SPELT

Whole grain spelt is a wonderfully nutritious ancient grain with a deep nutlike flavor that is a ‘great aunt’ of modern wheat. Spelt’s origin can be traced back approximately 5,000 years to the area known as Iran, although it is believed to have come there from Asia. It was one of the first grains to be used to make bread, and its use is mentioned in the Bible (Ezekiel 4:9).

Spelt played an important role in ancient civilizations, such as the Greek and Roman, serving as a stable grain. The ancient Romans knew it as farrum. Today it’s called farro in Italy and dinkle in Germany.

Throughout European history, this hearty nutritious grain was popular. During the Middle Ages, spelt carried another level of recognition. The famous 12th Century healer, herbalist, composer, and mystic, Hildegard of Bingen, considered it a panacea for many illnesses. She wrote: “Thy spelt is the best of grains. It is rich and nourishing and milder than other grains. It produces a strong body and healthy blood to those who eat it and it makes the spirit light and cheerful.”

Spelt (Triticum spelta) tops wheat in protein (up to 25% more), amino acids, minerals, and Vitamins B-1 and B-2 and is a good source of niacin. It’s rich in complex carbohydrates and fiber. This particular combination of nutrients makes it a particularly helpful food for persons with migraine headache, atherosclerosis, or diabetes. The fiber in whole spelt can also help reduce total LDL and LD cholesterol levels. http://whfoods.com/genpage.php?tname=foodspice&dbid=143#healthbenefits

Spelt has been used successfully, under physicians’ supervision, as a wheat substitute for many people who are wheat and gluten-sensitive.

Once commonly grown in North America, spelt was replaced at the beginning of the 1900’s by modern hybridized wheat varieties, which are more suited to high volume production techniques. One reason for this shift was that spelt’s nutrient-dense tough husk made it harder to process than wheat. Recently though, this ancient grain has been receiving renewed interest, and its popularity and appreciation is beginning to escalate.

Spelt can be substituted for whole wheat in bread, cookies, crackers, cakes, muffins, pancakes and waffles. The berries can be cooked whole and eaten like one would rice or potatoes, and spelt flakes can be used like rolled oats. Two American companies www.edenfoods.com and www.purityfoods.com have a line of spelt pastas along with other spelt products.