Ancient Grains is a term heard more and more these days, but what does it mean?
It refers to the forgotten grains and seeds from lost times. They are the staples which our ancestors relied on before wheat became the dominant grain.
Ancient cultures from around the globe; Central and South America, China and Africa all have seen some wonderful superior grains and seeds which grew in the majestic pristine mountain ranges or arid rugged landscapes thousands of years ago; many of which have been forgotten. Western society today has been dominated by wheat during the past few centuries, with the only common back up being oats, corn and rice. When compared to wheat, these re-discovered wonders are proving to be dominant little super foods!
…plus, for those who cut gluten out of their diets, it creates a whole new world of options!
Everyday people are now finding out and understanding the benefits of these grains untouched by time.
Over the past few months, we’ve done some research into this emerging food trend, and discovered that many of these grains and seeds are perfect to mix in with our recipes!
Read below to find out more about these impressive and highly nutritious ingredients.
Buckwheat
Buckwheat is actually a fruit! Originating in Asia possibly around 6000 BC and was known to ward off evil spirits in the home.
So… imagine what it could do for your insides!
Buckwheat contains eight important amino acids making it a superior protein. This is because all eight are helpful in the effective repair of muscles, organs, hair, nails, ligaments, skin. To put it in perspective, wheat only contains 3 essential amino acids. Buckwheat also is naturally rich in antioxidants and has a high proportion of manganese, magnesium and fibre. Magnesium is particularly important due to its relaxing effect over blood vessels, improving circulation and decreasing blood pressure which can lead to reducing migraine headaches and heart disease.
Fun Fact: Did you know that buckwheat has been used as a substitute for other grains in gluten-free beer ?
Quinoa (pronounced keen-wa)
The Gold of the Incas!
This ancient crop originated in the Andean region of South America and became a domestic crop around 3000-4000 years ago.
The Incas held this crop to be sacred, and commonly referred to it as chisaya mama or 'mother of all grains'. They knew this little power seed increased the stamina of their warriors. It is believed this crop was lost over time because the Spanish colonists thought it to be the food of the common Indian and was often used in pagan ceremonies, so was eventually phased out, lost for centuries.
Quinoa is actually a seed and is closely related to leafy green vegetables such as spinach.
Its claim to fame is that it’s considered a complete protein, meaning that it includes all nine essential amino acids. Quinoa's amino acid profile is so well balanced, that it makes it a perfect choice for vegans concerned about adequate protein intake.
Similarly to Buckwheat, Quinoa has a good source of magnesium which helps relax blood vessels so is thought to aid with migraine headaches and heart disease. In addition to all this, quinoa is a good source of iron, copper and phosphorus.
Tip: Use the Freedom Foods Ancient Grains Super Muesli when making Florentine biscuits.
A better-for-you treat!
Sorghum
Sorghum is thought to have come from Africa, south of the Sahara as well as Egypt as this is where most of the wild fields of sorghum grow comfortably today. These wild crops have been dated 800–600 BC.
Although Sorghum is not a complete protein, it is rich in potassium and phosphorus and has a good amount of calcium with small amounts of iron and sodium. It is the perfect grain for healthy and strong bones.
Tip: when cooking with sorghum flour mix, add in extra oil or eggs to counteract the dryness.
Millet
Archeologists have uncovered a 4,000-year-old well-preserved bowl containing well-preserved noodles made from millet was found at the Lajia archaeological site in China. They believe Millet has been cultivated in East Asia for the last 10,000 years.
Today, Millet porridge is a traditional food in Russian, German and Chinese cuisines, eaten sweet with milk and sugar or savoury with meat or vegetable stews.
The most important nutritional facts about Millet is it’s high levels of two particular amino acids; methionine and cysteine, both of which rice, corn and wheat are low in. It is also a good source of fibre and is considered easier to digest than other grains due to it being non-acid forming during digestion.
Fun Fact: Millet is commonly used as fillings for juggling beanbags!
Chia
In Central and South America, pre-Columbian civilizations like the Aztecs and Mayans used Chia most commonly in food, beverages and medicines. The chia flour could be stored for many years and could be easily carried on long trips, serving as a high-energy food. Ancient messengers who were required to run long distances used chia mixed with water to give them strength and endurance.
The Aztecs also offered chia to the gods during religious ceremonies. It was this use that is thought to be chia’s downfall as the invading Spanish colonies in the 1500s pushed out old traditions and brought in their own.
It wasn’t until early 1990s when a group of agriculturalists begun investigating lost nutritional plants in the Aztec tradition and civilizations that Chia was re-discovered.
Thank goodness it was because we now know this powerful seed provides significant levels of Omega-3,fibre, protein as well as its high levels antioxidants, calcium, potassium and magnesium and good levels of vitamins such as B1, B2, B3, plus minerals such as phosphorus, iron, zinc and copper.
Fun Fact: heard of a Chia Pet? Well these are the very seeds which were used when you were a kid to grow hair on a ceramic pet! Try it at home!
FREEDOM FOODS & ANCIENT GRAINS
At Freedom Foods we are constantly pushing ourselves to make the most innovative and top
quality healthy food for you. We are always sourcing inspiration from Mother Nature to bring natural goodness into your life.
All these gluten free and better for you ancient grains and seeds have been incorporated into some of our new products! We’ve recently created a FREEDOM FOODS
ANCIENT GRAIN FLAKE and a FREEDOM FOODS ANCIENT GRAINS SUPER MUESLI.
Yum! They are sooooo good!
We tried them at our recent expo this year and they were a big success!
What everyone needs to remember is that variety is the spice of life. The more variety we have in our diets every day, the better our bodies can re-stock with the natural goodness which keeps us fresh and healthy. We need diversity, and mixing our grains is a good start.