Spelt is one of the original grains known to man, it is an ancient grain. Spelt originated from Ancient Egypt. Spelt has always been popular in certain parts of Europe but about 15 years ago it was discovered by the health food market and is making very popular resurgence over all of Europe, USA and Australia.
Spelt is by nature a whole food. Unlike wheat, where vital nutritional bran and germ are usually removed during milling, the Spelt kernel carries all the vital nutritional components through to the miller, the baker to you. Due to SPELT’s high water solubility, the grain’s substances can, like liquid nitrogen, be absorbed quickly into the body. The nutrients are made available to the entire organism with a minimum of digestive work. The body cells are then nourished, strengthened and prepared for their optimal performance while the organism is flooded with vitamins and vital substances.
SPELT is the best fibre resource and has large amounts of B-17(Anti-carcinoma). SPELT is high in the dietary fibre and the polyunsaturated fats. SPELT is appreciated as much for its hearty flavour as for its healing qualities. SPELT is the tremendous grain, warming, lubricating and highly nutritional. SPELT is better tolerated by the body than any other grain.
SPELT COMPARED TO WHEAT
In contrast to wheat, the vital substance of SPELT are found in the inner kernel of the grain. In wheat the vital substances are found in the shell and germ bud, which are usually removed in the milling process. SPELT therefore provides more of the essential elements needed by the body. SPELT contains more protein, amino acids B vitamins and minerals than does its distant cousin, hybridised wheat. (Dr. Peter J. D’Adamo Cook Right For Your Type, 1988). SPELT is suitable for all four blood types.
As the genetic makeup of SPELT is different from wheat, it is a grain that many people who are sensitive to wheat can tolerate, even though it contains gluten. SPELT is not gluten free, so consult your health care professional first.
Certain health claims and the fact that no genetic modification has been carried out on Australian Spelt are creating a lot of interest in this rediscovered grain.
A grain from inside a hull, like oats, not like normal wheat. The hull offers good natural protection from insect damage.
Higher protein content than normal wheat grown under similar conditions.
Slightly better quality in the protein than wheat with essential amino acids-lysine, threonine and methonine.
Less glutanic acid/ glutamine than normal wheat- may be related to intolerance to MSG in foods. (Monosodium Glutinate).
A pleasant nutty flavour predominantly derived from phenolic compounds, not found in normal wheat, which act as natural antioxidants in the body.
Less of the proteins (omega gliadins) whose breakdown products cause celiac disease, compared to normal wheat, but still significant levels of homology with other proteins so as to be problematic for those with confirmed ceiliac enteropathy.
Expected that the starch will be metabolised more slowly than normal wheat because of the different levels of proteins on the individual starch granules – so lower GI and better for diabetics or those with fluctuating blood sugar levels.
There is data to support spelt being significantly higher in sulphur, potassium, niacin (B3), pyridoxide(B6) and beta-catotene.
Spelt is a LOW ALLERGY, HIGH ENERGY flour and is ideal for those who are intolerant to normal wheat flour. It is high in protein excellent for breads as well as cakes and biscuits.