The wealth of ancient grains flooding the market can be really confusing; how do you cook them? Are they better or healthier than the grains I am more accustomed to? Ancient grains or heritage grains have been around for thousands of years. They can be more nutritious than corn or wheat, but only if they are organic whole grains or sprouted grains. Here are five ancient grains you can include in your diet today.
Spelt is a popular ancient grain with a delicious nutty flavor that is easy to digest. Spelt is a wonderful source of fiber, folate, magnesium and selenium and has much lower levels of gluten. Continue reading
Health Canada suggests that at least half the grains we consume each day should be whole. Unfortunately, thanks to the prevalence of processed foods, most of us consume processed grains and that results in poor nutrition, gluten intolerance and an intake of less fiber than our bodies need to function optimally. Give your body a boost by adding ancient grains like spelt to your daily diet.
Spelt is a whole grain that adds a nutty flavor and packs a wholesome punch. Although a distant cousin of wheat, spelt contains more fiber and Vitamin B17 than its more common counterpart. Rich in flavor and mineral content, spelt is a tasty grain that’s here to stay. Continue reading
Spelt; the ancient grain that’s making a comeback
Spelt is the distant cousin of commercially grown wheat. Although it contains gluten, it is still suitable for those who experience allergies or intolerance to common wheat varieties. Spelt grain is centuries older than the more common wheat blends favoured today, which gives it a wider range of nutrients. Spelt’s most valuable quality is its 9.2% fibre which helps to clean and detoxify. It’s fantastically nutritious, featuring healthy servings of manganese, protein, copper, zinc and, with its deep nutty flavour, delicious to boot.