Diet trend: Is wheat the ancient grain is the healthier Alternative to?

You should be particularly natural, wholesome and healthy. Products made from ancient grains are all the rage. How to evaluate nutritional scientists and Doctors of this Trend?

“Compared to wheat, products made from ancient grains are significantly more nutritious,” says Harald Seitz from the Federal center for nutrition in Bonn.

“Outstanding in their content of minerals, especially zinc.”

The protein content was also significantly higher than that of wheat, what are ancient grains for Vegans and vegetarians doing particularly interesting.

Kamut, Emmer and Einkorn: wheat displaced

As ancient grains cereal varieties that were already cultivated Thousands of years ago apply. Depending on the Definition of Emmer, Einkorn and Kamut to count. Sometimes also millet, spelt, and Ur to be called rye in this list. Is not protected the term.

Together, these varieties have wheat were displaced, that they were formerly widespread, but of other cereals, especially, and rye.

In these, the yields are significantly higher. You are thus better for the business of the producers.

Expert: Higher risk of Allergy in modern cereals

Especially in comparison to modern wheat and the ancient grains is considered to be more digestible. “A recent study shows that wheat is as a cause for atypical forms of allergies to square one,” explains Prof. Detlef Schuppan, Director of the Institute for Translational immunology, Johannes Gutenberg-University in Mainz.

The can comment on about by bloating, Nausea, or abdominal cramps.

The Problem is that Often patients don’t notice that their symptoms are not related to the consumption of wheat because these reactions occur immediately.

“If you as a Patient, even feeling, to tolerate a certain Grain type, you can try these out, Gluten or wheat products omit,” advises the physician.

Ancient grain baking? Not so easy

If you want to try the ancient grain, you can do that in a different Form: “ancient grains comes mainly as a whole grain, meal, or flakes to be used,” explains nutritionist Manuela Marin from Berlin.

When baking with the old varieties you can use, however, is not a recipe for wheat flour, and this simply by Emmer or Kammut replace: “back technically ancient grains is often mixes other cereals,” says Marin.

Not as productive as rye and co.

Although many health food stores and now also in classic super-markets products made from the ancient grain range: wheat and rye are not to be replaced by the old grains so quickly.

They are, according to Harald Seitz frugal at the location, and the supply of nutrients and would also need to be less fertilized. The fact that they bring in comparison with less output, has changed over the millennia, nothing.

And as buns, cakes, and other pastry goods always in demand, manufacturers will continue to be more on the classic cereal. Just to meet the high demand.

Deutsche Presse-Agentur (dpa)

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