whole grains

Quinoa is the tasty, nutty, and tiny seed of the quinoa plant. It’s rich in fiber and protein, easy to prepare, and delicious in a wide variety of dishes. Quinoa is low on the glycemic index, and a source of manganese, phosphorus, magnesium, and folate. And it’s gluten-free, to boot. But is this tiny pseudo-grain as healthy as people claim? Is it ethical and sustainable? And how do you cook it?

Modern grains produced by the industrialized food system are highly processed, tainted with pesticides and GMOs, and often relatively devoid of nutrition. But farmers and everyday people are beginning to diversify their grain sources, rejecting modern variations in favor of local, heritage, or ancient grains. As a result, communities are reclaiming their heritage — and their health.

What are grains, and are they good for you? Are there certain grains you should avoid? How can you incorporate grain alternatives into your diet, and why would you want to? This article answers these questions and more.

Does your food come from a farm, or from a laboratory? Even if you try to eat healthy, it can...