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Ancient grains are a grouping of grains and pseudocereals that are considered to have been little changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding. Ancient grains are often marketed as being more nutritious than modern grains, though their health benefits have been disputed by some nutritionists.
Ancient grains include varieties of wheat: spelt, Khorasan wheat (Kamut), freekeh, bulgur, farro, einkorn, and emmer; the grains millet, barley, teff, oats, and sorghum; and the pseudocereals quinoa, amaranth, buckwheat, and chia. Modern wheat is a hybrid descendant of three wheat species considered to be ancient grains: spelt, einkorn, and emmer.
The origin of grains goes back to the Neolithic Revolution about 10,000 years ago, when prehistoric communities started to make the transition from hunter-gatherer to farmer. Modern varieties of grains have been developed over time through mutation, selective cropping, breeding and research in biotechnology. Ancient grains, however, are said to be largely unchanged from their initial domesticated varieties.
Several ancient grains were worshipped and used by many ancient civilizations, from the Aztecs to the Greeks and Egyptians. Quinoa was called the "mother of all grains" and considered sacred by the Inca people. Amaranth was likewise considered sacred by the Aztecs, and was used as part of a religious ceremony, its cultivation being banned by Spanish colonial authorities. Farro grains are mentioned in the Old Testament.
The first reference to ancient grains as a health food was in Daily News (New York) in 1996. Since then the popularity of ancient grains as a food has increased, and in 2011 the gluten-free food market was valued at $1.6 bn. In 2014, the American company General Mills launched a product containing "ancient grains" called "Cheerios + Ancient Grains".
Proponents of ancient grains say that they are rich in protein, omega-3 fatty acids and antioxidants. Some nutritionists state that they are not inherently more healthy than modern grains, and that ancient and modern grains have similar health benefits when eaten as whole grains. This has led to criticism of the grouping as unscientific and driven by marketing.
Some, but not all, ancient grains are gluten-free. Amaranth, quinoa, buckwheat, millet, and teff are gluten-free, but oats and the ancient kinds of wheat (including spelt, einkorn, and Khorasan wheat) are not.
Khorasan wheat (Kamut)
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