Article by Stefanie Johnson

There are good and bad things about modern life, but in my opinion one of the most positive things is that we now have a greater variety of goods available to choose from than ever before.

 

This is especially true when it comes to food because now just about every market, whether it’s a mom and pop place down the street or a giant super chain, boasts some selection of exotic goodies.  

 

Some of the goodies found at groceries are purely fun food, but others have the power to rejuvenate your life and your body … if you just know to look for them.

 

There are four grains in particular that boast much better nutritional value than our usual wheat and oats.  So … if you come across them while shopping, give them a try.  They’re definitely worth it:

 

1) Spelt

Spelt is native to southern Europe.  This ancient grain has a mellow, nutty, very pleasant flavor.  It was a staple food from the Bronze Age all the way up to medieval times.  These days, it is commonly eaten in a variety of ways in Germany and Switzerland.

 

Although spelt is related to wheat, spelt bread is much easier to digest than wheat bread, and contains more protein and iron as well as B vitamins, and has both simple and complex carbohydrates.  A slice of spelt bread gives you much more bang for your nutritional buck than a slice of regular whole wheat bread.  People with wheat allergies can also tolerate it reasonably well.  It does contain gluten, so folks with celiac disease need to consult their docs before trying it.

 

Spelt is also a very eco-friendly crop, and is popular with organic farmers as it requires little fertilizer and is extremely pest resistant.

 

You can use spelt flour in baking, though keep in mind the consistency is similar to using whole wheat flour.  Also, you can find it in grocery stores in the form of crackers, pasta, and breads.

 

2) Quinoa

Quinoa, pronounced “keen-wa,” was the staple food of the Inca before Francisco Pizarro arrived and pretty much decimated the Incan culture.  Much of their lives and daily ritual revolved around the planting, harvesting, and eating quinoa.  When the Inca were forcibly switched over to eating potatoes, many died of malnutrition.  Some managed to continue growing quinoa high in the mountains, consuming it in secret.  Quinoa was pretty much forgotten until the 1970’s, when interest was revived when some evidence suggested that North Amercian natives may also have been consuming a kind of quinoa.

 

Quinoa is a superfood.  It’s high in calcium, protein, fiber, various vitamins, and complex carbs … and it is low in fat.  The natives used it for a variety of different health ills, but these days its used to treat altitudes sickness.

 

Quinoa is gluten free, thus it is perfect for those with gluten allergies.  It also contains some essential amino acids that most other grains just don’t have.

 

You can buy quinoa flour and use it as a thickener, but the best way to prepare whole quinoa is the same way you would pasta, and substitute it for dishes requiring rice.

 

3) Amaranth

Amaranth is an extremely efficient grain crop that was enjoyed by the Inca and Aztecs.  It contains 3x more fiber than wheat and 5x times more iron.

 

Like Quinoa, Amaranth contains lysine, an important amino acid.  It is also free of gluten and provides an unusual amount of high quality protein.  It is also an excellent source of folate and magnesium.

 

Amaranth is suitable and can be integrated into many different food products, even infant formula.  My personal favorite is as cereal sprinkled with some fresh raspberries.

 

4) Teff

Teff, also called love grass, may be one of the smallest grains in the world, but it’s not small on nutrition.

 

One cup of cooked teff contains as much calcium as a cup of milk, your daily amount of iron, and is rich in fiber, protein, boron, copper, phosphorous, and zinc.  It’s also gluten free.

 

It’s believed that Teff originated in Ethiopia between 4,000 and 1,000 B.C.  At this time, it’s not widely available in the U.S., though it is grown in South Dakota and Idaho.  You can most likely find it at a health food store.  Like Quinoa and Amaranth, it contains amino acids.

 

Teff is very versatile, and can be used in baked goods, or mixed with herbs or tofu, seeds, or beans.

 

Finding these exotic, wonderful grains might be a little bit of an adventure depending on where you live - but the kind folks at your local health food store should be able to help you out.

 

Be adventurous, be creative, and add a world of nutritional richness to your diet!

 

 

Picture: Quinoa covered sea scallops (yum!)

 

“The peasants of Sicily, who have kept their own wheat and made their own bread, ah, it is amazing how fresh and sweet and clean their loafs seem, so perfumes, as home-made bread used to be …”
-D. H. (David Herbert) Lawrence

 

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