OLD GRAINS VS NEW
There are many gluten free products, spelt products, quinoa, kamut, millet etc on the market. So what is it all about?
Many products, breads, pasta's etc are made from Durrum wheat. This is a modern wheat and often over processed and lacking in nutrients. Many people are becoming intolerant to modern Durrum wheat, mainly from an over exposure to this form of wheat.
This is one of the reasons why the older grains are better for us. They tend to be more nutritious, less processed and less likely (although not completely) to cause intolerances.
The fact that they are less processed means a few things. They are nearer to their natural form so we can digest them better, but also they often have higher levels of good nutrients as the goodness is not stripped form the food in the process.
These are just some of the resins for eating spelt, quinoa, millet, buckwheat etc
Carina Kennedy was formerly a Nurse, now a Nutritional Therapist and Herbalist living in the west of Ireland. Her passion is food, health and teaching clients to gain control of their life with simple techniques.