Ancient Grains Rediscovered

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March 2013

Whole grain has been a core component of human sustenance for well over 10,000 years. Some advanced cultures of the world have revered a particular grain so much that they deemed it sacred and made it a civilizing fundamental and a daily food staple. Most of these grains have endured and remain a primary source of nourishment for a majority of the world's people.

However, over the past 125 years with the industrialization of food, a focus on longer and longer shelf lives for grain foods like flour, huge scale milling machines and the centralization of grain milling, most folks have been led to replace vital whole grain with denatured empty grain carbs in the form of wonder bread, white rice, refined white flour, and ‘polished’ instant grains. These deleterious food preparation practices have been eroding human health and the well-being of our civilizations slowly but surely. This milling ‘refining’ removes all of the germ and bran, and almost all of the beneficial fiber, fatty acids, vitamins, minerals, and important phytonutrient antioxidants.

Today, the essential importance and benefits of ancient grains are getting renewed appreciation as society rediscovers the joys of whole grains like EDEN buckwheat, millet, quinoa, and wild rice. In addition to their superior protein, fiber, vitamins, minerals, and antioxidants, whole grain helps the body burn 25% more calories per day. Whole grains satisfy hunger longer and most thoroughly. The USDA's Food Pyramid suggests three serving of whole grain per day. The Dietary Guidelines say, “Shift food intake patterns to a more plant-based diet that emphasizes vegetables, cooked dry beans and peas, fruits, whole grains, nuts and seeds.” Even the FDA recognizes (guardedly) whole grain - “Diets rich in whole grain food and other plant foods, low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers.”


Every EDEN whole grain is cream-of-the-crop and we maintain the integrity of all its nutritional components from its three main parts - endosperm, germ, and bran.

EDEN Buckwheat - is North Dakota family organically grown. Buckwheat is not related to wheat and is Gluten Free. Hulled buckwheat or buckwheat groats are a quick cooking whole grain, ready in just 20 minutes. Enjoy it as an entrée, as is or in porridge, in soups and stews, salad, stuffed cabbage, grain burgers, and more. It is mild, light, and energizing, high in fiber, thiamin B1, and magnesium, and a good source of protein and niacin B3. It has long been known to keep us warm during cold weather.

EDEN Millet - is U.S.A. family organically grown yellow millet. Mildly sweet, light and fluffy, it cooks in just 30 minutes. Millet is extremely versatile whole grain. Use it for an entrée, in soups, stews, stuffing, grain burgers, as or in porridge, and add it to bread dough, pancake and waffle batter. Millet combines with cauliflower to make awesome ‘millet mashed potatoes’. It is a good source of fiber, thiamin B1, magnesium, and a complete protein source containing all essential amino acids. Many folks dry pan, slow roast millet to change its surface yin and make it taste better.

EDEN Red and White Quinoa - are two ancient grains, family organically grown at over 12,000 feet on the Andean plateau. Quinoa is more versatile than brown rice, much quicker cooking and more nourishing. It has the best amino acid profile of all whole grain and provides complete protein that cooks up in just 12 minutes. Women's Health 2009, Grocery Headquarters 2009, and Vegetarian Times 2010 award winners. It is an entrée, and great in soups, stews, salads, stir-fries, baked goods, and desserts.

EDEN Wild Rice -Authentic, it is hand harvested by Native Americans in canoes as required by law. Traditional wood fire parching gives the wild rice its delicious, mild nutty flavor. It cooks up light and fluffy in just 30 minutes and is very delicious, unlike tough, hard to chew paddy grown black varieties that can take up to an hour to cook and still be very hard. Vegetarian Times 2009 ‘Best Go-To Grain.’ Versatile as can be, wonderfully nourishing and tasty wild rice is delicious as an entrée, or in soups, stews, salads, stuffing, and stir-fries. It is a good source of fiber, protein, niacin B3, magnesium, and zinc.

Purifying, Strengthening, Satisfying

EDENbuckwheat, millet, red and white quinoa, and wild rice are 100% whole grain and Gluten Free. They are most appropriate nourishment and guaranteed to please. They purify, strengthen, and deliver long-lasting beneficial satisfaction to those who include them in their diet. Each is packed in a recloseable, protective, standing pareve.