I'll admit I have never been that big on grains and pseudo-grains. Growing up on sugar-based Quaker Oatmeal and the occasional bowl of Cream of Wheat, my initiation into the world of whole grain and healthy wheat products is rather recent.

By definition, grain is a member of the grass family that produces edible one-seeded fruits known as berries, kernels and grain. From cereal grass we derive many of the more common varieties of grain, including rice, oats, wheat, corn, rye, barley, millet and sorghum. There are also less known "Ancient Wheats" such as Spelt, Kamut, Emmer and Einkorn. Finally, there are pseudo-grains, or false grains, which derive from leaf plants and not from grasses at all. These consist of Amaranth, Flaxseed, Quinoa and Buckwheat.

In the beginning, there was Einkorn. Between the late Paleolithic and early Mesolithic (16,000-12,000 BC), the first grains were domesticated, but through time these ancient wheats have, for the most part, been fazed out of human diets and replaced with the grain products we all grew up on (corn, rice, oats, etc.) as well as the recently popularized pseudo-grains.

Pseudo-grains have also been around for thousands of years as staples of ancient cultures, but until the past few years these "grains" have not appeared in the United States. One of the most striking benefits of these grains is that many are safe for those who suffer from celiac disease (gluten intolerance). Obviously, if you have this disease, check with a nutritionist or doctor before trying any of these grains as some, in fact, do possess gluten.

Quinoa (pronounced KEEN-wa) has become the newest trend in grain intake. It must be for the nutritional value because, when simply boiled, it provides little for the taste buds. Known as the "royal grain" of the Incas, these little seeds actually come from a leafy plant distantly related to spinach. They are packed full of vitamins and minerals, including potassium, riboflavin, vitamin B6, niacin and thiamin. Before cooking, it is important to thoroughly wash away the bitter-tasting natural coating of saponin - a protective covering that allows it to exist and thrive in its natural environment high in the Andes Mountains.

Amaranth is also an Inca treat. Quite honestly, the individual particles look like smaller versions of Quinoa, but have more nutritional benefits. Amaranth, as well as Quinoa, contains no gluten, making them ideal for people who are allergic. Eating Amaranth is like eating spoonfuls of bland, soft nonpareils. Although texturally it is quite interesting, taste wise, once again, I was left wanting.

Buckwheat is a distant cousin to the rhubarb plant whose seeds have an inedible black shell that is removed during processing. Most commonly eaten in the form of Kasha, the Middle Eastern breakfast cereal, buckwheat is also having success in the culinary world in the form of pancakes and soba noodles.

Flaxseed is the last of the false grains. Traditionally, this seed was used thousands of years ago to aid in relieving gastro-intestinal discomfort, but soon other benefits were discovered that made it common in the diets of ancient Greeks. Presently, bakers use it to provide texture and flavor in breads, but it can also be milled and may be used as a substitute for oils and shortenings.

A real grain that has also been getting a lot of attention in recent years is Bulgur. Bulgur is a whole-wheat grain that has been par-boiled and dried. It is a quick-cooking grain that is a perfect substitute for rice in consistency, size and texture. It has a nutty taste and provides a great deal more nutrition than rice.

Although I am personally not a fan of pseudo-grains, many people love them and use them in everything from sides to main courses. The nutritional benefits of eating these grains are obvious and for those who suffer from celiac disease, they are the closest they will ever get to finding food with the texture and consistency of rice and wheat. Covering the vast array of grain products would take ages. For more information, speak to your local nutritionist in order to find the grains that are best for you.