When Ancient is a Good Thing
Many Americans have been told to curb their carb habit. Most of us are eating too many servings (and the wrong types) of breads, cereals, rice, and pasta, and eating too many processed baked goods. New recommendations now suggest eating more whole grains, and to specifically choose ancient grains. Ancient grains are good sources of protein, fiber and other nutrients. Some selections of ancient grains include amaranth, spelt, quinoa, and tiff. People who consume whole grains, both ancient and others like steel cut oatmeal, tend to have a lower risk for many chronic diseases.
But when you see these ancient grain names on cereals and breads – buyer beware. Many packaged foods that showcase “ancient grains” on their label are also full of sugar, salt, and preservatives. The amount of ancient grains in the product may be limited at best, while the label advertises the healthy grain in super-size letters.
The key is to look for the ancient grain ingredient. It should be one of the first three ingredients listed. The same holds true for labels advertising whole grains. Those grains should be one of the first mentioned on the ingredients label.