Ancient and Heritage Wheat and Grains
When wheat was hybridized in the 1950s in the United States it was also commercialized. Hybridized wheat became such a profitable commodity that by now about 90% of the global wheat market is saturated with this singular “brand” of wheat. Nowadays this wheat has been pegged as being bad for people’s health, such as inflammation of the joints, skin rashes and allergies. Many people have seen major health improvements when they moved to a gluten-free diet. The real problem may just be the brand of wheat that has become such a staple around the world.
There are many businesses and organizations who are trying to change the wheat we eat. These so called ancient and heritage grains grow naturally in the wild and have been for thousands of years, and these groups of people have been trying to preserve them from extinction. They are regional seed curators, artisan bakers and farmers who have been able to create a business around these ancient grains. These ancient grains are healthy, some are very high in protein, very flavorful and most importantly give our meals diversity. Imagine tasting varieties of wheat and grains you have never tasted before. Each variety has their own flavor profile, nutritional values and they are so unique that they give food new life. You can purchase these ancient grains from seed to plant your own fields, or as flour so you can bake bread from biblical times. It is with great pleasure that I introduce you to Sunrise Flour Mill and the Heritage Grain Conservancy.