Ancient Grains



Research shows that not only do ancient strains of wheat contain lower levels of gluten than the conventional wheat varieties used in most processed foods. In fact, some ancient grains such as Khorasan wheat, (grown organically as KAMUT™ brand), have also been shown to cause less of the inflammatory digestive reactions which many people mistakenly attribute to Celiac disease.

The reason for this, and the reason why whole grain products and ancient, unadulterated grains are a healthier choice, is that when the body tries to break down a conventionally processed commercial wheat variety, high levels of fermentable short-chain carbohydrates or “FODMAPS” are produced. As these FODMAPS move slowly through the intestinal tract they can cause a host of allergic-like reactions. 

What’s important to remember here is that these FODMAPS are the result as much to the manner in which the grain has been processed as to the fact that it contains gluten. Most commercial wheat products contain grain that has been stripped of its slower-to-digest elements, (bran, kernels etc.). This is generally done in order to make the final commercial product softer and sweeter with less chewing. Unfortunately, it is precisely the fibrous elements in the natural grain that keep the body from transforming the carbohydrates into sugar too quickly, producing the FODMAPS, and causing the unwary eater a variety of uncomfortable and unhealthy digestive problems.

In the Pantry

On Grains: