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11/12/2014

LET’S RETURN TO THE BASICS OF FOOD AND TASTE…

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What is the ancient grain (Zea, Emmer, Spelt)? 

The names Zea or Zeia and Olyra ,in ancient Greece, were common to all “dressed” cereal, those that today are called ancient; namely they did not define clearly one of the three species (Einkorn, Emmer, Spelt) to which they referred. 

Why did the cultivation of ancient grain stop? 

In Greece, all these primitive grain is cultivated from the Bronze Age, but because of the poor yield and the painstaking peeling procedure required, it was gradually supplanted by the more advanced common wheat. Thus, for many centuries it was almost completely forgotten and its flour was used only in some isolated areas.

Why did ancient grain come back?

In recent years ancient grain became again very popular as it was scientifically documented how the seeds and their flour can (and perhaps should) become the cornerstone of modern healthy diet.

Which are the benefits to our body from ancient grain?

• Its cultivation does not require fertilisers, no pesticides are needed, thanks to their cortex, which protects them excellently from insect attacks.

• The gluten they contain differs significantly from that of common wheat.

• They have a lower glycemic index compared to other cereals, and therefore they help to a better control of body weight and sugar.

• They are a rich source of fibre, vitamins and iron, defending this way our health.

 

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