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ancient grains

Page history last edited by Kaisiris Tallini 2 years, 6 months ago

Ancient grains

About ancient grains

You should understand that corn is the number one crop grown in the United States, and of all of the corn grown in the US, 88 percent of it is genetically modified. The only crop with a higher GMO percentage is soy, so it is not necessarily a great idea to eat polenta, although it is gluten free.

However, you can still find non-GMO corn flour, even from multiple sources, and/or companies. In fact, you can even find organic blue corn flour, although it is more expensive:

https://www.amazon.com/s?k=%22non-GMO%22+corn+flour

After that premise, the articles below are an education into alternatives to the garbage most of us eat at least occasionally.

Ancient Romans ate Emmer wheat, a type of farro (ancient hulled wheat) that dates back to times far earlier than even early civilisation times. Wild farro, or Emmer, has been uncovered in archaeological digs dating back almost 20,000 years, that is, in much more pleasant times than our current ones.

Emmer wheat is a simple grain of 28 chromosomes, and it even pre-dates the Spelt variety of farro. Einkorn, Emmer, and Spelt have higher lipid, protein, fibre, and mineral content than modern wheat varieties.

Besides the greed of multinational agro companies, one of the reasons ancient grain cultivation is only beginning to make a come back, at least in certain areas of Sicily, is that ancient grains are less easy to deal with through mechanised agriculture means, and the picture below, even in Italian, clearly shows why:

Height of ancient grains