Why We Should Be Eating Native Grains
There’s thousands of types of grains out there, and we all know the staples like wheat and rice. But have you ever tasted a native Australian grain? Did you even know that we have them? Indigenous Australians have been harvesting native grains for thousands of years and were the first culture in the world to bake bread. So why is so little known about our native grains? And why aren’t they a part of our diet? Angela Pattison is a research scientist at the Plant Breeding Institute at the University of Sydney. She joined The Thursday Daily’s Willy Russo to tell us all about native grains, and the benefits they can provide.
