Are Ancient Grains Really Healthier Than Modern Grains?

Ancient grains—varieties largely unchanged over centuries—are gaining popularity for their perceived health benefits. Unlike modern grains such as wheat, rice, and corn, which have been selectively bred for yield and taste, ancient grains like spelt, quinoa, and barley retain traits closer to their wild ancestors.

While grains are a key source of fibre, carbohydrates, and nutrients, experts emphasise that how they are processed matters more than whether they are “ancient” or modern. Wholegrains, which include the bran, germ, and endosperm, offer more fibre, vitamins, and antioxidants than refined grains, which lose nutrients during processing.

Some ancient grains are naturally gluten-free, making them suitable for people with intolerance. However, research shows limited evidence that they are significantly more nutritious than modern grains. Their benefits often stem from being consumed in whole form.

Experts suggest that instead of focusing solely on ancient grains, a varied diet rich in wholegrains—both ancient and modern—is the best approach to overall health.

13-04-2026