From Past to Plate Why Ancient Grains Are Making a Comeback

 

For centuries, wheat has been a staple food, used in bread, pasta, and other daily meals. However, more people are now turning to ancient grains like millet, sorghum, amaranth, and teff. These grains have stayed the same for thousands of years, unlike modern wheat, which has been modified for higher yield and gluten content.

Why Are People Choosing Ancient Grains?

1. Better Digestion – Many people experience bloating and discomfort from modern wheat. Ancient grains have lower gluten levels, and some, like sorghum and amaranth, are completely gluten-free.
2. More Nutrition – These grains are rich in fiber, vitamins, and minerals, making them a healthier choice.
3. Eco-Friendly – Unlike wheat, ancient grains need less water and grow well in dry conditions, making them more sustainable.

Ancient Grains in India

Millets have been a staple in many Indian households for centuries. In Telangana and Hyderabad, people eat foxtail millet, little millet, pearl millet, and sorghum. In Maharashtra, jowar (sorghum) and bajra (pearl millet) are common, while Rajasthan and Gujarat are known for bajra rotis. Other traditional grains like barnyard millet and buckwheat are also popular.

The Future of Grains

Wheat is still widely used, but people are adding more variety to their diets. Supermarkets and restaurants are now offering more ancient grain products, from millet-based rotis to sorghum flour tortillas. Some scientists are even working on improving wheat to make it healthier. Ancient grains are not replacing wheat, but they are becoming a key part of a balanced, nutritious, and sustainable diet.