The Health Benefits of Ancient Grains (Backed by Science)

What Ancient Grains Actually Do For You

Let's be clear: this is still cake mix. We're not making health claims like ancient grains will cure anything or turn dessert into a superfood. But the reality is that stone-milled heritage grains do offer tangible nutritional advantages over modern, refined flour. Here's what the science actually says.

More fiber (the kind that matters):

Ancient grains are high in both soluble and insoluble fiber. Soluble fiber helps regulate blood sugar. Insoluble fiber keeps things moving. Together, they support your gut microbiome—the bacteria in your digestive system that affect everything from digestion to mood.

Stone milling keeps all that fiber intact. Roller milling removes most of it.

Better protein:

Grains like spelt, quinoa, and amaranth have higher protein content than modern wheat. Spelt clocks in at over 18% protein. That's significant when you're talking about something you're baking with, not just eating plain.

Vitamins and minerals that stick around:

B vitamins, iron, magnesium, zinc, selenium—ancient grains are loaded with these, and stone milling preserves them. Modern milling strips them out, which is why refined flour needs to be "enriched" with synthetic vitamins just to meet basic nutritional standards.

Blood sugar regulation:

Higher fiber content means a lower glycemic index, which means your blood sugar rises more gradually instead of spiking and crashing. This is why you don't feel like garbage after eating a slice of cake made with ancient grains. (Well, one of the reasons.)

Antioxidants:

Ancient grains, especially darker ones like rye, are rich in phenolic compounds and carotenoids that combat oxidative stress. Basically, they help protect your cells from damage.

Heart health and inflammation:

Research suggests that the fiber, antioxidants, and healthy fats from the germ in stone-milled flour can contribute to lower cholesterol, reduced blood pressure, and anti-inflammatory effects.

Again: this is cake. We're not claiming it's a health food. But if you're going to eat cake (and you should), why not make it with ingredients that offer more than just empty calories?