3 years ago
flymetothemoon
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This Hot, New Health Food is Actually Ancient
Dieters are beginning to heavily reduce their grain intake. As science shows, and as practical experience proves, refined grains are the archenemy of health and weight loss. However, the grains that we see used in the processed, fattening foods that we are trying to avoid aren’t the only grains on the block. Since dieters and health conscious eaters are avoiding unhealthy, refined grains, health experts say that special varieties of grain, called “ancient grains,” are on the rise. These grains are traditional, heirloom varieties that have been passed down from generation to generation. Some of them even date back to the beginning of human agriculture! These unique grains are much healthier and heartier than the plain white grains we find in our typical breads and pastas, and they pack a real nutritional punch. Dieticians say that ancient grains are becoming more popular every day, and it’s no wonder why. Check out some of these hearty ancient grains and their benefits: Farro This grain actually has two names. Although it is typically called “farro,” it is also referred to as emmer. As one of the first domesticated crops in human history, farro has a very rich history. And with 5g of fiber per serving, as well as 6g or protein, farro is a nutritional powerhouse. Kamut High in minerals and complex carbohydrates, kamut has a wide range of uses and applications. Whether it’s ground into flour or used as a rice substitute, this ancient Egyptian grain is worth the hype. Teff This grain is smaller than any other on the planet. It originates from Ethiopia, and it can be added to almost any dish. Aside from being gluten-free, teff is full of energizing nutrients and precious protein. Teff is also handy as a thickening agent when ground. Watch out for other ancient grains like amaranth, quinoa, bulgur, spelt, and millet to start popping up on your supermarket shelves. Give them a try; your body will thank you!
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woah.. I've definitely heard of quinoa and spelt, millet but never tried farro or teff! have you tried any of these? How do you use them to cook??