Ancient grains

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Wild cereals and other wild grasses in northern Israel Associations of wild cereals and other wild grasses in northern Israel.jpg
Wild cereals and other wild grasses in northern Israel

Ancient grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally 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 over modern varieties have been disputed by some nutritionists. [1] [2]

Contents

Ancient grains include varieties of wheat: spelt, Khorasan wheat (Kamut), einkorn, and emmer; the grains millet, barley, teff, oats, and sorghum; and the pseudocereals quinoa, amaranth, buckwheat, and chia. [1] [2] [3] [4] [5] [6] Some authors even consider bulgur and freekeh to be ancient grains, [7] even though they are usually made from ordinary wheat. Modern wheat is a hybrid descendant of three wheat species considered to be ancient grains: spelt, einkorn, and emmer. [2] [3]

History

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. [8] [9] Ancient grains, however, are said to be largely unchanged from their initial domesticated varieties. [1]

Various forms of archaeobotanical evidence, such as carbonized and semicarbonized grains, coprolites and imprints of grains, husks or spikelets on potsherds, have been found during excavations of Neolithic sites. [10]

Ancient grains played a role in the spiritual life of several ancient civilizations, from the Aztecs to the Greeks and Egyptians. [11] Quinoa was called the "mother of all grains" and considered sacred by the Inca people. [9] 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. [12] Farro grains are mentioned in the Old Testament. [6] [13]

The first reference to ancient grains as a health food was in Daily News (New York) in 1996. [4] Since then the popularity of ancient grains as a food has increased, [2] and in 2011 the gluten-free food market was valued at $1.6 bn. [9]

Types

Wheat

Archaeobotanical studies indicate three species of wheat existed in the distant past. These are Triticum sphaerococcum , Triticum vulgare and Triticum compactum . The first two hexaploid species are still cultivated in modern times, mostly in Northern India. [10]

The diploid species einkorn and tetraploid species emmer are early wheat species. Evidence for them dates to the Bus Mordeh phase (7500 BC to 6500 BC) recovered from excavation at Ali Kosh in Iran and somewhat later evidence from Nea Nikomedeia. Triticum durum Desf may once have been cultivated in Ancient Egypt. [10]

Some grains found in India are: [10]

Barley

Along with wheat, barley (Hordeum) is one of the earliest cultivated crops. It was commonly cultivated throughout the Near East and Southern Europe in its hulled form, and the domesticated two row species may have originated at Beidha, Jarmo, or Ali Kosh. Hordeum spontaneum was found at Çatalhöyük (5850 BCE - 5600 BCE) and Hordeum distichum at Ali Kosh (6750 BCE - 6000 BCE). In India it was mostly cultivated in the north and central regions, extending only as far south as Inamgaon and Nevasa. [10]

Rice

Rice is believed to have been cultivated at Non Nok Tha in Thailand since 3500 BC where impressions of grains of rice have been found on potsherds. Other cultivation sites include the Neolithic sites of Yangshao, Liu Tzuchen, Anhui, Kionsi, Zhejiang and Hubei. [10]

Wild rice

Not directly related to domesticated rice, wild rice has nearly twice the dietary fibre of Oryza sativa and Oryza glaberrima and contains around 15% protein and lipids including essential omega-3 and omega-6 fatty acids. [14] The Anishinaabe are thought to have harvested wild rice in prehistoric North America, according to archaeologists studying the clay linings of thermal features and jigging pits associated with parching and threshing of the plant. [15]

Millets

The origin of finger millet (also called ragi) is debated with various proposals placing it in Africa (Abyssinia), or India. Charred grains of cultivated and wild ragi have been found at the Neolithic site Hallur in southern India. Wild ragi (eleusine indica Gaertn) is known only from Songaon and Bhokardan, while the cultivated form appears at Paiyampalli in Tamilnadu, Songaon and later at Bhokardan and Nevasa in Maharashtra. [10]

Cultivation of pearl millet is known from sites with semi-arid climate, occurring at Hallur, Rangpur and Nevasa. Cultivation of pearl millet in modern India (where it is also called bajra) is mostly limited to the country's semi-arid regions. In Africa evidence has been found dating to the Naghez phase, but it is not known whether these were cultivated. Both wild and cultivated grain impressions were found at Le Baidla I. [10]

Charred grains of Paspalum scrobiculatum (Kodo millet), dating to the Satavahana period, have been found at Nevasa. Sorghum vulgare is known from semi-arid parts of Rajasthan and Maharashtra like Inamgaon, Paunar and Ahar. [10]

Nutritional claims

Ancient grains are rich in protein, some micronutrients, and dietary fiber. [1] Some nutritionists state that they are not inherently more healthful than modern grains, and that ancient and modern grains have similar nutritional content when eaten as whole grains. [1] [16]

Some, but not all, ancient grains are gluten-free. Amaranth, quinoa, buckwheat, millet, and teff are gluten-free, but the ancient kinds of wheat (including spelt, einkorn, and Khorasan wheat) are not. [1] [16]

See also

Related Research Articles

<span class="mw-page-title-main">Cereal</span> Grass that has edible grain

A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize. Edible grains from other plant families, such as buckwheat and quinoa are pseudocereals. Most cereals are annuals, producing one crop from each planting, though rice is sometimes grown as a perennial. Winter varieties are hardy enough to be planted in the autumn, becoming dormant in the winter, and harvested in spring or early summer; spring varieties are planted in spring and harvested in late summer. The term cereal is derived from the name of the Roman goddess of grain crops and fertility, Ceres.

<span class="mw-page-title-main">Wheat</span> Genus of grass cultivated for the grain

Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus Triticum ; the most widely grown is common wheat. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC. Botanically, the wheat kernel is a caryopsis, a type of fruit.

<span class="mw-page-title-main">Millet</span> Group of grasses (food grain)

Millets are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets also belong to various other taxa.

<span class="mw-page-title-main">Einkorn wheat</span> Primitive wheat

Einkorn wheat can refer either to a wild species of wheat (Triticum) or to its domesticated form. The wild form is T. boeoticum, and the domesticated form is T. monococcum. Einkorn is a diploid species of hulled wheat, with tough glumes ('husks') that tightly enclose the grains. The cultivated form is similar to the wild, except that the ear stays intact when ripe and the seeds are larger. The domestic form is known as "petit épeautre" in French, "Einkorn" in German, "einkorn" or "littlespelt" in English, "piccolo farro" in Italian and "escanda menor" in Spanish. The name refers to the fact that each spikelet contains only one grain.

<span class="mw-page-title-main">Emmer</span> Type of wheat

Emmer wheat or hulled wheat is a type of awned wheat. Emmer is a tetraploid. The domesticated types are Triticum turgidum subsp. dicoccum and T. t. conv. durum. The wild plant is called T. t. subsp. dicoccoides. The principal difference between the wild and the domestic forms is that the ripened seed head of the wild plant shatters and scatters the seed onto the ground, while in the domesticated emmer, the seed head remains intact, thus making it easier for humans to harvest the grain.

<span class="mw-page-title-main">Spelt</span> Species of grain

Spelt, also known as dinkel wheat or hulled wheat, is a species of wheat that has been cultivated since approximately 5000 BCE.

<span class="mw-page-title-main">Founder crops</span> Original agricultural crops

The founder crops or primary domesticates are a group of flowering plants that were domesticated by early farming communities in Southwest Asia and went on to form the basis of agricultural economies across Eurasia. As originally defined by Daniel Zohary and Maria Hopf, they consisted of three cereals, four pulses, and flax. Subsequent research has indicated that many other species could be considered founder crops. These species were amongst the first domesticated plants in the world.

<span class="mw-page-title-main">Whole grain</span> Cereal containing endosperm, germ, and bran

A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.

<span class="mw-page-title-main">Flatbread</span> Type of bread

A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.

<span class="mw-page-title-main">History of agriculture</span>

Agriculture began independently in different parts of the globe, and included a diverse range of taxa. At least eleven separate regions of the Old and New World were involved as independent centers of origin. The development of agriculture about 12,000 years ago changed the way humans lived. They switched from nomadic hunter-gatherer lifestyles to permanent settlements and farming.

<span class="mw-page-title-main">Farro</span> Food made from the grains of certain wheat species

Farro refers to the grains of three wheat species, which are sold dried and cooked in water until soft. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes.

<span class="mw-page-title-main">Triticeae</span> Tribe of grasses

Triticeae is a botanical tribe within the subfamily Pooideae of grasses that includes genera with many domesticated species. Major crop genera found in this tribe include wheat, barley, and rye; crops in other genera include some for human consumption, and others used for animal feed or rangeland protection. Among the world's cultivated species, this tribe has some of the most complex genetic histories. An example is bread wheat, which contains the genomes of three species with only one being a wheat Triticum species. Seed storage proteins in the Triticeae are implicated in various food allergies and intolerances.

<span class="mw-page-title-main">Arrowhead Mills</span> Breakfast cereal brand

Arrowhead Mills is a brand of organic baking mixes, grains, and, cereals.

<span class="mw-page-title-main">Crop wild relative</span> Wild plant closely related to a domesticated plant

A crop wild relative (CWR) is a wild plant closely related to a domesticated plant. It may be a wild ancestor of the domesticated (cultivated) plant or another closely related taxon.

<span class="mw-page-title-main">Barley</span> Cereal grain

Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9,000 BC, giving it nonshattering spikelets and making it much easier to harvest. Its use then spread throughout Eurasia by 2,000 BC. Barley prefers relatively low temperatures to grow, and well-drained soil. It is relatively tolerant of drought and soil salinity, but is less winter-hardy than wheat or rye.

<span class="mw-page-title-main">Grain</span> Edible dry seed

A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes.

Iraq ed-Dubb, or the Cave of the Bear, is an early Neolithic archeological site 7 km (4.3 mi) northwest of Ajlun in the Jordan Valley, in modern-day Jordan. The settlement existed before 8,000 BCE and experimented with the cultivation of founder crops, side by side with the harvesting of wild cereals. Along with Tell Aswad in Syria, the site shows the earliest reference to domestic hulled barley between 10,000 and 8,800 BCE. The site is located on a forested limestone escarpment above the Wadi el-Yabis in northwest Jordan. An oval-shaped stone structure was excavated along with two burials and a variety of animal and plant remains.

<span class="mw-page-title-main">Staple food</span> Food that is eaten routinely and considered a dominant portion of a standard diet

A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains, seeds, nuts and root vegetables. Among them, cereals, legumes and tubers account for about 90% of the world's food calorie intake.

References

  1. 1 2 3 4 5 6 Conis, Elena (19 February 2011). "Ancient grains: The best thing since sliced bread?". Los Angeles Times. Retrieved 22 October 2015.
  2. 1 2 3 4 Joanna Jolly (16 December 2014). "Why do Americans love ancient grains?". BBC News . Retrieved 19 October 2015.
  3. 1 2 Clark, Melissa (13 March 2015). "Know Your Heirloom and Ancient Grains". The New York Times. Retrieved 22 October 2015.
  4. 1 2 Dan Charles (8 December 2014). "'Ancient Grains' Go From Fringe Food To New Cheerios Variety : The Salt". NPR. Retrieved 22 October 2015.
  5. ↑ Vara, Vauhini (24 October 2014). "Why We're Willing to Pay More for Cereals with Ancient Grains". The New Yorker. Retrieved 22 October 2015.
  6. 1 2 Zevnik, Neil (7 January 2014). "Ancient Grains: Everything Old Is New Again". Huffingtonpost.com. Retrieved 13 November 2015.
  7. ↑ Charlie Fox, Freekeh Recipes: A Guide to Cooking with this Ancient Grain, 2020
  8. ↑ Shewry, P. R. (2009). "Wheat". Journal of Experimental Biology. 60 (6): 1537–1553. doi: 10.1093/jxb/erp058 . PMID   19386614.
  9. 1 2 3 Cooper, Raymond (July 2015). "Re-discovering ancient wheat varieties as functional foods". Journal of Traditional and Complementary Medicine. 5 (3): 138–143. doi:10.1016/j.jtcme.2015.02.004. PMC   4488568 . PMID   26151025.
  10. 1 2 3 4 5 6 7 8 9 Kajale, M. D. (1974). "Ancient Grains from India". Bulletin of the Deccan College Post-Graduate and Research Institute.
  11. ↑ Sullivan, Rebecca (17 January 2014). "Ancient grains: why you should eat these six superfoods eaten by the Aztec". News.com.au. Retrieved 13 November 2015.
  12. ↑ Maisto, Michelle (5 December 2011). "Rediscovering Amaranth, The Aztec Superfood". Forbes. Retrieved 13 November 2015.
  13. ↑ Amy Brown (1 June 2010). Understanding Food: Principles and Preparation. Cengage Learning. p. 354. ISBN   978-1-133-00838-5.
  14. ↑ Timm, Derek A.; Slavin, Joanne L. (1 January 2014). "Wild rice: Both an ancient grain and a whole grain". Cereal Chemistry. 91 (3): 207–210. doi:10.1094/CCHEM-08-13-0161-RW . Retrieved 17 June 2022.
  15. ↑ Johnson, Eldon (1969). "Archeological Evidence for Utilizaton of Wild Rice". Science. 163 (3864): 276–277. Bibcode:1969Sci...163..276J. doi:10.1126/science.163.3864.276. PMID   17790255. S2CID   26628330.
  16. 1 2 Storrs, Carina (18 May 2015). "'Natural,' other food labels that may not be legitimate". CNN. Retrieved 13 November 2015.
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