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Why You Should Be Eating Ancient Grains

Kamut, farro, spelt, quinoa, millet, barley, amaranth—this isn’t a magical incantation. Or maybe it is. The words are names for ancient grains, whole grains that have been around for centuries. For centuries, whole was how we ate grain, too. Then we discovered milling.Milling, or grinding, grain removed the husk. It rendered the grain softer, easier to chew, easier to digest. Milling was originally done by hand, a difficult job that made processed grain expensive. It became a food of the privileged, a status symbol—refined grain for refined people.Over the centuries, it became more affordable, more available, and still we processed. It’s only been within the past half century that we’ve realized just how nutritionally neutered refined grain is. Whole grain has its kernel and bran intact, and that’s where the hard-core nutrients are. That’s where the fiber, the fun-for-the-mouth chew, and the nutty, earthy flavor are, too.We’re so taken with foods that claim on the label to be natural and healthful, we overlook foods that really are. Give ancient grains a try.Farrotto with Greens, Pine Nuts, and Currants …

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Whole-Grain NutritionRecipesGrainsHealth

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