Ancient Grains

Ancient Grains

David Sparks Ph.D.
David Sparks Ph.D.
In the 21st century, it's no secret that some foods are healthier for people than others. “The problem is that everybody knows that you need more fiber. But surveys show that consumers are not really eating right. They know what is good for them but they never actually follow through with it.” That was Agricultural Research Service scientist Sean Lieu, who works at the National Center for Agricultural Utilization Research in Peoria, Illinois. “We know that if you eat right, it will prolong your life and reduce the chance of getting diseases.”

So if people already know what's good for them, why did they still not choose healthier foods packed with fiber? We know that food with a lot of fiber does not taste as good as the original ones.”

Which is why ARS researchers have been looking at using an old ingredient to solve new food problems, using ancient grains. “Ancient grains provide something that is it important to us.” Ancient grains include things like amaranth and chia.

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