. When I am in the middle east or Europe, I do not have any issues. While scientists would consider my testimony anecdotal at best, I’d like to think that i’m a first hand witness to what it can do to you.
You are awesome. I want to see you make this edible in bread or whatever. Thanks for inspiring me.
i find this grain interesting. hope i can have some for our research farm
Modern wheat requires copious amounts of fossil-fuel fertilizer to make up for its shorter stature. I love the North American revival of grains from the 1800s and earlier, such as Turkey Red from the American midwest, Sonora White from the West and Northern Mexico, Red Fife from Canada. These all grow tall, crowding out weeds and supplying more nutrition to the resulting seed without needing as much artificial fertilizer. The only downside is yield per acre, which means the grains cost more.
I love gluten. Gluten rocks. I eat wheat… I’m not some silly hippie.
Love all the variety in these old grains! Very interesting. Do you have any active measures to prevent fusarium infection or how do you control the seeds before eating them? A german youtuber tried to grow grain and when he got them tested, they found large amounts of fungal toxins.
The longer stalks were also used to thatch roofs so you need to factor that into its quality to people in the past
You should do a video on you harvesting your grains like if you agree
Are these grains OK for people with celiac disease or have they been messed around with like all the others?
I have a mild wheat allergy. It causes my sinuses to swell a bit if I eat any products derived from wheat. The type of wheat doesn’t matter. That’s why I just eat marshmallows!:D
hey friend. loved your original format of primitive hunting. sorry youtube had such a big stick up their a about that. this is still right MY alley. great job friend. you have encouraged me to add new things to my already diverse garden. GOD bless us all.
buckwheat = best alternative to rice/potatos/pasta/other “on the side of “”true”” part of dinner ” food
i dont know if you need to prepare it somehow first tho, i myself just buy it
Wait, so they didn’t give the older grains as much nitrogen as the newer ones? Nitrogen in the soil is very important for wheat yields (and other grains). Studies have consistently shown this. That’s why some people grow soybeans in between their wheat or corn harvests the soybeans fix nitrogen from the air so that other plants can access it in the soil. That’s a biased study. You’re not supposed to change multiple variables at once without a control group for each one.
This is great and some of this I didn’t even know. Keep up the videos.
As the owner of a wheat ranch 40 miles from the headquarters of the Kamut organization I have been very interested in this subject for nearly 20 years. My first conversations with Dr Bob Quinn, the main force behind Kamut, were some 15 years ago and tours of his ranch some 10+ years ago. My family and I have been farming wheat since the late 1800’s and never has it been more clear that change must occur. Re-inventing the economic model has proven to be as difficult as convincing people to save their life by going plant based. Hopefully education and commerce will converge before we lose too many lives needlessly.
LOVE this! I get so many questions as practitioner from those who are suffering from metabolic syndrome, T2DM, or pre-diabetes, and they almost always ask me if they should give up carbs. The answer is always the same: it’s what carbs you consume, not the carbohydrates in general… I’m so happy someone like Dr. Greger is out there dispelling that myth everyday.
Wait your growing it in our garden hmm wait a minute I don’t even have a garden
some info on thrashing and milling would be great.
also, apart from flour what do you do with your maze?
What about the statements made by the likes of Alan Goldhamer who mention that modern gluten is inflammatory?
I come for the education, but stay for the anecdotes at the end.
Omg, is hulled wheat, whole wheat, is the only thing I’m thinking this whole episode.
Someone us getting old and fat on their vegan diet… Better get your ass back on the treadmill.
Hello SciShow. Instead of answering the question, you created more confusion. Your masters love you. Your cheque is in the mail.
less gluten = less quality? better not tell that to all the non-celiac “gluten intolerant” people, lol
Watch this video it’s telling of the difference and why people have issues with modern “wheat”
https://youtu.be/ADGnuC7muEM
https://youtu.be/6fciEfyYyK4
Great video showing how to grow food like the one with the red flower. Thank you for posting take care stay safe keep up the great work. God bless you all peace be with you all.
Cool video I had never heard of it. How did the corn you planted in your yard turn out?
That’s pretty stupid. Modern wheat is destructive on our bodies. It gets digested super fast spiking our blood sugar in turn, getting stored as fat. As if that’s not enough, it contains a protein called gliadin that has a list of harmful effects on the body including stimulating your appetite. So in short, fattens you up, makes you wana eat more. If you’re wondering why wheat makes an appearance in foods that have nothing to do with wheat, now you got a better idea.
Oh and for the dickhead that wants to argue, it causes your intestines to be inflammed, and other regions of your body too. To some, it also causes brain fog.
They are the ORIGINAL design, the way God designed it and it is significantly different and healthier for humans. Modern wheat is better for profit, not for human health. People can actually digest ancient grains unlike the modern crap, oops pardon, crop.
Eating too much bread made with modern wheat makes me bloated and gassy. Rye, oat, and spelt breads don’t. Not a difficult choice for me. Also, I do genuinely love a slice of warm rye toast with gobs of melted butter. It doesn’t get soggy the way regular sandwich bread does.
Forgets to mention that the hulled wheat has not been hybridized or had its genetic code spliced with viruses. Sadest thing that has begun to happen is the presence of round-up in the urine of children and adults. This guy was obviously paid by Monsanto to promote their product and is not a scientist or is anything he says scientific.
What a wonderful presentation! I applaud his vision and drive. The background he provides gives a context of local problems and how they can be solved locally, but in a global market.
Nature plays such an important roll. Being at one with the world!
I hope people recognise the challenge of life and how much we can help each other in the process.
If the Governments & businesses who created the these situations would back down, and let life prosper, over wealth! I hope these solutions will encourage productivity & wealth among the people in countries of hardship, who deserve the truth and realistic analysis.
And relative but equal justice for each cause.
Does amaranth survive the winter; I mean does it revive back after the winter?
Ancient bread recipe:
-Water
-Flour
-Ferment
Mix the water and the flour, put a litlle bit of ferment, wait the bread grow and cook it using an oven.
Awesome Video, Dr. Greger! Are quinoa and bulgur wheat ancient grains?
I am from India I knew about fonio since ten years but nobody to help me for collect fonio seeds for cultivation so please help me
I think it’s 10/10 that you are growing Russian rice. it just had to be Russian. this is funny to me.
I grow flax up here in Canada. I would really like to see how you make a prim bow string out of it
Flooding of rice is only for temperature control, avoiding other weeds, and avoiding insects. It’s not actually necessary. When rice is planted they are never fully submerged in water.
Over half of all agriculture today originated in the Americas. This includes crops such as corn, tomato & potato! It is hard to imagine the Eastern world lived without these foods.
Another good video. I grow pumpkins and other squash, seeds sunflower for my bird. I want to try others for me and my birds also like Amaranth and caraway… Thanks
Who the hell are these 15-20 weirdo people who constantly dislike the videos?!:) Don’t they realize they dislike science and research?:)
Is kamut more “ancient” than einkorn? I suspected it was all marketing but kept paying extra for einkorn anyway)
GREAT one!! I have a mill and a pantry with Kamut, Einkorn, Khorasan, and a bunch of other wheats like a Spring Red called Yecora Rojo.
I want to grow chia seeds, someone recommended them to me. I haven’t had much luck with amaranth. Maybe the drought, maybe dodgy seeds.
But what if I want to feel better, more sophisticated and special than the other people around me? Eating Spelt will give me that tingly feeling! Also it doesn’t give me all the imaginary health problems that eating normal wheat will!
Can quinoa be grown from quinoa seeds you buy from the supermarket?
I can’t figure it out why Africa is straggling before now days???
It is beateful continent with tons of resources!!! And in spite of that, a lot Africans are trying to migrate. So many resources and so suffering live. What happened?!?
This is such an interesting video Dr. Gregor! There are people talking about how modern grains are changed so much that they are no longer healthy, therefore I am super happy that you did this video. Thanks for the video. Your videos always inspire me to keep posting on my channel!
Any thoughts on malting these grains and using them for beers? I am a forager and brewer and am looking to combine my hobbies
In India, our staple is roti or flatbread (made of wheat, sorgu or Millets) with veggies and buttermilk. Ghee is used go cook veggies.
I love how this totally sounded like click bait, oddly refreshing.
Surprised you didn’t include dill seeds with the fennel and caraway.
unless you have a medical condition where your body cant handle gluten then you have nothing to fear from gluten
thank you very much for your work. I have only one question for you: how do you feel about the anti-vaccination movement and the vaccine in General?
I grew just three mammoth sunflowers this year. LOTS of bees when they bloomed, but then squirrels (and birds, but mostly squirrels) came in to decimate them for food. My solution was to rescue just one of the mature seed heads (well, it was more like 2/3 of a seed head once the squirrels had at it) to hang dry in my basement for seed, leaving the rest to the wildlife. Win-win.
I’d like to grow cilantro and fennel for seed next.:)
Rye is the healthiest grain I know of in terms of mineral content. Oats for protein. Bulgur for fiber. Black rice for antioxidants. Well that’s excluding broadleaves and legumes.
So much information. Still feels inconclusive. Anybody gots da cliff notes??
Do ancient wheats contain different forms of gluten or perhaps different binding proteins all together for the 20% of people with wheat sensitivity or those who are completely intolerant to gluten?
Some of the reasons for deteriorating health in many populations, are the consumption of grains! They contain PHYTATES and gluten. Phytates will bind to very important nutrients and make it indigestible for your body! Gluten will harm your intestines and slowly but surely prevent you from utilizing much of the nutrients in food. By fermenting your grains, it will be better, although no grains are the best option.
Letting dill go into seed is great! There is nothing better then chicken gravy with dill seeds. I also use the dill seed heads to add to my ferments and pickles.very versatile!
Greetings from Germany Dr Greger, First of all, I love your book and Cookbook. I always get a kick out of watching your videos. Here in Germany we eat alot of Spelt ‘Dinkel’. As per medicine from the middle ages ‘Hildegard von Bingen’ she was an amazing woman! Please research her. Spelt is highest in protein, vitamins and has very little gluten. I have been using it for years and love it. Here we have spelt bread at every bakerie, noodles, you can eat it like rice, thicken soups, and best of all, I make cookies with it. Thank you for all your hard work, so I don’t have to. ��
Do a show on grass! Meaning all we use in the grass family. Love these kind of videos
I’ve grown sesame seeds in zone 6 easy! Thanks for the other ideas.
“Bring them back on a larger scale” after modifying them further and winding up right back in the same place as we are today. This video is sound, but misses the point of why so many people are seeking out these grains in the first place. Figuring out how to better commodify them is the last thing we need.
why not produce it anywhere that the environmental conditions[think climate change] make it the optimal crop? add in the US SW?
Many thanks for the inspiration
However Caraway is a perennial that only lives for two years?
I guess you meant biannual? But even so “it only lives for two years suggesting you get two crops
Surely a biannual grows in it’s first year and only flowers in it’s second year before dying?
And a written report list table perhaps by a link would be great rather than trying to remember all the detail?
But otherwise great Thanks
I am lucky to have found quinoa growing on my allotment this year and have just harvested. Not sure exactly how to get the outer husks off as apparently they contain saponins which is why they are left alone by birds. Thanks for this video, has inspired me to save some of the seeds to sow for next year as I have about a kilo!
Thank you, inspiring as usual! We grew amaranth this year but the amount of grain harvested and the fiddle of cleaning it of chaff was hardly worth the effort, but it’s a meal I grew myself. The most productive crop for us was the runner bean Tsar which can be eaten as a green bean but MUCH better to leave it alone to set seed. The seeds are fat and white and once dried can be stored and cooked like any dried bean, they are delicious.
Thank you! I have the poppies down, but could you do more on amaranth please?
This is all well and good, but my question is is Dr. Greger wearing any trousers in these videos since he’s only ever shown from the waist up? ��
I like to grow that quinoa and that stuff you have their the amaranth that’s got to be the cousin but I like the idea that you’re going like that and I have not seen nothing like that I heard up north they’re trying to grow a whole fields of the quinoa
Some great ideas! If I can find where to buy amaranth seed, I’ll give it a go.
(I wish there was an easy way to remove the shells from pumpkin and sunflower seeds. I find them so fiddly and I don’t like eating the shells! I wonder if anyone has invented a small manual seed shelling device?)
It seems they skipped the middle ground which would be, “heritage wheats”, old varieties from the 1800’s that are making a comeback
Whole (ideally intact!) grains—ancient and modern alike—are an integral part of my Daily Dozen checklist—the healthiest of healthy things I encourage everyone to try to fit into their daily routines. Download a copy here https://nutritionfacts.org/daily-dozen-challenge, or get the free app on iOS and Android “Dr. Greger’s Daily Dozen”
yeah eat more bird food, its good for you, authority and clowns said so..
I will be trying out buckwheat come this spring in Australia, along with amaranth, and corn for cornmeal, not technically a grain but you can make muffins and stuff out of it
Can’t wait to see your wife make bread from all those different grains. I am pretty experienced with working with yeast and making sourdough cultures, but not with these exotic grains
Hi Dr Greger is black seed oil ok for the black cumin recommendation?
For those wondering why it’s because hybridization increases lectin content. So while it makes them easier to grow and yield more product, it’s because they have more poisons that damage the gut and sometimes other vital organs too.
Desertification is happening everywhere. Where is everyone thinking they’re going to go?
I agree, it is a wondrous seed and have used it many times. It does have an unpalatable coating that makes it insect and vermin resistant; you have to soak it to get rid of that. But that is a good thing, vermin and insects take a huge toll.
Excellent and interesting video. I’d be very interested in a comparison of more modern and easier to find grains, like modern wheat, Rye, Rice, Oats, etc.
It works! Dr. Greger! I went from a cholesterol of 216 to 183, to now 166 today! LDL was 120 then 102, now 75 today after going fully vegan. I had been eating pretty healthy in the past and the 216 was even a bit of a falsehood as my high HDL of 83 bumped it up, but, first I went plant based but still eating chicken and salmon (and some sardines) to just the last month or so fully plants only and BAM, I am overjoyed. I also eat oatmeal with fruit mixed in every morning. I feel terrific as well and lost my stomach bulge and 4 inches on the waist line. NOW, I just have to keep the meals interesting as I tend to just rinse and repeat. Thank you!
Ancient grains? Brother, maybe that’s why you have so many rats and mice. JK, you’re great and your channel is one of the best youtub has to offer.
I’ve made two batches of BROL bowl. I love it! One I made with Kamut. I had no idea it was better. Now I do!
Sounds great…! Just don’t let Monsanto get it’s gready fat fingers on the patent..!
I grow caraway (I absolutely love it), pumpkin, sunflower, and amaranth (although I have trouble harvesting the seeds and don’t have enough space to grow enough for the tiny seeds to make much of a meal). I also love using dill seeds and celery seeds as a spice.
The crops grown in any region of the world, should be dictated by the climate it was discovered in. Meaning if you grow corn, then your climate should be symbionic to that crop. If a crop needs a lot of water, it should not be grown in a area that doesn’t get a lot of water.
I really felt identified with him, cause in my country, colombia, there are some comparison problems, we don’t have a drought land, but the young population prefer to emigrate to the cities or to other countries, and in spite of colombia is not as rich as other countries, it have the potential in kind of food, production and techniques. But that has been lost due to the competitive imported products have gaining space, and it’s bad because our food is more tasty than the other. But I always have wanted to do something about it. he is really strong to try to do something.
I’m not surprise a bit, Africa is he most wealthiest continent on the globe! Thanks to Africa I’m using my cell phone and IPod who many Africans have died to extract the compound that is used to make my cell and yours. My advise, keep foreign investors out of this discovery or it will be exploited and the ppl will not benefit. Hmm if only African countries would gain complete and utter freedom from the west and create an army.
the glumes are good when you plant wheat as it is a fungicide
I feel like just having more diverse crops is a point for ancient grains, especially since they don’t seem to have any major downsides.
Sure they may not really be better than modern grains exactly, but from what little I understand about farming, more diversity is almost always a good thing.
More vitamin e in bread? But that vitamin is thermo-degradable…
And here I thought someone just discovered some seeds in a sarcophagus that turned out to be a miracle grain.
You completely neglected talking about the health benefits. ��
Buckwheat can also be roasted and used in muesli, it tastes like nuts. And russians use it to cook poridge.
I love this concept! I just worry of Western civilization draining Senegal of the crop, stealing the crop and then making it for ourselves for a lower cost.
Those of us living in Africa know that Africa’s problems can not be fixed with technology. The problems are social.
You know what would help africa prosper? Having their own farms and stop accepting foreign aid. Foreign aid totally destroyed africas food supply.
Shawn, this is so awesome! I might like it more than mousetrap monday
Oh my stars! I am going to try quinoa next season. What a brilliant idea! And all the ideas for the seeds you showed, so many possibilities! Why grow the everyday, when you can grow the phenomenal?! Thank you once again for opening up my mind to the wonders that await! Continued blessings, [email protected]
The one question they never considered though is how does the hybridized wheat effect our health. It is the cause of many diseases, weight gain, and problems today. That and refined sugars.
Excellent……!
Whole vegan plant based foods on Instagram = mikewakethefoodup
So typical of TED! Africans want an iPhone, a car, more opportunities! these are not starved people who come to Europe, they pay $5,000 to smugglers, $5,000 more to get a passport from a country accepted for asylum requests…
Modern wheat has a much higher gluten level which is causing more gluten intolerance. Also the pesticide level in wheat from Monsanto’s toxic pesticides are causing a phenomenal rise in leaky gut and autoimmune diseases.
From what I recall of the stats on the package, most ancient grains are both lower in fat and in gluten, which might help expain some of these findings.
I’d completely forgotten about fennel seeds! Our fennel has been great this yr; luckily it’s still flowering so not all is lost. Thanks!
Eating whole food does not mean eating the whole package too!
We need to bring back ancient grains AND sour dough. This quick rising commercial yeast may be quick and easy, but it’s not as healthy as true fermented sour dough. It’s been shown in studies that even people with gluten sensitivity and celiacs can eat true sour dough bread because the bacteria hybrolyzes the wheat protein (gluten).
https://www.celiac.com/articles.html/study-finds-wheat-based-sourdough-bread-started-with-selected-lactobacilli-is-tolerated-by-celiac-disease-patients-r744/
It’s not un usefull stuf. Straw can be used for cow food or bedding and stuff
Amazing!!!! What a beautiful soul. We need more people like this in the world. Wishing him and his project the best!!!
I hope you do a video on how you collect the grains and process them.
We’re going to try growing quinoa this year and also black oil sunflowers in our 3 sisters plot for the trellises and seeds for the birds, I want to spoil the birds and thank them for eating all the insects and aerating the ground:)
I bet grain prices in the stock market will have a few spikes to ride out the wave of FONIO.
@ 01:35. Most good quality pasta uses semola di grano dura (simolina durum wheat), which makes me wonder if that’s one reason the pasta in Italy doesn’t effect my BG like eating pasta in America. Also, they boil it for about 6-8 minutes (maybe 10 if it’s whole wheat pasta or a thicker than normal pasta), and in America it seems to be cooked for like, 20 minutes (or until it’s actually soft and squishy which is gross, imo) which would increase the rate of digestion, leading to higher BG spikes from the rapid absorption ��
Seems like a plan to solve many problems. Those who are looking to get into a new grain market might want to look at this grain. We need new answers to increasing drought in many parts of the world. This is one answer,
I planted 12 plants 20 years ago in my dad’s garden… they reseeded themselves… when my dad passed away and I was selling his house, I took seeds and a few plants and, even 360 kilometres (224 miles) away, I still get the amaranth growing reminding me of my dad and his garden daily…
Great video for the first half about Fonio and its interesting properties… but then it turned into a pro-migration video which pretty much ruined my interest. I came here for an interesting video about an ancient grain, not about immigration. Sorry