Know Your Healthy Grains

Barley (Hordeum sativum)

Barley has a long history. It was grown as early as the Stone Ages, 5-6000 years B.C. near Euphrates and Tigris river, in the valleys of the Nile and near Swiss lakes. History tells that the ancient Greeks took it for Demether’s gift.

Facts I bet you didn't know about barley:

  • Barley - Healthy GrainsCredit: baked and grilled it can substitute coffee
  • it lowers cholesterol rates
  • barley contains 73,4 % carbonhydrates, 11% proteins, and 1,8% fats 
  • it contains ALL group B vitamins
  • barley is used to produce malt, a natural sweetener that helps your stomach
  • malted barley is the basic ingredient in producing beer which is the most popular alcoholic drink in the known world
  • barley mucilage is produced by cooking the seeds and is beneficial to throat and stomach diseases. It can also help in curing swelling, joint pains, rheumatic disorders and boils
  • barley has a tranquilizing effect

Millet (Pancum miliaceum)

  • Millet - Healthy GrainCredit: was using it before the invention of the plow
  • was used in India 3000 years B.C.
  • in China, it is a symbol of fertility and natural order
  • millet seed is shelled and is indigestible if unpeeled. A peeled seed has high nutritive value though.
  • millet contains 73% carbonhydrates, 10% protein, 3% fat and minerals such as kalium, phosphorus and magnesia
  • millet is an alkaline grain, which means it successfully helps the body get rid of accumulated acids
  • it is grown and used for food mostly in poor and impoverished regions such as African and Asian countries, while in the developed world millet is considered to be bird and animal feed
  • millet has an important place in macrobiotic cuisine, and is traditionally eaten as porridge in Germany, Russia and China

Brown Rice (Oryze sativa)

  • Brown Rice - Healthy GrainsCredit: rice has been known to man for more than 5000 years
  • it grows in warm climates such as India, Japan, and particularly China
  • it symbolizes wealth, purity and abundance
  • it's mentioned in old Chinese chronicles around 2000 years B.C.
  • brown rice originated in China and India, but was transferred to Syria and East Africa
  • although known since the times of Alexander the Great in 4th century B.C. the Europeans started cultivating it in VIII century
  • Arabians transferred it to Spain and from there it got to France
  • In Japan it is still considered as sacred food
  • more than half of Earth’s population feeds on rice as it is the most popular food in many Asian countries
  • both white and brown rice lower blood pressure and help with intestinal issues
  • brown rice takes more time to cook than white but also tastes a lot better and is healthier for you
  • feeding on white rice can sometimes cause diseases if other nutritive needs are not met, but feeding on brown rice neutralizes the danger
  • brown rice should be on your table every day because it has many beneficial effects for your health and is nutritionally balanced