Going With The Grains - A Diet Which is the Very Foundation of Civilization

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So often when we think of grains we think only of Wheat, Rice, Oats, Corn and Barley. However, there are several others available to us, each with distinctive unique qualities.

Without the ability to grow, store and trade certain cereals there would be no Paris. No New York. No Chicago and certainly no Chicago Symphony Orchestra, Art Institute or Lyric Opera.

Throughout history those peoples who were only able to hunt, fish and gather had no time to do much of anything else. Furthermore, they were at the mercy of the migratory patterns of their prey and hence they were great wanderers. With the advent of agriculture came the ability to stave off the ravages of fallow times, droughts and other natural disasters. Grains could be put by for hard times and seed crops were carefully husbanded. The village and town, city and nation state are all the natural outgrowth of our ability to grow this remarkable food.

Natural Whole Grains are amazing foods. In fact, they are practically indestructible and can be stored indefinitely in dry, cool places. There is an instance where some archeologists found and sprouted a 4000 year old grain which they had found in an ancient Minoan palace in Crete. Yes, sprouted! That means that the life force was still vital after all those years.

Each type found varies from continent to continent. For example, the varieties of Rice which are a staple in the Far East are not indigenous to the western hemisphere, whereas Corn is. Barley, Millet , Rye and Spelt are native to Europe. Teff is found in Egypt and North Africa, along with Wheat which is commonly found throughout the Mediterranean. Amaranth and Quinoa are South American contributions.

Can you see how the topic we are discussing is the basis of the world’s food supply. There is a huge variety of them available though most of us take advantage of only a few of them. In this culture people are most familiar with wheat, rye, corn and oats How many of the following grains are you familiar with and use on a regular basis?

Amaranth, Barley, Corn, Kasha, Millet, Oats, Rice, Rye, Spelt, Teff, Quinoa, Wheat

How many varieties of these staples are you aware of? How many of them do you use as a grain course per se rather than in a bowl at breakfast or baked in bread or muffins? There is a whole new world awaiting your pleasure in the wonderful world of grains. Grains the uncommon common ground of culture.

So often we are limited in our food choices by what we grew up with and when we think of grains we think only of Wheat, Rice, Oats, Corn and Barley. However, these several others are available to us, each with its own unique quality. This is to introduce to you the wonderful world of grains.

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