July 2013 Issue
Discover Freekeh; Focus on Nutrients in Food First
Freekeh is quickly becoming one of the hottest food products to hit the health food market. This ancient grain has been cultivated for centuries in Middle Eastern countries, such as Syria, Egypt, Jordan, and Lebanon, and is quickly gaining in popularity in the U.S. due to its powerhouse nutritional profile and versatility in the kitchen. In Arabic, freekeh means to rub, which is fitting, as freekeh results when young wheat is subjected to a roasting and rubbing process. Typically, durum, a specific variety of wheat that is high in protein and is often used in breads and pasta, is used. While the wheat kernels develop a smoky flavor, they do not burn during roasting because of the immature seeds high moisture content.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.