MY GRANDMA’S REMEDIES: FREEKEH
Freekeh, a cereal made from green wheat and named after the process used to prepare it, is the newest supergrain to hit health food stores.
Picked while the wheat is young, it is high in bre (four times more than brown rice) and has a low glycaemic index (GI), therefore it releases its energy slowly. It is also rich in lutein and zeaxanthin, properties that help maintain healthy eyes and vision.
Native to the Middle East, freekeh is a great prebiotic, promoting the growth of good bacteria in the body. It is also a good source of protein, is rich in minerals and vitamins (B vitamins, iron and zinc) and low in fat.
Freekeh can be cooked in water, in a similar way to rice and other grains. A good alternative to pasta or rice, it is perfect as a base for salads. The nutty taste and texture make it stand out among other grains. However, it isn’t suitable for coeliacs and those on gluten-free diets.
Picked while the wheat is young, it is high in bre (four times more than brown rice) and has a low glycaemic index (GI), therefore it releases its energy slowly. It is also rich in lutein and zeaxanthin, properties that help maintain healthy eyes and vision.
Native to the Middle East, freekeh is a great prebiotic, promoting the growth of good bacteria in the body. It is also a good source of protein, is rich in minerals and vitamins (B vitamins, iron and zinc) and low in fat.
Freekeh can be cooked in water, in a similar way to rice and other grains. A good alternative to pasta or rice, it is perfect as a base for salads. The nutty taste and texture make it stand out among other grains. However, it isn’t suitable for coeliacs and those on gluten-free diets.