“Ancient grains” have been officially mainstream since January of this year, when they got their own Cheerios version. The likes of quinoa, spelt, and teff are turning up more and more, always with a hint that they’re healthier than boring old wheat or corn.
I’m cool with diversity, but are people who dislike wheat because it’s industrially cultivated and intensively bred really pushing for ancient grains to become mainstream, thus being industrially cultivated and intensively bred?
There may well be environmental reasons to prefer these other grains, especially since some are more tolerant of drought or cold or whatever. But that’s definitely not why they’re in Cheerios, y’know?
It burns fat. It builds muscle. And it tastes awesome.
It’s easy to love protein. All of our favorite foods — burgers, steaks, pork chops, bacon — are packed with it. And with the ever-growing popularity of whey-protein shakes, we’re taking in more of this essential muscle maker than ever before.
The article mentions a “complete protein”, which I understood to have been debunked. Much as I love hummus, it is high in calories. I did hemp seeds for a while, but trendy stuff costs. You can get as much by combining sesame, sunflower and pumpkin seeds…
The info about celery is new to me. I understood celery to be a “diet” food – it was one of the few that took more energy to consume than you got from it. Hemp seeds have been fashionable, but you could get similar benefits by using a combination of sesame, sunflower and pumpkin seeds. Similarly, there’s been a push for Maple syrup uptake… But flat coke? Given that soda pop has been shown to shorten telomeres…
Ourman has also been hard at work in our test kitchen, creating entirely gluten-free, BA-approved desserts. After tasting them all (they’re delicious), we spoke with Ourman about how to give up rye, barley, and wheat without sacrificing flavor, texture, or enjoyment: What are the most common gluten-free mistakes? Here’s how to totally screw up gluten-free cooking—or not.