Friday, March 12, 2010

Good news!

Grains, vegan, gluten-free, artisan meats and Africa: 10 foods for the future

Here are the 10 foods for the future, according to Canadian chefs.

1 Ancient grains: We're talking kamut, spelt, amaranth, teff and other grains that haven't been altered by plant science for commercial purposes like bigger yields and pest resistance. Proponents say ancient grains are more flavourful and richer in nutrients.

2 Gluten-free beer: Gluten intolerance or allergies sometimes extends to hordein, the gluten in barley. Buckwheat and sorghum are the most common no-gluten substitutes for barley in North America but rice, maize, amaranth, flax, millet, teff and soybean have also been used to make beer.

3 Vegan entrées: That means no meat, fish, poultry, dairy, eggs or for that matter, honey or gelatin. The term "vegan" was first used by Donald Watson, an American, in 1944. He used the first three and last two letters from the word vegetarian. He said it was the "beginning and end of vegetarian."