I know, I was trying (unsuccessfully) to be funny........ *sigh*Actually, lots of them are simply still grown in places where they've been grown for many generations who never heard of the concept of selective breeding.I've always wondered if ancient grains are taken from archeologically sites.........I just finished my first batch of spelt flour crackers, with flax, sesame, and sunflower seeds. They're really tasty if a little chewy. Part of my long term diet changes include using "ancient" grains instead of modern, commercially produced wheat. Of course, that means I'll be making lots of my own baked goods, since "ancient" grains haven't really caught on with the mainstream diner.
Here's a pretty good article that describes some of the differences between spelt and modern wheat:
BENEFITS OF SPELT VERSUS COMMON WHEAT![]()