Jane Rowan: Ancient grains gain in popularity
By Jane Rowan / Special to the Reporter-News
Typically when we refer to grains we are talking about the more popular grains such as wheat, corn, oats and rice.
According to a recent survey conducted by the National Restaurant Association, 2014 will see among the top 20 trends:
Gluten-free cuisine No. 5
Nonwheat noodles/pasta No. 8
Ancient grains No. 15
Many ancient grains are gluten free and many are not a wheat grain, therefore, we are seeing a great deal of interest in some of these grain alternatives due to various health and nutritional needs.
Ancient grains is a term that generally refers to the ancient types of grains that have recently been introduced into the Western hemisphere. Archaeologist research has reported findings of the remains of grains and grain stores in ancient sites possibly dating back 4,000 years and giving us a history, and often an introduction, to grains that have sustained life over time. A partial list of grains that fall into the category of ancient include:
Polenta — Made from ground yellow or white corn with the germ removed.
Bulgur — Made from hard red wheat and occasionally soft white wheat.
Quinoa — This grain is found in the Andes Mountains of Bolivia, Chile, and Peru. Quinoa means “mother grain” in Inca. (gluten free)
Freekeh — Made from young wheat that is harvested while green and processed through roasting and rubbing to produce a smoky, nutty flavor.
Amaranth — One of the world’s oldest grains from South America. (gluten free)
Farro — This grain also known as Emmer, is a wheat grain and one of the first domesticated crops thousands of years ago and used in Egyptian bread making.
Spelt — This grain was commonly eaten in medieval times. A member of the wheat family, it can often be eaten by those with wheat intolerances.
Sorghum (also known as milo) — Originating in Africa, it is the 5th most important cereal crop. Only rice, wheat, maize, and potatoes surpass it in the quantity eaten. (gluten free)
Wheat berries — This is the entire wheat kernel (bran, endosperm, and germ) making it what we call a “whole grain”. It is the third most abundant crop in the world behind rice and corn.
Buckwheat — Surprisingly, there is no wheat in buckwheat. The word “buckwheat” means beech wheat and refers to the fruit of the buckwheat which looks similar to a tiny beech nut. Technically, it is not a grain but rather an herb or fruit closely related to wild rhubarb. (gluten free)
Millet — This small, whole grain is a staple in many Asian and African countries. There are two forms of millet, Proso — grown primarily for bird and livestock feed, and Pearl which has the largest acreage of all the ancient grains. (gluten free)
Kamut — A form of grain grown in many cultures. It is two to three times the size of common wheat with 20 percent to 40 percent more protein and 65 percent more amino acids.
Barley — This rich, bulky grain originated from Ethiopia and Southwest Asia. It is a very nutrient dense food.
Teff — Known as the smallest grain in the world, Teff is made from the seed of an Ethiopian grass made up of primarily bran and germ. (gluten free)
Wheat, rice, corn, oats, rye, barley, millet, and sorghum are considered cereals. A number of the ancient grains are actually a type of wheat. Buckwheat, amaranth, and quinoa are examples of ancient grains that are technically not true grains but included in the group due to the fact that they are grown and cooked in the same way as grains.
Ancient grains are gaining importance as they provide a variety of tastes, textures, and nutrients. Some even provide a gluten-free alternative. Ancient grains tend to be less refined providing us with the whole grain advantage. Research shows that eating whole grains helps to lower cholesterol levels and reduce chances of developing diabetes and certain cancers.
Ancient grains provide us with alternatives to rice, corn, oats and modern hybridized wheat. If you are looking for an alternative, there are many choices to select from providing a variety of nutrients and tastes. When comparing nutrients among these products, do your research and always read the packaging label.
“What’s Hot in 2014,” National Restaurant Association, 2013
“12 Ancient Grains You May Have Never Tried,” Amanda Carlson-Phillips, registered dietitian, 2012
“Gluten-Free Sorghum Recipes,” University of Nebraska Extension, Jenny Rees and Alice Henneman, food.unl.edu
“Ancient Grains — What They Are and Why They Matter,” 2013, foodwatch.com
“Gluten Free Whole Grains,” Whole Grains Council
For more information contact Jane Rowan — County Extension Agent/FCS at the Taylor County Extension Office, 325-672-6048 or email: firstname.lastname@example.org.