Ancient grains prominence pushes wheat on the sides

For centuries, wheat has been the backbone of human civilization, forming the basis of bread, pasta, and countless other staple foods. Unlike modern wheat, which has undergone extensive hybridization to increase yield and gluten content, ancient grains have been cultivated in their original forms. While not everyone needs to avoid gluten, many people find that ancient grains are easier on digestion due to their lower gluten levels and higher fiber content.” Ancient grains, on the other hand, tend to have lower gluten levels, and some, like teff, sorghum, and amaranth, are entirely gluten-free. Health Benefits Compared to modern wheat, ancient grains often have higher levels of fibre, protein, and essential vitamins and minerals. Sustainability Factor Unlike modern wheat, which requires significant water and pesticide inputs, many ancient grains are naturally drought-resistant and thrive in diverse climates.