Spelt is an ancient grain that has lately made a comeback in North America, even though it has been popular through the decades in many European countries. Spelt is a non-hybrid distant relative to present day wheat. Spelt's uniqueness is derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so nutrients are easily absorbed by the body making it easy to digest. It is high in protein (significantly higher than wheat), higher in B complex vitamins, and spelt is high in both simple and complex carbohydrates. These complex carbohydrates are an important factor in blood clotting and stimulating the body's immune system. Spelt is a suberb fiber resource. Spelt's nutty flavor doesn't just taste good, it has so many other nutritional benefits that are amazingly good for you! Keep reading to find out more about how spelt’s nutrients contribute to lower risk of cardiovascular (heart) disease, type II diabetes, and can lessen occurrences of migraine headaches.
Spelt is more difficult to process than modern wheat varieties, making it a little more expensive to purchase. Spelt's husk protects it from pollutants and insects which allows growers to avoid using pesticides, unlike other grains. The husk needs to be mechanically separated from the kernal before milling (this is done after it is thrashed and harvested). The spelt is stored in good, low moisture conditions in order to protect the kernal, retain nutrients, and maintain freshness. Over decades, modern wheat has been drastically changed to be easier to grow and harvest. This in turn increases yields, maintains a high gluten content in the wheat to produce high-volume commercial baked goods. On the other hand, spelt has preserved many of its original traits and continues to remain highly nutritious and full of flavor. And spelt can make fantastic breads and delicious pastries
A note about gluten: Keep in mind that spelt does contain gluten. Gluten is made up of glutenin and gliadin molecules. Gluten provides elasticity to dough, which allows bread to rise. Even though spelt’s gluten is more fragile than other wheats, the bread produces fewer air pockets, it is well formed and maintains its flavorful taste. (Find baking tips below, so keep reading.)
Wheat or Gluten Allergies, Celiac Disease
If you have a wheat or gluten allergy, I recommend that you consult your doctor regarding which specific grains you should avoid. Most gluten testing is done with wheat gluten; therefore you know that you are certainly allergic to wheat. General testing for allergic reactions to food groups (like wheat) can identify problem areas but more specific tests may allow you to enjoy foods that you otherwise might rule out (like spelt).
If you have heard of confirmed, diagnosed Celiac sufferers who are able to eat spelt, then what you heard is true. However, if you have a gluten intolerance such as Celiac, you are strongly cautioned that there are differing degrees of severity and each individual case is different. You must be responsible to weigh the risk against the possible reward. If you have any allergies or intolerances to wheat, trying spelt should be a decision that you reach only after consulting your physician. Wheat-allergic patients can react as readily to spelt as they do to common wheat. If you do experience allergies to wheat and would like to try spelt, you may need to first cleanse your body of the toxins that your body finds in wheat.
Thanks to Jamie at JNC Enterprises where they love to farm as a family in Sugar City, Idaho.
http://www.histakes-spelt.com/index.php
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