All the varieties of wheat cultivated before the selection of grains for industrial purposes starting from 1970's, are today defined as ancient grains. They have not been irradiated with gamma rays, they have not undergone genetic alterations in the laboratory and they are cultivated with traditional methods.
Ancient grains have an extremely lower gluten content compared to modern grains, an aspect closely related to the onset of gluten sensitivity which is particularly widespread nowadays. They are not genetically modified so as to minimize the risk of certain autoimmune diseases.
Thanks to these characteristics, ancient grains are considerably more digestible and healthier over time, making it possible to prevent gluten intolerance. Ancient wheat flours are rich in a wide variety of biologically active phytochemicals such as polyphenols, which perform important nutraceutical functions, including antitumor, anti-inflammatory, immunosuppressive, cardiovascular, antioxidant and antiviral activity.