We often hear about grains like wheat, barley, corn, oats and rice in the news, but ancient grains have also been getting a lot of press lately. Ancient grains are those that have come down to us mainly intact, the same today as they were when our ancestors ate them thousands of years ago, as opposed to grains that have been modified and cross-bred in modern times. Commonly found in most health food stores, and now even in the average grocery store, ancient grains such as spelt, farro, kamut, quinoa, and amaranth offer a variety of textures, tastes and nutrients. A good friend swears by spelt bread, and has been eating it for several years now. USDA dietary guidelines say that at least half of all the grains we consume each day should be whole grains. This makes ancient grains a choice worth exploring. Carrying numerous health benefits ancient grains are high in fiber and rich in minerals and vitamins. Contrary to a few naysayers who think of ancient grains as a “silly food trend” these grains have obviously proven their staying power. Another perk for a lot of people when it comes to ancient grains is the fact that they are gluten free. To find out more about the different ancient grains visit the Whole Grains Council website.