Six Terrific Heirloom Grains

Millet, Amaranth, Emmer, Quinoa, Spelt and Teff Have Been Around for CenturiesHeirloom grains are gaining in popularity all over the country. Are you familiar with the advantages of these ancient foods?Millet is probably the heirloom grain you are most acquainted with. It's an ancient grain: it's been around at least since the Stone Age, and some scientists believe that the dinosaurs may have eaten it. In Africa, Asia and India it's been a staple for years, since it's easy to grow,
�thrives in a dry, hot, climate, is naturally pest-resistant, and takes only two months to grow to maturity. Millet is an excellent food source -- it's high in fiber, B vitamins, iron, magnesium, and calcium. In addition, it's easy to digest and low in gluten. In spite of its wonderful qualities, in the United States it's used primarily for bird feed. Emmer, or farro, as it's called in some areas, is one of the first grains known to man. In fact, grains found near archeological digs have been carbon-dated to 17,000 BC, although it's doubtful that it was domesticated that long. It's a primitive wheat variety that retains its outer shell, and was one of the first cereals to be domesticated in the Fertile Crescent area. Emmer, along with barley, was one of the chief ingredients in the bread and beer of the ancient Egyptians. After about 4000 BC, it was pretty much abandoned for common wheat, which has no hull and so is easier to mill. It was brought to the United States in the 1800's, primarily for animal feed, since it is a very high protein foodstuff. It's still used for humans in Italy, both as a polenta-style dish, and as flour for pasta and bread. It's a very healthy grain, but is still unsuitable for people with wheat allergies, or sensitivities.Six Terrific Heirloom Grains

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