The evolution of cereals has led to the distinction between ancient grains and modern grains, but what are the real differences from a scientific and medical point of view?

Ancient grains, such as Senatore Cappelli, Verna and Gentilrosso, have remained almost unchanged over time and maintain their original characteristics. They contain less tenacious gluten, making them more digestible and with a lower impact on those who are sensitive to this protein. Furthermore, they are naturally richer in essential micronutrients, such as zinc, iron and magnesium, and contain a higher quantity of polyphenols, substances beneficial to the body. They have a lower glycemic index, releasing energy more gradually, and are grown sustainably, without excessive selection for productivity.

Modern grains, such as soft wheat and modern durum wheat, have been developed to improve production yield, ensuring greater resistance to pesticides and a more abundant harvest. They contain a higher amount of gluten, which makes them more elastic and suitable for baking and industrial production, but they may be less tolerable for those who are sensitive to this protein. Genetic selection and refining processes have reduced the presence of minerals and vitamins, making them less nutritious than ancient grains. They also have a higher glycemic index, contributing to blood sugar spikes if consumed in refined form.

From a health perspective, ancient grains may be easier to digest for those who suffer from non-celiac gluten sensitivity. Some studies suggest that the consumption of refined modern grains may contribute to chronic inflammatory processes. For those who suffer from insulin resistance or diabetes, ancient grains represent a more balanced choice thanks to their lower glycemic impact.

Choosing ancient grains means making a conscious choice for your well-being and for the environment. In addition to ensuring a richer nutritional profile and greater digestibility, these grains tell a story of tradition and biodiversity. Grown without excessive selection for productivity, they respect the natural cycle of the earth and preserve the quality of the soil. From a nutritional point of view, their lower glycemic index helps to keep energy levels stable, avoiding blood sugar spikes. Furthermore, their higher concentration of minerals and antioxidants makes them a valid ally for health.

In an era in which sustainability is increasingly important, choosing ancient grains also means supporting agriculture that respects the environment, people and local traditions. Rediscovering the authentic taste of bread or pasta made with these cereals is not only a journey into the flavors of the past, but also an investment in the future of our diet.