Sakthi Foundation - Pancha Bhoota Healing

Grains

Whole grains, often referred to as cereals, are members of the grass (Gramineae) family of plants and produce a dry, edible, one-seeded fruit, or caryopsis, which is commonly referred to as a kernel, grain, or berry. There are eight grains from cereal grass: wheat, corn, rice, oats, rye, barley, millet, and sorghum. Spelt and kamut, which are gaining popularity today, are types of wheat considered to be ancient wheats.4

Amaranth, quinoa, flaxseed, and buckwheat are technically not grains because they come from broad leaf plants, not grasses. They are often referred to as pseudograins or false grains.4

Whole grains are composed of three layers: the germ, endosperm, and bran. The germ, or embryo, is the small innermost part that contains vitamins E and K, essential oils, minerals, and protein. The endosperm is the center starchy part, representing roughly 80% of the kernel. The bran layer is the outer covering that consists of fiber, protein, B-complex vitamins, and minerals. Although all grains contain these three layers, the composition and nutrient value vary.6 Grains can be divided into different categories or groups (see Table 1).

Why Ancient and Alternative Grains?
A simple reason for the resurgence of ancient and alternative grains is “because we can.” Humans seek variety in their diets. Modern transportation and communications have made foreign foods familiar and available. But there are other, more substantive reasons, including the following:

• Taste: Ancient grains have a distinctive taste and are more flavorful than modern whole grains. Unlike modern grains, ancient grains have survived intact for centuries and remained virtually untouched by modern plant science. To increase crop yields, decrease vulnerability to disease and pests, improve tolerance for storage and handling, and accommodate processing, modern grains have been carefully bred or hybridized and may even be genetically engineered. As a result, modern grains may be less flavorful, though taste is subjective.

• Nutrition: Grains are unique because they contain all the major nutrient groups: carbohydrates, proteins, fats, vitamins, and minerals. Ancient grains are often a richer source of nutrients than modern grains because a lack of breeding has left their nutrition profile intact. For example, quinoa has been called the “super grain” because researchers have found that it can contain up to 50% more protein than common grains and higher levels of fat, calcium, phosphorus, iron, and B vitamins.10-12

• Health Benefits: People have known about the benefits of whole grains for centuries. Hippocrates said in 400 BC, to the human body, it makes a great difference whether the bread is made of fine flour or coarse, whether of wheat, with the bran, or without the bran.

Whole grains are considered functional foods because of the many health benefits they offer, including protection from cardiovascular disease, diabetes, and certain cancers.8-10 Whole grains are unique in that they are naturally low in fat, cholesterol-free, 10% to 15% protein, and a good source of dietary fiber, resistant starch, oligosaccharides, trace minerals, vitamins, antioxidants, numerous phytochemicals, and phytoestrogens.8-10

Ancient and alternative grains offer unique health benefits and are ideal for people with food allergies or intolerances. Ancient grains are also a welcome alternative for people with celiac disease and/or who are allergic to wheat and other gluten-containing grains. Celiac disease involves an inability to break down gluten. The presence of gluten in the digestive tract of a person with celiac disease triggers devastating symptoms—ranging from severe cramping to chronic fatigue and even organ disorders.13 In addition, many children with autism spectrum disorder (ASD) cannot tolerate gluten and rely on alternative grains as their dietary staples. The number of children with ASD is now estimated at one in 150. A growing number of people are eliminating wheat from their diet in hopes of reducing their frequent headaches, lethargy, and diarrhea, which they attribute to wheat sensitivity or allergy.1,11,12

More information on the above article can be read by clicking Ancient and Alternative Grains By Carol Ann Brannon, MS, RD, LD.

CEREALS/ MILLETS	BOTANICAL NAME-FAMILY	Tamil	Malayalam	Hindi	Telugu	Sanskrit	Marathi	fiber
Amaranth				Chaulai
Bajara Pearl millet	Pennisetum-typhoidcum - Graminae Pennisetum americanum	Kambu	Kambu	Bajra	sajja	Varjari	Bajiri
Banyard	Echinochloa colona	Kudiraivalli	Kuthira-valli	Jhangora
Barley	Hordeum vulgare - Graminae	Baarli	Baarli	Barley, Jau	Barley
Buckwheat	Fagopyrum Tataricum	Papparai		Kaspat or Oggal or kotu kuttu, koottu
Chaama	Panicum sarmenntosum or sumstrense - Shama Millet	saamai	chaama	Koda	saama	kutki	saama
Corn	Zea-mays - Graminae	Makka solam	makka cholam
Oats	Avena Sativa	oats	oats
Proso Millet	Panicum miiiaceaum (HOG MILLET)	PANIVARAGU		CHENA
Quinoa
Ragi	Elucine coracana - Graminae	Ragi	Panja-pullu, pullu, Ragi	MANDIKA
Rice	Oryza sativa - Graminae	Arisi	Ari
Rough Chaff or Prickly Chaff	Achyranthus aspera - Amrantaceae	nayuruvi	van-kadaladi
Rye
Sanwa/ Japanese Millet
Spelt
Teff	Eragrostis tef
Thena-Italian (fox) Millet	Steria-Italica - Graminae	thenai	thena	Kangani	korulu	NAVANE
Varagu - Fox tail Australia Ditch Millet, Hureek	Kodo Millet Paspalum scrobiculatum	Varagu	varagu-ari	Khododhan, Kodoadhan (Bengali)_		KODARA
Wheat	Triticum-sativum - Graminae	gothumai	Gothambu