What’s so special about freekeh?
Even though this ancient grain has been cultivated for thousands of years in the Middle East and Eastern Mediterranean, it remains relatively unheard of in many other parts of the world. As such, farmers and manufacturers are pushing it today by comparing it to the most famous ancient supergrain of them all: quinoa.
Like quinoa, freekeh is loaded with both fiber and protein. It just has more of both – like, double the fiber, and a modestly higher protein count. A serving of freekeh also contains more than twice the daily recommended amount of zinc, and just shy of twice the daily amount of iron and copper. Along with sizeable amounts of potassium, calcium, magnesium, and lutein (for healthy eye support) freekeh is packed to the gills with nutrients.
Because of freekeh’s unique fiber-protein combination, it can be used as an effective staple in a weight loss diet, as freekeh digests slowly, making you feel full for longer. And because of its low glycemic index, the energy produced by digesting freekeh is slowly released into the body.
What if I’m gluten-intolerant? Can I still eat freekeh?
Celiacs and gluten-intolerant pals, freekeh is unfortunately not for you. As a member of the wheat family, this grain is full of gluten. But it’s not all bad gut news for this grain.
Get this, freekeh is actually a natural prebiotic. That means that the beneficial bacteria and microorganism colonies that live in our digestive tracts actually thrive when exposed to freekeh in the gut. So while this grain is great for your body as a whole, it’s a downright fantastic meal for your body’s microflora.