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Within the contemporary nutrition discussion framework, ancient grains represent a topic of intense interest. This group of foods comprises the grains and pseudocereals that are considered to have experienced little or no transformations instilled by humankind through selective breeding. In other words, these plants have preserved their original composition and properties throughout millennia (Boukid et al., 2018).
In most cases, the grains that are cultivated today are the product of specialized selective breeding, which transformed their image. Evidently, this process has been maintained with a particular purpose. More specifically, humanity has conducted selective breeding to improve the nutritional qualities of the foods, as well as their ability to be cultivated across different climatic zones. This way, the idea was to meet the increasing demand of the continuously growing population of the Earth.
Nevertheless, amid the pursuit of selective breeding, a range of grains have been able to avoid transformations. To this day, they preserve the original image, remaining the same as millennia ago when they fed ancient people. This list includes einkorn, emmer, spelled, millet, oats, quinoa, chia, and other varieties (Boukid et al., 2018). In fact, Boukid et al. (2018) report that humanity’s interest in ancient grains has been revived in light of the ongoing pursuit of healthier eating habits. This information is confirmed by Clark (2015), who reports that a wide variety of such grains has become a part of advanced menus around the world.
Furthermore, the popularity of ancient grains extends beyond the daily diets of different households, permeating the restaurant sphere, as well. Clark’s (2015) article for the New York Times relies on the examples of several exquisite restaurants. Their chefs have discovered a passion for the forgotten grains and pseudocereals.
Thus, these ancient varieties represent a highly promising culinary area that provides consumers with new healthy discoveries. While the focus of attention remains on such popular ancient grains as quinoa and chia, there are other varieties with equally high potential. Through the resurgence of ancient grains, the history of nutrition comes full circle, as millions of people enjoy the same tastes as their ancestors did thousands of years ago.
References
Boukid, F., Folloni, S., Sforza, S., Vittadini, E., & Prandi, B. (2014). Current trends in ancient grains-based foodstuffs: Insights into nutritional aspects and technological applications. Comprehensive Reviews in Food Science and Food Safety, 17(1), 123–136. Web.
Clark, M. (2015). Beyond quinoa: The new ancient grains. Web.
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