Here’s a modern twist in the story of ancient grains. According to a new study, eating bread made with ancient grains, as part of a healthy diet, could help lower cholesterol and blood glucose levels — the leading risk factors for heart attack and stroke.
Millet, quinoa, chia seeds, spelt, farro and Kamut all fall into the ancient grain category. Compared with modern grain varieties, which are often heavily refined, ancient grains contain many essential vitamins (particularly B vitamins) and minerals (such as potassium and magnesium), as well as iron and fibre. They’re also packed with antioxidant and anti-inflammatory properties.
The study, published in the International Journal of Food Sciences and Nutrition, set out to observe the cardiovascular benefits of eating bread made from ancient grains. It involved 45 healthy adults with an average age of 50. Over three separate eight-week periods, participants consumed three varieties of ancient-grain bread and one variety of modern-grain bread. They were not permitted to eat other bread during the entire study.
Blood samples were taken at the beginning and end of each period. The results showed that total cholesterol and low-density lipoprotein cholesterol (that’s the bad one) were lessened after only two months of eating ancient-grain bread. Blood glucose levels were also reduced.
While the study doesn’t prove that ancient grains prevent cardiovascular disease, it adds to increasing evidence that ancient grain varieties may help reduce the risk. Still, because of the limited number of participants, further larger studies will be needed before any firm conclusions can be drawn about the effects of ancient grains on heart health.
In the meantime though, it’s safe to assume there’s nothing better than sliced bread — as long as it’s full of ancient grains.
