HRHS Team Member Blog

The Hannibal Regional Healthcare System team is Mission driven, Values based and committed to preserving the legacy of our founders from more than 100 years ago. Our team takes pride in continuing to create the future of healthcare for patients, families and communities served.

Around 2300 BC in the Mediterranean, a stockpile of immature wheat caught fire. After rubbing off the burnt heads, smoky green grains were revealed, later named "freekeh." Now, durum wheat is harvest when green and soft, then roasted in the husks and rubbed. The inner wheat that remains is the freekeh. This grain is a cross between brown rice and barley, slightly chewy, and has a nutty/smoky flavor.  Freekeh is higher in protein and fiber than most grain, and is rich in iron, calcium, and zinc. It increases satiety and is rich in lutein and zeaxanthin, which protects eyes.  Freekeh has a prebiotic effect which benefits digestion. Use Freekeh in soups and salads, as pilaf or porridge or any place that you would use rice, couscous or quinoa. Toast 1 cup dry cracked Freekeh in a saucepan, add 2 cups water and boil 25minutes. Turn off heat, cover and let sit 10 minutes.

Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013;5(4):1417-1435.

32. Abdel-Aal ESM, Akhtar H, Zaheer K, Ali R. Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health. Nutrients. 2013;5(4):1169-1185.

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