I recall being in a grocery aisle with my wife, where she picked up a cereal box labeled ancient grains.<\/em><\/p>\n “You might like this. \u00a0Do you want to try it?” she asked.<\/p>\n “What \u00a0does it mean by ancient grains<\/em>?”<\/p>\n My wife explained that ancient grains were cultivated by earlier peoples but later sidelined by the common varieties we eat now. \u00a0However, in many cases the ancient grains have nutritional advantages over the ones of today. \u00a0She pointed out that in some circles, the ancient grains are getting much attention.<\/p>\n We bought the cereal. \u00a0It was gone soon after.<\/p>\n I didn’t think much more about ancient grains until my wife served a Greek salad with quinoa one night. \u00a0At a glance I mistook the quinoa for couscous.<\/p>\n “It’s quinoa,” she explained. \u00a0“It’s supposed to be really good for you.”<\/p>\n The salad tasted good. In particular, the quinoa had a nutty plainness which I really liked.\u00a0I had no doubt it was nutritious; I feel that way about most unrefined foods.<\/p>\n The quinoa Greek salad has become a common theme at our table; we’ve joined the ancient grains movement in our low-key way.<\/p>\n Just how quinoa stacks up against common wheat, and many other facets of ancient grains, I’ll be discussing in future posts:)<\/p>\n HTH:)<\/p>\n