Modern Food, Ancient Bodies – Part 2
Once upon a time, the staple grains of Western households were simple: oats, wheat, barley, and rye. But walk down the health food aisle today, and you’re met with a new set of names — quinoa, chia seeds, teff, amaranth, millet. They’re sold as “ancient grains,” nutrient-dense, gluten-free, high-fibre, and essential for modern health.
But are they really? Or is this just a marketing makeover for food that was never part of our heritage in the first place?
🌾 What Are Ancient Grains?
“Ancient grains” is a broad term used to describe grains and seeds that have remained largely unchanged over the past several hundred (or even thousand) years.
Some of the most common include:
- Quinoa – grown in the Andes and revered by the Incas
- Chia seeds – used in Aztec and Mayan cultures
- Millet – a staple in India and parts of Africa
- Teff – native to Ethiopia
- Amaranth – an ancient grain from Central America
These grains are undoubtedly rich in nutrients. Many are high in fibre, magnesium, and plant-based protein. But so are oats, wholegrain barley, and good sourdough — all more familiar to Western guts.
What Did Our Ancestors Eat?
If you’re of European or British descent, your great-grandparents likely never saw a quinoa seed.
They ate:
- Oats and barley stewed with milk or water
- Sourdough rye and wholewheat bread, fermented and slow-risen
- Buckwheat or wheat berries in savoury dishes
- Potatoes and turnips as staple starches
These traditional grains were:
- Soaked or fermented for digestibility
- Cooked slowly
- Eaten with fats and proteins, not as “superfood” add-ons
Do These New Grains Actually Suit Our Bodies?
Ancient grains can be gut-supportive — but they’re not a magic bullet.
Many people rush to replace wheat or rice with quinoa or millet, only to discover:
- Digestive discomfort (especially when unsoaked or undercooked)
- Blood sugar spikes, particularly with puffed versions
- Gas and bloating, due to compounds like saponins or lectins
- A sense of “doing the right thing” while still feeling off
Why? Because how a grain is prepared matters as much as the grain itself.
Traditional cultures soaked, fermented, or sprouted their grains — we microwave them from a packet.
The Problem with Popularity
With popularity comes mass production. Quinoa’s rise has impacted farming practices and food security in some Andean regions. The demand from Western consumers has driven prices up, sometimes making it less accessible for local populations who’ve relied on it for generations.
And while chia, amaranth, and millet can be sustainable crops, the long supply chains involved in getting them from Africa or South America to your pantry carry a hefty carbon footprint.
🍲 What Should We Eat Instead?
The question isn’t “Should I eat quinoa?” — it’s “What does my body digest well, and what’s sustainable in my local food system?”
For many of us, that means:
- Good quality, rolled oats (soaked overnight or cooked)
- Homemade or bakery sourdough from organic wheat, spelt, or rye
- Barley in soups and stews
- Local buckwheat, brown rice, or even root vegetables as carb sources
Grains aren’t the enemy — but neither are they all created equal.
🧭 Final Thought
Food trends will keep coming. What doesn’t change is this: Your gut was designed for food it recognises.
If ancient grains feel good and fit your budget, go for it. But don’t be fooled into thinking that skipping your morning porridge in favour of puffed amaranth will heal your body.
Often, the simplest, oldest foods in your local area — cooked slowly, prepared well — are still the best.