“Ancient grains” refer to those grains that have remained virtually unchanged for hundreds of years, unlike grains such as wheat, which humans have bred and modified over thousands of years. These ancient grains retain genetic traits inherited from their wild ancestors. Their popularity is rising today, and they are often claimed to be highly beneficial for health. For example, ancient grains are considered richer in nutrients compared to modern refined grains. But do these ancient grains really offer more advantages than the commonly consumed grains today?
Research on the nutrition of ancient versus modern grains reveals differences between the widely consumed modern grains and the lesser-available ancient varieties. Both types of grains can be consumed either in unrefined or processed forms. However, modern grains have been developed through specific agricultural practices aimed at higher yields and better taste. The wheat and maize we eat today have been progressively modified over thousands of years by farmers crossbreeding different varieties.
According to researchers, one of the first domesticated grains in ancient times was ‘Emmer’ wheat. Its cultivation began in the Levant region (present-day Eastern Mediterranean and Western Asia) approximately 9,700 years ago and is believed to have spread worldwide with the progress of Neolithic agriculture. Ancient grains denote varieties that have survived to this day without substantial genetic intervention by humans.
Today, many ancient grains are being reintroduced into modern diets, with several varieties receiving conservation status. However, these varieties are generally less attractive to farmers. Professor Chris Seal of Newcastle University, specializing in Food and Human Nutrition, explains that farmers tend to choose modern species due to their higher productivity. “Ancient grains do not perform well under modern agricultural systems,” he clarified.
One significant advantage of ancient grains is that many contain little to almost no gluten. Millets are a different class of grassy species compared to modern wheat, while quinoa is a seed commonly found in leafy vegetables like spinach. Seal noted that people sensitive to gluten can often consume quinoa safely. Some studies have even shown that quinoa consumption can improve early-stage type 2 diabetes.
Climate change and its impact have become major challenges for crop production worldwide, playing a key role in the revival of ancient grains. Some ancient grains can be cultivated in harsh environments and require fewer pesticides, potentially making them important for ensuring future food security.
Bogard stated, “We have neglected many grain species. Ancient farming focused on balanced diets.” Miller Jones also agrees that consuming a variety of grains provides a broad spectrum of micronutrients.
