Until recently, researchers thought that the diets of ancient people were nutritionally poor, but a new pilot study from U-M suggests that ancient grains were more nutrient-dense than grains grown in the same regions today. As part of a new grant, U-M researchers will build on their initial findings, using cutting-edge technologies to examine the nutritional profile of food and how its nutrients changed based on the historical methods of food preparation. Laura Motta, principal investigator of the U-M portion of the grant and assistant research scientist at U-M’s Kelsey Museum of Archeology, explores this exciting study’s initial findings and future.
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