Never heard the term ancient grain. What exactly qualifies a grain as "ancient," and how do these grains differ from modern grains in terms of their cultivation and genetic makeup? Specifically, what characteristics or historical factors contribute to a grain being classified as ancient, and what benefits do these grains offer in comparison to more contemporary varieties? How do the nutritional profiles and health advantages of ancient grains like quinoa, amaranth, and spelt contribute to a balanced diet, and why might they be a valuable addition to modern nutrition?