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For thousands of years, humans have created different kinds of diets, many of them largely based on grains and cereals.  Wild grains, and later cultivated grains, supplied necessary carbohydrates, vitamins and minerals, and even some proteins.  Grains have been ground crudely to eat as gruel, blended directly with meat, put in salads, and ground as flour for cakes and other pastries, or to absorb sauce and complement meat or vegetables.  In some form or another, grains still constitute the base of most (though not all) of the world’s diets.

Typical grains around the world include wheat, oats, barley, corn, and rice.  Less universally popular are alternative strains of the typical grains, as well as spelt, quinoa, sorghum, spillet, rye, buckwheat, amaranth, teff, and fonio.  Some are more easily accessible than others, depending on where you live.  Most can usually be found in natural food stores.

A particularly useful benefit of most grains and grain-based foods is their long shelf life (breads excluded).  This is one of the easiest categories of food to maintain a steady stock of in the pantry, and almost guarantees that you will always be able to “throw something together” even if you are almost completely out of foods in other categories.

One Response to “Grains, Pastas, and Breads”

  1. jenny says:

    I fed quinoa to my kids when they were first eating solids. I made all their baby food from scratch, they never had jarred anything. Now they will not eat any of my creations, all they want is mac and cheese and pizza!UUUGGGGGHHHH!!!! ok, this is a little off topic.
    I have a love/hate relationship with grains. I love them, they hate me. Specifically, wheat. Pasta is my downfall,, cannot remotely use portion control. I thought I would be ok with bulgur pilaf, but I could barely stop eating that either. Hence my low carb lifestyle.

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